South Downs College - Vollständiges Menü

with tomato sauce

roast fennel, black olive tapenade and a tomato butter sauce served with broccoli

in tempura batter with lime mayonnaise and dressed leaves

sweet ginger and Rhubarb coulis and braised rhubarb

apple jelly, foam and peanut brittle

with a sweet and sour salsa, parsnip crisps

with Madeira sauce

Served with sauté potatoes mixed salad

with courgettes and dill

with cinnamon, fennel and citrus with seasonal veg and fondant potato

with seasonal veg and dauphinoise potatoes

served with fondant potato braised shallots and heritage carrots

with raspberry sorbet

with blackcurrant coulis

with Welsh rarebit and a warm tomato salad

cherry tomatoes, quail eggs, sauté potatoes and shallot dressing

with parmesan biscuits

caramelised onion chutney with a dressed salad

brioche with mango and lime chutney

balsamic dressing

Corn fed chicken, red pepper stuffed leg, lemon and orange sauce with sauté potatoes and purple sprouting

with Hollandaise sauce

candy beetroot purée and horseradish cream