Formal Hall Menus Michaelmas Term Week 7

 

Vegetarian Feast Night Formal Hall

Monday 15th November

Amuse Bouche

Ratatouille in Sauternes gelee

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Peperonata with Olive-Grilled Ciabatta

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Couscous Crusted Aubergine

Almond, chilli and scallion filling, sweet potato concasse

Spinach with chickpeas, lemon and cumin

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Warm Chocolate and Pecan Brownie

Raspberry and vanilla ice cream

Feast Night Formal Hall

Tuesday 16th November

Cappuccino of Haricot Blancs

Truffle garnish

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Warm Aubergine Caviar

Toasted baguette and freshly grated horseradish
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Duck Leg Confit

Casoulet of flageolet beans, smoked bacon and champ

(V) Cauliflower and Date Tagine

Tunisian pilaff

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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

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Roasted Pork Tenderloin
Gruyere gratin potatoes, caramelised red cabbage, red wine jus

(V) Ricotta, Sweet Potato and Spinach Ravioli

Sauce vierge and Parmesan cheese

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Vanilla Crème Brulėe

Chocolate shortbread and raspberries

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Dessert Fruit and Petit Fours

Asian Formal Hall

Thursday 18th November

Aubergine Spring Rolls

With soy dipping sauce

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Beef Satay with Peanut Sauce

Asian Salad and steamed rice

(V) Smoked Tofu and Vegetable Satay

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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

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Roast Duck Breast

Baby onions, peas, buttered mash and Madeira sauce

(V) Pea, Herb and Wild Mushroom Risotto

Parmesan crisp

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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

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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

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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
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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

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Apple Trifle with Cider Granita