Formal Hall Menu Lent Term Week 9

Feast Night Formal Hall

Monday 8th March

Brie en Croute

Fig relish and balsamic glaze

-0-

Roast Beef and Yorkshire Pudding

Dauphinoise potatoes, caramelised red cabbage and jus

(V) Ricotta and Spinach Ravioli

Sauce vierge and Parmesan cheese

-0-

Vanilla Panna Cotta

With raspberries and raspberry coulis

-0-

Dessert Fruit and Petit Fours

Feast Night Formal Hall

Tuesday 9th March

Roasted Red Pepper and Mozzarella Tart

Sun-blushed tomato dressing

-0-

Paprika and Garlic Crusted Fillet of Pork

Cauliflower puree, gruyere gratin potatoes

Spinach cream sauce

(V) Cauliflower and Spinach Bake

Sliced potato gratin

-0-

Pre-dessert

Champagne Sorbet

-0-

Vanilla Crème Brulee

Strawberry and Pistachio Financier

Feast Night Formal Hall

Wednesday 10th March

Amuse Bouche

Chilled Soup of cucumber and Dill

-0-

Goat’s Cheese and Red Onion Tarte Tatin

-0-

Supreme of Guinea Fowl with a Sausage Farce

Broccoli and Anna Potatoes

(V) Risotto of Ceps and Parmesan

-0-

Sticky Toffee Pudding

Caramel sauce

BA Dinner

Thursday 11th March

Duck Liver Pate

Red onion marmalade

(V) Green Olive Pate

-0-

Roast Beef and Yorkshire Pudding

Chateau potatoes, seasonal vegetables, and jus

(V) Filet Charlemagne Avec Champignons

-0-

Sticky Toffee Pudding

Browned Butter Ice Cream