About the College

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Cream of leek & saffron soup

Deep fried smoked haddock fishcake with pickled beetroot salad & coriander aioli

Salad Provencal
Artichokes, tomato, garlic, anchovies & basil (gueridon)

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Chicken sauté chasseur

Roast fillet of gurnard with braised white cabbage & herb butter

Pot roast topside of beef with port reduction

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Chef’s vegetables

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Croissant bread & butter pudding with prune & Armagnac custard

St Clements fool served with poppy seed biscuits

Choux fritters with a duo of chocolate sauces

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Creamed white onion soup topped with crisp fried onions

Traditional marinated Greek salad (Gueridon)

Deep fried goujons of plaice in a beer batter served with a lemon & chive dip

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Spiced sea bass fillets with a curried cream sauce

Pan fried turkey escalope ‘Kiev’ style

Slow cooked pork belly with red cabbage & red wine reduction

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Chef’s vegetables

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Dark chocolate mousse

Mixed berry crumble tart with spiced custard

Crème caramel with poppy seed shortbread

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Creamed chicken & wild mushroom velouté

Wafers of seasonal melon with honey & toasted sesame dressing

Warm mackerel timbale with beetroot puree & herb oil

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Poached salmon with a mustard & dill crust, accompanied by a caper & parsley emulsion

Braised lamb shoulder cooked with winter beans & red wine served on a bed of wilted greens

Griddled pork cutlet accompanied by pear salad & white wine butter

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Chef’s vegetables

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Sticky toffee pudding with dates & caramel sauce

Pineapple flambé with a rum & raisin ice cream (gueridon)

Mixed berry bavarois with fruit coulis & shortbreads

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Courgette & brie soup with parsley & parmesan crisps

Baked button mushrooms with garlic & pine nuts, topped with toasted crumbs

Honey chicken salad with dill pickled cucumber (gueridon)

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Steamed haddock served with a potato cake & white wine & chive sauce

Roast loin of pork served with crackling & a sherry & mushroom sauce

Slow cooked chicken in a red wine sauce

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Chef’s vegetables

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Pear frangipane tart with almond anglaise

Mango fool topped with pickled raspberries

Steamed jam sponge pudding

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