Thursday, 2 February 2012

Formal Hall Menu Lent Term Week 4

Pescetarian Feast Night Formal Hall
Monday 6th February

Beetroot Soup
With black cumin and Greek yoghurt 
Pepper-Crusted Fresh Tuna
With fennel risotto, calamari and red wine sauce

(V) Sous Vide Fennel, Tomato, Red Wine and Parmesan Risotto
Toasted almonds and orange
Chocolate Bouchon
Served with clotted cream ice cream and griotte cherries in Kirsch
Welsh Rarebit

Feast Night Formal Hall
Tuesday 7th February

Verrine of Mediterranean Prawns
Crème fraiche and honey dressing

(V) Tagliatelle of Vegetables Verrine
Pomegranate Sorbet
Slow Roasted Confit of Duck
Roasted sweet potato, pak choi and plum jus

(V) Sweet Potato Curry with Tofu
Pak choi and Caremlised shallots
Mille Feuille of Winter Berries 
Blackberry syllabub and sweet puff pastry

Feast Night Formal Hall
Wednesday 8th February

Heirloom Tomatoes
Black olive caramel, buffalo mozzarella and basil
Moroccan Spiced Lamb Rump
Chickpea salsa, Harissa-spiced couscous, moutabal, confit tomato and lamb jus

(V) Moroccan Spiced Pie
Filo pastry, spinach, squash, chickpeas and Harissa yoghurt
Custard Tart
Fresh raspberry crème, vanilla ice cream

Dessert Fruit and Petit Fours

Formal Hall
Thursday 9th February

White Onion Velouté
With salsa verde
Sous Vide Beef in Red Wine jus
Cheddar and Chive Mash, grilled Portobello mushrooms, rocket and roasted garlic pesto

(V) Celeriac, Camembert and Prune Tart
Warm lentil vinaigrette
Lemon Posset
With citrus fruit salad

St. Valentine’s Day Formal Hall
Friday 10th February

Grilled Salmon Gremolata
With rocket sauce and aioli

(V) Tomato and Grilled Aubergine Mille Feuille
Roasted Supreme of Free-Range Chicken
Pea and spinach risotto with Parmesan, red pepper reduction

(V) Artichoke, Pea, Spinach, and Red Pepper Risotto
Parmesan cheese
Coconut Panna
Mango puree and lime sorbet

Formal Hall
Saturday 11th February

Carrot and Lentil Soup
Dusted with paprika
Roast Loin of Pork sous vide with Chestnuts
Crème de cassis grapes, fine beans, and rosemary potatoes

(V) Chestnut and Lentil Loaf
Baileys Chocolate Mousse

Formal Hall
Sunday 12th February

Moules Marinières with Soffritto
Tapanade crouton

(V) Black Olive Tapenade- warm Pan Con Tomate
Roast Gressingham Duck Breast
Honey glazed baby onions, minted peas Madeira sauce and pomme de terre puree

(V) Pan-fried bubble and Squeak with pea puree and honey glazed onions
Green Apple Sorbet
Warm Pear Batter Cake and hazelnut cream

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