Formal Hall Menus Easter Term Week 3

Medium-Rare fillet of beef...yummm!

Vegetarian Feast Night Formal Hall

Monday 9th May

Amuse Bouche

Peach and Raspberry

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Fresh Figs and Buffalo Mozzarella Salad

Rocket Pesto

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 Aubergine and Beef Tomato Steak

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Chocolate Brownie

With vanilla ice cream and chocolate sauce

Feast Night Formal Hall

Tuesday 10th May

Celery and Apple Salad

Roquefort dressing and toasted walnut

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Lemon Sherbet Sorbet

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Rump of Lamb Niçoise sous vide

Rösti potato, aubergine, tomato, courgette

Lamb jus

(V) Roasted Butternut Squash and Goat’s Cheese Risotto

With almond crumble

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Apple Tarte Tatin with Calvados Ice Cream

Feast Night Formal Hall

Wednesday 11th May

Garlic and Thyme Roasted Portobello Mushrooms on Olive Tapenade Toast

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Confit of Honey Roasted Duck with Pomegranate Jus

Asian greens and aromatic couscous

(V) Asian Stir-fry with Tofu

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Tiramisu

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Dessert Fruit and Petit Fours

Formal Hall

Thursday 12th May

Whipped Goat’s Cheese

Courgette fritters and truffle honey

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Grilled Sea Bream

With spicy peppers, chorizo, black olives and Parmentier potato

(V) Red Chilli, Black Olive and Spinach Calzone

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Candied Oranges with Orange Jelly

Chantilly cream and orange powder

Formal Hall

Friday 13th May

Roasted Asparagus

With a lemongrass, ginger and tea vinaigrette

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Supreme of Free-range Chicken

Ginger carrots, rösti potato, caper raisin puree and port jus

(V) Char-grilled Quorn Fillet

Ginger carrots, rösti potato, caper raisin puree and port jus

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Warm Chocolate Bouchon

With Griotte cherries, caramel sauce and clotted cream ice-cream

 

Barham Dinner for Graduates

Saturday 14th May

No Formal Hall

Formal Hall

Sunday 15th May

Marinated Mackerel

With spiced Aioli

(V) Marinated Olives and Focaccia

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Honey Roasted Ham Hock

Pickled red cabbage, piccalilli and buttered new potatoes

(V) Roquefort and Leek Quiche ‘Bouchon’

Pickled red cabbage, piccalilli and buttered new potatoes

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Apple Trifle with Cider Granita