Menu
High Table
Devilled mackerel and smoked mackerel Caesar salad
Beetroot relish, quailâs eggs and lemon crème fraiche
(Vegetarian option pre-ordered only)
Devilled heirloom tomatoes and smoked aubergine
with Caesar salad
Beetroot relish, quailâs eggs and lemon crème fraiche
*
Beef brisket three ways: carbonade,
crispy bon bon and pudding
Garlic and herb galette
Honey parsnips
Stuffed savoy cabbage
(Vegetarian option pre-ordered only)
Steamed winter vegetable and mixed bean pudding
Garlic and herb galette
Honey parsnips
Stuffed savoy cabbage
College garden herb sauce
*
Apple frangipane slice with cassis cream and
pinenut oat crumble (N)
*
Cheeseboard in SCR
Menu
Warm medallions of pea polenta,
cherry tomato salad,
vegan aioli and curly endive
*
Braised beef brisket carbonade
Garlic and fresh herb mash
Roasted parsnips with honey
Creamed savoy cabbage
Red wine sauce
(Vegetarian option pre-ordered only)
Portobello mushroom carbonade
Garlic and fresh herb mash
Roasted parsnips with honey
Creamed savoy cabbage
Red wine sauce
*
Apple strudel with cassis cream (A)