Brasserie Menu

The Brasserie Menu

Week commencing 2nd February 2025

Starters

Smoked salmon terrine with citrus lemon butter and poppy seed cracker (celery, gluten, fish, milk, mustard, sulphur dioxide) 7

Herbed confit chicken salad with pomegranate and charred corn (celery, mustard, sulphur dioxide) 7

Pureed leek and pickled mushroom tart (v, celery, gluten, milk, mustard, sulphur dioxide) 7

Crispy polenta with sun-blushed tomatoes, pea, mint and Clawson stilton (v, celery, milk, mustard, sulphur dioxide) 7

Chicken and root vegetable consommé, soft-boiled quail eggs and chervil (celery, egg) 7

Mains

Poached lemon sole, saffron braised fennel, chive cream sauce (celery, gluten, milk, fish, mustard, sulphur dioxide) 19

Roast salmon, jewelled cous cous, harissa spiced tomato sauce, confit lemon (celery, gluten, milk, fish, mustard, nuts – almond, sulphur dioxide) 18

Roast pork belly, red cabbage puree, fondant potato, caraway jus (celery, milk, mustard, sulphur dioxide) 18

Gressingham duck breast, pomme Salardaise, apple and celeriac, star anise jus (celery, milk, mustard, sulphur dioxide) 18

Truffle, Potato and herb gnocchi, Jerusalem artichoke, crispy kale (v, celery, gluten, egg, milk, mustard) 15

Miso-glazed aubergine, pickled radish, chilli and bok choy, crispy onions and sticky rice (v, vg, celery, gluten, mustard, sesame seeds, soybean, sulphur dioxide) 15

Josper Grill

Rib eye steak* 6oz, bearnaise sauce (celery, milk, egg, mustard, sulphur dioxide) 24 (5 pounds supplement charges apply when ordered with promotional offers)

Served with triple-cooked chips, roast tomato, flat mushroom and watercress

Desserts

Sticky caramel pudding with apple and ice cream (v, egg, milk) 7

Coffee and cream cake (v, vg, gluten, soybean) 7

Vanilla cheesecake, blood orange (v, gluten, egg, milk) 7

Dark chocolate mousse, chocolate soil and strawberry sorbet (v, egg, milk, nut – hazelnut, soybean) 6

Ice creams – Vanilla, (v, egg, milk) White Chocolate (v, egg, milk, soya) Plum Ripple (v, gluten, egg, milk, nuts) 6

Sorbet selection – lime, raspberry, apple (vegetarian, vegan) 6

Sides

Crushed swede with truffle butter (v, milk, sulphur dioxide) 3

Braised leeks with vinaigrette and chives (v, vg, mustard, sulphur dioxide) 3

Triple-cooked chips 3 (v, vg)

We cook with all allergens in our kitchen. If you have a food allergy, intolerance, or other dietary needs, please speak to the lecturer, who will be happy to assist.

See allergy information in bold italics text.

The menu may change.

Allergens: celery; gluten; crustaceans; eggs; fish; lupin; milk & dairy; molluscs; mustard; nuts; peanuts; sesame seeds; soybean; sulphur dioxide Dietaries: h -halal; v -vegetarian; vg -vegan; vg* -can be made vegan

For more information on allergies and intolerances, please contact us.

All prices are inclusive of current VAT.

Whilst we do appreciate any tips, we are unable to accept credit card tips, however, we do have a donation box located at reception.

Donations are used to subsidise student trips, competition entries and travel expenses during the students’ 3-year programme.

Menus and wines are subject to change due to availibility.

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