Thursday, 10 March 2011

Formal Hall Menu Lent Term Week 9


Vegetarian Feast Night Formal Hall
Monday14th March

Watercress, New Potato and Avocado Salad
Gingered Sweet Potato Spring Roll with Coconut Chilli Cream
Goats Cheese, Pine nuts and Oven-Roasted Tomato Charlotte
Wilted greens and Anna potatoes
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
Braised Beef with Red Wine
Champ potatoes and honey roasted parsnips

(V) Couscous Crusted Aubergine with Chickpeas, Lemon and Cumin
Lychee Bavarois, Coconut Sorbet and Passion Fruit Coulis
Dessert and Petit-Fours

Feast Night Formal Hall
Wednesday 16th March

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

(V) Goats Cheese and Red Onion Tarte Tatin
Chump of Lamb sous vide
Provencal vegetables, spinach and basil lamb jus
Fondant potatoes and celeriac pure

V- Pumpkin Ravioli, Sage Cream and Spinach
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
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
White Chocolate-Espresso Tart,
Chocolate sorbet

Formal is finished until next term!

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