Formal Hall Menus Easter Term Week 7

Feast Night Formal Hall

Monday 31st may

Amuse Bouche

Compressed melon and caviar

(V) Compressed melon and vegetarian caviar

-0-

Feta Salad

With Spinach, crispbread, sumac and pinenuts

-0-
Butterflied Mackerel with Paprika and Garlic

With lemon and garlic roasted new potatoes, and braised spinach

(V) Paprika and Garlic Crusted Tofu

With lemon and garlic roasted new potatoes, and braised spinach

-0-

Coconut Pannacotta

With white chocolate granita and black olive caramel

Feast Night Formal Hall

Tuesday 1st June

Sea Bass en Papillote

With carrot, leek and ginger

(V) Aromatic Vegetables en Papillote

-0-

Rump of Lamb sous vide

With braised spring lettuce parcels, peas, broad beans, and fondant potato

(V) Artichoke, Pesto, and Parmesan Parcels

Peas, broad beans, and fondant potato

-0-

Apple Beignets

With cider sabayon and vanilla ice cream

-0-

Dessert and Petit Fours

Fairtrade, Local and Sustainable Formal Hall

Wednesday 2nd June

Locally Sourced Asparagus Soup

-0-

Sustainable Catfish

With gremolata crust and a Fairtrade citrus cream

(V) Gremolata Crusted Beef Tomato

-0-

Free-Range Chicken Supreme sous vide

Locally sourced roasted beets, tarragon, spinach, pinenuts and champ

(V) Marinated Quorn Fillet

Locally sourced roasted beets, tarragon, spinach, pinenuts and champ

-0-

Fairtrade Chocolate Brownie

With Fairtrade coffee Ice Cream
-0-

Coffee and Fairtrade chocolate

Formal Hall

Thursday 3rd June

Marinated Artichokes

With pesto and Parmesan

-0-

Roasted Sirloin of Beef with Yorkshire Pudding

Anna potato, asparagus, and horseradish jus

(V) Rice and Lentil Loaf

-0-

Infusion of Summer Berries

With Fromage frais and lime sorbet

Formal Hall

Friday 4th June

Herb Crusted Cod Supreme

Sautéed wild mushrooms

(V) Wild Mushroom, Truffle, and Parmesan Risotto

-0-

Slow-Roasted Honey Glazed Duck Confit

Thyme and Potato Rosti, baby gem lettuce, peas and broad beans

(V) Steamed Lettuce Parcels of Summer Vegetable and Goat’s Cheese

Thyme and Potato Rosti, peas and broad beans

-0-
Marinated Peaches

With basil sorbet and strawberry jelly

Formal Hall

Saturday 5th June

Poached Tuna Verrine

With beans, slow-roasted tomato and a spinach and ricotta wafer

(V) Greek Salad Verrine

-0-

Chicken Fricassée with Vinegar and Herbs

Sautéed potatoes and French Beans

(V) Summer Vegetable Crepes

-0-

Chocolate Peanut Cake

Bitter chocolate sorbet and peanut caramel

Formal Hall à la Raymond Blanc

Sunday 6th June

Pâté de Campagne

(V) Cream Cheese and Herb Pâté

-0-

Braised Lamb Neck Fillet

Flageolet beans and garlic sausage

(V) Flageolet Bean, Tomato, Garlic, and Red Chilli Medallions

Steamed spinach, and a tomato and basil sauce

-0-

Cherry Clafoutis