Monday 16 May 2011

Formal Hall Menus Easter Term Week 3



Vegetarian Feast Night Formal Hall
Monday 16th May

Amuse Bouche
Tagliatelle of Vegetables
-0-
Watercress, Beetroot, Orange and Hazelnut Salad
Mint dressing
-0-
Spinach and Ricotta Tortellini
Asparagus, lemon cream sauce and Parmesan
-0-
Eton Mess

 

Feast Night Formal Hall
Tuesday 17th May

Mozzarella and Avocado Salad
-0-
Champagne Sorbet
-0-
Moroccan Lamb Rump
Harissa-spiced couscous and ras el hanout

(V) Date and Apricot Tagine
-0-
Elderflower Pannacotta with Gooseberry compote
 


Feast Night Formal Hall
Wednesday 18th May

Amuse Bouche
Tomato Essence
-0-
Marinated Beetroot, Goat’s Cheese and Chard Lettuce
With beetroot dressing
-0-
Pan-fried Salmon with Sorrel Sauce
Petits pois à la Française, Dauphinoise potato

(V) Lentil Filled Mushrooms with Gremolata Crust
-0-
Lemon Tart with Raspberries

BA Dinner in Hall
Thursday 19th May

Sun-dried Tomato, Goat’s Cheese and Rocket Verrine
-0-
Flank of Beef Sous Vide
Asparagus, shallot rings and rosti potato, Béarnaise sauce

(V) Frittata of Ratatouille
Asparagus, shallot rings and rosti potato
-0-
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
-0-
Barbary Duck with Glazed Peaches, Spinach and Wild Rice

(V) Funghi and Grilled Vegetable Moussaka
With red ricotta glaze
-0-
Rhubarb and Hazelnut Crumble
Crème Anglaise

Formal Hall
Saturday 21st May

Prawn and Fennel Salad

(V) shaved Fennel and Mango Salad
-0-
Roast Leg of Lamb
Dauphinoise potato, roasted artichokes and primo cabbage

(V) Steamed Cabbage Parcels
Filled with summer vegetables
-0-
Strawberry and Vanilla
Panna Cotta, sorbet and jus


Formal Hall
Sunday 22nd May

Terrine of Peppers, Courgettes and Feta Cheese
-0-
Roast Turkey
Traditional Sunday accompaniments

(V) Lentil Loaf
-0-
Rhubarb Crumble
Custard














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