Lower Hall Menu
Spiced tattie scones
Slow-cooked heirloom tomatoes
Baby leaf salad and a harissa coulis
*
Pesto lamb rump
Parmesan duchesse potato
Courgette fritters
Sweet and spicy green beans
Creamy lemon and College garden mint sauce
.
(Vegetarian option pre-ordered only)
Asparagus, mushroom and butterbean strudel
Parmesan duchesse potato
Courgette fritters
Sweet and spicy green beans
Creamy lemon and College garden mint sauce
*
Chocolate orange layer mousse
with orange sauce (A)

High Table Menu
Spiced tattie scones
Slow-cooked heirloom tomatoes
Baby leaf salad and a harissa coulis
*
Pesto lamb rump
Parmesan duchesse potato
Courgette fritters
Sweet and spicy green beans
Creamy lemon and College garden mint sauce
.
(Vegetarian option pre-ordered only)
Asparagus, mushroom and butterbean strudel
Parmesan duchesse potato
Courgette fritters
Sweet and spicy green beans
Creamy lemon and College garden mint sauce
*
Chocolate orange layer mousse
with orange sauce (A)

High Table Menu
Cep and spring onion tarte tatin
Spinach, baby plum tomato,
pecan and Rosary goats’ cheese salad
Parmesan crisp and aioli
Cider vinegar and herb dressing
*
Grilled Gressingham duck breast
Sweet potato and mustard mash
Courgette and carrot noodles
Braised red cabbage
Cherry and red wine sauce (A)
.
(Vegetarian option pre-ordered only)
Chilli and lime polenta
Radish, coriander, aubergine and spinach
Courgette and carrot noodles
Braised red cabbage
Salsa verde
*
Summer pudding with elderflower sorbet
and minted peach salad
*
French cheeseboard in SCR

Lower Hall Menu
Thai spring rolls with a sweet chili sauce
and dipping sauce
Vermicelli salad
Tahini and avocado dressing
*
Roasted sea bream gremolata
Crushed new potato cake
Paysanne vegetables
Stir-fried leeks
Saffron and chilli sauce
.
(Vegetarian option pre-ordered only)
Chilli and lime polenta
Crushed new potato cake
Paysanne vegetables
Stir-fried leeks
Saffron and chilli sauce
*
Summer pudding with elderflower cream