The Brasserie
Evening Dinner Menu
(Friday)
To Start
Minted Pea & Coconut Koftas, Red Cabbage, Pomegranate Raita, Toasted Pitta (v) £3.75
~
Sesame Scallops, Filo Prawn, Carrot & Cucumber, Soy Glaze £4.25
~
Pastrami Smoked Pigeon, Poached Rhubarb, Parsnip Puree, Watercress £4.50
To Follow
Saffron Poached Potatoes & Artichoke, Salad of Summer Vegetables, Tomato Coulis (v) £8.75
Red Snapper, Razor Clam Chowder, Smoked Potato, Samphire, Sea Foam £9.95
Beef Fillet, Fondant Potato, Morels, Braised Shallot, Red Wine Jus £10.95
~
All our dishes may contain traces of nuts
To Finish
Dark Chocolate Torte, Raspberry Fondue, Honeycomb Tuile, Pistachio Ice Cream £3.95
Spiced Filo Fig, Cheese Soufflé, Rye Crumb, Grape Chutney, Honey Reduction £3.95
Strawberries & Cream Shortbread Garden, Berries, Flowers and Meringues £3.95
Homemade Petit Fours with Freshly Brewed Tea or Coffee £1.25
Tonight’s menu has been designed, created and served entirely
by students from the third year of the
Culinary Arts Management Degree course.
We hope you enjoy your meal.
All our dishes may contain traces of nuts
Evening Dinner Menu
(Friday)
To Start
Minted Pea & Coconut Koftas, Red Cabbage, Pomegranate Raita, Toasted Pitta (v) £3.75
~
Sesame Scallops, Filo Prawn, Carrot & Cucumber, Soy Glaze £4.25
~
Pastrami Smoked Pigeon, Poached Rhubarb, Parsnip Puree, Watercress £4.50
To Follow
Saffron Poached Potatoes & Artichoke, Salad of Summer Vegetables, Tomato Coulis (v) £8.75
Red Snapper, Razor Clam Chowder, Smoked Potato, Samphire, Sea Foam £9.95
Beef Fillet, Fondant Potato, Morels, Braised Shallot, Red Wine Jus £10.95
~
All our dishes may contain traces of nuts
To Finish
Dark Chocolate Torte, Raspberry Fondue, Honeycomb Tuile, Pistachio Ice Cream £3.95
Spiced Filo Fig, Cheese Soufflé, Rye Crumb, Grape Chutney, Honey Reduction £3.95
Strawberries & Cream Shortbread Garden, Berries, Flowers and Meringues £3.95
Homemade Petit Fours with Freshly Brewed Tea or Coffee £1.25
Tonight’s menu has been designed, created and served entirely
by students from the third year of the
Culinary Arts Management Degree course.
We hope you enjoy your meal.
All our dishes may contain traces of nuts