Page 2 - Upper Sixth Leavers' Celebration

Menu
Canapés
Whipped Chevre Goats Cheese in a Black Pepper & Charcoal Tart (V)
Scottish Smoked Salmon and Dill Blinis Spiced Pea and Carrot Falafel, Onion Chutney (VE) Ham Hock Terrine with Piccalilli Puree Duck Liver Parfait en Croûte
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Mains
Roast Free Range Chicken Breast, Potato Fondant, Black Garlic, Crispy Onion and Wild Mushroom Glaze, Wye Valley Asparagus & Edamame Bean Fricassee, Tarragon and Parsley Sauce
Balsamic Roasted Beet, Tempeh and Spinach Tart, Cassoulet of Fresh Peas, Greens and Garden Herbs (V/VE)
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Dessert | Cheese | Coffee
Trio of Chocolate Mousse, Chocolate Crumb,
Raspberry & Vanilla Chantilly and Chocolate Wafer
Cheese Towers – Selection of Five Cheeses, Grapes, Chutneys and Crackers (served from a buffet)
A Selection of Speciality Teas, Coffee, Decaf Coffee and Chocolate Mints (served from a buffet)
V Vegetarian | VE Vegan