Formal Hall Menu Lent Term Week 9

 

Vegetarian Feast Night Formal Hall

Monday14th March

Watercress, New Potato and Avocado Salad

-o-

Gingered Sweet Potato Spring Roll with Coconut Chilli Cream

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Goats Cheese, Pine nuts and Oven-Roasted Tomato Charlotte

Wilted greens and Anna potatoes

-o-

Vanilla Crème Brule, Pistachio Cake and Passion Fruit Sorbet

Feast Night Formal Hall

Tuesday 15th March

Watercress-Endive Salad with Roquefort and Walnuts, Lardons and Croutons

-o-

Braised Beef with Red Wine

Champ potatoes and honey roasted parsnips

(V) Couscous Crusted Aubergine with Chickpeas, Lemon and Cumin

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Lychee Bavarois, Coconut Sorbet and Passion Fruit Coulis

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Dessert and Petit-Fours

Feast Night Formal Hall

Wednesday 16th March

Tomato Essence

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Citrus Cured Confit of Salmon with Caviar, Orange Confit and Coriander Coulee

(V) Goats Cheese and Red Onion Tarte Tatin

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Chump of Lamb sous vide

Provencal vegetables, spinach and basil lamb jus

Fondant potatoes and celeriac pure

V- Pumpkin Ravioli, Sage Cream and Spinach

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Chocolate Crème Brule, Yoghurt Sorbet, Cherry and Hazelnut Financier

Graduate Hall Dinner

Thursday 17th March

No Undergraduate Formal Hall

Prawn and Courgette Risotto

V- Roasted Vegetable Risotto

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Supreme of Pheasant Sous Vide

Filled with cranberry and orange farce, wrapped in Parma Ham

Fondant potato, roasted carrots and parsnips, game jus

V-Grilled Portobello mushrooms with Mozzarella and Pistachio Pesto

-o-

White Chocolate-Espresso Tart,

Chocolate sorbet

Formal is finished until next term!