Friday, 27 January 2012

Formal Hall Menu Lent Term Week 3

Pescetarian Feast Night Formal Hall
Monday 30th January

Moroccan Spiced Split Pea Soup
Salted lemon cream
 Lemon Sorbet
 Grilled Sea Bass
Sautéed wild mushrooms, spinach, Dauphinoise potatoes
Chive beurre blanc

(V) Sodden Socca, Chickpea Pancakes with warm Caponade
Marmara tapenade, orange-thyme and saffron dressing
 Apple Tarte Tatin
Browned butter ice cream and burned orange syrup

Feast Night Formal Hall
Tuesday 31st January

Steamed Red Mullet
Tomato and Lemongrass Broth

(V) Red Pepper, Tomato, and Basil Tian
 Roast Sirloin of Beef
Dauphinoise potatoes, roasted carrots, and parsnips
Yorkshire pudding and horseradish jus

(V) Nut Cutlet
 Honey-Lemon Thyme Sorbet
Lemon drizzle cake and honeycomb crumbs
 Dessert Fruit and Petit Fours

Feast Night Formal Hall
Wednesday 1st February

Jerusalem Artichoke and Almond Soup
 Crisp Belly of Gloucester Old Spot Pork, pumpkin and potato puree, bok choi and mushrooms

(V) Sodden Socca Chickpea pancakes with warm caponade, marmara tapenade and orange, thyme and saffron dressing
 Warm Black Treacle and Spice Cake, Custard and clotted cream
 Dessert Fruit and Macaroons

BA Dinner in Hall
Thursday 2nd February

Fresh Tuna Verrine
With pico de gio

(V) Tagliatelle of Vegetable Verrine
 Roast Leg of Lamb
Minted pudding, roast potatoes, purple sprouting broccoli
Rosemary and redcurrant jus

(V) Asian Vegetable Stir-fry
With Teriyaki noodles and edamame beans
 Chocolate, Pear and Cinnamon Tart
Vanilla ice cream and red currants

Formal Hall
Friday 3rd February

Mozzarella and Smoked Salmon Terrine
Pink peppercorn dressing
 Haunch of Venison sous vide
Caramelised red cabbage, roasted chateau potatoes, game jus

(V) Portobello Tart Gratin in Hazelnut Pastry
 With parsley and garlic sauce, caramelised red cabbage and roasted chateau potatoes
 Chocolate Fondant
Peanut butter ice cream and cumin caramel

Formal Hall
Saturday 4th February

Duck Rillettes
Confit of cranberries

(V) Grilled Figs and Stilton
Pan-Roasted Salmon
Parisienne potato, celeriac puree, and lentils
Truffle jelly and Madeira sauce

(V) Aubergine and Mozzarella Croquettes
Philadelphia Almond Cake

June Event Launch Formal
Sunday 5th February

Roulade of Lemon Sole
White wine and saffron cream sauce

(V) Aubergine and Mozzarella Roulade
With tomato and basil sauce
 Herb stuffed Supreme of Guinea Fowl with Lemon, Garlic and Pesto
Seasonal Vegetables and Chateau Potatoes 

(V) Nut loaf
Cranberry sauce, French beans and roasted chateau potatoes
 Vegetarian gravy and bread sauce
Crème Brulee  
Raspberry sorbet and fresh raspberries

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