Dress Code: Black tie
Menu:
Starter:
Sun-blushed tomato & mozzarella salad finished with nut-free pesto and focaccia bread
Main course:
Confit chicken breast with sweet potato mash, braised savoy cabbage and a rich red wine jus
Vegetarian option:
Grilled cauliflower steak glazed in a pomegranate molasse and served with sweet potato mash and braised savoy cabbage.
Dessert:
Cranberry & white chocolate cheesecake
There will be a reception in the Charles Maude Room before dining in the Dining Hall.
