Friday, 7 October 2011

Formal Hall Menus Michealmas Term Week 2

Pescetarian Feast Night
Monday 10th October

No Formal Hall due to the Graduate Matriculation dinner in Hall

Feast Night Formal Hall
Tuesday 11th October

Scottish Smoked Salmon
With spiced aubergine, crème fraiche and Melba toast

(V) Baba Ganoush with Hommus
Chump of Lamb Sous Vide
Caramelized red cabbage and fondant potato
Mint and redcurrant jus

(V) Olive Polenta with Vegetable Gratin
Salsa verde
Chocolate and Hazelnut Brownie Liquorice ice cream
Dessert and Petit Fours

Feast Night Formal Hall
Wednesday 12th October

Amuse Bouche
Blanquette of Coco Beans
Mushroom and Truffle Tortellini
Butternut squash Velouté, sautéed mushrooms and Parmesan crisp
Fillet of Fresh Trout
Cod, spring onion and pearl barley risotto, sweet and sour pepper sauce

(V) Radicchio and Roasted Pumpkin Risotto
Gingered pumpkin cream and braised fennel
Pistachio and dried Apricot Tart
Pistachio ice cream, chocolate and raspberry sauce

Formal Hall and BA’s Dinner
Thursday 13th October

Sweet Potato Velouté
With vanilla and verjus
Crisp Belly of Pork
Pumpkin purée, sage and Parmesan risotto, and Madeira sauce

(V) Baked Peppers with apricot pilau and smoked almond dukkah
Roasted Pears with Milk Puree
Croissant ice cream, muscovado and rum jelly

Formal Hall
Friday 14th October

No Formal Hall due to the William Pitt Dinner in Hall

Formal Hall
Saturday 15th October

Watercress and Potato Soup
Crème fraiche and chives
Grilled Free-Range Chicken Niçoise
Rösti potato, candied aubergine, baby onions, courgettes, tomatoes and olives

(V) Aubergine and Mozzarella Croquettes
Niçoise vegetables
Cappuccino semifreddo
With cinnamon sugared doughnuts

Formal Hall
Sunday 16th October

Baked Trout Almondine
Béarnaise Sauce

(V) Grilled Asparagus
Béarnaise sauce
Roast Leg of Lamb
Roast potatoes, minted peas and carrots, roasted parsnips -rosemary and redcurrant jus

(V) Minced Quorn and Vegetable Cottage Pie
Spotted Dick Pudding
Brandied Custard


  1. Will the jelly on Thursday night be vegetarian?

  2. for any vegetarian we will use agar-agar.