Enjoy a Best of British Hall dinner celebrating the diversity of regional dishes
and seasonal ingredients from across the UK in a warm and welcoming setting.
Menu
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Starters
Smoked salmon terrine, toasted sourdough, cucumber, dill, lemon balm.
Beetroot, Asparagus & Leek Terrine toasted sourdough, cucumber, dill, lemon balm (VE)
Mains
Classical Sunday roast
Sirloin of beef, blade of beef, Yorkshire pudding, garlic roast potatoes - or
Celeriac & Mushroom Wellington, Yorkshire pudding, garlic roast potatoes (V/VE)
Served with family service vegetables & lashings of gravy.
Dessert
The British trio
Treacle tart, Eton mess, strawberry custard tartlet.
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Wine bottles and soft drinks may be purchased at the time of booking
*Members may purchase drinks through the booking system for Hall,
but must not bring in alcohol from outside College
For any events queries, contact: mealbooking.queries@stx.ox.ac.uk