Low Carbon menu

Lentil and grilled vegetable terrine wrapped in a garlic crepe
Baby gem, remoulade and
gazpacho shot
*
Ham shank, black pudding and garden pea rissole
Parisienne potatoes
Stir-fried kale
White bean fricassee
Tomato chutney
*
Apple charlotte and custard


VEGETATIAN MENU


Low Carbon menu

Lentil and grilled vegetable terrine wrapped in a garlic crepe
Baby gem, remoulade and
gazpacho shot
*

Spicy quorn and pea rissole
Parmentier potatoes
Stir-fried kale
White bean fricassée
Tomato chutney
*
Apple charlotte and custard

FELLOWS HIGH TABLE MENU

Low Carbon menu

Lentil and grilled vegetable terrine wrapped in a garlic crêpe
Baby gem, remoulade and
gazpacho shot
*
Ham shank, black pudding and garden pea rissole
Parisienne potatoes
Stir-fried kale
White bean fricassée
Tomato chutney
*
Apple charlotte and custard


VEGETARIAN MENU


Low Carbon menu

Lentil and grilled vegetable terrine wrapped in a garlic crepe
Baby gem, remoulade and
gazpacho shot
*

Spicy quorn and pea rissole
Parmentier potatoes
Stir-fried kale
White bean fricassee
Tomato chutney
*
Apple charlotte and custard

Heritage beetroot and goats cheese terrine with radicchio,
tomato aioli and micro cress
*
Fillet of chicken filled with chorizo and butternut squash pesto
Parisienne potatoes
Grilled Mediterranean vegetables
Asparagus salsa (N)
*
Mint chocolate chip mousse with a hazelnut cookie (N)



VEGETARIAN MENU

Heritage beetroot and goats cheese terrine with radicchio,
tomato aioli and micro cress
*
Breaded halloumi on a cashew nut stir fry
Parisienne potatoes
Grilled Mediterranean vegetables
Asparagus salsa
*
Mint chocolate chip mousse with hazelnut cookie (N)

FELLOWS HIGH TABLE MENU


Heritage beetroot, basil and English goat's cheese terrine
Deep fried goat's cheese
Tomato concasse and olive puree
*
Veal saltimbocca with prosciutto, Masala, mushrooms and asparagus
Dauphine potatoes
Bouquetiere of fresh seasonal vegetables
Sage and brandy sauce (A)
*
Red fruits salad with honey and lime dressing
*
Continental cheeseboard in SCR




VEGETARIAN MENU

Heritage beetroot, basil and English goats cheese terrine
Deep fried goats cheese
Tomato concasse and olive puree
*
Vietnamese bun cha with sticky spicy tofu
Greens and cashew nut stir fry
Bouquetiere of fresh seasonal vegetables
Nuoc Cham Chay
*
Red fruits salad with honey and lime dressing
*
Continental cheeseboard in SCR