Fellows only Long Vacation Dinner
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Smoked salmon, crab, English asparagus
and horseradish terrine
Lemon and dill blinis with whipped avocado
Mizuna, charred cucumber and spring onion salad
Candied beetroot purée and crisp rye bread
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Vegetarian: English asparagus, Rosary goat’s cheese,
pea and horseradish terrine
Lemon and dill blinis with whipped avocado
Mizuna, charred cucumber and spring onion salad
Candied beetroot purée, crisp rye bread
*
Pan-seared Castle Estate fillet of beef
wrapped in smoked pancetta
Braised beef cheeks, grelot and
girolle mushroom casserole
Dauphinoise potato
Bouquetière of fresh seasonal vegetables
Port reduction and Béarnaise (A)
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Vegetarian: Shiitake mushroom,
kale and pimento rissole
Braised puy lentil, Quorn and caramelised grelots
Roquette and heirloom tomato salad
Bouquetière of fresh seasonal vegetables
Béarnaise sauce
*
Mango and guava iced parfait torte
Pina colada shot
Passion fruit syrup (A)
*
Selection of Continental cheeses
Truffle honey, seedless grapes and peeled celery
*
Coffee and mints