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Sample Menus

Cheltenham College Menu One

Starters

Pineapple Carpaccio, Apricot Ginger, Mint, Syrup, toasted Coconut

Chicken Liver, Brandy Parfait, Toasted Thyme Crostini, Spiced Apple Chutney

Cerney Goats Cheese, Tomato, Beetroot Salad, Green Pesto, Balsamic Reduction

Smoked Mackerel, Potato, Tomato Salad, Horseradish Cream

Main Course

Chicken Breast, Mozzarella, Pancetta, Ratatouille, Basil Crushed New Potatoes

Honey & Wholegrain Mustard Glazed Pork Loin Steak, Sage Mash Potato, Cream of Leek, White Wine Sauce

Grilled Salmon Fillet, Asparagus, Saffron Potatoes, Chive Beurre Blanc

Mushroom, Tarragon Aranchini, Roast Butternut Squash, Red Pesto

Desserts

Duo of Chocolate Terrine, Pistachio Nut Ice Cream

Fresh Fruit Platter, Mango Coulis

Clementine Pannacota, Strawberry, Coconut Salsa

Fresh Cream Profiteroles, Toffee Sauce

Cheltenham College Menu Two

Starters

 Prawn, Cornish Crab, Avocado Tian, Marie Rose Sauce, Dressed Rocket

Pressed Ham Hock, Cranberry Terrine, Quenelle of Red Onion Marmalade

Red Wine Poached Pear, Stilton, Walnut, Salad, Raspberry Dressing

Half a Galia Melon, Champagne drenched Summer berries

Mains

Pan fried Chicken Breast, Organic Cotswold Blue Brie, Thyme Fondant Potato,

Roast English Sirloin of Beef, Yorkshire Pudding, Red Wine Sauce Duck Fat Roasted Potatoes

Baked Cod Fillet, Leek, Prawn Smoked Bacon Risotto, Parmesan Tuile, Fresh Green Herb Oil

Roast Rack of Pork Cutlet, Roast Apples & Sage, Smoked Sea Salted Baby Roast Potatoes, Cider Jus

Desserts

Chocolate Baileys Cheesecake, dark Chocolate Sauce

Raspberry Pavlova

Coffee Crème Brule, Cinnamon Shortbread Biscuit

Glazed Lemon Tart, Lime Crème Friache

Cheltenham College Menu Three

Starters

Citrus infused Duck Leg Rillettes, Cranberry, Port Jelly, Orange, Sesame Seed Salad

Duo of Local Smoked Salmon, Lobster Terrine, Caper, Shallot, Granary Bread and Butter

Confit Vine PlumTomato, Mozzarella Salad, Balsamic Reduction, Baby Basil Leaf

Half Pint of Crevettes, Chilli Marie Rose Sauce, Ciabbata

Mains

Pan-fried Medallions of English Beef Fillet, sauté of Wild Mushrooms, Stilton, Walnut Crumble, Port Reduction, Dauphinoise Potato

Duo of Barbary Duck breast, Rillettes of Leg, Parsnip Textures, Fondant Potato, Pink Peppercorn, Brandy Sauce

Grilled Fillet of Seabass, Crushed New Potatoes, Leeks, Fennel, Caper, Lemon Butter Sauce

Rosemary Roast Rump of Lamb, Rosti Potato, Chantey Carrots, Redcurrant, Mint Sauce

Desserts

Vanilla Poached Pear, Elderflower, Red Berry Jelly, Blackcurrant Sorbet

Strawberry Shortcake Chantilly Cream

Chocolate, Orange Tart, Vanilla pod Ice Cream

Cheltenham College Mess