Thursday, 11 November 2010

Formal Hall Menus Michaelmas Term Week 7


Vegetarian Feast Night Formal Hall
Monday 15th November

Amuse Bouche
Ratatouille in Sauternes gelee
Peperonata with Olive-Grilled Ciabatta
Couscous Crusted Aubergine
Almond, chilli and scallion filling, sweet potato concasse
Spinach with chickpeas, lemon and cumin
Warm Chocolate and Pecan Brownie
Raspberry and vanilla ice cream

Feast Night Formal Hall
Tuesday 16th November

Cappuccino of Haricot Blancs
Truffle garnish
Warm Aubergine Caviar
Toasted baguette and freshly grated horseradish
Duck Leg Confit
Casoulet of flageolet beans, smoked bacon and champ

(V) Cauliflower and Date Tagine
Tunisian pilaff
White Chocolate Torte
Dark chocolate sorbet

Feast Night Formal Hall
Wednesday 17th November

Duck Liver and Rosemary Pate
Apricot chutney

(V) roasted Red Pepper and Mozzarella Tart
Roasted Pork Tenderloin
Gruyere gratin potatoes, caramelised red cabbage, red wine jus

(V) Ricotta, Sweet Potato and Spinach Ravioli
Sauce vierge and Parmesan cheese
Vanilla Crème Brulėe
Chocolate shortbread and raspberries
Dessert Fruit and Petit Fours

Asian Formal Hall
Thursday 18th November

Aubergine Spring Rolls
With soy dipping sauce
Beef Satay with Peanut Sauce
Asian Salad and steamed rice

(V) Smoked Tofu and Vegetable Satay
Mango Soup
With lychee granita

Formal Hall
Friday 19th November

Mozzarella and Smoked Salmon Terrine
Pink peppercorn dressing

(V) Red Pepper, Tomato and Basil Tian
Roast Duck Breast
Baby onions, peas, buttered mash and Madeira sauce

(V) Pea, Herb and Wild Mushroom Risotto
Parmesan crisp
Chocolate and Star Anise Truffle Cake
Fennel ice cream

Formal Hall
Saturday 20th November

Grilled Seabass with Parsnip Puree
Wilted spinach, saffron and vanilla cream sauce

(V) roasted Pepper, Olive and Brie Tart
Balsamic vinaigrette
Haunch of Venison sous vide
Caramelised red cabbage, Anna Potato, crispy bacon, cranberry jus

(V) Wild Rice and Parsnip Fritters
Caramelised red cabbage, Anna Potato, and a mushroom, cider and thyme jus
Warm prune and honey cake, with pressed apples and vanilla bean ice cream

Formal Hall
Sunday 21st November

Marinated Mackerel
With spiced Aioli

(V) Marinated Olives and Focaccia
Honey Roasted Ham Hock
Pickled red cabbage, piccalilli and buttered new potatoes

(V) Roquefort and Leek Quiche ‘Bouchon’
Pickled red cabbage, piccalilli and buttered new potatoes
Apple Trifle with Cider Granita

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