GRADUAND'S DINNER
MENU
Basil and olive marinated buffalo mozzarella
Textures of heirloom tomatoes
Roquette, red onion chutney and brioche
*
SuprEme of guinea fowl with crispy pancetta
Crushed new potato, grelot and spinach galette
Baton vegetables with English asparagus
Creamy brandy and herb sauce (A)
.
(Vegetarian option pre-ordered only)
Wild mushroom, Quorn and butternut squash pithivier
Crushed new potato, grelot and spinach galette
Baton vegetables with English asparagus
Creamy brandy and herb sauce (A)
*
Apple crumble caramel cheesecake
Chantilly cream, calvados and apple compOte
Biscoff crumb (A)
*
Coffee and Mints

GRADUATION DAY
BUFFET MENU
Selection of filled tortilla wraps (including vegetarian)
Summer squash, mixed bean and coriander falafel with salsa (V)
Sweet potato, leek and Westcombe cheddar puff pastry rolls (V)(H)
Thai spiced coconut chicken skewers
Hummus, sweet chilli and guacamole dips
with vegetable crudités (V)
Lemon, dill and horseradish cured Salmon
with chive crème fraiche on rye bread
Honey roast gammon, red onion and mature cheddar tarts (H)
Crostini of sunflower and chia seed bread
with buffalo mozzarella and heirloom tomato chutney (V)
Lentil and vegetable Tikka bites on Naan bread
with curried mayonnaise (V)
*
English Strawberries and cream (V)
Raspberries and orange crème patisserie fruit tarts (V)
White chocolate and ginger cheesecake (V)
Dark chocolate and biscoff brownie bites (V)
Summer fruit scones with whipped cream (V)