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

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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

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Raisin and Chocolate Financiers

With rum and raisin ice cream

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Coffee and Mints

 

Feast Night Formal Hall

Wednesday 5th October

Wild Mushroom Soup

Truffle foam and Parma ham crisp

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Chump of Lamb sous vide

Dauphinoise potatoes, purple sprouting broccoli, rosemary jus

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Chocolate Pave

Mint jelly and mint sorbet

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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

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Soy Braised Pork Belly, Parsnip Mash and Bok choi

(V) Radicchio and Roasted Pumpkin Risotto

Ginger pumpkin cream and braised fennel

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Chocolate Yoghurt with Prune Puree

Formal Hall

Friday 7th October

Heirloom Tomatoes

With black olive caramel and buffalo mozzarella

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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

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Trio of Lemon

Lemon curd, lemon sherbet and lemon thyme jelly

Formal Hall

Saturday 8th October

Toasted Bruchette

With gorgonzola, apple, walnuts and sage

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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

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Pistachio and Dried Apricot Tart

Pistachio ice cream

 

Formal Hall

Sunday 9th October

Tomato Consommé

With basil ravioli

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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

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Star Anise and Muscarado Parfait

With mandarin cream and parkin puree