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
-0-
Lime and Mint Sorbet
-0-
Kerala Pumpkin Curry
Cinnamon rice and beetroot raita
-0-
Pistachio Cake
Strawberry Ice Cream

Feast Night Formal Hall
Tuesday 19th October

Broccoli Soup
Goat’s cheese and Puff Pastry Croute
-0-
Fillet of Black Bream
Roasted Fennel sous vide; pea, Parmesan and dill risotto
Vanilla jus

(V) Butternut Squash and Stilton Quesadillas
-0-
Hot Chocolate Fondant
Hot chocolate sauce, ginger ice cream and candied orange
-0-
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
-0-
Mediterranean Prawn Verrine
With sesame dressing

(V) Greek Salad Verrine
-0-
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
-0-
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
-0-
Confit of Duck
Casoulet of lentils and Parisian potatoes

(V) Black Bean Piperade
Melted cheddar and mint
-0-
Baileys Bread and Butter Pudding
Coffee bean custard

Formal Hall
Friday 22nd October

Jerusalem Artichoke Soup
Truffle oil and chives
-0-
Supreme of Pheasant
Pan-fried bubble and squeak, celeriac and apple puree
Pancetta jus

(V) Asparagus and Wild Mushroom Pithivier
-0-
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
-0-
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
-0-
Crème Caramel
With apple and blackberries

Formal Hall
Sunday 24th October

Baked Trout Almondine
Béarnaise Sauce

(V) Grilled Asparagus
Béarnaise sauce
-0-
Roast Leg of Lamb
Roast potatoes, minted peas and carrots, roasted parsnips -rosemary and redcurrant jus

(V) Minced Quorn and Vegetable Cottage Pie
-0-
Spotted Dick Pudding
Brandied Custard

Click here for information on dining in The Alcove

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