Formal Hall Menu Lent Term Week 3

Pescetarian Feast Night Formal Hall

Monday 30^th January

Moroccan Spiced Split Pea Soup

Salted lemon cream

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 Lemon Sorbet

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 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

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 Apple Tarte Tatin

Browned butter ice cream and burned orange syrup

Feast Night Formal Hall

Tuesday 31^st January

Steamed Red Mullet

Tomato and Lemongrass Broth

(V) Red Pepper, Tomato, and Basil Tian

 -0-

 Roast Sirloin of Beef

Dauphinoise potatoes, roasted carrots, and parsnips

Yorkshire pudding and horseradish jus

(V) Nut Cutlet

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 Honey-Lemon Thyme Sorbet

Lemon drizzle cake and honeycomb crumbs

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 Dessert Fruit and Petit Fours

Feast Night Formal Hall

Wednesday 1^st February

Jerusalem Artichoke and Almond Soup

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 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

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 Warm Black Treacle and Spice Cake, Custard and clotted cream

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 Dessert Fruit and Macaroons

BA Dinner in Hall

Thursday 2^nd February

Fresh Tuna Verrine

With pico de gio

(V) Tagliatelle of Vegetable Verrine

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 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

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 Chocolate, Pear and Cinnamon Tart

Vanilla ice cream and red currants

Formal Hall

Friday 3^rd February

Mozzarella and Smoked Salmon Terrine

Pink peppercorn dressing

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 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

 -0-

 Chocolate Fondant

Peanut butter ice cream and cumin caramel

Formal Hall

Saturday 4^th February

Duck Rillettes

Confit of cranberries

(V) Grilled Figs and Stilton

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Pan-Roasted Salmon

Parisienne potato, celeriac puree, and lentils

Truffle jelly and Madeira sauce

(V) Aubergine and Mozzarella Croquettes

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Philadelphia Almond Cake

June Event Launch Formal

Sunday 5^th February

Roulade of Lemon Sole

White wine and saffron cream sauce

(V) Aubergine and Mozzarella Roulade

With tomato and basil sauce

 -0-

 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

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Crème Brulee  

Raspberry sorbet and fresh raspberries