Thursday, 10 November 2011

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
Roasted Palm Heart
White beans, scallion and radish salad, soy & orange glaze
Roulade of Trout with a Prawn Mousse
Mange tout and wild rice, vanilla and saffron sauce

(V) Organic Vegetable Cobbler
Milk Chocolate Ice Cream
Vanilla Bean Cake, pistachio coulis

Feast Night Formal Hall
Tuesday 15th November
Amuse Bouche
Pea and coconut Velouté with coconut foam
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
Free Range chicken Fillet sous vide
Mango puree, olive sauce, champ potato with brunoise and spinach

(V) Winter Vegetable Hotpot
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
Roast Sirloin of Beef
Carrot puree, chateau potatoes, navel, Treviso, and capers

(V) Spinach, Mushroom and Gruyere Pancakes
Spiced Apple Cake, Calvados ice cream and caramelised apples
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
Pan-Roasted Fresh Cod
Braised spring onions, chestnut mushrooms, turnip puree and baby fondants
Jus gras

(V) Vegetable and Potato Cakes
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
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
Rum and Raspberry Trifle

Rag Freedom Formal Hall
Saturday 19th November
Winter Carrot Soup
Topped with coriander pesto
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
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
Roast Beef and Yorkshire Pudding
Traditional condiments

(V) Chestnut and Vegetable Roast
Glazed Lemon Tart
Raspberry syllabub

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