South Downs College Restaurant AWS
Fine Dining Dinner Menu Wednesday 7th February 2018 Student Head Chef’s Jamie Edmonds and Christopher Summerfield Complimentary ‘Amuse’
Taster Starter French onion soup, home cured gravadlax, sweet mustard dressing and crispy leeks, duck and pork terrine with brioche
Fish Course Grilled fillet of mackerel with warm pickled fennel and carrot salad, parmesan gnocchi and salsa Verdi, beetroot crisps
Main Course Baked loin of New Forest venison ‘Wellington’, gratin potatoes, braised red cabbage, onion puree served with a Port wine sauce
Dessert Individual cox’s apple tart tatin with buttery popcorn ice cream and salted caramel sauce
Freshly brewed filter coffee with petits fours £1.25 Speciality coffee available from the barista
5 course menu including a complimentary ‘Amuse’
£23.50 Havant & South Downs College cannot guarantee that any of our dishes are free from allergens and ask guests with severe allergies to advise a member of staff
Taster Starter French onion soup, home cured gravadlax, sweet mustard dressing and crispy leeks, duck and pork terrine with brioche
Fish Course Grilled fillet of mackerel with warm pickled fennel and carrot salad, parmesan gnocchi and salsa Verdi, beetroot crisps
Main Course Baked loin of New Forest venison ‘Wellington’, gratin potatoes, braised red cabbage, onion puree served with a Port wine sauce
Dessert Individual cox’s apple tart tatin with buttery popcorn ice cream and salted caramel sauce
Freshly brewed filter coffee with petits fours £1.25 Speciality coffee available from the barista
5 course menu including a complimentary ‘Amuse’
£23.50 Havant & South Downs College cannot guarantee that any of our dishes are free from allergens and ask guests with severe allergies to advise a member of staff
