Thursday, 20 October 2011

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

(V) Mediterranean Vegetable Risotto
With pesto and Parmesan
Chocolate Bouchon
Chocolate sauce and vanilla ice cream
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
Raspberry Sorbet
Free-Range Chicken Supreme
With winter squash ragout, Parmentier Potatoes and jus

(V) Potato Gnocchi with Winter Squash Ragout and Parmesan
Lemon Tart
Fresh raspberries and blackcurrant sorbet

Feast Night Formal Hall
Wednesday 26th October

Lentil Soup with Soffritto

Grilled Trout with Haricot Verts, Capers and Lemon
Lyonnaise potatoes

(V) Wild Mushroom and Emmental Quiche a la Bouchon
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
Venison Sausages with Caramelised Red onion Gravy
Bubble n Squeak

(V) Vegetarian Sausages with Caramelised Red onion Gravy
Bubble n Squeak
Vanilla Crème Brulée

Formal Hall
Friday 28th October

Jerusalem Artichoke and Almond Soup
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
Spiced Apple Cake
Calvados ice cream and caramelised apples

Formal Hall
Saturday 29th October

Spiced Parsnip and Apple Soup
Toasted cumin seeds
Confit of Duck with Crab Apple Puree, Chestnuts and Salsify
Anna Potatoes and Madeira jus

(V) Apple, Lentil and Mushroom Loaf
Chocolate Pave
Mint sorbet, chocolate tuille, mint jelly
Formal Hall
Sunday 30th October

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


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