Formal Hall Menus Lent Term Week 3

Vegetarian Feast Night Formal Hall

Monday 31st January

Amuse Bouche

Greek Salad Verrine

-0-

Tomato and Grilled Aubergine Mille Feuille

-0-

Artichoke, Pea, Spinach, and Red Pepper Risotto

Parmesan cheese

-0-

Marquis au chocolat garnished with creme Anglaise, chopped pistachios and micro mint

Feast Night Formal Hall

Tuesday 1st February

Carrot and Lentil Soup

Dusted with paprika

-0-

Roast Loin of Pork sous vide with Chestnuts

Crème de cassis grapes, fine beans, and rosemary potatoes

(V) Chestnut and Lentil Loaf

-0-

Baileys Chocolate Mousse

-0-

Dessert Fruit and Petit Fours

Feast Night Formal Hall

Wednesday 2nd February

Carpaccio of Smoked Halibut

With purple cress salad

(V) Carpaccio of Celeriac

-0-

Intermezzo

Lemon Basil Sorbet

-0-

Pan Roasted Cod

With baby beetroot, fried Cavolo Nero,

Pancetta and saffron banyuls

(V) Apricot and couscous filo parcel with grilled tofu

-0-

Quince and Chestnut Tart

With chestnut ice cream

Chinese Formal Hall

Thursday 3rd February

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

(V) Mini Aubergine Spring Rolls

-0-

Sweet and Sour Chicken

Pak choi, fried rice and beansprouts

Vegetable Chow Mien with Smoked Tofu

-0-

Coconut Panna Cotta

Mango puree and lime sorbet

Formal Hall

Friday 4th February

Watercress and Potato Soup

With truffle oil

-0-

Chump of Lamb

Fondant potato, spinach, and Provencal vegetables

Basil jus

(v) Chickpea and Tomato Medallions
With Spinach and basil jus

-0-

Cumquat Pain Perdu

Formal Hall

Saturday 5th February

Duck Confit

With Marinated Figs and Coriander

(V) Grilled Figs and Stilton

-0-

Pan-Roasted Salmon

Parisienne potato, celeriac puree, and lentils

Truffle jelly and Madeira sauce

(V) Ravioli of Mediterranean Vegetables

Parmesan cheese and Tomato coulee

-0-

Sumac Strawberries and Cream

With white chocolate sponge cake and plum wine jelly

Formal Hall

Sunday 6th February

Potted salmon

Melba toast and chutney

(V) White Bean, Rosemary, Garlic Pate

-0-

Roast sirloin of beef

Yorkshire pudding, roast potatoes, broccoli, onion jus

(V) Country Garden Cottage Pie

-0-

Rhubarb crumble