Menu
Cock-a-leekie terrine, smoked chicken, house piccalilli, baby dill
Cock-a-leekie terrine, house piccalilli, baby dill (VE)
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Rolled Lamb shoulder, haggis neeps & tatties bon bon, roasted parsnip puree, heritage carrot, lamb jus (GF)
Sage roasted celeriac, haggis neeps & tatties bon bon (VE), roasted parsnip puree, heritage carrot, whisky sauce (VE)
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Cheese
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Fruit
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Cranachan, whisky soaked raspberries, vanilla cream, toasted oats, lavender honey
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Book your place now
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Wine bottles may be purchased at the time of booking through the booking system for Hall,
and can also be purchased by the glass from the bar before the dinner and finished upstairs,
but members must not bring in alcohol from outside College
For any events queries, contact: mealbookings.queries@stx.ox.ac.uk