Thursday, 28 October 2010

Formal Hall Menus Michaelmas Term Week 5

Vegetarian Feast Night Formal Hall
Monday 1st November

Amuse Bouche
Roasted peppers with goat’s cheese and fresh herbs
Tomato and Fennel Soup
With garlic croutons and Parmesan cheese
Better Batter
Buttermilk soaked halloumi in crispy batter, lemony Yemeni relish, minty mushy peas, Pont Neuf chips, Vodka spiked cherry tomato and sea salad tartare sauce
Coconut and Pistachio Wafers
Coconut sorbet and pistachio wafers served with raspberry and rose water frappé

Feast Night Formal Hall
Tuesday 2nd November
Salt and Vinegar Sea Bream With fennel chips

(V) Sautéed Mushrooms and Cox’s Apples On walnut toast with crème fraiche dressing
Vodka Sorbet
Cucumber puree, sweet onions, crème fraiche and caviar
Parma Ham Wrapped Fillet of Pork
Garlic and sage crushed new potatoes, sautéed spinach and petit ratatouille salsa

(V) Butternut Squash, Leek, Gruyere and Thyme Turnover
Garlic and sage crushed new potatoes and sautéed spinach
Chocolate Yoghurt
With prune purée

Feast Night Formal Hall
Wednesday 3rd November
Crab and Fennel Salad
Mango salsa, lemon grass jelly, wasabi peas and wasabi yoghurt

(V) Orange and Fennel Salad
Mango salsa, lemon grass jelly, wasabi peas and wasabi yoghurt
Roast Sirloin of Beef and Yorkshire Pudding
Cranberry red cabbage, Dauphinoise potatoes and red wine jus

(V) Wild Rice and Parsnip Suppli
Cranberry red cabbage and Dauphinoise potatoes
Poached Pear in Red Wine
Cherry clafoutis and yoghurt sorbet
Dessert Fruit and Petit Fours

Formal Hall
Thursday 4th November

Lentil and Herb Soup
Crumbled goat’s cheese
Grilled Supreme of Chicken
Sautéed zucchini, squash and tomatoes, rice pilaff and pesto

(V) Sautéed zucchini, squash, tomato and mozzarella Empanadas
Rice pilaff and pesto
Chocolate Bouchon
Coffee bean Ice Cream

Formal Hall
Friday 5th November

Seared Fillet of Tuna
Confit of fennel with preserved lemon and olives

(V) Confit of Fennel
Orange segments and a warm almond puree
Roast Supreme of Cod
Leeks, chestnut mushrooms, turnip puree and baby fondants, jus gras

(V) Goat’s Cheese and Polenta Tart
Leeks, chestnut mushrooms, turnip puree and baby fondants
Chocolate and Hazelnut Crème Brulėe
Financier cake and yoghurt sorbet

Formal Hall
Saturday 6th November

Beetroot Marinated Gravadlax
Beetroot compote

(V) Warm Beetroot and Stilton Tartlet
Walnut dressing
Confit of Slow-Roasted Duck
Parmentier carrot, parsnip and potato, crème de cassis grapes and jus

(V) Almond, Sesame Seed and Chick Pea Timbale
Parmentier carrot, parsnip and potato, puree of lentil and red chilli salsa
Chocolate and Raspberry Fondant
Spun sugar and raspberry sauce

Formal Hall
Sunday 7th November

Homemade Fishcakes
Tartare sauce

(V) Sweetcorn Fritters
Roast Breast of turkey
Cranberry sauce, gravy, chestnut stuffing, chipolata sausage
Roast potatoes and Brussels sprouts

(V) Nut and Barley Loaf with Roasted Apples
Warm Treacle Tart
Vanilla Ice Cream

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