Thursday, 28 January 2010

Formal Hall Menu Lent Term Week 4

Feast Night Formal Hall
Monday 1st February

Amuse Bouche
Vodka Sorbet, crème fraiche and caviar
English Cotswold Cheddar and Cauliflower Bisque
Grilled Pork Steaks with Prosciutto and capers
Sweet potato flan and thyme scented courgettes

(V) Provencal Frittata
Lemon Semifreddo
With basil seed sauce

Feast Night Formal Hall
Tuesday 2nd February

Crisp Cakes of Smoked Salmon and Goat’s Cheese
Served with frisee salad and vinaigrette

(V) Goat’s Cheese Mousse
Red Radish and Mange Tout in Watermelon jus
Sautéed Supreme of Chicken
With figs, sweet potato, bacon, and fig brandy sauce

(V) Grilled Quorn Fillet
With figs, sweet potato, and fig brandy sauce
Chocolate and Star Anise Truffle Cake
With fennel ice cream

Feast Night Formal Hall
Wednesday 3rd February

Seared Mackerel Fillet
With pear remoulade and sardine dressing

(V) Poached pear with remoulade
Lime Sorbet
London Broil sous vide
Wilted greens, sautéed potatoes and peppercorn jus

(V) Artichoke and Mushroom Flan
Churros con Chocolate

Formal Hall
Thursday 4th February

Beetroot Puree
With a green bean salad
Grilled Sea Bream
With grapes, mushrooms and broccoli (purple sprouting if available!)
Lemon butter

(V) Falafel Medallions
Pineapple and Strawberry Mousses
With candied basil, basil syrup and strawberry puree

The June Event Launch Formal Hall
Friday 5th February

(V) Aubergine

(V) Risotto
Sorry, you'll have the guess the rest, it's a secret!

Formal Hall
Saturday 6th February

Sun-dried Tomato, Goat’s Cheese, and Rocket Verrine
With warm focaccia
Confit of Duck
Caramelised red cabbage, fondant potato, red onion jus

(V) Aubergine and Mozzarella Steak
Peanut Butter Brownie
Chocolate sauce

Formal Hall
Sunday 7th February

Hot Smoked Salmon Salad
Cashews, orange segments, crisp noodles, and mandarin-soy dressing

(V) Smoked Tofu and Sesame Seed Salad
Cashews, orange segments, crisp noodles, and mandarin-soy dressing
Roast Breast of Guinea Fowl
Celeriac puree, sautéed spinach, Anna Potato
Café au Lait jus

(V) herb Crusted Lentil and Gruyere Bake
Pecan Pie
Treacle Ice Cream

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