Formal Hall Menus Lent Term Week 5

Vegetarian Feast Night Formal Hall

Monday 14th February

Brie and Frisée Salad

Orange and radish

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Pomegranate Sorbet

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(V) Radicchio and Roasted Squash Risotto

Gingered squash, braised fennel and Parmesan

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Almond Cake

With rhubarb ice cream and blackberry compote

Feast Night Formal Hall

Tuesday 15th February

French Onion Soup

With a large gruyere crouton

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Grilled Lemon and Rosemary Chicken Supreme

Ragout of gnocchi, mushrooms and butternut squash

(V) Grilled Goat’s Cheese, red onion and Rosemary in Puff Pastry

Ragout of gnocchi, mushrooms and butternut squash

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Lemon Tart with an Almond Crust

With praline ice cream and candied lemon

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Dessert Fruit and Petit Fours

Feast Night Formal Hall

Wednesday 16th February

Jerusalem Artichoke Soup

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Fillet of Sea Bass with Jus Vanilla

Fennel, pureed potato and salsify

(V) Wild Rice and Parsnip Fritters

With mushrooms in cider sauce and thyme, pureed potato

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Hot Chocolate Fondant

Ginger ice cream and chocolate sauce

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Welsh Rarebit

Formal Hall

Thursday 17th February

Peperonata with Olive-Grilled Ciabatta

Basil and parmesan shavings

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Haunch of Venison sous vide

Chateau potatoes, roasted carrot and parsnip wedges, game jus

(V) Spinach, Leek and Stilton Tart

Chateau potatoes, roasted carrot and parsnip wedges

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Apple Tarte Tatin

With cinnamon custard

Formal Hall

Friday 18th February

Goats Cheese and Caramelised Red Onion Tarte Tatin

Topped with fresh rocket leaves and reduced balsamic

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Pepper Crusted Tuna

With fennel risotto, calamari and red wine sauce

(V) Pumpkin Ravioli

Sage cream and spinach

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Warm Chestnut Cake

With chocolate Sorbet

Formal Hall

Saturday 19th February

No formal hall due to the PCPB dinner

Formal Hall

Sunday 19th February

Roulade of Lemon Sole

White wine and saffron cream sauce

(V) Aubergine and Mozzarella Roulade

With tomato and basil sauce

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Roast Breast of Free-Range Turkey

Cranberry sauce, bacon wrapped chipolatas, French beans and roasted chateau potatoes

Turkey gravy and bread sauce

(V) Nut loaf

Cranberry sauce, French beans and roasted chateau potatoes

Vegetarian gravy and bread sauce

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Philadelphia Almond Cake