Graduands' Dinner
MEMU
Lime, chilli and coriander buffalo mozzarella
Roquette, pickled mooli, radish and
red onion salad, devilled quail egg,
Chickpea and aubergine rye bread toast
Citrus and herb aioli
*
College garden herb baked sea trout
New and sweet potato galette
Creamy local leeks, julienne of vegetables
Lemon and dill sauce
.
(Vegetarian option pre-ordered only)
Baked Portobello mushroom with pine nut and halloumi
New and sweet potato galette
Creamy local leeks, julienne of vegetables
Lemon and dill sauce
*
Belgian chocolate mousse torte
Chocolate brownie chunks and a minted berry compote
*
Coffee and Mints

Graduation Day Lunch
MENU
Assorted white, granary and wholemeal sandwiches
plus speciality bread
with speciality bread to include sourdough,
rye, tiger and olive (Vegetarian options included)
*
Chickpea, aubergine caviar, oregano
and Manchego cheese puff pastry rolls (H)(V)
*
Beetroot and Greek soy yoghurt,
tomato Salsa, onion and garlic dips
with vegetable crudites (VE)
*
College garden herb breaded chicken fillet
with a Coronation dip (H)
*
Broccoli and mature cheddar cakes
with tomato chutney (V)(H)
*
Sweet Chilli Cumberland Chipolatas (H)
*
Local leek, mushroom and pecorino tartlets (H)(V)
*
Sesame tofu fingers with a sticky barbecue sauce (H)(VE)
*
Beetroot home cured salmon with
cucumber cream cheese on rye bread
*
Local free-range eggs filled with vine tomato,
garlic and pinenut (P)(V)
*
English strawberries and cream (V)
*
Triple Chocolate chip salted caramel brownie (V)
*
Mini Bakewell slice (N)(V)
*
Oreo Cheesecake with chocolate sauce (V)
*
Lemon curd and raspberry cream roulade (V)