Tuesday, 3 May 2011

Formal Hall Menu Easter Term Week 2

A Taste of Africa
Vegetarian Feast Night
Monday 2nd May

Vegetable Samosas
With mango chutney
Tomato and Onion Salad
Chilli and garlic dressing
Aubergine and Chickpea Curry
Pulao Rice Pilaff and Chapati Bread
Coconut Tart
Mango ice cream

Fairtrade Formal Hall
Tuesday 3rd May

Marinated Beetroot, Goat’s Cheese
Chard and beetroot dressing
Tangerine Sorbet
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
Fairtrade Chocolate Bouchon with Peanut Butter Ice Cream
Peanut brittle
Fairtrade Coffee and Fairtrade Chocolates

Feast Night Formal Hall
Wednesday 4th May


Formal Hall
Thursday 5th May

Rosemary Grilled Goat’s Cheese
Apricot relish, pistachio dressing
Chicken Supreme with Parma Ham and Sage
Peperonata and rosemary potatoes

(V) Wild Rice and Parsnip Suppli
With crushed cauliflower and cherry jus
Custard Tart with Raspberries and Vanilla Ice Cream

Formal Hall
Friday 6th May

Celery and Apple Salad
Roquefort dressing and toasted walnuts
Pepper Crusted Tuna
With fennel risotto, calamari and red wine sauce

(V) Olive polenta with salsa verde
Fennel risotto and roasted beet
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
Rump of Lamb Niçoise sous vide
Rösti potato, aubergine, tomato, courgette
Lamb jus

(V) Aubergine and Mozzarella Croquettes
Sherry-glazed vegetables and wild rice
Ricotta Cheesecake
With raspberry compote

Formal Hall
Sunday 8th May

Homemade Fishcakes
Tartare sauce

(V) Sweetcorn Fritters
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
Warm Treacle Tart
Vanilla Ice Cream

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