Thursday 3 March 2011

Formal Hall Menus Lent Term Week 8

 


Vegetarian Feast Night Formal Hall
Monday 7th March

Goats Cheese and Red Onion Tart
-o-
Sweet Potato and Coconut Polenta
Asian vegetable fricassee
-o-
Cumquat Pain Perdu with Orange Blossom Panna Cotta and Mandarin Sorbet
-o-
Crushed Artichoke and Cream Cheese Pesto Toasts

Feast Night Formal Hall
Tuesday 8th March

Pan Roasted Salmon and Lentils with Madeira Sauce

{V} Pumpkin ravioli with sage cream and spinach
-o-
Chump of Lamb with Provencal Vegetables, Spinach and Basil Lamb Jus
Fondant potatoes and celeriac puree

{V} Herb Crusted Ratatouille and Mozzarella Medallions
-o-
Crepe Suzette
-o-
Dessert Fruit and Petit-Fours

Feast Night Formal Hall
Wednesday 9th March

Amuse Bouche
Smoked trout with Pickled Cucumber

{V} Greek Salad Verrine
-o-
Spring Minestrone
With cheese straws
-o-
Grilled Chicken with Rocket Pesto
Petit ratatouille and buttered tagliatelle

{V} Grilled Quorn Fillet with Rocket Pesto
Petit ratatouille and buttered tagliatelle
-o-
Triple Chocolate Selection
Chocolate Brownie
Chocolate Panna Cotta
Chocolate sandwich Cookie

Meat Lovers Formal Hall
Thursday 10th March

Chicken and Bacon Terrine, Micro salad and Toasted Brioche

{V} Roasted vegetable terrine micro salad and toasted Brioche
-0-
Lemon and Rosemary Marinated Loin of Pork
Gruyere gratin potatoes and char-grilled vegetables
Fresh herb jus
-o-
Poached Pear, Liquorice Ice Cream, Tuile

Formal Hall
Friday 11th March

Tarte Fine of Aubergines and Mushrooms with Crisp Sorrel Salad and Parmesan Shavings
-0-
Filet of Salmon Wrapped in Parma Ham
Wilted spinach, champ potato and saffron aioli

{V}Cabbage Rolls with Smoked Tofu, Roasted Red Pepper, Tomato Sauce
-0-
Lemon Meringue Tart

Formal Hall
Saturday 12th March

Watercress and Potato Soup with Crème Fraiche and chives
-o-
Slow Roasted Confit of Duck
Roasted sweet potato, Pak choi and plum jus
{V} Green Pancakes Stuffed with Red Onion, Spinach, Oyster Mushrooms, Gorgonzola sauce
-0-
Whisky and Cream Mousse Bombe

Formal Hall
Sunday 13th March

Dressed Crab Salad

{V}Beetroot and Rocket Salad with Balsamic Dressing
-o-
Traditional Roast Beef with a Crisp Yorkshire Pudding
Roast potatoes, panache of seasonal vegetables
Red wine jus

{V}Roasted Vegetable Loaf with a Crisp Yorkshire pudding
Roast potatoes, panache of seasonal vegetables
Vegetable jus
-0-
Apple Pie with Vanilla Custard


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