Thursday, 16 February 2012

Formal Hall Menu Lent Term Week 6

chocolate fondant, from the Pembroke Leavers' Formal 

Pescetarian Feast Night Formal Hall
Monday 20th February

Cornish Fish Soup
Topped with a rouille Croute
Apple and Fennel Sorbet
Fillet of Fresh Cod
Fondant potato, fennel, crab bisque and cockles

(V) Puy Lentil Bouillabaisse
Wilted spinach, fennel and saffron rouille

Chocolate Mousse ‘Maman Blanc’
Topped with textured mint chocolate cream

Feast Night Formal Hall
Tuesday 21st February

Pistou Soup a la Raymond Blanc
Croûtes and Parmesan
Navarin of Lamb with Potato Fondant

(V) Navarin of Winter Vegetables
Turnips, beans, new potatoes, carrots and peas in a vegetable broth
Iced Coffee Parfait
Pistachios, almonds and caramel sauce
Macaroons and Fruit

Feast Night Formal Hall
Wednesday 22nd February

Hot Smoked Salmon
With a chilli salsa

(V) Rosemary Grilled Goat’s Cheese
Warm apricot relish and pistachio oil
Winter Duck Ragoût
Garlic potatoes and coriander carrots, Madeira jus

(V) Goan Chickpea Risotto
Cashew nuts and coconut yoghurt
Pannacotta with Poached Fruits
In Champagne syrup
Formal Hall
Thursday 23rd February

Vine-Baked Camembert
Pepper-cranberry jelly and fennel salsa
Braised Shin of Beef
Pea and Broad Bean Risotto with Parmesan and Mascarpone

(V) Tempura Battered Artichokes
Pea and Broad Bean Risotto with Parmesan and Mascarpone
Pineapple Carpaccio
With fromage frais and lime sorbet

Formal Hall
Friday 24th February

Red Bream Fillet
Brioche crouton, classic tartare sauce and rocket

(V) Spicy Black Bean Soup
Smoked tomato nacho and sour cream
Roasted Free-Range Chicken Supreme
Jerusalem artichoke puree, potato and turnip Dauphinoise 
Citrus jus

(V) roasted Butternut Squash and Goat’s Cheese Risotto
Almond crumble
Fig Tatin with Browned Butter Ice Cream
Burned orange syrup

Halfway Hall
Saturday 25th February

Amuse Bouche
Parsnip and Apple Soup
Duck Liver Pate
Quince chutney

(V) Cream Cheese, Beetroot and Truffle Tart
London Broil sous vide
Herbed Mash, French beans, oven-roasted cherry tomatoes
Cabernet Sauvignon sauce

(V) Saltimbocca
Mushroom duxelles in Parmesan Polenta Sausages
Lemon Cake
Mascarpone Ice Cream

Formal Hall
Sunday 26th February

Smoked Halibut Verrine

(V) Sun-Dried Tomato, Goat’s Cheese and Rocket Verrine
 Guinea Fowl with Sausage and Cranberry farce
Rosemary potatoes and fine beans, game jus

(V) Polenta Rösti with Ratatouille
Spinach and Parmesan
Fresh Pears Poached in Beetroot Jus
 With roasted plums, orange, cinnamon and pistachio macaroons

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