Friday, 8 January 2010

Formal Hall Menu Lent Term Week 1

Feast Night Formal Hall
Tuesday 12th January

Spicy carrot and lentil soup
Roast Sirloin of Beef
Yorkshire pudding, roast potatoes and caramelised red cabbage
Red wine jus

(V) Hazelnut and Lentil Loaf
Yorkshire pudding, roast potatoes and caramelised red cabbage
Red wine jus
Mr Wibbleys soufflé
Dessert and Petit Fours

Feast Night Formal Hall
Wednesday 13th January

Amuse Bouche
Pea and coconut veloute with coconut foam
Citrus cured confit of salmon with caviar
Orange confit and coriander coulee

(V) Roasted Fennel with pureed almonds
Pernod and saffron
Free Range chicken Fillet
Mango puree, olive sauce, champ potato with brunoise

(V) Homemade Linguini with broccoli and Stilton cream
Carrot cake, cinnamon ice cream, cream cheese frosting and carrot powder

Graduate Formal Hall
Thursday 14th January

Roulade of Lemon sole and Smoked Salmon
Dill veloute

(V) Mushrooms and Tarragon
In Filo with white wine sauce
Escallop of Pork Marsala
Seasonal vegetables and sautéed potatoes

(V) Mille Feuille of Eggplant
Mozzarella, tomato, basil and olive
Vanilla Crème Brulee
Pistachio cake and vanilla sorbet

Formal Hall
Friday 15th January

Salad of Haricots Verts, Tomato Tartare and chive oil
Roulade of Trout with a Prawn Mousse
Pomme de terre puree, spinach, vanilla and saffron sauce

(V) Sweet Potato Ravioli
Sage Cream and spinach
Lemon Sabayon-Pine Nut Tart with Honeyed Mascarpone Cream

Formal Hall
Saturday 16th January

Apple, walnut, gorgonzola and Parma ham salad with honey
Belly of pork sous vide
Spinach risotto, spring onion roasted shallot jus

(V) Spinach and butternut squash risotto
Poached winter fruits in a warm pomegranate sangria
With puff pastry and elderflower ice cream

Formal Hall
Sunday 17th January

Homemade Smoked Haddock Fish Cakes
Hollandaise sauce and lemon

(V) Warm cauliflower Puree with Toasted Sourdough, toasted almonds and gremolata
Roast Leg of Lamb
Chateau potatoes, panache, mint sauce

(V) White Bean Cassoulet with dumplings
Apple and Blackberry Crumble
Crème Anglaise


  1. I've been to a lot of cities in the Eastern Hemisphere, and wherever I go, I try to find decent Mexican food. After years on this quest, I've realised once you exceed a thousand or so miles distance from Mexico, Mexican food is an abysmal. The only exception to this rule is the Pembroke kitchen. Somehow you've broken the twin constraints of distance from Mexico and generally bland British food to produce fantastic Mexican cuisine. Any chance we could see some in a formal hall?

  2. This all looks fantastic! Good luck with this busy first week of term!...

    I was a guest at the Guggenheim Feast on Friday night past, and thoroughly enjoyed the meal. Many thanks for your team's splendid work.

    (I did, though, foolishly forget to take away a copy of the menu or any of the other bits from the evening (eg. guest list, et al). Any chance you have them to hand and could email me a copies? I am on

    Thanks again!