Formal Hall Menu Lent Term Week 4

Pescetarian Feast Night Formal Hall

Monday 6^th February

Beetroot Soup

With black cumin and Greek yoghurt 

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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

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Chocolate Bouchon

Served with clotted cream ice cream and griotte cherries in Kirsch

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Welsh Rarebit

Feast Night Formal Hall

Tuesday 7^th February

Verrine of Mediterranean Prawns

Crème fraiche and honey dressing

(V) Tagliatelle of Vegetables Verrine

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Pomegranate Sorbet

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Slow Roasted Confit of Duck

Roasted sweet potato, pak choi and plum jus

(V) Sweet Potato Curry with Tofu

Pak choi and Caremlised shallots

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Mille Feuille of Winter Berries 

Blackberry syllabub and sweet puff pastry

Feast Night Formal Hall

Wednesday 8^th February

Heirloom Tomatoes

Black olive caramel, buffalo mozzarella and basil

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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

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Custard Tart

Fresh raspberry crème, vanilla ice cream

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Dessert Fruit and Petit Fours

Formal Hall

Thursday 9^th February

White Onion Velouté

With salsa verde

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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

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Lemon Posset

With citrus fruit salad

St. Valentine’s Day Formal Hall

Friday 10^th February

Grilled Salmon Gremolata

With rocket sauce and aioli

(V) Tomato and Grilled Aubergine Mille Feuille

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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

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Coconut Panna

Mango puree and lime sorbet

Formal Hall

Saturday 11^th February

Carrot and Lentil Soup

Dusted with paprika

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Roast Loin of Pork sous vide with Chestnuts

Crème de cassis grapes, fine beans, and rosemary potatoes

(V) Chestnut and Lentil Loaf

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Baileys Chocolate Mousse

Formal Hall

Sunday 12^th February

Moules Marinières with Soffritto

Tapanade crouton

(V) Black Olive Tapenade- warm Pan Con Tomate

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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

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Green Apple Sorbet

Warm Pear Batter Cake and hazelnut cream