Tuesday, 15 February 2011

Formal Hall Menus Lent Term Week 6

African Themed Formal Hall on Wednesday

Vegetarian Feast Night Formal Hall
Monday 21st February

Rosemary-Grilled Goat’s Cheese
With warm apricot relish and pistachio oil
Gazpacho Sorbet
Topped with grated cucumber
Naked Spinach Ravioli
With macaroni and vegetable arrabiata dressing
Dark Chocolate Palet
Mango sorbet and hazelnut cream

Feast Night Formal Hall
Tuesday 22nd February

Amuse Bouche
Chilled Cucumber-Dill Soup
Waldorf Salad
Celery panna cotta, apple, sultana puree, grapes and walnuts
Baked Salmon
With citrus fruits, fresh herbs, saffron fennel and wild rice

(V) Thai Tofu-Cashew Fritters
With pineapple chutney and coconut-stewed vegetables
Vanilla Crème Brulée
Kirsch cherries and pistachio ice cream

African Themed Formal Hall
Wednesday 23rd February

Prawn cakes with coriander sambal

(V) Roasted pepper cakes with coriander sambal
Tomato and Onion Salad
Bobotie with yellow rice and Apricot blatjang
(The national dish of South Africa is a delicious mixture of curried meat and fruit with a creamy golden topping, not dissimilar to moussaka)

(V) Vegetable tagine
With yellow rice and Apricot blatjang
Coconut Tart
Whipped cream

Formal Hall
Thursday 24th February

Baked Buffalo Mozzarella
Fresh thyme, Parma ham and Feuille de brick
Confit Shoulder of Lamb
Poached plum tomatoes, French beans and puree potatoes

(V) Funghi and Grilled Vegetable Moussaka
With red ricotta glaze and French Beans
Custard Tart
Fresh raspberry cream, vanilla ice cream

Formal Hall
Friday 25th February

Soy Glazed Mackerel
Oriental salad of baby leaf, cucumber, edamame beans, radish and ginger
Coq au Vin
Braised Free-Range Chicken
Red wine and tarragon, fondant potato, roast shallots and mushroom fricassee

(V) Quorn Coq au Vin
Red wine and tarragon, fondant potato, roast shallots and mushroom fricassee
With chocolate sponge and pistachio biscotti

Half-Way Hall
Saturday 26th February
(2nd year students only, sign-up via Porters Lodge)

Mozzarella and Smoked Salmon Terrine
Pink peppercorn dressing

(V) Roasted Pepper and Feta Cheese Terrine
Haunch of Venison sous vide
Caramelised red cabbage, roasted chateau potatoes, game jus

(V) Portobello Tart Gratin in Hazelnut Pastry
With parsley and garlic sauce, caramelised red cabbage and roasted chateau potatoes
Chocolate Fondant
Peanut butter ice cream and cumin caramel

Formal Hall
Sunday 27th February

Homemade Fishcakes
Tartare sauce

(V) Sweetcorn Fritters
Roast Breast of Turkey
Cranberry sauce, gravy, chestnut stuffing, chipolata sausage
Roast potatoes and cauliflower au gratin

(V) Nut and Barley Loaf with Roasted Apples
Warm Treacle Tart
Vanilla Ice Cream


  1. Is there a vegetarian starter for half-way hall?

  2. yes, there will be a roasted pepper and feta cheese terrine.

  3. would it be possible for me (Archy de Berker, account number 02029) to have the fish starter, despite having signed up for the vege option? Should I make a note on the signup form? Thanks.