Sunday's Formal Hall Menu tends to be a more traditional meal due in part to the Fellow's who dine on High Table after Chapel. It has long been tradition to serve fish, followed by roast meat and to finish with a traditional British sweet; last night was no exception. We began the meal with baked salmon, garnished with sun-blushed tomato and olive dressing.
Following on from the salmon we served traditional roast leg of lamb with lots of other traditional stuff....yawnnnnnn...
After the lamb came traditional apple crumble, and custar........zzzzz
Awake again, OK, next Sunday we're cooking a much more interesting menu that hopefully will keep all of us awake.
Fresh Tuna Verrine
Honey and Soy Roasted Breast of Duck
Roasted sweet potato, sugar snap peas, orange zest and honey jus
Cinnamon Tart with fresh berries and roasted figs
I've posted a few photos of what next Sunday's starter might look like here.