A Taste of Africa
Vegetarian Feast Night
Monday 2nd May
Vegetable Samosas
With mango chutney
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Tomato and Onion Salad
Chilli and garlic dressing
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Aubergine and Chickpea Curry
Pulao Rice Pilaff and Chapati Bread
-0-
Coconut Tart
Mango ice cream
Fairtrade Formal Hall
Tuesday 3rd May
Marinated Beetroot, Goat’s Cheese
Chard and beetroot dressing
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Tangerine Sorbet
-0-
Moroccan Lamb Rump
Harissa-spiced couscous, confit tomato
(V) Sodden Socca
Chickpea pancakes with warm caponade, marmara tapenade and Fairtrade orange,
Thyme and saffron dressing
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Fairtrade Chocolate Bouchon with Peanut Butter Ice Cream
Peanut brittle
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Fairtrade Coffee and Fairtrade Chocolates
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Fairtrade Coffee and Fairtrade Chocolates
Feast Night Formal Hall
Wednesday 4th May
NO FORMAL HALL DUE TO A COLLEGE DINNER
Formal Hall
Thursday 5th May
Rosemary Grilled Goat’s Cheese
Apricot relish, pistachio dressing
-0-
Chicken Supreme with Parma Ham and Sage
Peperonata and rosemary potatoes
(V) Wild Rice and Parsnip Suppli
With crushed cauliflower and cherry jus
-0-
Custard Tart with Raspberries and Vanilla Ice Cream
Formal Hall
Friday 6th May
Celery and Apple Salad
Roquefort dressing and toasted walnuts
-0-
Pepper Crusted Tuna
With fennel risotto, calamari and red wine sauce
(V) Olive polenta with salsa verde
Fennel risotto and roasted beet
-0-
Warm Chestnut Cake
With chocolate Sorbet
Formal Hall
Saturday 7th May
Fillet of Sea Bream
Cauliflower puree and warm herb vinaigrette
(V) Grilled Portobello Mushrooms
Mozzarella and pistachio pesto
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Rump of Lamb Niçoise sous vide
Rösti potato, aubergine, tomato, courgette
Lamb jus
(V) Aubergine and Mozzarella Croquettes
Sherry-glazed vegetables and wild rice
-0-
Ricotta Cheesecake
With raspberry compote
Formal Hall
Sunday 8th May
Homemade Fishcakes
Tartare sauce
(V) Sweetcorn Fritters
-0-
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
-0-
Warm Treacle Tart
Vanilla Ice Cream
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