Thursday, 10 February 2011

Formal Hall Menus Lent Term Week 5

Vegetarian Feast Night Formal Hall
Monday 14th February

Brie and Frisée Salad
Orange and radish
Pomegranate Sorbet
(V) Radicchio and Roasted Squash Risotto
Gingered squash, braised fennel and Parmesan
Almond Cake
With rhubarb ice cream and blackberry compote

Feast Night Formal Hall
Tuesday 15th February

French Onion Soup
With a large gruyere crouton
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
Lemon Tart with an Almond Crust
With praline ice cream and candied lemon
Dessert Fruit and Petit Fours

Feast Night Formal Hall
Wednesday 16th February

Jerusalem Artichoke Soup
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
Hot Chocolate Fondant
Ginger ice cream and chocolate sauce
Welsh Rarebit

Formal Hall
Thursday 17th February

Peperonata with Olive-Grilled Ciabatta
Basil and parmesan shavings
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
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
Pepper Crusted Tuna
With fennel risotto, calamari and red wine sauce

(V) Pumpkin Ravioli
Sage cream and spinach
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
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
Philadelphia Almond Cake

1 comment:

  1. This is a bit late but I just wanted to say that the May Ball Launch Formal was fantastic - the duck confit and strawberries and cream were up there with the best starters and desserts respectively that I've ever had at any Formal. Thank you! :)