LOWER HALL
MENU
Griddled butternut squash and
beetroot Caesar salad with
garlic and herb aioli
*
Cajun salmon and smoked haddock fishcake
with a poached hens egg
Grain mustard and dill new potatoes
Roasted asparagus
Buttered mini corn on the cob
Warm creamy remoulade sauce
.
(Vegetarian option pre-ordered only)
Cajun haricot bean and smoked pimento cake
with a poached hens egg
Grain mustard and dill new potatoes
Roasted asparagus
Buttered mini corn on the cob
Warm creamy remoulade sauce
*
Raspberry and white chocolate roulade
with berry cream

HIGH TABLE
MENU
Griddled butternut squash and
beetroot Caesar salad with
garlic and herb aioli
*
Cajun salmon and smoked haddock fishcake
with a poached hens egg
Grain mustard and dill new potatoes
Roasted asparagus
Buttered mini corn on the cob
Warm creamy remoulade sauce
.
(Vegetarian option pre-ordered only)
Cajun haricot bean and smoked pimento cake
with a poached hens egg
Grain mustard and dill new potatoes
Roasted asparagus
Buttered mini corn on the cob
Warm creamy remoulade sauce
*
Raspberry and white chocolate roulade
with berry cream

LOWER HALL
MENU
Watercress, broccoli and potato soup
Spicy croutons
*
Greek-style lamb rump with garlic,
oregano, lemon and feta cheese
Rosemary potatoes
Minted pea puree
Roasted peppers and zucchini
Redcurrant jus (A)
.
(Vegetarian option pre-ordered only)
Greek-style lentil koftas with feta cheese
Rosemary potatoes
Minted pea puree
Roasted peppers and zucchini
Tzatziki
*
Butterscotch and caramel cheesecake
with caramel cream

HIGH TABLE
MENU
Smoked chicken and chorizo, honey goats cheese,
chorizo crumb and vine tomato relish
with mustard dressing
.
(Vegetarian option pre-ordered only)
Smoked asparagus and fennel, honey goats cheese,
toasted pumpkin seeds and vine tomato relish
with mustard dressing
*
Balsamic and mint glazed cannon of lamb
Dauphinoise potatoes
Broad bean and pea puree
Chantenay carrots
Redcurrant jus
.
(Vegetarian option pre-ordered only)
Aubergine roulade with
mushroom, herb and leek
Dauphinoise potatoes
Broad bean and pea puree
Chantenay carrots
Spiced pepper sauce
*
Chocolate and raspberry torte with
raspberry compote and Bailey’s cream (A)
*
Soft and blue cheeses in the SCR

MCR SATURDAY DINNER
MENU
Confit wild mushroom and
chickpea Caesar salad croquette
Roast pimento and Romaine lettuce salad,
chive soy yoghurt (VE)
*
Chargrilled beef rump steak
Pont Neuf potatoes
Plum tomato stuffed with creamed spinach
Green beans
Pink peppercorn sauce
.
(Vegetarian option pre-ordered only)
Cannellini bean and quinoa fritters
Pont Neuf potatoes
Plum tomato stuffed with creamed spinach
Green beans
Pink peppercorn sauce
*
Bailey’s chocolate mousse torte
Chocolate brownie chunks and
a minted berry compote (A)