Special Events & Menus
We offer a number of different menus over the year, showcasing a wide range of dishes and culinary styles, using some of the finest ingredients from across Hampshire.
Special Events
Please see our upcoming events and menus below.
Friday Sample Menu
Friday Sample Menu 2021
Every Friday we are serving our mystery seasonal menus chosen by our students.
Starter
Autumnal Vegetable Soup
Venison Black Pudding Scotch Egg, Celeriac Remoulade, Pickled Vegetables
Octopus Carpaccio, Fish Roe, Squid Ink Tuille
Pork and Sage Rillette Croquettes, Herb Crème Fraiche
Aubergine, Hummus, Vegetable Flatbread
Creamy Autumnal Vegetable Soup, Spiced Rum Bread
Main Course
Chicken Schnitzel, Dauphine Potatoes, Roasted Veg, Salsa Verde
Fish Pie, topped with Creamy Mash, Seasonal Vegetables
Roasted Butternut Squash, Wild Mushroom Risotto
Pan Fried Lambs Liver, Pancetta Lardons, Wholegrain Mustard Mash, Onion Gravy, Seasonal Vegetables
Seared Chicken Breast, Apricot Brandy BBQ Sauce, Roasted Swede, Parsnip and Butternut squash, Cabbage
Vegetable Tart Tatin, Roasted Butternut Squash, Herb Cream Mayo
Desserts
Chocolate Fudge Cake, Vanilla Ice Cream
White Chocolate Bavarois, Strawberry Jelly, Mango Coulis
Lemon Tart, Berry Compote
BCoT Mess
Chocolate Eclairs, Macaron’s, Crème Chantilly
Sticky Toffee Pudding, Toffee and Ginger Sauce
3 Courses £14.95
All dietary requirements can be catered for.
A Tribute to Escoffier Wine Pairing Evening (11 May)
Escoffier Night
Hors-D’oeuvre
Duchesses Sultane: Chou Bun Filled with Chicken Puree flavoured with Pistachio Butter Glazed with Jelly and Topped with a Skinned Pistachio
Beignets de Cervelle: Brain Fritters
Soup
Bisque of Crevette
Starter
Pate de Foie Gras: Hot Water Pastry Pork and Foie Gras
Sorbet
Punch romaine – A rum Spiked Shaved Ice Palate Cleanser (White rum, White Wine, Simple Syrup, Orange Juice, Champagne. Served as a last drink aboard the Titanic before the fateful moment!
Main Course
Fallow Deer, Pumpkin, Passion Fruit and Smoked Sauce Grand Veneur
Desert
Floating Island which includes Kirsch-Soaked Ladyfingers covered with Apricot Jam, surrounded by a pool of Custard and Topped with a cloud of Whipped Cream.
A Selection of Classic Escoffier Style Petit Fours and Coffee
All Courses Will Be Paired with Wine
£69.99 per head
Spring/Summer Lunch Menu (Wednesday and Thursday)
Spring/Summer Menu 2022
Wednesday and Thursday
Starter
Chicken Consommé, Parisienne of Root Vegetables, Quenelles of Chicken Mousseline.
Tomato Consommé, Concassed Heritage Tomatoes. (V)
Galantine of Barbary Duck, Sweet Beetroot Relish.
Chilli Paneer.
Main Course
Fillet of Sea Bream, Steamed Shetland Mussels, Chervil Hollandaise,
Crushed Charlotte Potatoes, Fennel, Vichy Baby Turnips.
Wild Mushroom, Broad Bean Stroganoff Tagliatelle, Crispy Carrots.
Confit Pork Belly Duo, Sherry Soaked Apricots, Hay Smoked Kidneys, Spring Greens
and Baby Leeks Saffron turned potatoes.
Desserts
A Selection of Sweet Treats Will Be Available Daily.
3 Courses £15.95
All dietary requirements can be catered for.
Spring/Summer Dinner Menu 2022 (Wednesday and Thursday)
Spring/Summer Dinner Menu 2022
Wednesday and Thursday
Amuse Bouche
Starter
Chicken Consommé, Parisienne of Root Vegetables, Quenelles of Chicken Mousseline.
Tomato Consommé, Concassed Heritage Tomatoes. (V)
Galantine of Barbary Duck, Sweet Beetroot Relish.
Chilli Paneer.
Sorbet.
Main Course
Fillet of Sea Bream, Steamed Shetland Mussels, Chervil Hollandaise,
Crushed Charlotte Potatoes, Fennel, Vichy Baby Turnips.
Wild Mushroom, Broad Bean Stroganoff Tagliatelle, Crispy Carrots.
Confit Pork Belly Duo, Sherry Soaked Apricots, Hay Smoked Kidneys, Spring Greens
and Baby Leeks Saffron turned potatoes.
Desserts
A Selection of Sweet Treats Will Be Available Daily.
Coffee and Petit Fours
6 Courses £22.95
All dietary requirements can be catered for.
