Menu
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Starters
Seared asparagus, Confit egg yolk, smoked bacon, lemon & caper dressing.
Fish Course
King scallop ceviche, grapefruit, samphire, white soy, shallot.
Main Course
fillet of beef, bone marrow pomme Anna, artichoke purée, béarnaise split jus
Cheese
Brillat-Savarin, honey, lavender, sourdough cracker
Dessert
Chocolate parfait, boozy cherries, pecan praline, vanilla
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*The wine is wine pairing (glasses) to the meal with a 0% alcohol wine pairing option available.
For any events queries, contact: mealbooking.queries@stx.ox.ac.uk