Thursday, 18 November 2010

Formal Hall Menus Michaelmas Term Week 8

Vegetarian Feast Night Formal Hall
Monday 22nd November

Marinated Olives and Sun-Blushed Tomatoes
Toasted ciabatta
Gorgonzola and Walnut Tortellini
Brown onion consommé
Portobello Tart Gratin
Hazelnut pastry with parsley sauce and sautéed spinach
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
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
Warm Black Treacle and Spice Cake
Thick custard and clotted cream
Dessert Fruit and Homemade Petit Fours

Feast Night Formal Hall
Wednesday 24th November

Baked Figs and Stilton
Fig relish, watercress, honey and balsamic syrup
Lemon-thyme sorbet
Roast Leg of Lamb
Fondant potato, spinach and Provençal Vegetables, basil jus

(V) Linguini of Provençal Vegetables, Parmesan and Basil
Chocolate Bouchon with Peanut Butter Ice Cream
Peanut brittle

Formal Hall
Thursday 25th November

English Pea Soup with Parmesan Crisp
Moroccan Lamb Rump Sous Vide
Harissa spiced couscous, chickpea salsa, spinach and jus

(V) Falafel Medallions
Harissa spiced couscous, chickpea salsa, spinach and jus
Lemon Semifreddo
With passion fruit dressing

Formal Hall
Friday 26th November

Leek and Potato Soup
Fried leeks and crème fraiche
Baked Parma Ham Wrapped Salmon
Pan-roasted butternut squash, braised shallots and champ

(V) Caramelised Onion Tart with Goat’s Cheese and Thyme
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
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
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
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
Raspberry Crème Brulėe
Chocolate Financier cake and Mint Ice Cream

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