Week commencing 27th May 2025
English asparagus, poached hens egg, Choron sauce 6
Pearl barley, Toulouse sausage and mushroom risotto, mascarpone and parmesan 6
Quail scotch egg, apple chutney 6
Smoked salmon, carved at the table, buttered brown bread, capers and lemon 6
Salad of Heritage tomatoes, feta cheese, crispy shallots, sumac dressing 6
Pan-fried salmon, spiced tomato sauce, jewelled cous cous, preserved lemon, crispy shallots 18
Roast Cod, crispy potato terrine, pea and mint puree, roasted shallot, caper, parsley dressing 18
Daube of beef, creamed potatoes, spring vegetables and port sauce 16
Rabbit stuffed with apricot and sage, fondant potato, glazed carrots, creamed leeks, star anise 17
Linguine with a puy lentil and truffle ragout, parmesan 14
Spiced cauliflower, beetroot and chickpea puree, roasted hazelnuts and salsa Verde 14
Rib-eye steak, roast tomato and mushroom, triple-cooked chips, herb salad and béarnaise sauce 18
Berry Eton mess (GF) 6
Mango baked Alaska 6
Coconut creme caramel (V, VG and GF) 6
Ice cream and sorbet selection 6
Triple-cooked chips 3
Tender stem broccoli with lemon 3
Green salad 3
£20 for 45 Minutes
Starters
Pearl barley, and mushroom risotto, chicken lollipops, mascarpone and parmesan
Quail scotch egg, apple chutney
Mains
Daube of beef, creamed potatoes, spring vegetables and port sauce
Linguine with a puy lentil and truffle ragout, parmesan
Desserts
Berry Eton mess
Coconut creme caramel (V, VG and GF))
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.
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