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

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Gazpacho Sorbet

Topped with grated cucumber

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Naked Spinach Ravioli

With macaroni and vegetable arrabiata dressing

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Dark Chocolate Palet

Mango sorbet and hazelnut cream

Feast Night Formal Hall

Tuesday 22nd February

Amuse Bouche
Chilled Cucumber-Dill Soup

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Waldorf Salad

Celery panna cotta, apple, sultana puree, grapes and walnuts

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Baked Salmon

With citrus fruits, fresh herbs, saffron fennel and wild rice

(V) Thai Tofu-Cashew Fritters

With pineapple chutney and coconut-stewed vegetables

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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

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Tomato and Onion Salad

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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

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Coconut Tart

Whipped cream

Formal Hall

Thursday 24th February

Baked Buffalo Mozzarella

Fresh thyme, Parma ham and Feuille de brick

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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

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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

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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

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Tiramisu

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

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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

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Chocolate Fondant

Peanut butter ice cream and cumin caramel

Formal Hall

Sunday 27th February

Homemade Fishcakes

Tartare sauce

(V) Sweetcorn Fritters

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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

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Warm Treacle Tart

Vanilla Ice Cream