Parmesan garlic flat bread with pesto roasted peppers,
sun blush tomato and roquette
Sauce rouille and chive yogurt
*
Thai-style baked red snapper
Seafood noodles
Honey and sesame vegetables
Coriander and lemongrass sauce
*
Clementine cheesecake with plum and port marmalade (A)

VEGETARIAN MENU

Parmesan garlic flat bread with pesto roasted peppers,
sun blush tomato and roquette
Sauce rouille and chive yogurt
*
Thai-style vegetable fritter
Tofu and cashew nut rice noodles
Honey and sesame vegetables
Coconut and lemon grass sauce (N)
*
Clementine cheesecake with plum and port marmalade (A)

'Admission of Fellows'

FELLOW HIGH TABLE MENU


Red Thai hoki and prawn fish cakes
Mango, avocado and cashew nut salad
Sweet chilli dipping sauce and cucumber relish
*
Szechuan peppered fillet mignon
Wild mushroom stroganoff and chicken liver parfait crepe
Bouquetière of fresh seasonal vegetables
Caramelised shallot and mustard sauce (A)
*
Clementine cheesecake with plum and port marmalade (A)


VEGETARIAN MENU


Red Thai lentil and squash patties
Mango, avocado and cashew nut salad
Sweet chilli dipping sauce and cucumber relish (N)
*
Camembert rustique in walnut crumb
Wild mushroom stroganoff crepe
Panzanella
Bouquetiere of fresh seasonal vegetables
Caramelised shallot and tomato sauce
*
Clementine cheesecake with plum and port marmalade (A)

Barbecued organic tofu
Avocado, mango, spring onion and citrus salad
with chive creme fraiche and baby gem
*
Fillet of Gressingham duck with crisp Parma ham
Berrichonne potatoes
Braised red cabbage
Stir-fried vegetables
Plum and ginger sauce
*
Apple cream and raspberry meringue



VEGETARIAN MENU

Barbecued organic tofu
Avocado, mango, spring onion and citrus salad
with chive creme fraiche and baby gem
*
Spicy bean burger
Beetroot salsa, bamboo shoots and
and pak choi
Berrichonne potatoes
Braised red cabbage
Stir-fried vegetables
Plum and ginger sauce
*
Apple cream and raspberry meringue

FELLOWS HIGH TABLE MENU


Lobster a la Riseholme
Lobster, avocado, mango and citrus salad with chive creme fraiche
*
Gressingham duck wellington with spiced pear and Parma ham
Berrichonne potatoes
Bouquetiere of fresh seasonal vegetables
Madeira truffle sauce (A)
*
Baked apple meringues with candied walnuts and raspberry coulis (N)

*
Continental cheeseboard in SCR




VEGETARIAN MENU

Chicory and mushroom au gratin
Avocado, mango and citrus salad with chive creme fraiche
*
Spicy bean burger
Beetroot salsa, bamboo shoots and
and pak choi
Bouquetiere of fresh seasonal vegetables
Sambal sauce
*
Baked apple meringues with candied walnuts and raspberry coulis (N)

*
Continental cheeseboard in SCR