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three courses per person
two courses per person
(V) (VG) (GF)
whipped goat’s cheese, black olive tapenade, crispy basil (V) (VG)
bacon and leeks in a cider sauce, toasted ciabatta (**GF)
burnt apple puree, lyonnaise potatoes, tender stem broccoli, tarragon sauce (**GF)
clam and vermouth en papillote (**GF)
courgettes, toasted almonds topped with a lemon gremolata (V) (**VG)
toffee sauce, vanilla bean ice cream
poached rhubarb, ginger tuille (**GF)
Menus available on the following dates
Wednesday, Thursday & Friday Lunch times
Dishes are subject to availability of produce
Friday menus are subject to change
three courses per person
(V) (VG) (GF)
crispy goats cheese bon bon, black olive tapenade, crispy basil (V) (VG)
cauliflower puree, dressed fennel with shaved radish (V) (VG) (V)
burnt apple puree, celeriac three ways, black pudding crumb, cider reduction (**GF)
puy lentils, green beans almondine, torched king prawns, sauce vert (**GF)
preserved lemon cous cous, smoked aubergine, baba ganoush, sumac and molasses glazed aubergine
cotted cream, raspberry coulis (**GF)
poached rhubarb, ginger tuille (GF)
Menus available on the following dates
Wednesday & Thursday evenings only
Dishes are subject to availability of produce
Some of our dishes MAY contain nuts or other products which may cause an allergic reaction. If you require further information about any item on the menu, then please ask your waiter/waitress or seek clarification from the Restaurant Manager
STATEMENT OF INTENT REGARDING THE USE OF GENETICALLY MODIFIED FOODS
The college has a legal responsibility to inform its customers if food sold within the premises contains genetically modified maize or soya. Additionally, if the college is aware of the use of other genetically modified ingredients in food, customers will be informed accordingly. We actively source NON-genetically modified ingredients, including cooking oils.
