Friday, 28 October 2011

Formal Hall Menus Michaelmas Term Week 5

Halloween Feast Night Formal Hall
Monday 31st October

Bloody Mary Soup
Toxic Green Sorbet
Bone-in Fowl
Maggot stew with lumps and bumps

(V) Meatless Ghoul in Maggot Stew
Severed Fingers in Blood
With green gooey mousse

Feast Night Formal Hall
Tuesday 1st November

Amuse Bouche
Deconstructed Shrimp Cocktail

(V) Deconstructed Margarita
Brie en Croute
Compressed Vanilla Pear and watercress dressing
Crisp Belly of Pork Sous Vide
Spinach risotto and spring onion
Roasted shallot jus

(V) Spinach and Roasted Butternut Squash Risotto
Raspberry and Brioche Pudding
White chocolate Custard

Feast Night Formal Hall
Wednesday 2nd November

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) Goan Chickpea Risotto
Cashew nuts and coconut yoghurt
Pistachio and Dried Apricot Tart
Pistachio ice cream
Dessert Fruit and Petit Fours

Feast Night Formal Hall
Thursday 3rd November

Amuse Bouche
Tapenade with Sun-dried Tomato Toast
Minestrone Soup
Parmesan and herb crouton
Char-grilled Sea Bream
Creamed potato, pesto, artichokes, peas and herbs

(V) Honey Roasted Vegetables
Cumin and fig couscous with olive sauce
Coffee, vanilla and sarriette

Formal Hall
Friday 4th November

Beetroot and Goat’s Cheese tart
Sirloin of Beef Sous Vide
Peas, carrots, baby onions and turnips, sautéed potatoes
Béarnaise sauce and crouton

(V) Bubble n Squeak
Peas, carrots, baby onions and turnips, sautéed potatoes
Béarnaise sauce and crouton
Warm Apple and Cinnamon Turnover
Vanilla Ice Cream
Formal Hall
Saturday 5th November
Smoked Trout Mousse
Carrot marmalade

(V) Cream Cheese and Artichoke Pate
London Broil
Gruyere Gratin Potatoes, caramelised red cabbage
Cabernet Sauvignon jus

(V) Spinach and Ricotta Crepes
Béchamel and tomato sauces
Baileys Bread and Butter Pudding
Coffee Bean Custard

Formal Hall
Sunday 6th November

Herb Crusted Cod Supreme
Confit tomato, zucchini, lemon and basil compote

(V) Aubergine and Mozzarella Croquettes
Roast Pheasant with Chestnut Dumplings
Baby carrots and broad beans, fondant potato, juniper berry jus

(V) Goat’s Cheese and Polenta Tart
Caremlised onions, Baby carrots and broad beans, fondant potato
Blackberry Vacherin
With berry curd

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