Formal Hall Menus Michaelmas Term Week 8

Pescetarian Feast Night Formal Hall

Monday 21st November

Mini Aubergine Spring Rolls

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Baked Cod Supreme

Lemon relish, minted peas, Pont Neuf chips and tartare sauce

(V) Tempura Battered Halloumi

Lemon relish, minted peas, Pont Neuf chips and tartare sauce

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Vanilla Bean Tart

Hazelnut and chocolate ice cream

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Dessert Fruit and Homemade Petit Fours

 

Feast Night Formal Hall

Tuesday 22nd November
 

Spiced Carrot and Sweetcorn Soup

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Petit Salad of apple, walnut, gorgonzola, and crisp Parma Ham

Drizzled with honey and olive oil

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Tender Belly of Pork with a garlic and rosemary marinate

Braised in cider and balsamic

Homemade apple sauce, sautéed potatoes and tender broccoli

(V) Butternut Squash

Filled with spiced lentils and feta cheese

Garnished with mint, pomegranate and pine nuts

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Almond and Orange Cake

With crème fraiche

Feast Night Formal Hall

Wednesday 23rd November

Beetroot Caponata

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Apple Sorbet

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Moroccan Lamb Rump Sous Vide

Harissa spiced couscous, chickpea salsa, spinach and jus

(V) Falafel Medallions

Harissa spiced couscous, chickpea salsa, spinach and jus

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Chestnut Cake and Chestnut Sorbet

Formal Hall

Thursday 24rd November

New England Style Clam Chowder

Topped with garlic and herb croutons

(V) Vegetable Chowder

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Roasted Free-Range Chicken Supreme

Figs, streaky bacon, sweet potato compote, pak choi, and a brandy and fig jus

(V) spiced Chestnut and Butternut Squash Pie

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Warm Black Treacle and Spice Cake

Thick custard and clotted cream

 

Undergraduate Christmas Dinner 1

Friday 25th November

Roasted Tomato Soup

With puree of basil and olive croutons

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Cranberry Sorbet

Traditional Roast Turkey and Gravy

With Roast potatoes, honey glazed carrots and parsnips, Brussels sprouts, sausage and sage stuffing, bacon wrapped chipolata and cranberry sauce

Chestnut, Cashew, Spinach and Root Vegetable Medallions with wild mushroom gravy, roast potatoes, honey glazed carrots and parsnips, Brussels sprouts, apple and sage stuffing and cranberry sauce

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Christmas Pudding with Brandy Sauce

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Mince pies and coffee

Formal Hall

Saturday 26th November

Chestnut Soup with Truffle Oil

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Roast Loin of Free-Range Suffolk Pork

Braised red cabbage, Dauphinoise potatoes, parsnip puree and red wine jus

(V) Kerala Pumpkin Curry,Cinnamon rice and beetroot raita

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Walnut Bakewell Tart

With damson jam and roasted medlars from the Pembroke garden

Formal Hall

Sunday 27th November
 

Roasted Red Pepper and Smoked Salmon Tart

Sun-blushed tomato dressing and salad

(V) Roasted Red Pepper and Mozzarella Tart

Sun-blushed tomato dressing and salsa

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Herb stuffed Supreme of Guinea Fowl with Lemon, Garlic and Pesto

Seasonal Vegetables and Chateau Potatoes

(V) Artichoke, Spinach, and Lentil Medallions

Roasted pepper salsa and Chateau Potatoes

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Raspberry Crème Brulėe

Chocolate Financier cake and Mint Ice Cream

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