Formal Hall Menus Michaelmas Term Week 3

Pescetarian Feast Night Formal Hall

Monday 17th October

Gravadlax with Pickled Cucumber

Dill and mustard dressing, micro-herbs

(V) Couscous Salad with Apricots

Pine nuts and ginger

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Lemon Sorbet

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Steamed Salmon, Seabass, Mussels and Prawns on Steamed Rice

With lemongrass, ginger, spring onions, lime and green curry sauce

(V) Chinese Noodles with Green Curry

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Chocolate Pots with Hazelnuts and Mascarpone Sabayon

 

Feast Night Formal Hall

Tuesday 18th October

Falafel

Tahini, lemon, pickled chilli and toasted flatbread

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Carrot and Cumin Salad with Coriander

Cumin dressing

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Breast of Duck with Pomegranate Molasses

Wilted greens, cheddar and chive mash, spicy onion rings

(V) Spinach Cakes with Mushrooms and Goat Cheese

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Churros con chocolate

 

Feast Night Formal Hall

Wednesday 19th October

Amuse Bouche
Sweet Potato, Spinach and Feta Tortilla

With sumac and yoghurt

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Chorizo, Curry Leaf, Ginger and Chickpea Soup

(V) As above, without chorizo

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Grilled Mackerel on Fruit and Vegetables with Pomegranate-Wasabi Dressing

Banana Leaf, lemon zest and garlic roasted new potatoes

(V) Konomi Yaki

Japanese Vegetable cakes

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Fig and Walnut Tart

Tamarind and maple syrup ice cream

 

Formal Hall

Thursday 20th October

French Onion Soup

Gruyère Croute

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Duck Leg Confit

With flageolet beans, wilted spinach and fondant potato

(V) Filo Turnovers with Spinach, Feta and Rosemary

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Tarte Tatin

Vanilla bean ice cream

 

Formal Hall Friday

21st October

Smoked Fish and saffron Potato Terrine

(V) Winter Greens with Pears, Walnuts and Warm Roquefort Croutons

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Parma Ham Wrapped Pork Loin

Cassoulet of white beans, brunoise, and

pancetta, sage roasted potatoes

Pesto cream sauce

(V) North African Vegetable Stew

Almond-Currant couscous

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Chocolate Crème Brulée

Yoghurt sorbet, cherry and hazelnut financier

 

Formal Hall

Saturday 22nd October

Roasted Pumpkin Soup

Garnished with roasted pumpkin seeds

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Chump of Lamb sous vide

Pea puree, wilted lettuce, mint foam, rosemary jus and Chateau potatoes

(V) Cauliflower and Date Tagine

With Tunisian pilaff

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Prune and Honey Cake

Pressed apples and almond ice cream

 

Formal Hall

Sunday 23rd October

Dressed Crab Salad

(V) Beetroot and Rocket Salad with Balsamic Dressing

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Traditional Roast Beef with a Crisp Yorkshire pudding

Roast potatoes, panache of seasonal vegetables

Red wine jus

(V) Roasted Vegetable Loaf with a Crisp Yorkshire pudding

Roast potatoes, panache of seasonal vegetables

Vegetable jus

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Apple Pie with Vanilla Custard