Formal Hall
Curried vegetable and bean rissole
with a mango and avocado salad
Spring onion tzatziki
*
Rump of lamb with a wild
mushroom and chorizo crust
Red onion and parsley mash
Macédoine of vegetables
Minted lamb jus
*
Cherry and apple Viennese tart
with whipped cream
.
.
Vegetarian option
Curried vegetable and bean rissole
with a mango and avocado salad
Spring onion tzatziki
*
Beef tomato filled with
wild mushroom ragout
Red onion and parsley mash
Macédoine of vegetables
Parsley sauce
*
Cherry and apple Viennese tart
with whipped cream

High table
Admission of Fellows
.
Confit of citrus-cured Loch Duart salmon
Potato, dill and horseradish mousse
Beetroot relish, aioli and crisp focaccia
*
Guinea fowl three ways:
Grilled breast, ballotine with
prosciutto and beignet
Smoked bubble and squeak
Peas and carrots
Madeira jus (A)
*
Cherry and apple Viennese tart
Rhubarb and vanilla ice cream
Cassis sauce, apple crisps
.
(Vegetarian option pre-order only)
Shaved vegetables with citrus quorn fillet
Potato, dill and horseradish mousse
Beetroot relish, aioli and crisp focaccia
*
Wild mushroom ragout
Grilled beef tomato with roquette
Smoked bubble and squeak
?Peas and carrots?
*
Cherry and apple Viennese tart
Rhubarb and vanilla ice cream
Cassis sauce, apple crisps

Pulled beef brisket in a barbecue sauce
or
Vegetarian:
Pulled sweet potato and halloumi
Tiger baguette
Southern fried wedges
Chipotle mayonnaise
Coleslaw
*
Chocolate fudge brownie Cheesecake
*
Complimentary
Peanut butter Cookie

High Table
Warm griddled seared tuna
with coconut and chilli
Shredded cabbage salad,
quail?s eggs
and dipping sauce
*
Pheasant, rabbit and Madeira
casserole with a cornbread crust
Sweet potato purée
Bouquetière of seasonal vegetables
*
British cheeseboard
Peeled celery, grapes and biscuits
*
Lemon syllabub with a brandy snap
and raspberries (A)
.
.
Vegetarian Option
Griddled quorn koftas
Shredded cabbage salad, quail?s eggs
and dipping sauce
*
Aubergine, garlic, cannellini bean and
Madeira casserole with a cornbread crust
Sweet potato purée
Bouquetière of seasonal vegetables
*
British cheeseboard
Peeled celery, grapes and biscuits
*
Lemon syllabub with a brandy snap
and raspberries (A)

Formal Hall
Stuffed eggs on shredded cabbage
salad with coconut and chilli
Toasted ciabatta
*
Fillet of chicken stuffed with polenta,
garlic and gruyère cheese
Parmentier potatoes
Braised root vegetables
Tomato and basil sauce
*
Lemon syllabub with brandy snap
.
.
Vegetarian option
Stuffed eggs on shredded cabbage
salad with coconut and chilli
Toasted ciabatta
*
Aubergine stuffed with polenta,
garlic and gruyère cheese
Parmentier potatoes
Braised root vegetables
Tomato and basil sauce
*
Lemon syllabub with brandy snap