Friday, 30 September 2011

Formal Hall Menus Michaelmas Term Week 1

Undergraduate Matriculation Menu
Tuesday 4th October
Grilled Sea Bass
Sautéed wild mushrooms and chive beurre blanc

(V) Sautéed Pumpkin, Roasted Brussels Sprouts and Oyster Mushrooms with black truffle syrup and fleur de sel
Chump of Lamb sous vide
Pea puree, wilted lettuce, mint foam,
Rosemary jus and Chateau potatoes

(V) Baked Pancakes with Spinach, Mushrooms and Gruyère
Pea puree, wilted lettuce and chateau potatoes
Raisin and Chocolate Financiers
With rum and raisin ice cream
Coffee and Mints

Feast Night Formal Hall
Wednesday 5th October

Wild Mushroom Soup
Truffle foam and Parma ham crisp
Chump of Lamb sous vide
Dauphinoise potatoes, purple sprouting broccoli, rosemary jus
Chocolate Pave
Mint jelly and mint sorbet
Dessert Fruit and Petit Fours

 BA’s Dinner in Hall
no undergraduate Formal Hall
Thursday 6th October

Terrine of Goats cheese, Marinated beetroot, walnuts and watercress
Soy Braised Pork Belly, Parsnip Mash and Bok choi

(V) Radicchio and Roasted Pumpkin Risotto
Ginger pumpkin cream and braised fennel
Chocolate Yoghurt with Prune Puree

Formal Hall
Friday 7th October
Heirloom Tomatoes
With black olive caramel and buffalo mozzarella
Pan Roasted Cod
With baby beetroot, fried Cavolo Nero,
Pancetta and saffron banyuls

(V) Halloumi Kebab with Marinated Tandoori Yoghurt Spice
Kachumber salad and cumin lassi
Trio of Lemon
Lemon curd, lemon sherbet and lemon thyme jelly

Formal Hall
Saturday 8th October

Toasted Bruchette
With gorgonzola, apple, walnuts and sage
Chicken Supreme with Parma Ham and Sage
Peperonata and rosemary potatoes

(V) Goat's Cheese, Pinenut and Oven-Roasted Tomato Charlotte
Wilted greens and Puy lentils
Pistachio and Dried Apricot Tart
Pistachio ice cream

Formal Hall
Sunday 9th October

Tomato Consommé
With basil ravioli
Roast Breast of Norfolk Turkey
Cranberry, sausage and chestnut stuffing
Roast potatoes, sprouts and gravy
(V) Bubble and Squeak Frittata pure veggie
Crumbled feta and olives
Star Anise and Muscarado Parfait
With mandarin cream and parkin puree


  1. This is a very nice and informative blog.

  2. Would just like to say how amazing formal was on Friday, what a great way to start the new term! You definitely impressed some Trinity people who were visiting. Thanks to all involved in making such delicious food!