FELLOWS HIGH TABLE MENU



Beetroot Nicoise salad with quails eggs and baby gem
Tyrolienne sauce
Caramelised onion bread
*
Chargrilled lamb cutlets
Cauliflower skordalia
Parmentier of root vegetables
Braised red cabbage
Minted claret sauce (A)
*
Custard tart with a winter compote
(A)


VEGETARIAN MENU


Beetroot Nicoise salad with quails eggs and baby gem
Tyrolienne sauce
Caramelised onion bread
*
Samosas chaat
Green mint and coriander chutney
Timbale of basmati rice
Tandoori vegetables
Raita
*
Custard tart with a winter compote
(A)

Beetroot Nicoise salad with quails eggs and baby gem
Tyrolienne sauce
Caramelised onion bread
*
Chargrilled lamb cutlets
Cauliflower skordalia
Parmentier of root vegetables
Braised red cabbage
Minted claret sauce (A)
*
Custard tart with a winter compote
(A)


VEGETARIAN MENU


Beetroot Niçoise salad with quails eggs and baby gem
Tyrolienne sauce
Caramelised onion bread
*
Samosas chaat
Green mint and coriander chutney
Timbale of basmati rice
Tandoori vegetables
Raita
*
Custard tart with a winter compote
(A)

FELLOWS HIGH TABLE MENU


Griddled English asparagus and charcuterie, soft-boiled duck egg,
pea shoots, spinach and tomato muffin
Grain mustard dressing
Hollandaise
*
Loin of Denham Estate venison
Braised shank pithivier
Celeriac fondant
Bouquetiere of fresh seasonal vegetables
Chilli chocolate sauce
*
Italian cheeseboard with focaccia
*
Lemon torte with kiwi compote and cassis sauce (A)




VEGETARIAN MENU

Griddled English asparagus and soft boiled duck egg, pea shoots,
Spinach and tomato muffin
Grain mustard dressing, Hollandaise
*
Pithivier of wild mushrooms, chestnut and tarragon
Celeriac fondant
Bouquetiere of fresh seasonal vegetables
Chardonnay sauce (A)
*
Italian cheeseboard with focaccia
*
Lemon torte with kiwi compote and cassis sauce (A)

Griddled English asparagus and soft-boiled duck egg,
pea shoots, Spinach and tomato muffin
Grain mustard dressing
*
Chicken Maryland
Sea salt and rosemary jacket wedges
Baton vegetables
Sweetcorn relish
*
Lemon torte
cassis sauce (A)




VEGETARIAN MENU

Griddled English asparagus and soft-boiled duck egg,
pea shoots,
Spinach and tomato muffin
Grain mustard dressing
*
Pithivier of wild mushrooms, chestnut and tarragon
Sea salt and rosemary jacket wedges
Baton vegetables
Sweetcorn relish
*
Lemon torte
cassis sauce (A)