Lower Hall Menu
Chargrilled garlic polenta
Spinach, artichoke and cashew nut dip
Heirloom tomato and roast pepper salad
Basil and sriracha sourdough (N)
*
Corn-fed chicken
Butternut squash, chorizo and
College Garden herb stuffing
Fondant potatoes
Caramelised onion and celeriac purée
Fricassée of root vegetables
Leek and white wine sauce
.
Stuffed butternut squash with herb and
baby spinach stuffing and melted Camembert
Fondant potatoes
Caramelised onion and celeriac purée
Fricassée of root vegetables
Leek and white wine sauce
*
Pina colada meringue nest
Tropical fruit compote
*
Coffee

High Table Menu
Chargrilled garlic polenta
Spinach, artichoke and cashew nut dip
Heirloom tomato and roast pepper salad
Basil and sriracha sourdough (N)
*
Corn-fed chicken
Butternut squash, chorizo and
College Garden herb stuffing
Fondant potatoes
Caramelised onion and celeriac purée
Fricassée of root vegetables
Leek and white wine sauce
.
Stuffed butternut squash with herb and
baby spinach stuffing and melted Camembert
Fondant potatoes
Caramelised onion and celeriac purée
Fricassée of root vegetables
Leek and white wine sauce
*
Pina colada meringue nest
Tropical fruit compote

High Table Menu
Tuscan grilled sea trout
Smoked trout arancini
Fennel and prawn salad
Poppy seed blinis, lime yogurt
Golden beetroot ketchup
.
(Vegetarian option pre-ordered only)
Pan-fried tofu with sweetcorn relish
Smoked aubergine arancini
Fennel and orange salad
Poppy seed blinis, lime yogurt
Golden beetroot ketchup
*
Peppered Gressingham duck
Croustillant of confit leg
Berrichonne potatoes
Pea and broad bean purée
Braised red cabbage
Orange and tarragon jus
.
(Vegetarian option pre-ordered only)
Croustillant of sun blush tomato,
chick pea and melted Camembert
Berrichonne potatoes
Pea and broad bean purée
Braised red cabbage
Tomato and tarragon jus
*
Praline cream choux bun dipped in caramel,
almond snap
Chocolate sauce, hazelnut dust (N)
*
Italian cheeseboard in SCR

Lower Hall Menu
Szechuan vegetable and noodle
salad with spicy sambal tofu
Lentil spring roll
Sweet chilli sauce
*
Confit duck leg
Berrichonne potatoes
Pea and broad bean purée
Braised red cabbage
Orange and tarragon jus
.
Croustillant of sun blush tomato,
chick pea and melted Camembert
Berrichonne potatoes
Pea and broad bean purée
Braised red cabbage
Orange and tarragon jus
*
Praline cream choux bun (N)
Chocolate sauce
*
Coffee