Thursday, 26 May 2011

Formal Hall Menus Easter Term Week 6

Vegetarian Feast Night Formal Hall
Monday 30th May
Amuse Bouche
Mini Aubergine Spring Rolls
Soy sauce
Haloumi Tandoori
With carrot pachadi
Soddon Socca a la Terre à Terre
Chickpea pancakes with Warm Caponata
Marmara tapenade and orange, thyme and saffron dressing
Praline Coated Milk and Honey Ice Cream
With strawberry soup

Feast Night Formal Hall
Tuesday 31st May

Celery and Apple Salad
With Roquefort dressing and toasted walnuts
Elderflower Sorbet
Supreme of Guinea Fowl with Cranberry Jus
Broad beans, asparagus and grilled polenta

(V) Tomato, Spinach and Basil Sformatino
Ricotta Cheesecake with Raspberry Compote

Feast Night Formal Hall
Wednesday 1st June

Wild Mushroom Ravioli
With a white wine, Parmesan and spinach cream sauce
Honey Roasted Confit of Duck
Moroccan couscous, wilted greens and pomegranate jus

(V) Ratatouille Baked Tomato
Cashew kibbeh crust, Moroccan couscous, wilted greens
Cinnamon-Spiced Doughnuts with Cinnamon Milk Puree
Vanilla Bean Ice Cream

Formal Hall & BA Dinner
Thursday 2nd June

Watercress and Potato Soup Crème fraiche and chives

Grilled Free-Range Chicken Niçoise Rösti potato, candied aubergine, baby onions, courgettes, tomatoes and olives

(V) Aubergine and Mozzarella Croquettes Niçoise vegetables
Cappuccino semifreddo
With cinnamon sugared doughnuts

Formal Hall
Friday 3rd June

Grilled Sea Bass
Basil sauce, watercress and radish salad

(V) Aubergine and Mozzarella Croquette
Braised Beef Steak sous vide
Dauphinoise potato, wilted greens, baby carrots and caramelised shallot jus

(V) Celeriac, Camembert and Prune tart
Warm lentil vinaigrette, Dauphinoise potato, wilted greens, baby carrots
Warm Chestnut Cake
With chocolate sorbet

Formal Hall
Saturday 4th June

Heirloom Tomato Tart
Niçoise olive tapenade, mixed leaves and basil vinaigrette
Pork Steak sous vide with Garlic and Rosemary
Celeriac puree, rösti potato and mint jus

(V) Smoked Tofu Wrapped in Cabbage
With ratatouille-tomato and basil salsa
Chocolate Delice with Salted Caramel
Malted barley ice cream

Formal Hall
Sunday 5th June

Red Mullet Soup
With tapenade

(V) Leek and Potato Soup
Garlic and Rosemary Marinated Rump of Lamb Sous vide
Baby carrots, crushed peas and broad beans, crushed new potatoes and mint jus

(V) Goats Cheese and Polenta Tart
Caramelised onions, Baby carrots, crushed peas and broad beans, crushed new potatoes
Treacle Sponge Pudding
Custard ice cream and treacle syrup

No comments:

Post a Comment