Feast Night Formal Hall
Monday 26th October
Cream of celeriac and spinach soup
-0-
London Broil
Red peppercorn and brandy jus, sautéed courgettes with oregano and tomato
Dauphinoise potatoes
(V) Goat’s Cheese, vanilla and wild mushroom polenta
Vegetable and sautéed onion jus, sautéed courgettes with oregano and tomato
Dauphinoise potatoes
-0-
Lemon flan with blackberries
-0-
Dessert fruit and petit fours
Feast Night Formal Hall
Tuesday 27th October
Baked Fig and Walnut Tart
Parmesan gratin, honey and balsamic dressing
-0-
Chump of Lamb Sous Vide
Sweet parsnip puree, spinach and fondant potato
(V) Chestnut mushroom, leek and potato casserole
Parsley and rosemary dumplings
-0-
Poached pear and cinnamon ice cream
-0-
Welsh rarebit
Feast Night Formal Hall
Wednesday 28th October
Amuse Bouche
Broccoli, truffle oil, pine nuts and Parmesan
-0-
Marinated olives with garlic bread
-0-
Char-grilled Salmon Steak
Rocket, broccoli and spinach frittata, garlic and lemon roasted new potatoes
Petit ratatouille sauce
(V) Char-grilled Haloumi
Rocket, broccoli and spinach frittata, garlic and lemon roasted new potatoes
Petit ratatouille sauce
-0-
Tiramisu
Savoiardi biscuits, mascarpone and coffee
Formal Hall
Thursday 29th October
Spiced Carrot and Coriander Soup
-0-
Lemon and Garlic Marinated Loin of Pork
Hot potato salad with spinach and lemon dressing
(V) Organic Vegetable and Quails Egg Cobbler
Roasted Chateau Potatoes
-0-
Brulee Orange Tart
Raspberries and coulee
Formal Hall
Friday 30th October
(V) French Onion Soup
Gruyere croute
-0-
Slow Roasted Confit of Duck
Roasted sweet potato with Pak choi
Plum jus
(V) Ratatouille filled Aubergine
-0-
Bailey’s Chocolate Mousse
Shortbread biscuits
Halloween Formal Hall
Saturday 31st October
Warm Brie in Filo with Fig Relish
-0-
Breast of Guinea Fowl with Sausage and Cranberry Farce
Rosemary potatoes, green beans
(V) Aubergine and Mozzarella Steak
-0-
Chocolate and Raspberry Fondant
Formal Hall
Sunday 1st November
Smoked Fish Terrine
Lemon confit
(V) Roasted Vegetable Terrine
Red pepper pesto
-0-
Roast Breast of Turkey
Sausage stuffing, roast potatoes, panache of winter vegetables
Cranberry jus, bread sauce
(V) Cashew Nut Roast with apricot stuffing
Roast potatoes, panache of winter vegetables
Veggie Cranberry jus, bread sauce
-0-
Plum and poppy seed sponge pudding with Custard
As I am the first one to comment to the new menus, I think I should really get the free bottle of wine! No...joking apart, the menus are always amazing and so diverse, and I really appreciate that there are lots of different veggie choices! Matthew
ReplyDeleteHmm, I'm just trying to work out if the Halloween Formal menu is in some way themed but can't quite see it if it is. It sounds great in any case!
ReplyDeleteNot sure if this is the right place to ask, but what's the idea regarding fancy dress at Halloween Formal? Is it formal wear + some fancy dress items, or just fancy dress?
Alex
may I just say that I am awed and incredibly pleased at the inventiveness, ambition and energy of the pembroke kitchen. i've dined at two graduate formals this year and they've been ringing, smashing successes both. i cannot beLIEVE you're cooking from thomas keller's books and seriously applaud your efforts. keep up the fantastic work!
ReplyDeleteps. i love 'chocolate and zucchini' too. you're probably well in the know, but do check out david lebovitz if he's not on your radar: http://www.davidlebovitz.com
cheers!