Monday, 25 January 2010

Last Night's Formal Hall 24/01

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.

1 comment:

  1. Jeremy Richardson25 January 2010 at 15:01

    I very much enjoyed the food on Sunday and especially the sauce for the lamb which was rich and full of flavour. My only concern is that my vegetarian friends are served so much later than their neighbours that they can feel rather left out. Although our food is (definitely) superior to that of other colleges, I think we need to address this issue if we are to offer the greatest dining experience in Cambridge.