Dining menu

We are proud of our reputation for excellent catering and fine dining. Our skilled chefs will help you choose (if required) and will prepare a meal to our high standards. Our friendly and professional service staff will ensure that your event is relaxed and enjoyable. We have several rooms to choose from to suit the size of your group.

3 Course Dinner £37.50
3 Course Lunch £33.15

All dinners include:
Hire of the room for dining (a surcharge of £395.00 may be applied to the Hall during Term Time or
where exclusive use is required)
White Linen Tablecloths
White Linen Napkins (or crested Fitzwilliam)
Printed Menus 1:3
Waiter Service
Candles (with dinner)
Fresh Seasonal Vegetables as part of main dish
Additional Options:
Flowers (price on request)
Printed Place cards (£0.50pp)
Seating Plan (£35.00)
Final numbers and menu choices are required 10 working days in advance. The final account is based
upon this number unless it has been exceeded. Within the prices we have allowed for dinner to start up
to 20.00 and finish by 23.00. Dinner starting later may be subject to a surcharge.
We can organise a pre-dinner drinks reception in the College gardens (weather permitting) or in on e of
our dining rooms subject to availability.
All prices are subject to VAT at the current rate.
Please ask about allergen information (W-Warm, V-Suitable for Vegetarians)

The Menu

Spring Pea with Mint Crème Fraiche
Cauliflower with Smoked Haddock and Curry Oil
Hot and Sour Vegetable Broth with Vegetable Dumpling
Gazpacho with Smoked Oil
Sweetcorn and Crab

Spring Pea Mousse, Serrano Ham, Pickled Quails Egg and Crouton
Pork Belly Terrine with a Spring Vegetable Salad
Torn Mozzarella with Vine Ripened Plum Tomato and Pesto Dressing (V)
Citrus-cured Salmon with Sushi Rice and Asian Slaw
Herb-seared Tuna, Aubergine Purée and Roasted Cherry Tomatoes
Fresh Asparagus with a Crispy Hens Egg and Béarnaise Sauce (V)
Whipped Goats Cheese with Beetroot and Balsamic Syrup (V)
Chicken and Herb Terrine, Corn Chilli Salsa with Crispy Skin
Fried Chickpeas with Red Pepper Purée and Guacamole (V)

Please ask the events team for available options

Mango with Chilli Syrup
Strawberry and Black Pepper
Champagne with Strawberries
Elderflower with Blackberry Gel

Beef Sirloin with a Potato Terrine, Oyster Mushrooms, Cherry Vine Tomatoes, Crispy Onions and a Béarnaise Sauce
Pan-fried Black Bean Steak with Potato Terrine, Oyster Mushrooms, Cherry Vine Tomatoes, Crispy Onions and a Béarnaise Sauce (V)
***
Local Chicken Breast with Spring Vegetables, Picked Lemon Crushed New Potatoes and Roast Garlic Dressing
Marinated Tofu with Spring Vegetables, Picked Lemon Crushed New Potatoes and Roast Garlic Dressing (V)
***
Stone Bass with a Warm Ni ç oise Salad and Picked Quail’s Egg
Artichoke, Red Pepper & Ricotta Tart with a Warm Niçoise Salad and Picked Quail’s Egg (V)
***
Rack of Lamb with Pea Purée, Potato Fondant, New Season Carrots and Jus
Pan-fried Red Bean Cake, Potato Fondant, New Season Carrots and Jus (V)
***
Corn-Fed Chicken Breast with Potato Gnocchi, Courgette, Red Onion and Plum Tomato
Goats Cheese and Basil Polenta with Potato Gnocchi, Courgette, Red Onion and Plum Tomato (V)
***
Spiced Hogget Loin with Red Pepper Mash, Shaven Fennel and a Mixed Bean Dressing
Spiced Sweet Potato Cake with Red Pepper Couscous, Shaven Fennel and a Mixed Bean Dressing (V)
***
Roast Salmon Fillet, Crispy Skin, Shaven Fennel, Crushed Potato served with a Samphire & Crab Bisque
Mixed Bean & Red Onion Cannellini, Shaven Fennel, Roasted Courgette served with a Tomato Bisque (V)
***
Ham Hock with Crispy Egg, Pomme Pont Neuf and Pea Purée
Shiitake Mushroom & Cheese Fritters, Poached Egg, Pomme Pont Neuf and Pea Purée (V)
***
Duck Breast with Carrot, Orange Jam, Roasted Sweet Potato and Broccoli
Baked Tofu with Carrot, Orange Jam, Roasted Sweet Potato and Broccoli (V)

White Chocolate Parfait with Fresh Strawberries, Gel and Granola and Marshmallow
Vanilla Bean Crème Brulee with Summer Berry Compote and Shortbread
Warm Chocolate Brownie with Peanut Butter Ice cream
Passion Fruit Posset with Lime Gel and Toasted Coconut
Brioche Summer Pudding with Clotted Cream and Blackberry Sorbet
Glazed Lemon Tart with Italian Meringue and Blueberries

Traditional Cheeses served with a selection of Biscuits and Grapes

Cheeses specially chosen by our Head Chef served with a selection of Rustic Breads, Biscuits and Fruit.
Add a Glass of our House Ruby Port to a Cheese Course for £1.20 pp

Fairtrade Coffee and College Mint Chocolates
Chocolate Truffles with Coffee (£2.60 supplement)

Dinner After 20:00 (£2.50 pp supplement)
Please note the late dinner surcharge will be levied if guests arrive for dinner past 20:00 even if it was booked to start before 20:00
Bar Opening - £61.90
(if the bar would otherwise be closed otherwise no charge)
Bar Extension past 23:00 - £39.95 per hour (or part thereof)
Mobile Draught/Bottle Bar - £80.30