MATRICULATION DINNER
Asian spiced lentil and vegetable galette in panko crumb
Heirloom tomato, rocket and cucumber salad
katsu mayonnaise, lime and avocado puree
*
Rosemary and garlic marinated lamb rump
Crushed new potatoes
Baton vegetables
Local leek, shallot and mint sauce
.
(Vegetarian option pre-ordered only)
A Puff pastry tart with caponata and Manchego
Crushed new potatoes
Baton vegetables
Local leek, shallot and mint sauce
*
White chocolate and pumpkin baked cheesecake
Toffee popcorn clusters
Rich chocolate sauce
*
Coffee and mints

High Table
.
Smoked streaky bacon wrapped rabbit, prune and
black pudding terrine
Beetroot relish and puree, toasted pistachio nuts
and lemon and thyme emulsion
.
(Vegetarian option pre-ordered only)
Smoked aubergine, butternut squash and leek terrine
beetroot relish and puree, toasted pistachio nuts and
lemon and thyme emulsion
*
Chargrilled Aberdeen angus beef fillet
Crispy brisket bon bons
Roasted root vegetables
Creamed cavalo nero cabbage
Peppercorn sauce
.
(Vegetarian option pre-ordered only)
Feuilette of rosary goat’s cheese
and ratatouille
Sweet potato bon bons
Roasted root vegetables
Creamed cavalo nero cabbage
Peppercorn sauce
*
Cambridge burnt cream
Poached seasonal fruits
Shortbread
*
Continental cheeseboard in SCR

Friday Hall
.
Warm crispy polenta cake with sun blush tomato
and rocket salad, garlic aioli
*
Braised beef olive stuffed with horseradish,
wild mushrooms and tarragon
Garlic and fresh herb mash
Roasted root vegetables
Creamed savoy cabbage
Red wine sauce (A)
.
(Vegetarian option pre-ordered only)
Braised aubergine olive with horseradish,
wild mushrooms
Garlic and fresh herb mash
Roasted root vegetables
Creamed savoy cabbage
Tomato and mascarpone sauce
*
Crème Brulée
Shortbread
*
Coffee