LOWER HALL
MENU
Aubergine, courgette,
pepper and vegan feta terrine
Sundried tomato and rocket salad
Lemon and herb aioli
*
Griddled pork tenderloin
Spring onion mash
Baton vegetables
Cauliflower gratin
Grain mustard and tarragon jus
.
(Vegetarian option pre-ordered only)
Griddled halloumi
Spring onion mash
Baton vegetables
Cauliflower gratin
Grain mustard and tarragon jus
*
Mango and passionfruit tart
Raspberry compote
*
Coffee served on the Balcony

HIGH TABLE
MENU
Aubergine, courgette,
pepper and vegan feta terrine
Sundried tomato and rocket salad
Lemon and herb aioli
*
Griddled pork tenderloin
Spring onion mash
Baton vegetables
Cauliflower gratin
Grain mustard and tarragon jus
.
(Vegetarian option pre-ordered only)
Griddled halloumi
Spring onion mash
Baton vegetables
Cauliflower gratin
Grain mustard and tarragon jus
*
Mango and passionfruit tart
Raspberry compote

MCR/SCR SUPERVISORS DINNER
MENU
Chargrilled asparagus, carpaccio of
heritage tomatoes, rocket.
Parmesan, crispy hens’ egg and tomato tartare (V)
*
Roast breast Gressingham duck breast glazed with
cherry and tarragon
Confit leg wrapped in pancetta
Herb pomme puree
Braised red cabbage with apple
Cauliflower and broccoli au gratin
Black cherry and kirsch jus (A)
.
(Vegetarian option pre-ordered only)
Summer squash, mushroom and leek arancini
Herb pomme puree
Braised red cabbage with apple
Cauliflower and broccoli au gratin
White wine and herb sauce
*
White chocolate and raspberry gateaux
Tonka bean ice cream, raspberry compote and
cinnamon shortbread
*
Coffee and Mints

LOWER HALL
MENU
Beetroot, lentil, squash and tofu filo parcels
Vegan wasabi mayonnaise
Watercress and spring onion salad
Sweet chilli sauce
Fillet of chicken stuffed with
asparagus and wild mushroom
Chive potato purée
Baton vegetables
Wild garlic cream sauce
.
(Vegetarian option pre-ordered only)
Roulade of aubergine with
bocconcini and asparagus
Chive potato puree
Baton vegetables
Wild garlic cream sauce
*
Toffee apple crumble Paris-Brest
*
Coffee served on the Balcony

HIGH TABLE
MENU
Roasted artichoke, Parma ham rosettes and parmesan
Artichoke puree, caramelised figs
Heritage carrot crisps
Tomato and basil vinaigrette
.
(Vegetarian option pre-ordered only)
Roasted artichoke, organic tofu and parmesan
Artichoke puree, caramelised figs
Heritage carrot crisps
Tomato and basil vinaigrette
*
Pan-fried fillet of chalk stream trout
Filo pastry purse with prawn, coriander and salmon
New potato and spring onion cake,
Buttered samphire
Paysanne of vegetables
Pink peppercorn hollandaise
.
(Vegetarian option pre-ordered only)
Filo pastry purse with Gruyere cheese, asparagus and pimento
New potato and spring onion cake,
Buttered samphire
Paysanne of vegetables
Pink peppercorn hollandaise
*
Trio of toffee apple crumble profiteroles
Salted caramel sauce
Sesame tuile
*
Italian cheeseboard in SCR