Colleges and Common Rooms

CCBC Fundraising Formal- 19/02/25

3 Course Meal with a drinks reception

Booking Closes 9th Feb at 9am

Starter

Crispy ham hock and garden pea terrine with celeriac remoulade, saffron aioli and leaf salad

Baked goats’ cheese en croûte with pickled beets and apple salad (v)

Main

Braised beef shin with truffled mash, roasted roots, crispy onions and bourbon sauce

Spinach and ricotta tortellini with carrot purée, tender stem broccoli, torched goats cheese with a tomato and lemon butter sauce (v)

Dessert

Sticky toffee pudding with salted caramel sauce and vanilla cream