Friday, 21 January 2011

Formal Hall Menus Lent Term Week 2

Feast Night Vegetarian Formal Hall
Monday 24th January

Roasted Heart of Palm
With cannellini bean, scallion and radish salad
Soy orange glaze
Vodka Lime Sorbet
Olive polenta with salsa verde
Anna potatoes, curly kale, and roasted beet
White Chocolate-Espresso Tart
Chocolate Sorbet

Feast Night Formal Hall
Tuesday 25th January

Steamed Red Mullet
Tomato and Lemongrass Broth

(V) Red Pepper, Tomato, and Basil Tian
Roast Sirloin of Beef
Dauphinoise potatoes, roasted carrots, and parsnips
Yorkshire pudding and horseradish jus

(V) Nut Cutlet
Honey-Lemon Thyme Sorbet
Lemon drizzle cake and honeycomb crumbs
Dessert Fruit and Petit Fours

Feast Night Formal Hall
Wednesday 26th January

Roasted Butternut Squash Soup
Ratatouille in Sauternes gelee
Char-Grilled Salmon
Pumpkin puree, pak choi and rosti potato

(V) Pak Choi and Smoked Tofu Pancakes
Chocolate Crème Brulee
Yoghurt sorbet, cherry and hazelnut financier

Burns Night Formal Hall
Thursday 27th January

Bashed Neeps, Chappit tatties
Crannachan with fresh Skye raspberries

Formal Hall
Friday 28th January

Traditional Prawn Cocktail

(V) Tian of Melon
Rump of Lamb
Olive mash, petit pois with rosemary

(V) Potato Gnocchi
Apple Brulée

Formal Hall
Saturday 29th January

Poached Pear and Stilton Salad
Walnut and lemon
Breast of Guinea Fowl with a Sausage Farce
Rosemary potatoes and fine beans, Calvados jus

(V) Herb Crusted Ratatouille and Mozzarella Medallion
Warm Chocolate Brownie
Vanilla pod ice cream and chocolate sauce

Formal Hall
Sunday 30th January

Fresh Tuna Verrine
With pico de gio

(V) Tagliatelle of Vegetable Verrine
Roast Leg of Lamb
Minted pudding, roast potatoes, purple sprouting broccoli
Rosemary and redcurrant jus

(V) Asian Vegetable Stir-fry
With Teriyaki noodles and edamame beans
Cinnamon Tart
Fresh berries and roasted figs

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