Formal Hall Menus Michaelmas Term Week 9

Pescetarian Feast Night Formal Hall

Monday 28th November

Jerusalem Artichoke Soup

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Roasted Red Pepper Sorbet

In a pesto cone

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Bouillabaisse and Saffron Fondant

Mussels, red mullet, prawns and salmon, with Pernod, fennel, tomatoes and saffron rouille

(V) Vegetarian Bouillabaisse with Chickpea Pancakes

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Fig Tatin with Browned Butter Ice Cream and burnt orange syrup

Feast Night Formal Hall

Tuesday 29th November

Cappuccino of Haricot Blancs

Truffle garnish

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Warm Aubergine Caviar

Toasted baguette and freshly grated horseradish

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Duck Leg Confit

Casoulet of flageolet beans, smoked bacon and champ

(V) Cauliflower and Date Tagine

Tunisian pilaff

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White Chocolate Torte

Dark chocolate sorbet

Undergraduate Christmas Dinner 2

Wednesday 30th November

Roasted Tomato Soup

With puree of basil and olive croutons

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Cranberry Sorbet

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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

(V) Chestnut, Cashew, Spinach and Root Vegetable Medallions with wild mushroom gravy

With 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

BA Christmas Dinner

Thursday 1st December

Roasted Tomato Soup

With puree of basil and olive croutons

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Cranberry Sorbet

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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

(V) Chestnut, Cashew, Spinach and Root Vegetable Medallions with wild mushroom gravy

With 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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Cheese and Biscuits

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Mince pies and coffee