26/02/2021
“Maybe you have to be a little crazy to do it”: Helene Hoffman on spending 14 months in Antarctica
Starter
| Carrot & Coriander Soup with Basil Cream, Vegetable Crisps (V) |
| Chicken & Avocado, Crème Fraîche, Black Olive and Sun-Dried Tomato Tapenade, Rocket Leaves |
| Goats’ Cheese Mousse, Rocket & Baby Leaves, Balsamic & Virgin Olive Oil Dressing (V) |
| Melon & Mango Salad, Sunflower Seeds, Toasted Sesame Dressing (V) |
| Pan-Fried Scallops, Baby Cress, Mango Salsa (supplement of £2.60) |
| Roasted Fillet of Scottish Salmon, Rice Noodles, Pickled Ginger & Wasabi |
| Crème Fraîche Smoked Gressingham Duck, Toasted Pecans, Orange & Pomegranate Salad |
Main Course
| Grilled Fillet of Salmon, Thai Spiced Rice, Pak Choi, Mango Salsa |
|
Halloumi & Roasted Mediterranean Vegetable Tart, Crushed New Potatoes with Olive Oil, Spinach Leaves, Saffron Cream Sauce (V) |
| Herb-Crusted Oven-Baked Fillet of Cod, Spring Onion and Potato Rösti, Green Beans, Rustic Vine Tomato & Tarragon Sauce |
| Pan-Fried Breast of Corn-Fed Chicken filled with Mozzarella & Basil wrapped in Pancetta, Roasted Tomato Sauce with Virgin Olive Oil, Crushed New Potatoes, English Baby Courgettes |
| Roasted Fillet of Aged Beef, Red Wine Jus, Puréed Potato with Horseradish, Spring Greens, Baby Plum Tomatoes (supplement of £4.15) |
| Spinach and Ricotta Ravioli, Toasted Pine Nuts, Gran Moravia Shaved Cheese, Summer Vegetable Salad with Coriander Oil, Home-Made Olive Bread (V) |
| Three-Bone Rack of Lamb, Quinoa, Coriander & Red Onion, New Potatoes, Spinach Leaves, Redcurrant Jus |
Dessert (V)
| Brioche & Seasonal Berry ‘Queen of Puddings’, Vanilla Pod Ice Cream |
| Dark Chocolate Terrine, Milk Chocolate Tart, White Chocolate Ice Cream |
| Elderflower Panna Cotta, Strawberry & Chili Coulis |
| Eton Mess Cheesecake, Raspberry Sorbet, Crushed Honeycomb |
| Iced Raspberry & Basil Crème Brûlée with Almond Biscuit |
| Platter of Sliced Summer Fruits, Prosecco Glazed Sabayon, Mango & Raspberry Coulis |
To Finish
| Fairtrade Coffee & Chocolates |
| Price per person | £36.00 |
| Price per person including 2 glasses of College wine | £41.00 |
All prices are subject to the addition of VAT at the standard rate, if applicable. Rates are valid until 31 December 2020.
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 | £3.20 per person |
| Selection of Cheeses with Grapes, Celery & Biscuits | £5.40 per person |
