High Table Menu
Pan-fried wood pigeon with pancetta
Beetroot purée, pickled berries
Kohlrabi and radish salad
Chive soured cream
.
(Vegetarian option pre-ordered only)
Sweet potato and butternut squash cake
Beetroot purée, pickled berries
Kohlrabi and radish salad
Chive soured cream
*
Roasted loin of cod with a lemon
and College Garden herb crumb
Dill dauphinoise
Tenderstem broccoli
Pesto baby rainbow carrots
Parmesan cream sauce
.
(Vegetarian option pre-ordered only)
Chilli, lemon, parsley and halloumi
filo parcel
Dill dauphinoise
Tenderstem broccoli
Pesto baby rainbow carrots
Parmesan cream sauce
*
White chocolate and berry liqueur roulade
with raspberry and pinenut granola (A)(N)
*
Continental cheeseboard in SCR

Lower Hall Menu
Roasted red pepper with herb quinoa
Mixed leaf and slow-cooked heirloom tomatoes
Pumpkin seed pesto and minted soy yogurt
*
Lemon and herb-crusted loin of cod
Dill dauphinoise
Baton vegetables
Pea purée
White wine sauce (A)
.
(Vegetarian option pre-ordered only)
Chilli, lemon and parsley cauliflower steak
Dill dauphinoise
Baton vegetables
Pea purée
White wine sauce
*
White chocolate and berry liqueur roulade (A)

Menu
Carpaccio of heirloom tomatoes with
a spring onion and ginger salsa
Tomato tartare, rocket, goat’s curd and
a rainbow carrot and coriander falafel
*
Fillet of chicken with English asparagus and provolone
Norfolk Maris Peer new potatoes,
paysanne of baby vegetables
Local mushroom and College garden fresh herb sauce
.
(Vegetarian option pre-ordered only)
Asparagus, pimento and provolone strudel
Norfolk Maris Peer new potatoes,
paysanne of baby vegetables
Local mushroom and College garden fresh herb sauce
*
Lemon curd meringue roulade
Raspberries in Pimm’s syrup
Pistachio nut sable (A)(N)