High Table Menu
Vichyssoise with coconut milk
*
Butter poached salmon with garlic and capers
Leek and spring onion new potato cake
Rainbow carrots
Asparagus
Tyrolienne sauce
.
(Vegetarian option pre-ordered only)
Garlic and spring onion polenta and capers
Leek and spring onion new potato cake
Rainbow carrots
Asparagus
Tyrolienne sauce
*
Raspberry and pistachio cream meringue
with vanilla anglaise (N)

Lower Hall Menu
Vichyssoise with coconut milk
*
Butter poached salmon with garlic and capers
Leek and spring onion new potato cake
Rainbow carrots
Asparagus
Tyrolienne sauce
.
(Vegetarian option pre-ordered only)
Garlic and spring onion polenta and capers
Leek and spring onion new potato cake
Rainbow carrots
Asparagus
Tyrolienne sauce
*
Raspberry and pistachio cream meringue
with vanilla anglaise (N)

Menu
Chargrilled local beets, butternut squash,
rocket and hen’s egg salad
Spicy bean falafel with tahini
Tarragon, mustard and tomato mayonnaise
*
Grana padano stuffed fillet of chicken
in panko crumb
Warm potato and spinach salad
Mediterranean vegetables with pumpkin seed pesto
Creamy garlic sauce
.
(Vegetarian option pre-ordered only)
Grana padano and ratatouille stuffed
Portobello mushroom in panko crumb
Warm potato and spinach salad
Mediterranean vegetables with pumpkin seed pesto
Creamy garlic sauce
*
Bailey’s and banoffee cream profiteroles
Chocolate fudge sauce, nut crunch (A) (N)
*
Coffee and mints

High Table Menu
Pea and College Garden mint panna cotta
White crab, mango and bell pepper salad
Spiced mango purée
Pea tendrils
.
(Vegetarian option pre-ordered only)
Pea and College Garden mint panna cotta
Jackfruit, mango and bell pepper salad
Spiced mango purée
Pea tendrils
*
Roast pancetta-wrapped pork tenderloin
with apple and walnut
Fondant potato
Carrot purée, creamed leeks
Red wine reduction (N)
.
(Vegetarian option pre-ordered only)
Asparagus, mushroom, apple and walnut puff pastry pie
Fondant potato
Carrot purée, creamed leeks
Vegetable jus
*
Rhubarb and custard mille feuille
with blackberry coulis and sesame crisp (A)
*
English cheeseboard

Lower Hall Menu
Fig, courgette and fennel flatbread
with a rocket and walnut salad
Maple, citrus and herb dressing (N)
*
Churrasco beef skewers
Honey-roasted sweet potatoes
Creamed leeks
Spiced carrots
Chimichurri sauce
.
(Vegetarian option pre-ordered only)
Churrasco koftas
Honey-roasted sweet potatoes
Creamed leeks
Spiced carrots
Chimichurri sauce
*
Rhubarb and custard mille feuille
with blackberry coulis

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:
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)
*
Coffee and mints