St Cross College, Oxford

Menu

Red Pepper and Caper Bruschetta

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Sirloin Steak with Stilton Butter and a Sweet Potato Ratatouille

(V) Beetroot and Caramelised Onion Tart

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Lime Pie with Elderflower Syrup

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Coffee and Mints

Menu

Crisp Bacon and Pea Salad with Mozzarella, Minted Vinaigrette

(V) Pea Salad with Mozzarella, Minted Vinaigrette

*

Pan-fried Salmon with Capers and Herbs, Chargrilled Asparagus

(V) Fennel and Lemon Risotto

*

Strawberry and Lavender Roulade, Passion Fruit Swipe

*

Cheese Slate 

*

Coffee, Mints and Truffles

Menu

Breakfast Fritatta & Toast
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Fruit Juice & Sparkling Wine
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Tea & Coffee

 

Menu

Beetroot Rosti Smoked Salmon and Baby Basil Salad

(V) Beetroot Rosti with Mozarella

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Peppered Steak with Spinach Dauphinoise

(V) Spiced Aubergine Steak

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Terrine of Summer Berries with Vanilla Ice Cream

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Dessert

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Coffee, Mints and Truffles

Menu

Roast Butternut Salad with Goats' Cheese, Soy Balsamic Dressing

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White Wine Guinea Fowl, Warm Vegetable Salad

(V) Mushroom and Tarragon Strudel

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Vanilla Cheesecake, Raspberry Sorbet

*

Coffee and Mints

Menu

Crisp Bacon and Pea Salad with Mozzarella, Minted Vinaigrette

(V) Pea Salad with Mozzarella, Minted Vinaigrette

*

Pan-fried Salmon with Capers and Herbs, Chargrilled Asparagus

(V) Fennel and Lemon Risotto

*

Strawberry and Lavender Roulade, Passion Fruit Swipe

*

Cheese Slate 

*

Coffee, Mints and Truffles

Menu

Salmon and Spring Onion Fishcake, Citrus Salad with Pea Shoots

(V) Courgette and Cheddar Cake

*
Roasted Rump of Lamb, Leek and Flageolet Cassoulet

(V) Roast Vegetable Polenta

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Bittersweet Chocolate Pear Cake with Crème Fraîche, Chocolate Sauce

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Dessert

*

Coffee, Mints and Petit Fours

Menu

Courgette and Baby Spinach Soup with Watercress Pesto

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Aromatic Pork Belly with Honey and Ginger Soy Noodles

(V) Aromatic Tofu with Spring Onions 

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Spiced Poached Pineapple with Rum Scented Cream

*

Coffee and Mints