Duck egg salad with sun blush tomato,
green beans and shaved fennel
with buttered Kansas bread and spring onion tzatziki
*
Marinated rib eye steak in lemon,
basil and horseradish

(Vegetarian option pre ordered only)
Tagine of root vegetables, chick pea and apricot
Spring onion, coriander and tomato cous cous

Parmentier potatoes
Peppered button mushrooms
Julienne of carrot
Brandy and chive sauce (A)
*
Passion fruit and redcurrant cream profiteroles
White chocolate sauce
*
Coffee

-High Table
Tuesday 14th October 2014
Admission of Fellows

Coquilles St Jaques
Feuillitee of mushy peas
with Black Pudding
Pea Shoots and hollandaise
*
Carved fillet of Scottish Beef
Dauphine potatoes
Red Wine and mushroom sauce

(Vegetarian option pre ordered only)
Tagine of root vegetables, chick peas and apricot with spring onion,
coriander and tomato cous cous

Bouquetiere of fresh seasonal vegetables
*
Passion fruit and redcurrant cream profiteroles
White chocolate sauce
*
Coffee

High Table
Friday 17th October 2014

Suffolk ham hock rissole, black pudding,
soft-boiled quails egg and pea shoots
Apple and sage puree

(Vegetarian option pre ordered only)
Mushroom and thyme rissole, roast ceps,
soft-boiled quails egg and pea shoots
Apple and sage puree
*
Roast fillet of gurnard with sweetcorn relish, curly kale,
lobster thermidor tart

(Vegetarian option pre ordered only)
Baked flat mushroom with a borlotti bean and roasted pepper tagine

Lemon new potatoes
Bouquetiere of fresh seasonal vegetables
Sauce vierge
*
Cherry kirsch cream roulade
Orange jus (A)
*
Selection of English cheese in SCR
*
Coffee

Poached hens egg, spinach, basil and organic Godminster cheese tart
Pea shoots, crispy shallots and baby gem
Roquette aioli
*
Baked fillet of Scottish salmon

(Vegetarian option pre ordered only)
Baked flat mushroom
with a borlotti bean and roasted pepper tagine

Lemon new potatoes
Julienne of vegetables
Mushy peas
Barbecued sweetcorn relish
*
Cherry and kirsch cream roulade (A)
*
Coffee