The College Restaurant

Thursday 17th & 24th May 2012

Trio of European starters

Portugal - Sardines on a bed of yellow veg
Sweden –Swedish meatballs served on mash and cranberry jam
Romania - Breaded mushrooms served with garlic dip (v)

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Buffet mains

Italy- risotto (V) Butternut Squash Risotto
Italy - Cannelloni – chicken, bacon, mushroom, cheese sauce
Sicily - Pesto mix – pork sausage
British -Fish dish- smoked trout

Side veg

Czech-potato - potato pancakes (V)
Carrots & parsnip

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Trio of desserts

France - White chocolate mousse
Chocolate coffee pudding
New York/Greece -Cheese cake

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Fresh Brewed Filter Coffee £1.10
Selection of Speciality Coffees available from the Barista

3 Course Dinner £15.95

Published: 08/05/2012 by Chris

South Downs College cannot guarantee that items on this menu do not contain nuts or nut derivatives, and will not knowingly sell any food required to be labelled as containing GM material

Visit The College Restaurant for news and information about our award winning restaurant.

This Menu is Available Tuesday to Friday Lunchtimes
Tuesday 15th May to Friday 25th May 2012

Chef's Soup of the Day

Arnold Bennett Omelette served with a Green salad(Not available on Wednesdays)

Fresh Salad of Chargrilled Vegetables, Asparagus, Cherry Tomatoes, Pepper and Courgettes
Served with a Balsamic dressing (V)

Quiche Lorraine served with mixed leaves

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Spicy Lamb and Apricot Pie with Puff Pastry

Chef's Chicken Dish of the Day

Vegetable Galette (V)
Polenta topped with Ratatouille and buffalo mozzarella served with a tomato and basil sauce

Fish Stew with Prawns and Fresh fish of the day

Served with a Selection of Seasonal Vegetables and Potatoes

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Our Pastry Chef's Hot and Cold Desserts of the Day

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(V) Vegetarian Option

Fresh Brewed Filter Coffee £1.10
Selection of Speciality Coffees available from the Barista

3 Course Lunch £12.25
2 Course Lunch £10.25

Published: 23/04/2012 by Chris

South Downs College cannot guarantee that items on this menu do not contain nuts or nut derivatives, and will not knowingly sell any food required to be labelled as containing GM material

Visit The College Restaurant for news and information about our award winning restaurant.

Tuesday 15th May & 22nd May 2012
Head Chefs Tom Peters & David Harradine

Starters

Roasted onion & Parmesan velouté.

Slow Cooked Pork belly, Bacon & Apple Compote.

Asparagus, pea and lemon grass salad.

Torched tiger prawns, lemon gnocchi, sugar snap peas

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Main Courses

Seared Cod, Petit Poi a lá Francaisé Fondant Potato.

Open Ravioli of Wild Mushroom & Deep Fried Poached egg.

Poached venison, Wild garlic pesto & Blue cheese croquet.

Fish and Chips (Red gurnard, Triple cooked chips, cauliflower puree and sauce gribiché).

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Desserts

Raspberry cloud, Apple sorbet, Blueberry Financiers. Assiette én Chocolate.

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Fresh brewed filter coffee with complimentary petits fours £1.10

Selection of speciality coffees available from the barista

(V) Vegetarian Option
3 Course Dinner £20.50

Published: 23/04/2012 by Chris

South Downs College cannot guarantee that items on this menu do not contain nuts or nut derivatives, and will not knowingly sell any food required to be labelled as containing GM material

Visit The College Restaurant for news and information about our award winning restaurant.

Tuesday 19th - 22nd June 2012
8am last orders 9.30am

The continental
Glass of orange, pineapple juice or smoothie of the day

Cold buffet table
Select your first course from the buffet, choose from:
Speciality meat platter, assorted cereals, fresh strawberries, poached figs, prunes, peach halves or porridge. Natural yoghurt with a selection of homemade fruit compotes and danish pastries

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Assorted breads
(Croissants, rolls and toast)

Coffee, tea or hot chocolate

£5.25

Full English

Glass of orange, pineapple juice or smoothie of the day

Cold buffet table
Select your first course from the buffet, choose from:
Speciality meat platter, assorted cereals, fresh strawberries, poached figs, prunes, peach halves or porridge. Natural yoghurt with a selection of homemade fruit compotes and danish pastries

✿❀✿❀✿

Hot buffet table
The full house
(Fried, poached or scrambled eggs, bacon, sausage, black pudding, grilled tomato, mushrooms, hash browns and fried bread)

Poached smoked haddock with poached egg

Scrambled egg & smoked salmon served on toasted bagel

Scrambled egg with crispy bacon served on a warm open croissant

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Assorted breads
(Croissants, rolls and toast)

Coffee, tea or hot chocolate
£6.95

Published: 23/04/2012 by Chris

South Downs College cannot guarantee that items on this menu do not contain nuts or nut derivatives, and will not knowingly sell any food required to be labelled as containing GM material

Visit The College Restaurant for news and information about our award winning restaurant.

Thursday 31st May & 14th June 2012

Onion Bhaji
Tempura Battered Prawns
Vegetable Samosas
Teriyaki Beef Skewers
Crab & Sweetcorn Soup

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Buffet Table
Oriental Chicken
Prawn Malaikari
Lamb Pasanda
Sweet and Sour Pork
Oriental Steamed Fish with Ginger, Soy and Sesame on Pak Choi
Lemon Rice
Sesame Green Beans
Tandoori Potatoes

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Banana-Walnut Spring Rolls with Caramel-Rum Sauce
Lychee Coconut Sorbet with Mango and Lime
Ginger and Vanilla Bean Crème Brûlée

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Fresh Brewed Filter Coffee £1.10
Selection of Speciality Coffee Available from the Barista

3 Course Dinner £15.95p

Published: 23/04/2012 by Chris

South Downs College cannot guarantee that items on this menu do not contain nuts or nut derivatives, and will not knowingly sell any food required to be labelled as containing GM material

Visit The College Restaurant for news and information about our award winning restaurant.

Thursday 24th May 2012

Allan Pickett's cooking style is classic French with a light and elegant contemporary twist and he is a passionate believer in using the freshest possible seasonal ingredients. Guests at Plateau can look forward to a regularly changing menu which is approachable and reassuringly luxurious.

After learning the ropes with the likes of Michel Roux Junior and Marco Pierre White, Allan's first head chef position was at Bluebird, overseeing the private members' club. He then went on to work at Marco Pierre White's Michelin-starred L'Escargot, then Aurora at the Great Eastern Hotel, overseeing the fine dining restaurant. Allan's first stint at a D&D restaurant was as head chef at Orrery, where he retained a Michelin star before joining the Galvin brothers at Galvin Bistro de Luxe on Baker Street. Then he went on to The Aviator Hotel in Farnborough, where he worked with the inspirational Ken McCulloch. Allan Pickett joined Plateau as head chef in May 2010.

Menu

Aperitif on Arrival

Confit rabbit leg salad, broad beans, English breakfast radishes, light truffle dressing

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Poached and roast Southdown’s lamb, etuvée of baby gem, asparagus, sauté of lamb sweetbreads

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Parfait of white chocolate, raspberries and popping candy

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Fresh Brewed Filter Coffee

3 Course Lunch £25.00

Published: 29/03/2012 by Chris

South Downs College cannot guarantee that items on this menu do not contain nuts or nut derivatives, and will not knowingly sell any food required to be labelled as containing GM material

Visit The College Restaurant for news and information about our award winning restaurant.

Monday 23rd and 30th April, 14th, 21st May 2012

Complimentary Elderflower Fizz on arrival (Non-alcoholic)

Starters

Chef’s soup of the day

Salmon and prawn fishcake

Roasted red onion, leek and gruyere cheese tart

Chicken caesar salad

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Buffet Table

Chicken sauté chasseur

Beef stroganoff with wild rice

Bread crumbed pork escalope with ham and cheese

Vegetable and lentil lasagne (V)

Served with Seasonal vegetables & potatoes

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Our Pastry Chef’s Trio of seasonal dessert

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Fresh Brewed Filter Coffee

£9.95

Published: 28/03/2012 by Chris

South Downs College cannot guarantee that items on this menu do not contain nuts or nut derivatives, and will not knowingly sell any food required to be labelled as containing GM material

Visit The College Restaurant for news and information about our award winning restaurant.