Formal Hall Menu Easter Term Week 4

Feast Night Formal Hall

Monday 10th May

Amuse Bouche

Tagliatelle of Vegetables

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Watercress, Beetroot, Orange and Hazelnut Salad

Mint dressing

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Free-Range Chicken Supreme sous vide

Grilled Asparagus, lemon dressing, spinach tortellini

(V) Spinach Tortellini

Asparagus, lemon cream sauce and Parmesan

-0-

Eton Mess

Feast Night Formal Hall

Tuesday 11th May

Smoked Gammon Verrine

With cranberries, apricots, nuts and cranberry tuille

(V) Mosaic of Macedoine

Pink peppercorn mayonnaise

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Pan-fried Salmon with Sorrel Sauce

Petits pois à la Française, Dauphinoise potato

(V) Lentil Filled Mushrooms with Gremolata Crust

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Grapes, Blueberries, Figs and Raspberries

Port and orange pipette

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Dessert and Petit Fours

Feast Night Formal Hall

Wednesday 12th May

Amuse Bouche

Sun-dried Tomato, Goat’s Cheese and Rocket Verrine

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Tomato Theme

Sorbet, essence, jelly, and mozzarella

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Flank of Beef Sous Vide

Asparagus, shallot rings and rosti potato, Béarnaise sauce

(V) Frittata of ratatouille

Asparagus, shallot rings and rosti potato

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Poached Pear with Sablé

Blackberry sorbet and caramel cream

BA Dinner in Hall

Thursday 13th May

no undergraduate Formal Hall

Smoked Mackerel and Trout Verrine

With saffron potato, green salad and lemon aioli

(V) Greek Salad á la Verrine

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Middle White Pork chops

With apricots, honey and sherry vinegar

Mashed potato and watercress puree

(V) Gorgonzola and Herb Gnocchi

With rocket salad and puree

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Liquorice Macaroons

With tangerine jelly and sorbet

Formal Hall

Friday 14th May

Tempura of Sea Trout

Apple and chicory salad with chilli and mango relish

(V) Tempura of Mozzarella

Apple and chicory salad with chilli and mango relish

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Slow-Cooked Confit of Duck

Honey glazed baby onions, minted peas, spinach, Anna potato and Madeira jus

(V) Risotto of spinach, peas, gem lettuce and Parmesan

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Thyme and Lavender Mousse Verrine

With cherries and vanilla pod ice cream

Formal Hall

Saturday 15th May

Prawn and Fennel Salad

(V) shaved Fennel and Mango Salad

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Roast Leg of Lamb

Dauphinoise potato, roasted artichokes and primo cabbage

(V) Steamed Cabbage Parcels

Filled with summer vegetables

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Strawberry and Vanilla

Formal Hall

Sunday 16th May

Terrine of Peppers, Courgettes and Feta Cheese

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Roasted Free-Range Turkey

Traditional Sunday accompaniments

(V) Lentil Loaf

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Rhubarb Crumble

Custard