Formal Hall Menus Michaelmas Term Week 8

Vegetarian Feast Night Formal Hall

Monday 22nd November

Marinated Olives and Sun-Blushed Tomatoes
Toasted ciabatta

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Gorgonzola and Walnut Tortellini

Brown onion consommé

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Portobello Tart Gratin

Hazelnut pastry with parsley sauce and sautéed spinach

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Roasted Pear with Milk Puree

Croissant ice cream, muscovado and rum jelly

Feast Night Formal Hall

Tuesday 23rd November

New England Style Clam Chowder

Topped with garlic and herb croutons

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Roasted Free-Range Chicken Supreme

Figs, streaky bacon, sweet potato compote, pak choi, and a brandy and fig jus

(V) spiced Chestnut and Butternut Squash Pie

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Warm Black Treacle and Spice Cake

Thick custard and clotted cream

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Dessert Fruit and Homemade Petit Fours

Feast Night Formal Hall

Wednesday 24th November

Baked Figs and Stilton

Fig relish, watercress, honey and balsamic syrup

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Lemon-thyme sorbet

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Roast Leg of Lamb

Fondant potato, spinach and Provençal Vegetables, basil jus

(V) Linguini of Provençal Vegetables, Parmesan and Basil

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Chocolate Bouchon with Peanut Butter Ice Cream

Peanut brittle

Formal Hall

Thursday 25th November

English Pea Soup with Parmesan Crisp
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Moroccan Lamb Rump Sous Vide

Harissa spiced couscous, chickpea salsa, spinach and jus

(V) Falafel Medallions

Harissa spiced couscous, chickpea salsa, spinach and jus

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Lemon Semifreddo

With passion fruit dressing

Formal Hall

Friday 26th November

Leek and Potato Soup

Fried leeks and crème fraiche

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Baked Parma Ham Wrapped Salmon

Pan-roasted butternut squash, braised shallots and champ

(V) Caramelised Onion Tart with Goat’s Cheese and Thyme

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Hot chocolate fondant with ginger ice cream and candied orange

Formal Hall

Saturday 27th November

Chinese pancakes with warm duck confit, spring onion, cucumber, and plum sauce

(V) Mini Aubergine Spring Rolls

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Baked Cod Supreme

Lemon relish, minted peas, Pont Neuf chips and tartare sauce

(V) Tempura Battered Halloumi

Lemon relish, minted peas, Pont Neuf chips and tartare sauce

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Vanilla Bean Tart

Hazelnut and chocolate ice cream

Formal Hall

Sunday 28th November

Roasted Red Pepper and Smoked Salmon Tart

Sun-blushed tomato dressing and salad

(V) Roasted Red Pepper and Mozzarella Tart

Sun-blushed tomato dressing and salsa
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Herb stuffed Supreme of Guinea Fowl with Lemon, Garlic and Pesto

Seasonal Vegetables and Chateau Potatoes

(V) Artichoke, Spinach, and Lentil Medallions

Roasted pepper salsa and angel hair pasta

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Raspberry Crème Brulėe

Chocolate Financier cake and Mint Ice Cream