Thursday, 13 October 2011

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
Lemon Sorbet
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
Chocolate Pots with Hazelnuts and Mascarpone Sabayon


Feast Night Formal Hall
Tuesday 18th October

Tahini, lemon, pickled chilli and toasted flatbread
Carrot and Cumin Salad with Coriander
Cumin dressing
Breast of Duck with Pomegranate Molasses
Wilted greens, cheddar and chive mash, spicy onion rings

(V) Spinach Cakes with Mushrooms and Goat Cheese
Churros con chocolate


Feast Night Formal Hall
Wednesday 19th October

Amuse Bouche
Sweet Potato, Spinach and Feta Tortilla
With sumac and yoghurt
Chorizo, Curry Leaf, Ginger and Chickpea Soup

(V) As above, without chorizo
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
Fig and Walnut Tart
Tamarind and maple syrup ice cream


Formal Hall
Thursday 20th October

French Onion Soup
Gruyère Croute
Duck Leg Confit
With flageolet beans, wilted spinach and fondant potato

(V) Filo Turnovers with Spinach, Feta and Rosemary
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
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
Chocolate Crème Brulée
Yoghurt sorbet, cherry and hazelnut financier


Formal Hall
Saturday 22nd October

Roasted Pumpkin Soup
Garnished with roasted pumpkin seeds
Chump of Lamb sous vide
Pea puree, wilted lettuce, mint foam, rosemary jus and Chateau potatoes

(V) Cauliflower and Date Tagine
With Tunisian pilaff
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
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
Apple Pie with Vanilla Custard

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