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Monday Evening Level 3 Menu

VRQ Level 3 Professional Cookery



Feuilletee tart of tomato and parmesan with endive and herb oil

Goats cheese mousse with roasted butternut squash, rocket, toasted sourdough and balsamic glaze

Main course:


Pan fried salmon fillet with lemon sauté potato and watercress veloute

Roasted pork fillet with sage and onion stuffing, rosti potatoes, pea and cabbage fricassee, apple jus, honey glazed carrots, black pudding bon bons

Spiced courgette crumble with a tomato and red pepper coulis



Steamed toffee apple sponge with cinnamon ice cream and butterscotch sauce

Dark chocolate mousse with hazelnut biscuit and raspberry compote

Three courses £10

Two courses £8

To include a hot or cold drink