Formal Hall Menus Michaelmas Term Week 6

Vegetarian Feast Night Formal Hall

Monday 8th November

Amuse Bouche

Steamed Malaysian Bun

Filled with mushrooms, garlic, peanut butter, coriander and sweet chilli

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Red Tofu Salad

French beans, mint, persimmon fruit, cashews, plum sauce and soy

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Wild Rice and Parsnip Fritters

Leek-smoked cheese mash, mushrooms in cider and thyme

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Lemon Tart

With praline ice cream

Feast Night Formal Hall

Tuesday 9th November

Amuse Bouche

Deconstructed Shrimp Cocktail

(V) Deconstructed Margarita

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Brie en Croute

Compressed Vanilla Pear and watercress dressing

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Crisp Belly of Pork Sous Vide

Spinach risotto and spring onion

Roasted shallot jus

(V) Spinach and Roasted Butternut Squash Risotto

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Raspberry and Brioche Pudding

White chocolate Custard

Feast Night Formal Hall

Wednesday 10th November

Amuse Bouche

Tapenade with Sun-dried Tomato Toast

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Minestrone Soup

Parmesan and herb crouton

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Char-grilled Sea Bream

Creamed potato, pesto, artichokes, peas and herbs

(V) Honey Roasted Vegetables

Cumin and fig couscous with olive sauce

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Cassonades

Coffee, vanilla and sarriette

Formal Hall

Thursday 11th November

Beetroot and Goat’s Cheese tart

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Sirloin of Beef Sous Vide

Peas, carrots, baby onions and turnips, sautéed potatoes

Béarnaise sauce and crouton

(V) Bubble n Squeak

Peas, carrots, baby onions and turnips, sautéed potatoes

Béarnaise sauce and crouton

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Warm Apple and Cinnamon Turnover

Vanilla Ice Cream

Formal Hall

Friday 12th November

Herb Crusted Cod Supreme

Confit tomato, zucchini, lemon and basil compote

(V) Aubergine and Mozzarella Croquettes

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Roast Pheasant with Chestnut Dumplings

Baby carrots and broad beans, fondant potato, juniper berry jus

Goat’s Cheese and Polenta Tart

Caremlised onions, Baby carrots and broad beans, fondant potato

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Blackberry Vacherin

With berry curd

Formal Hall

Saturday 13th November

Smoked Trout Mousse

Carrot marmalade

(V) Cream Cheese and Artichoke Pate

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London Broil

Gruyere Gratin Potatoes, caramelised red cabbage

Cabernet Sauvignon jus

(V) Spinach and Ricotta Crepes

Béchamel and tomato sauces

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Baileys Bread and Butter Pudding

Coffee Bean Custard

Formal Hall

Sunday 14th November

Grilled Mackerel

Shaved fennel and sauce vierge

(V) Grilled Aubergine and Parmesan

Plum tomato and basil compote

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Roast Leg of Lamb with Mint Pudding and Rosemary Jus

Panache of roasted vegetables and potatoes

(V) Cranberry and Hazelnut Loaf

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Pear and Apple Crumble

Crème Anglaise