Thursday, 4 February 2010

Formal Hall Menu Lent Term Week 5

Feast Night Formal Hall
Monday 8th February

Amuse Bouche
Greek Salad Verrine
Grilled Salmon Gremolata
With rocket sauce and aioli

(V) Tomato and Grilled Aubergine Mille Feuille
Roasted Supreme of Free-Range Chicken
Pea and spinach risotto with Parmesan, red pepper reduction

(V) Artichoke, Pea, Spinach, and Red Pepper Risotto
Parmesan cheese
Coconut Panna Cotta
Mango puree and lime sorbet

Feast Night Formal Hall
Tuesday 9th February

Carrot and Lentil Soup
Dusted with paprika
Roast Loin of Pork sous vide with Chestnuts
Crème de cassis grapes, fine beans, and rosemary potatoes

(V) Chestnut and Lentil Loaf
Baileys Chocolate Mousse
Dessert Fruit and Petit Fours

Feast Night Formal Hall
Wednesday 10th February

Carpaccio of Smoked Halibut
With purple cress salad

(V) Carpaccio of Celeriac
Lemon Basil Sorbet
Pan Roasted Cod
With baby beetroot, fried Cavolo Nero,
Pancetta and saffron banyuls

(V) Apricot and couscous filo parcel with grilled tofu
Quince and Chestnut Tart
With chestnut ice cream

Formal Hall
Thursday 11th February

Parmesan Custard
With shaved asparagus, broccolini,
Edamame beans, lemon oil and anchoïade
Leg of Lamb with Flageolets and Thyme Jus
Fondant potato

(V) Italian roasted red pepper and Bean Medallions
Apple-Butter Crepes
With Calvados sauce and green apple sorbet

Valentines Formal Hall
Friday 12th February

Duck Confit
With Marinated Figs and Coriander

(V) Grilled Figs and Stilton
Pan-Roasted Salmon
Parisienne potato, celeriac puree, and lentils
Truffle jelly and Madeira sauce

(V) Ravioli of Mediterranean Vegetables
Parmesan cheese and Tomato coulee
Sumac Strawberries and Cream
With white chocolate sponge cake and plum wine jelly

No Formal Hall Saturday due to the Regatta Dinner

Formal Hall
Sunday 14th February

Potted salmon
Melba toast and chutney

(V) White Bean, Rosemary, Garlic Pate
Roast sirloin of beef
Yorkshire pudding, roast potatoes, broccoli, onion jus

(V) Country Garden Cottage Pie
Rhubarb crumble

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