Formal Hall Menu Michaelmas Term Week 7

Feast Night Formal Hall

Monday 14th November

Amuse Bouche

Compressed Water Melon and salmon Caviar
Lemon oil

(V) Petit Gateau of Compressed Melon

Orange confit

-0-

Roasted Palm Heart

White beans, scallion and radish salad, soy & orange glaze

-0-

Roulade of Trout with a Prawn Mousse

Mange tout and wild rice, vanilla and saffron sauce

(V) Organic Vegetable Cobbler

-0-

Milk Chocolate Ice Cream

Vanilla Bean Cake, pistachio coulis

Feast Night Formal Hall

Tuesday 15th November

SOLD OUT

Amuse Bouche

Pea and coconut Velouté with coconut foam

-0-

Smoked Mackerel, Trout and Saffron Potato Terrine

Lemon, tartare sauce and soda bread

(V) Roasted Pepper, Feta Cheese and Courgette Terrine

Soda bread and pesto

-0-

Free Range chicken Fillet sous vide

Mango puree, olive sauce, champ potato with brunoise and spinach

(V) Winter Vegetable Hotpot

-0-

Carrot cake, cinnamon ice cream, cream cheese frosting and carrot powder

Feast Night Formal Hall

Wednesday 16th November

Spiced Parsnip and Apple Soup

Toasted cumin seeds

-0-

Roast Sirloin of Beef

Carrot puree, chateau potatoes, navel, Treviso, and capers

(V) Spinach, Mushroom and Gruyere Pancakes

-0-

Spiced Apple Cake, Calvados ice cream and caramelised apples
-0-
Dessert Fruit and Petit Fours 

Formal Hall

Thursday 17th November

Smoked salmon tartare, tomato consommé, compressed cucumber

Lemon oil

(V) Tomato tartare, tomato consommé, compressed cucumber

Lemon oil

-0-

Pan-Roasted Fresh Cod

Braised spring onions, chestnut mushrooms, turnip puree and baby fondants

Jus gras

(V) Vegetable and Potato Cakes

-0-

Warm Chocolate Bouchon

Clotted cream ice cream and Griotte Cherries in Kirsch

Formal Hall

Friday 18th November

Filo basket filled with cannellini bean, prawns and olive puree

On wilted Pak Choi

(V) as above, without prawns

-0-

Sous Vide Chump of Lamb

Garden vegetables, Anna potatoes and Bagna Cauda sauce

(V) Aubergine and Red Pepper Medallions

Stuffed with spinach, wild mushrooms and mascarpone

-0-

Rum and Raspberry Trifle

Rag Freedom Formal Hall

Saturday 19th November

SOLD OUT

Winter Carrot Soup

Topped with coriander pesto

-0-

Confit of Duck

With Honey, glazed baby onions, salsify, minted peas,

Pommes de terre puree and Madeira sauce

(V) Radicchio and Roasted Pumpkin Risotto

Gingered pumpkin cream and braised fennel

-0-

Treacle Tart with Winter Fruits and Clotted Cream

Formal Hall

Sunday 20th November

Salmon Pastrami with Toasted sourdough

(V) Beef Tomato and Whipped Brie Quenelle

Reduced balsamic

-0-

Roast Beef and Yorkshire Pudding

Traditional condiments

(V) Chestnut and Vegetable Roast

-0-

Glazed Lemon Tart

Raspberry syllabub