Formal Hall Menus Easter Term week 3

Feast Night Formal Hall

Monday 3rd May

Amuse Bouche

Peach and Raspberry

-0-

Fresh Figs and Buffalo Mozzarella Salad

Rocket Pesto

-0-

Roast Sirloin of Beef sous vide

Fine beans, Dauphinoise potatoes and jus

(V) Aubergine and Beef Tomato Steak

-0-

Chocolate Brownie

With vanilla ice cream and chocolate sauce

Feast Night Formal Hall

Tuesday 4th May

Roasted Asparagus

With a lemongrass, ginger and tea vinaigrette

-0-

Supreme of Free-range Chicken

Ginger carrots, rosti potato, caper raisin puree and port jus

(V) Char-grilled Quorn Fillet

Ginger carrots, rosti potato, caper raisin puree and port jus

-0-

Warm Chocolate Bouchon

With Griotte cherries, caramel sauce and clotted cream ice-cream

Feast Night Formal Hall

Wednesday 5th May

Poached Pear, Stilton, and Walnut Salad

Lemon dressing

-0-

Confit of Honey Roasted Duck with Pomegranate Jus

Asian greens and aromatic couscous

(V) Asian Stir-fry with Tofu

-0-

Tiramisu

Formal Hall

Thursday 6th May

Whipped Goat’s Cheese

Courgette fritters and truffle honey

-0-

Grilled Sea Bream

With spicy peppers, chorizo, black olives and Parmentier potato

(V) Red Chilli, Black Olive and Spinach Calzone

-0-

Candied Oranges with Orange Jelly

Chantilly cream and orange powder

NO FORMAL HALL

Stokes Society Centenary Dinner

Friday 7th May

Grilled Asparagus

Hollandaise sauce and grapefruit

-0-

Spiced Rump of Lamb sous vide

Ras el hanout couscous, onion and olive sauce

(V) Apricot and Vegetable Tagine

-0-

Coconut Pannacotta

With poached summer fruits in Champagne syrup

NO FORMAL HALL

Barham Dinner for Graduates

Saturday 8th May

Amuse Bouche

Tomato Essence with Asparagus

-0-

Prawn and Caviar cocktail

With avocado and sweetcorn sorbet

(V) Herbed Chickpea Fritters

With avocado and sweetcorn sorbet

-0-

Fillet of Beef sous vide

Smoked Pommes Puree, roasted artichokes, pak choi

Red wine jus

(V) Puree of Artichoke Risotto

Soft poached duck egg and Parmesan

-0-

Praline-Coated Milk and Honey Ice Cream

With strawberry soup

Formal Hall

Sunday 9th May

Marinated Mackerel

With spiced Aioli

(V) Marinated Olives and Focaccia

-0-

Honey Roasted Ham Hock

Pickled red cabbage, piccalilli and buttered new potatoes

(V) Roquefort and Leek Quiche ‘Bouchon’

Pickled red cabbage, piccalilli and buttered new potatoes

-0-

Apple Trifle with Cider Granita