Spicy Quorn and Mediterranean vegetable croquette
Roquette and winter slaw
Mango and spring onion salsa
*
Pan-fried guinea fowl
Clementine and smoked bacon stuffing
Fondant potatoes
Red cabbage
Crushed swede
Redcurrant jus
*
Triple chocolate and hazelnut cheesecake
with raspberry compote (N)
.
.
VEGETARIAN MENU
.
Spicy Quorn and Mediterranean vegetable croquette
Roquette and winter slaw
Mango and spring onion salsa
*
Wild mushroom, spinach and ricotta in a fresh herb crêpe
Fondant potatoes
Red cabbage
Crushed swede
Arrabiatta sauce
*
Triple chocolate and hazelnut cheesecake
with raspberry compote (N)

High Table MENU
Admission of Fellows
.
.
Slow baked collar of pork
and black pudding
rissole in panko crumb
Roquette, chive crème fraiche,
soft boiled quails egg
and pear cider puree (A)
*
Loin of English Lamb
rolled in gremolata
Shepherd’s pie bon bons
Salt baked rainbow carrots,
celeriac puree
and wild mushroom crunch
Red wine, honey and
tarragon jus (A)
*
Triple chocolate and
hazelnut cheesecake with
raspberry compote (N)
*
Coffee and mints
.
.
.
Vegetarian Menu
.
Puy lentil, thyme and celeriac
rissole in panko crumb
Roquette, chive crème fraiche,
soft boiled quails egg and
pear cider puree (A)
*
Artichoke, Montgomery cheddar
and heirloom tomato stew
Borlotti bean and curly kale bon bons
Salt baked rainbow carrots, celeriac puree
and wild mushroom crunch
White wine, honey and
tarragon jus (A)
*
Triple chocolate and hazelnut
cheesecake with raspberry compote (N)
*
Coffee and mints

High Table Menu
Home-cured hot and sour
seabass with Asian slaw,
avocado mousse,
citrus and coriander jelly
*
Carved fillet of Castle Estate beef
with a foie gras and artichoke filo tart
Truffled pomme purée
Bouquetière of fresh vegetables
Madeira and porcini
mushroom sauce (A)
*
Spiced poached pear with
a mixed berry compote and a
pistachio nut tuille (N)
*
Cheese in SCR
*
Coffee and mints
.

Vegetarian Menus
.
Hot and sour seared tofu
with Asian slaw, avocado mousse,
citrus and coriander jelly
*
Artichoke and watercress filo tart
Warm autumn salad
Bouquetière of fresh vegetables
Porcini mushroom sauce
*
Spiced poached pear with
a mixed berry compote
and a pistachio nut tuille (N)
*
Cheese in SCR
*
Coffee and mints

Caramelised onion and Rosary goat’s cheese tarte tatin
with autumn leaves
Bramley apple chutney
*
Peppered fillet of beef
Parisienne potatoes
Griddled peppers
Asparagus tips
Jack Daniels and mushroom sauce (A)
*
Spiced poached pear with a mixed berry compote
.
.
VEGETARIAN MENU
.
Caramelised onion and Rosary goat’s cheese tarte tatin
with autumn leaves
Bramley apple chutney
*
Artichoke and watercress filo tart
Parisienne potatoes
Griddled peppers
Asparagus tips
Jack Daniels and mushroom sauce (A)
*
Spiced poached pear with a mixed berry compote