Friday, 15 October 2010

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
Lime and Mint Sorbet
Kerala Pumpkin Curry
Cinnamon rice and beetroot raita
Pistachio Cake
Strawberry Ice Cream

Feast Night Formal Hall
Tuesday 19th October

Broccoli Soup
Goat’s cheese and Puff Pastry Croute
Fillet of Black Bream
Roasted Fennel sous vide; pea, Parmesan and dill risotto
Vanilla jus

(V) Butternut Squash and Stilton Quesadillas
Hot Chocolate Fondant
Hot chocolate sauce, ginger ice cream and candied orange
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
Mediterranean Prawn Verrine
With sesame dressing

(V) Greek Salad Verrine
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
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
Confit of Duck
Casoulet of lentils and Parisian potatoes

(V) Black Bean Piperade
Melted cheddar and mint
Baileys Bread and Butter Pudding
Coffee bean custard

Formal Hall
Friday 22nd October

Jerusalem Artichoke Soup
Truffle oil and chives
Supreme of Pheasant
Pan-fried bubble and squeak, celeriac and apple puree
Pancetta jus

(V) Asparagus and Wild Mushroom Pithivier
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
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
Crème Caramel
With apple and blackberries

Formal Hall
Sunday 24th October

Baked Trout Almondine
Béarnaise Sauce

(V) Grilled Asparagus
Béarnaise sauce
Roast Leg of Lamb
Roast potatoes, minted peas and carrots, roasted parsnips -rosemary and redcurrant jus

(V) Minced Quorn and Vegetable Cottage Pie
Spotted Dick Pudding
Brandied Custard

Click here for information on dining in The Alcove

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