Formal Hall Menus Michaelmas Term Week 3

The Battle of Trafalgar

Vegetarian Feast Night Formal Hall

Monday 18th October

Roasted Pepper Passata

Basil yoghurt and tomato tartare

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Lime and Mint Sorbet

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Kerala Pumpkin Curry

Cinnamon rice and beetroot raita

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Pistachio Cake

Strawberry Ice Cream

Feast Night Formal Hall

Tuesday 19th October

Broccoli Soup

Goat’s cheese and Puff Pastry Croute

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Fillet of Black Bream

Roasted Fennel sous vide; pea, Parmesan and dill risotto

Vanilla jus

(V) Butternut Squash and Stilton Quesadillas

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Hot Chocolate Fondant

Hot chocolate sauce, ginger ice cream and candied orange

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Dessert Fruit and Petit Fours

Feast Night Formal Hall

Wednesday 20th October

Amuse Bouche

Salmon Tartare Cornet a la French Laundry

(V) Tomato and Shallot Tartare Cornet

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Mediterranean Prawn Verrine

With sesame dressing

(V) Greek Salad Verrine

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Roast Supreme of Free-Range Chicken

Courgettes, zucchini and tomatoes with fondant potato and chicken jus

(V) Honey Roasted Vegetables

Cumin and fig couscous and olive sauce

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Marquise au Chocolat

Crème Anglaise et pistaches

Trafalgar Night Formal Hall

Thursday 21st October

Cevechi of Tuna

Fresh tomato and coriander salsa

(V) Tomato and Olive Ceviche

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Confit of Duck

Casoulet of lentils and Parisian potatoes

(V) Black Bean Piperade

Melted cheddar and mint

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Baileys Bread and Butter Pudding

Coffee bean custard

Formal Hall

Friday 22nd October

Jerusalem Artichoke Soup

Truffle oil and chives

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Supreme of Pheasant

Pan-fried bubble and squeak, celeriac and apple puree

Pancetta jus

(V) Asparagus and Wild Mushroom Pithivier

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Warm Carrot Cake

Mascarpone ice cream

Formal Hall

Saturday 23rd October

Grilled Fillet of Trout

Carrot marmalade and coriander coulis

(V) Grilled Goat’s Cheese and Red Pepper Bruschetta

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Honey Roasted Breast of Duck

Pomegranate and cognac jus

Pak choi and roasted vegetable couscous

(V) Ricotta, Sweet Potato and Spinach Ravioli

Sauce vierge and Parmesan

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Crème Caramel

With apple and blackberries

Formal Hall

Sunday 24th October

Baked Trout Almondine

Béarnaise Sauce

(V) Grilled Asparagus

Béarnaise sauce

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Roast Leg of Lamb

Roast potatoes, minted peas and carrots, roasted parsnips -rosemary and redcurrant jus

(V) Minced Quorn and Vegetable Cottage Pie

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Spotted Dick Pudding

Brandied Custard

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