Formal Hall Menu Easter Term Week 2

There will be NO Formal Hall on Monday due to a College Dinner

Feast Night Formal Hall

Tuesday 27th April

Prawn Mayo and Caviar

With avocado, and sweetcorn sorbet

(V) Fried Chickpeas and sweetcorn sorbet

-0-

Sirloin Steak sous vide

Wild garlic, confit shallots, Béarnaise sauce, Anna Potato and Spinach

(V) Grilled Seitan

Wild garlic, confit shallots, Béarnaise sauce, Anna Potato and Spinach

-0-

Bitter Chocolate Custard

Pistachio, chocolate crunch and espresso bubbles

-0-

French Macaroons and Dessert Fruit

iCUSU Formal Hall

Wednesday 28th April
SOLD OUT

Amuse Bouche

Ratatouille in Sauternes Gelee

-0-

Asparagus with quail’s Eggs

Pink grapefruit Hollandaise

-0-

Hickory Smoked Sea Bass

With candied aubergine, aubergine crisps and crushed new potatoes

(V) Sesame Crusted Smoked Tofu

With candied aubergine, aubergine crisps and crushed new potatoes

-0-

Tea Flavoured Crème Brulee

With sautéed apricots

Formal Hall

Thursday 29th April

Marinated Beetroot

With goat’s cheese, chard and beetroot dressing

-0-

Lemon and Garlic Roasted Free-Range Chicken

With Moroccan spices, Harissa-spiced couscous, roasted cherry tomatoes and pak choi

(V) Lemon and Garlic Marinated Quorn Fillet

With Moroccan spices, Harissa-spiced couscous, roasted cherry tomatoes and pak choi

-0-

Infusion of Summer Berries

With Fromage frais and lime sorbet

Formal Hall

Friday 30th April

Pea and Mint Mushy Peas

With plaice goujons

(V) Pea and Mint Mushy Peas

With carrot and coriander goujons

-0-

Beef Satay Brochette with Peanut Sauce

Warm Rice Salad with herbs and oranges, deep-fried sweet potato

(V) Vegetable Satay Brochette with Peanut Sauce

Warm Rice Salad with herbs and oranges, deep-fried sweet potato

-0-

Coconut Pannacotta

With white chocolate granita and black olive caramel

Formal Hall

Saturday 1st May

Fresh Fig and Mozzarella Salad

With rocket pesto

-0-

Roulade of Lemon Sole and Smoked Salmon

Dauphinoise potatoes, broad beans, asparagus, and peas

Vermouth cream sauce

(V) Baked Herb and Parmesan Polenta

Dauphinoise potatoes, broad beans, asparagus, and peas

-0-

Dark Chocolate and Grand Marnier Mousse

Formal Hall

Sunday 2nd May

Salad of Cured Salmon

With blood oranges and coriander

-0-

Roast Lamb Studded with Garlic and Rosemary

Chateau Potatoes, crushed peas with mint, redcurrant jus

(V) Roasted Courgette, Tomato and Aubergine Medallion

Chateau Potatoes, crushed peas with mint, redcurrant jus

-0-

Citrus-Almond Sponge Cake

Margarita Semifreddo