Thursday, 3 February 2011

Formal Hall Menus Lent Term Week 4

Guess which day we'll be celebrating next Saturday?

Vegetarian Feast Night Formal Hall
Monday 7th February

Warm Tomato Consommé
With thyme jelly and basil fritters
Halloumi Kebab with Marinated Tandoori Yoghurt Spice
Kachumber salad and cumin lassi
Sodden Socca
Chickpea pancakes with warm caponade, marmara tapenade and orange, thyme and saffron dressing
Pasties de Nata
Portuguese custard tarts, served with honey baked quince

Feast Night Formal Hall
Tuesday 8th February

Amuse Bouche
Pea Veloute with Coconut Foam
Crab Chowder
With sweetcorn puree

(V) Vegetable Chowder
Winter Duck Ragout
Garlic potatoes and coriander carrots

(V) Wild Mushroom and Winter Vegetable Ragout
Puff Pastry, garlic potatoes and coriander carrots
With poached winter fruits in Champagne syrup

Feast Night Formal Hall
Wednesday 9th February

Tuna and Mackerel Salad
With mooli, lime, vanilla and cucumber

(V) Apple and Chicory Salad
With mooli, lime, vanilla and cucumber
Warm Couscous Salad
With lamb chump and ras el hanout

(V) Date and Apricot Tagine
Warm couscous salad and ras el hanout
Poached Pears with Sablé and Blackberry Sorbet
Selection of Macaroons

Fairtrade, Local and Sustainable Formal Hall
Thursday 10th February

Locally Sourced Leek, Apple and Potato Soup
Supreme of free-Range Chicken
Locally sourced roasted parsnips, carrots and potatoes

(V) Wild Rice and Parsnip Suppli
With crushed cauliflower and cherry jus
Rhubarb Crumble
Vanilla custard
Fairtrade Coffee and Chocolates

Formal Hall
Friday 11th February

Mille Feuille of Provencal Vegetables and Pesto
Red Mullet
With spicy peppers, diced potatoes, chorizo and black olives
Pear and Star Anise Bread and Butter Pudding
Cinnamon custard

Valentines Formal Hall
Saturday 12th February

Smoked salmon with capers and caviar

(V) Seaweed Daikon Wraps
With ginger and sesame dipping sauce
Rib-eye steak with red wine jus, Caramelised shallots and Grilled Portobello Mushrooms
Pont Neuf chips and spinach

(C) roasted Butternut Squash and Goat’s Cheese Risotto
With almond crumble
Shortbread hearts filled with kirsch flavoured Ice Cream
Strawberry fizz and Kirsch cherries
Formal Hall
Sunday 13th February

Duck Liver Pate
Quince jam and toast

(V) Brie Pate
Traditional Roast Beef and Yorkshire Pudding
Roast potatoes, carrots, spinach, brocolli and red wine jus

(V) Roasted Vegetable Terrine
Chocolate Brownie and Vanilla Ice Cream

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