Beef and carrots

Autumn/Winter Dining Menu

Beef and carrots
Pan-Fried Seabass, Sautéed Kale, Ginger Butter Sauce
Cream of Sweet Potato Soup, Chilli Flakes and Pea Shoots (VG) (V)
Twice Baked Cauliflower Soufflé, Roasted Beetroot and Walnut Dressing (N)(V)
Roast Field Mushroom filled with Quinoa, Sundried Tomato and Pine Nuts, Roast Tomato Dressing (V)(VG)(N)
Pumpkin Ravioli, Dill Butter Sauce, Gran Moravia Shaved Cheese (V)
Smoked Chicken Breast, Rocket Leaves and Baby Tomatoes and Tarragon Oil Dressing
Main Course
Butternut Squash, Beetroot and Pea Risotto, Truffle Oil (V)(VG)
Pan-fried Venison Fillet, Celeriac Mash, Wilted Spinach and Cherry and Juniper Sauce
Spicy Chicken Breast, Roast Vegetable Couscous, Red Wine Jus
Wild Mushroom, Chestnut and Thyme Tart, Redcurrant Jus, Sweet Potato Mash, Seasonal Vegetables (V)(VG)
Roast Breast of Duck, Kumquat and Cranberry Jus, Fondant Potato, Seasonal Vegetables
Roasted Fillet of Salmon, Dill and Lemon Butter, Winter Ratatouille, Crushed New Potatoes
Pan-Fried Fillet of Beef, Red Wine Jus, Cocotte Potatoes, Seasonal Vegetables
Dessert (V)
Sticky Toffee Pudding, Toffee Sauce, Clotted Cream
Salted Caramel Tart, Candied Orange, Vanilla Pod Ice Cream
Carrot and Walnut Sponge, Cinnamon Custard
Chocolate Bread and Butter Pudding, Sweetened Cream
Spiced Apple and Pear Crumble, Honeycomb Ice Cream
To Finish
Fairtrade Coffee & Chocolates
Price per person £37.50
Price per person including 2 glasses of College wine £42.00

All prices are subject to the addition of VAT at the standard rate, if applicable. Rates are valid until 31 December 2021.

Please select one dish for each course from the following choices for the group and, if required, a vegetarian option for starter and main course. Any other dietary requirements will be catered for separately. All of our desserts are suitable for vegetarians.

Additional Course
Fish Course available on request
Sorbet £3.25 per person
Selection of Cheeses with Grapes, Celery & Biscuits £5.75 per person