Formal Hall Menu Michaelmas Term week 4

The Battle of Trafalgar 

Nelson's crushing defeat of the French and Spanish Navies,establishing Britain as the dominant world naval power for a century.
War: Napoleonic
Date: 21st October 1805

Pescetarian Feast Night Formal Hall

Monday 24th October

Butternut Squash Soup

Brown butter, sage and nutmeg crème fraîche

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Poached Scottish Salmon

Petit ratatouille, sun-blushed tomato and herb couscous, basil pesto

(V) Mediterranean Vegetable Risotto

With pesto and Parmesan

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Chocolate Bouchon

Chocolate sauce and vanilla ice cream

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Dessert and Petit Fours

Feast Night Formal Hall

Tuesday 25th October

Smoked Salmon with Frisée Salad

Oranges and radishes

(V) Watercress-Endive Salad

Roquefort and walnuts

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Raspberry Sorbet

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Free-Range Chicken Supreme

With winter squash ragout, Parmentier Potatoes and jus

(V) Potato Gnocchi with Winter Squash Ragout and Parmesan

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Lemon Tart

Fresh raspberries and blackcurrant sorbet

Feast Night Formal Hall

Wednesday 26th October

Lentil Soup with Soffritto

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Grilled Trout with Haricot Verts, Capers and Lemon

Lyonnaise potatoes

(V) Wild Mushroom and Emmental Quiche a la Bouchon

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Chocolate Terrine with Custard Sauce and Pistachios

Trafalgar Celebration Formal Hall

Thursday 27th October

Pescado con Salsa Verde

(V) Ensalada de tomate y albahaca con queso fresco

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Venison Sausages with Caramelised Red onion Gravy

Bubble n Squeak

(V) Vegetarian Sausages with Caramelised Red onion Gravy

Bubble n Squeak

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Vanilla Crème Brulée

Formal Hall

Friday 28th October

Jerusalem Artichoke and Almond Soup

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Roasted Sirloin of Beef

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

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Spiced Apple Cake

Calvados ice cream and caramelised apples

Formal Hall

Saturday 29th October

Spiced Parsnip and Apple Soup

Toasted cumin seeds

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Confit of Duck with Crab Apple Puree, Chestnuts and Salsify

Anna Potatoes and Madeira jus

(V) Apple, Lentil and Mushroom Loaf

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Chocolate Pave

Mint sorbet, chocolate tuille, mint jelly

Formal Hall

Sunday 30th October

Red Mullet Soup

With tapenade

(V) Leek and Potato Soup

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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

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Treacle Sponge Pudding

Custard ice cream and treacle syrup