Thursday, 3 November 2011

Formal Hall Menus Michaelmas Term Week 6

Pescetarian Feast Night Formal Hall
Monday 7th November

Seared Mackerel Fillet with Celeriac and Pear Remoulade
Sardine dressing

(V) Mozzarella Croquettes
With Celeriac and Pear Remoulade
Gremolata Crusted Salmon
Minted peas, pommes de terre puree, lemon and herb butter rosette

(V) Squash Butterbean and Leek Stew
With rosemary and chilli, cheese gougeres
Chocolate Pave with Caremlised Walnut Ice Cream
Dessert and Petit Fours

Feast Night Formal Hall
Tuesday 8th November

Amuse Bouche
Cornet of salmon tartare and crème fraiche

(V) Cornet of red pepper and aubergine caviar confit
Puree of English Pea Soup
With Truffle Oil and Parmesan Crisps
Braised Beef steak sous vide
Spinach risotto and spring onions

(V) Spinach and Wild Mushroom Risotto with gruyere cheese
Winter Berry Consommé with Brie Sorbet
Mixed berries and white balsamic foam

Feast Night Formal Hall
Wednesday 9th November

Amuse Bouche
Petit Gougères
Warm puffs of air with Gruyère cheese, Parmesan, rosemary and fleur de sel
Homemade Smoked Haddock Fish Cakes
Hollandaise sauce and lemon

(V) Warm cauliflower Puree with Toasted Sourdough, toasted almonds and Gremolata
Roast Leg of Lamb
Chateau potatoes, panache, mint sauce

(V) White Bean Cassoulet with dumplings
Apple and Blackberry Crumble
Crème Anglaise

Formal Hall
Thursday 10th November

Goat’s Cheese Mousse
Toasted brioche, grilled pear, honey, balsamic reduction and Tellicherry Pepper
Chicken and Spinach Roulade sous vide
Poached prunes, sweet potato mash and broccoli

(V) Spinach and Ricotta Crepes
Sable Breton with raspberries, vanilla cream and vanilla ice cream, Candied pistachios and chocolate

Formal Hall
Friday 11th November

Thai Vegetable Soup
Roast Loin of Pork
Braised red cabbage, Dauphinoise potatoes, apple sauce and sage jus

(V) Aubergine, Tomato and Mozzarella Tart
Braised red cabbage, Dauphinoise potatoes
Chocolate Brownie and Pistachio Ice Cream

Fairtrade, Local and Sustainable Formal Hall
Saturday 12th November

Salad of Figs, Roasted Sweet Peppers and Shaved Fennel
All locally sourced
Slow Roasted Confit of Suffolk Duck
Rösti potato, caramelised Cambridgeshire red cabbage
Roasted duck and thyme jus

(V) Falafel Medallions
Rösti potato, caramelised Cambridgeshire red cabbage
Dark Fairtrade Chocolate Crémeux (UP)
Tuile Basket and Fairtrade banana Anglaise
Fairtrade Coffee and Chocolate

Formal Hall
Sunday 13th November

Sweet Potato Soup
With vanilla and verjus
Paprika and Garlic Rubbed Fillet of Pork sous vide
Anna Potatoes, cauliflower puree with Masala and spinach cream sauce

(V) Paprika and Garlic Marinated Tofu
Anna Potatoes, cauliflower puree with Masala and spinach cream sauce
Sauvignon Blanc Braised Pineapple
White chocolate sorbet and cilantro coulis

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