Monday, 16 May 2011

Formal Hall Menus Easter Term Week 3

Vegetarian Feast Night Formal Hall
Monday 16th May

Amuse Bouche
Tagliatelle of Vegetables
Watercress, Beetroot, Orange and Hazelnut Salad
Mint dressing
Spinach and Ricotta Tortellini
Asparagus, lemon cream sauce and Parmesan
Eton Mess


Feast Night Formal Hall
Tuesday 17th May

Mozzarella and Avocado Salad
Champagne Sorbet
Moroccan Lamb Rump
Harissa-spiced couscous and ras el hanout

(V) Date and Apricot Tagine
Elderflower Pannacotta with Gooseberry compote

Feast Night Formal Hall
Wednesday 18th May

Amuse Bouche
Tomato Essence
Marinated Beetroot, Goat’s Cheese and Chard Lettuce
With beetroot dressing
Pan-fried Salmon with Sorrel Sauce
Petits pois à la Française, Dauphinoise potato

(V) Lentil Filled Mushrooms with Gremolata Crust
Lemon Tart with Raspberries

BA Dinner in Hall
Thursday 19th May

Sun-dried Tomato, Goat’s Cheese and Rocket Verrine
Flank of Beef Sous Vide
Asparagus, shallot rings and rosti potato, Béarnaise sauce

(V) Frittata of Ratatouille
Asparagus, shallot rings and rosti potato
Poached Pear with Sablé
Blackberry sorbet and caramel cream

Formal Hall
Friday 20th May

Smoked Salmon and Mozzarella Terrine

(V) Beetroot Purée with a Green Bean Salad Verrine
Barbary Duck with Glazed Peaches, Spinach and Wild Rice

(V) Funghi and Grilled Vegetable Moussaka
With red ricotta glaze
Rhubarb and Hazelnut Crumble
Crème Anglaise

Formal Hall
Saturday 21st May

Prawn and Fennel Salad

(V) shaved Fennel and Mango Salad
Roast Leg of Lamb
Dauphinoise potato, roasted artichokes and primo cabbage

(V) Steamed Cabbage Parcels
Filled with summer vegetables
Strawberry and Vanilla
Panna Cotta, sorbet and jus

Formal Hall
Sunday 22nd May

Terrine of Peppers, Courgettes and Feta Cheese
Roast Turkey
Traditional Sunday accompaniments

(V) Lentil Loaf
Rhubarb Crumble

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