Formal Hall Menu Lent Term Week 6

Italian Themed Feast Night Formal Hall

Monday 15th February

Parmigiana di Melanzane

Con Parmesan

-0-

Granité di agrumi con Presecco

-0-

Costolette d’ Agnello

Alla griglia, ragu’ di borlotti

(V) Calzone

-0-

Zuppa Inglese

Feast Night Formal Hall

Tuesday 16th February

Grilled Bream with Beetroot

Orange and fennel salad

(V) Beetroot, Stilton, orange and fennel Salad

-0-

Roasted Supreme of Guinea Fowl

Cassoulet of edamame, borlotti, and cannellini beans with brunoise

Rosti potato and rosemary jus

(V) Goat’s Cheese and Rosemary Filo

-0-

Fig Tatin with Browned Butter Ice Cream

Burnt orange syrup

-0-

Selection of French Macaroons

Feast Night Charity Formal Hall

Wednesday 17th February

Tarte Fine of Aubergines and Mushrooms

With crisp sorrel salad and Parmesan shavings

-0-

Grilled Salmon with Red Pepper Crumb

Chorizo, red pepper, paprika, basil, and crème fraiche risotto

(V) Tofu Lasagne

-0-

Warm Chestnut Cake

With chocolate sorbet

-0-

Whipped Brie de Meaux

Crouton, lambs leaf and reduced balsamic

Formal Hall

Thursday 18th February

Mediterranean Prawn salad

With sesame dressing

(V) Marinated Olives

-0-

Sous Vide Flank of Beef

Dauphinoise potatoes, panache of root vegetables, wild mushroom jus

V) Spinach and Ricotta Ravioli

Sage butter and Parmesan

-0-

Cappuccino Semifreddo

With cinnamon sugar doughnuts

Formal Hall

Friday 19th February

Smoked Salmon and Guacamole Verrine

(V) Guacamole and Crispy tomato

-0-

Home-salted Cod with Roasted Tomatoes

Chickpeas and anchovy dressing

(V) Chickpea and Tomato Medallions

-0-

Chocolate Soufflé Tart

Milk chocolate malted ice cream

Halfway Hall
2nd Years Only

Saturday 20th February

Steamed Red Mullet
Tomato and Lemongrass Broth

(V) Red Pepper, Tomato, and Basil Tian
-0-
Free-Range Chicken Supreme with Goat’s Cheese Mousse
Roasted garlic mash, sautéed spinach and pistachio jus

(V) Stilton and Truffle Bubble and Squeak
-0-
Chocolate and Star Anise Truffle Cake
With fennel ice cream

Formal Hall

Sunday 21st February

Duck Liver Pate

Quince jam and toast

(V) Brie Pate

-0-

Traditional Roast Beef and Trimmings

(V) Vegetarian Roasted Vegetable Terrine

-0-

Pear and Blackberry Crumble

With custard