Formal Hall Menu Lent Term Week 8

Feast Night Formal Hall

Monday 1st March

Goat’s Cheese and Red Onion Tarte Tatin

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Roast Leg of Lamb

Fondant potato, spinach and Provençal Vegetables, basil jus

(V) Linguini of Provençal Vegetables

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Mille Feuille of Raspberry and Mint

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Dessert Fruit and Petit Fours

Feast Night Formal Hall

Tuesday 2nd March

Amuse Bouche

Chilled Tomato Soup with Ginger

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Poached Fillet of Trout

Carrot puree and pea shoot salad

(V) Roasted Heart of Palm

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Confit of Duck

Anna Potato, pak choi and wild mushrooms

Pomegranate jus

(V) Empanadas

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Tiramisu with Coffee Granita

Feast Night Formal Hall

Wednesday 3rd March

Brie en Croute

Fig relish and balsamic

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Honey and Lemon-thyme sorbet

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Free-Range Chicken Supreme

Pommes de terre puree, mango salsa, black olive sauce

(V) Stir-fry Vegetable Pancakes

Mango salsa

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Chocolate Bouchon with Peanut Butter Ice Cream

Peanut brittle

Students Supporting Street Kids Fundraising Formal Hall

Thursday 4th March

Artichoke and Almond Soup

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Sea Bream with Lemon Sauce

Crevette and Sage Risotto

(V) Penne Nicoise

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Apple Tarte Tatin

Vanilla Bean Ice Cream

Fairtrade Local and Sustainable Formal Hall

Friday 5th March

Cured Sustainable Salmon

Orange confit, caviar and pea shoot coulis

(V) Roasted Hearts of Palm

White beans, scallion and radish salad, soy and orange glaze

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Locally Sourced Rump of Lamb sous Vide

Garden Vegetables, Dauphinoise potatoes and Bagna Cauda Sauce

(V) Puy Lentil, Parmesan and Artichoke Fillet

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Fairtrade Chocolate crème brulee with cherry and hazelnut financier

Sheep’s milk yoghurt sorbet

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Fairtrade Coffee and Chocolate

Formal Hall

Saturday 6th March

Terrine of Legumes au Fromage Chevre

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Saffron Infused Red Mullet

Risotto of Mediterranean Vegetables and rocket pesto

(V) Winter Vegetable Crumble with Quail Eggs

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Vanilla Bean Crème Brulee

Raspberry sorbet

Formal Hall

Sunday 7th March

Roasted Red Pepper and Smoked Salmon Tart

Sun-blushed tomato dressing and salad

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Herb stuffed Supreme of Guinea Fowl with Lemon, Garlic and Pesto

Seasonal Vegetables and Chateau Potatoes

(V) Artichoke, Spinach, and Lentil Medallions

Roasted pepper salsa and angel hair pasta

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Spotted Dick and Custard