Lower Hall Menu
Spiced lentil and potato croquette
Romaine lettuce, shaved vegetables
Tomato chutney
*
Spanish loin of pork steak
Sweet potato parmentier
Grilled rainbow carrots
Ratatouille
Fresh herb sauce
(Vegetarian option pre-ordered only)
Spanish tofu
Sweet potato parmentier
Grilled rainbow carrots
Ratatouille
Fresh herb sauce
*
Iced coffee pecan slice with toffee sauce (N)

High Table Menu
Spiced lentil and potato croquette
Romaine lettuce, shaved vegetables
Tomato chutney
*
Spanish loin of pork steak
Sweet potato parmentier
Grilled rainbow carrots
Ratatouille
Fresh herb sauce
(Vegetarian option pre-ordered only)
Spanish tofu
Sweet potato parmentier
Grilled rainbow carrots
Ratatouille
Fresh herb sauce
*
Iced coffee pecan slice with toffee sauce (N)

Menu
English ham hock and pea terrine with prosciutto
Broad bean, College Garden mint and asparagus salad
Pea and sorrel shot
Old Winchester cheese crisp, mustard dressing
*
‘Trio of lobster’
Filo pastry thermidor, salad and Scotch egg
Lemon and coriander sauce
Exmoor Cornish caviar
Fellows and guests will be invited to
follow the Warden across the Gardens to the
Dining Hall for the remaining courses.
Chargrilled fillet of Scottish beef
Fois gras, ox cheek dauphine and onion textures
Vichy rainbow carrots, kale
Veal jus and Bearnaise
*
White chocolate and strawberry marquise
Kirsch strawberries in brandy snap basket
Rhubarb and strawberry ice cream
*
Selection of artisan French cheese
Truffle honey, peeled celery, grapes and crackers
*
Vegetable momos with sesame chutney
*
Robinson’s petit fours
Seasonal berries
Vegetarian Menu
Rosary goat cheesecake with a pinenut crust
and tomato chutney
Broad bean, College Garden mint and asparagus salad
Pea and sorrel shot
Old Winchester cheese crisp, mustard dressing
*
‘Trio of wild mushrooms’
Filo pastry thermidor, salad and Scotch egg
Lemon and coriander sauce
Aubergine caviar
Fellows and guests will be invited to
follow the Warden across the Gardens to the
Dining Hall for the remaining courses.
Squash and pecan nut ravioli with kale pesto
Sicilian stuffed baby aubergine and onion textures
Vichy rainbow carrots, kale
Pimento jus and Bearnaise
*
White chocolate and strawberry marquise
Kirsch strawberries in brandy snap basket
Rhubarb and strawberry ice cream
*
Selection of artisan French cheese
Truffle honey, peeled celery, grapes and crackers
*
Vegetable momos with sesame chutney
*
Robinson’s petit fours
Seasonal berries

High Table Menu
Chicken and black pudding terrine
wrapped in prosciutto
Piccalilli, ciabatta croûtes
Toasted hazelnuts
Celeriac remoulade
.
(Vegetarian option pre-ordered only)
Courgette, Gorgonzola and roasted pepper terrine
Piccalilli, ciabatta croûtes
Toasted hazelnuts
Celeriac remoulade
*
Blackened Cajun and miso salmon
Grilled pak choi
Stir-fried tiger prawn and vegetables
Sticky sesame jasmine rice
Teriyaki sauce
.
(Vegetarian option pre-ordered only)
Blackened miso aubergine
Grilled pak choi
Stir-fried seitan and vegetables
Sticky sesame jasmine rice
Teriyaki sauce
*
Lime curd tart with chocolate sauce
and hazelnut tuille (N)
*
Swiss cheeseboard in SCR

Lower Hall Menu
Spiced Moroccan chickpea salad with almonds,
blood orange, olives and mint
Baby gem, turmeric and cucumber soy yogurt
Toasted wedge of tiger bread (N)
.
(Vegetarian option pre-ordered only)
Spiced Moroccan chickpea salad with almonds,
blood orange, olives and mint (N)
*
Grilled chicken breast stuffed with sundried tomato,
spinach and mozzarella
Herbed new potatoes
Stir-fried vegetables
Marinara sauce
.
(Vegetarian option pre-ordered only)
Grilled halloumi brochette with beef tomato
and mozzarella
Stir-fried vegetables
Herbed new potatoes
Marinara sauce
*
Lime curd tart with chocolate sauce