Graduation Menu 2018

Graduation Week Restaurant Menu
Monday 16th July 2018 to Friday 20th July 2018

2 Courses for £23.50
3 Courses for £28.50

Starters

Summer Carrot Soup

with Toasted Hazelnut Beignet and Tarragon Oil

Seared Breast and Confit Leg of Pigeon

with Sweetcorn Puree, Beetroot Pickled Shallot and Smoked Bacon Popcorn

Glazed Pear and Yorkshire Blue Tart

with Rocket Salad and Rocket Pesto and Balsamic Reduction

Pickled and Charred Mackerel Fillet

with Compressed Cucumber, Crispy Caper, Chervil and Radish Salad and a Dill Crème Fraiche Dressing

Mains

Pan Fried Fillet of Salmon

with Pomme Anna Chips, Swiss Chard Asparagus Veloute and Lemon Oil

Barbequed Harissa Marinated Rump of Lamb and Pastilla of Slow Cooked Shoulder

with Roast Butternut Squash, Charred Spring Onion, Smoked Aubergine Puree

and Pomegranate Molasses Jus

6oz Barbequed Bavette Steak served Pink

with Smoked Brisket Macaroni Cheese Bon Bon, Onion Rings, Barbequed Greens and Béarnaise Sauce

Purple Potato Gnocchi

with Roasted Red Pepper, Spinach, Black Olives and Feta Cheese accompanied by Rocket and Confit

Garlic Pesto and a Pine Nut Tuille

Desserts

Coconut Panna Cotta

with Tropical Fruits, Passion Fruit Sorbet and a Ginger and Lime Dressing

Apple Crumble Soufflé

with Toffee Ice Cream and a Brandy Snap Basket

White Chocolate Mousse

with Raspberry Puree, Pistachio Biscotti and Caramelised White Chocolate Crumb

Cheese Board

with all the trimmings
(£3.00 supplement)