Thursday, 9 February 2012

Formal Hall Menu Lent Term Week 5 A celebration of Raymond Blanc

The majority of this week's recipes are by Raymond Blanc

Pescetarian Feast Night Formal Hall
Monday 13th February

Marinated Beetroot
 With goats cheese and chard


Lightly Curried Parsnip and Apple Soup


Roast Pangasius
Crushed new potatoes with sprouting broccoli and bisque sauce

(V) Butternut Squash and Mozzarella Lasagne
Garlic and Parmesan ciabatta


Apple crumble

Feast Night Formal Hall
Tuesday 14th February

Hot Smoked Salmon
Beetroot salad and horseradish crème fraiche

(V) Smoked Tofu
Beetroot salad and horseradish crème fraiche


Essence of Tomato Sorbet


Pot au Feu
Dijon mustard, gherkins and French Baguette

(V) Comté and Chard Tart
Warm potato salad and French Baguette


Lemon Cake
Citrus ice cream

Pembroke Leavers Group Formal Hall
Wednesday 15th February
3rd and 4th year students only
Use function code F103 to book for this meal

Smoked Salmon and Mozzarella Terrine
Pink peppercorn dressing

(V) Three Pepper and Feta Terrine


Celery Sorbet
Apples and almonds


Chump of Lamb Provençal sous vide
Ratatouille and fondant potato

(V) Nut Roast Tomato Risotto a la Raymond Blanc
Tomato essence, Parmesan, mascarpone, olives, peas and baby leaves

Warm Chocolate Fondant
Chocolate sauce and chopped pistachios ;-)

Cheese and Biscuits

Coffee and mints

Formal Hall
Thursday 16th February

Confit of Salmon sous vide
Apple and lemon verbena

(V) Winter Vegetable Salad


Slow-cooked Marinated Belly of Pork
Cabbage, new potato

(V) Potato and Stilton Cakes
Flageolet beans in cider and rosemary


Raspberry Rice Pudding Brulée
Served chilled  

Formal Hall
Friday 17th February

Pollock Fillet Grenobloise
Lemon, capers, shallots and croutons


Salt Cured Confit of Duck
Blackberry sauce, celeriac puree, rösti potato

(V) Fricassée of Wild Mushrooms
Celeriac puree, rösti potato and Croûtes


Apple Tart ‘Maman Blanc’
Calvados ice cream

Formal Hall
Saturday 18th February

Chicken Liver Parfait
Apple Chutney, gherkins and sour dough  


Grilled Salmon
Diced chorizo, cherry tomatoes, basil, lemon confit, caramelised shallots

(V) Mediterranean Vegetable and Mozzarella Calzone


Chocolate Delice
Praline and cornflake base with caramel hazelnuts and coffee foam

Formal Hall
Sunday 19th February

Seared Sea Bass
Cauliflower purée, curry oil cauliflower bhajis


Sirloin of Beef Wellington
Chateau potatoes, purple sprouting broccoli, celeriac puree and jus

(V) Vegetable Wellington


Fig Tart
Crème fraiche  

No comments:

Post a Comment