LOWER HALL MENU
Autumn vegetable tarte tatin with
celeriac remoulade
Dressed salad leaves
*
Chargrilled pork fillet steak
Baked apple stuffed with smoked bacon
and shallots
Hasselback potato
Julienne of root vegetables
Chasseur sauce (A)
.
(Vegetarian option pre-ordered only)
Chargrilled quorn fillet
Baked apple stuffed with pecan nuts
and shallots
Hasselback potato
Julienne of root vegetables
Chasseur sauce (A)(N)
*
Winter fruit crumble
Vanilla custard

HIGH TABLE MENU
Admission of Fellows
Pulled confit duck leg and autumn vegetable tarte tatin
Celeriac remoulade, dressed salad leaves
Port balsamic glaze (A)
.
(Vegetarian option pre-ordered only)
Quorn and autumn vegetable tarte tatin
Celeriac remoulade, dressed salad leaves
Port balsamic glaze (A)
*
Roulade of pork filled with cinnamon baked apple,
shallot and mustard and wrapped in pancetta
Blue cheese and chive dauphinoise
Roast root vegetables
Chasseur sauce (A)
.
(Vegetarian option pre-ordered only)
Roulade of aubergine, pine nut, tomato and spinach
Blue cheese and chive dauphinoise
Roast root vegetables
Chasseur sauce (A)(N)
*
Masala-poached winter fruit crumble with
vanilla custard (A)
*
Italian cheeseboard in the SCR

LOWER HALL MENU
Celeriac, pistachio and wild mushroom baklava,
baby leaf and tomato salsa (N)
*
Rump of lamb with feta and mint crust
Lemon new potatoes
Autumn vegetable macedoine
Minted red wine reduction (A)
.
(Vegetarian option pre-ordered only)
Lentil and pepper arancini
and melted parmesan and mint
Lemon new potatoes
Autumn vegetable macedoine
Leek and mint sauce
*
Raspberry tart
Berry compôte

HIGH TABLE MENU
Sautéed chicken livers
Pistachio and wild mushroom baklava
Warm spinach and bacon salad
Cumberland sauce and horseradish purée (A)(N)
.
(Vegetarian option pre-ordered only)
Sautéed brassica
Pistachio and wild mushroom baklava
Warm spinach and cep salad
Cumberland sauce and horseradish purée (A)(N)
*
Dukkah-topped lamb cutlets
Feta, lemon and mint new potatoes
Autumn vegetable macedoine
Green beans
Mint and coriander sauce (N)
.
(Vegetarian option pre-ordered only)
Lentil and red pepper aigrettes
Feta, lemon and mint new potatoes
Autumn vegetable macedoine
Green beans
Mint and coriander sauce (N)
*
Raspberry tart
Chocolate brownie
Berry compote
*
Continental cheeseboard in SCR

MCR Saturday Dinner

Chargrilled vegetable antipasti
Smoky barbecued hummus, baby gem,
tapenade mayonnaise and pitta
*
Lemon and dill marinated escalope of salmon
Local leek, goats cheese and sweet potato terrine
Carrot jardinière and pea puree
Chive sauce
.
(Vegetarian option pre-ordered only)
Portobello mushroom with
a spicy lentil, spinach and organic tofu fricassee
Local leek, goats cheese and sweet potato terrine
Carrot jardinière and pea puree
Chive sauce
*
Deconstructed raspberry ripple cheesecake