Thursday, 3 June 2010

Formal Hall Menus Easter Term Week 8

Feast Night Formal Hall
Monday 7th June

Prawn Salad
Marie Rose dressing with brown bread and butter

(V) Green Olive and Sun-Blushed Tomato Cocktail
Confit of Duck
Asparagus, broad beans, baby gem, and a sweet potato rosti
Balsamic jus

(V) Summer Vegetables and Quails Egg
With filo pastry
Vanilla Pannacotta
With raspberries and shortbread
Dessert Fruit and Macaroons

Feast Night Formal Hall
Tuesday 8th June

Amuse Bouche
Pea and coconut veloute with coconut foam
Citrus cured confit of salmon with caviar
Orange confit and coriander coulee

(V) Roasted Fennel with pureed almonds
Pernod and saffron
Free Range chicken Fillet  sous vide
Mango puree, olive sauce, champ potato with brunoise

(V) Homemade Linguini with broccoli and Stilton cream
Flavour of the tropics

Feast Night Formal Hall
Wednesday 9th June

Beef Tomato and Buffalo Mozzarella Salad
Rocket pesto
Apple and Celery Sorbet
Moroccan Lamb Rump sous vide
Harissa-spiced couscous, confit cherry tomatoes, spinach, and jus

(V) Risotto of Wild Mushrooms and Parmesan
Chocolate Brownie
Vanilla Ice Cream

BA Dinner
Thursday 10th June

Grilled Asparagus
Pink grapefruit and Hollandaise
Honey Roasted Breast of Duck
Pomegranate and cognac jus, pak choi, tomato, basil and black olive couscous

(V) Aubergine and Mozzarella Steak
Orange and Cola
Orange bavarois, olive oil cake, and cocoa cola sorbet

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