Formal Hall Menu Lent Term Week 6

chocolate fondant, from the Pembroke Leavers' Formal 

Pescetarian Feast Night Formal Hall

Monday 20^th February

Cornish Fish Soup

Topped with a rouille Croute

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Apple and Fennel Sorbet

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Fillet of Fresh Cod

Fondant potato, fennel, crab bisque and cockles

(V) Puy Lentil Bouillabaisse

Wilted spinach, fennel and saffron rouille

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Chocolate Mousse ‘Maman Blanc’

Topped with textured mint chocolate cream

Feast Night Formal Hall

Tuesday 21^st February

Pistou Soup a la Raymond Blanc

Croûtes and Parmesan

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Navarin of Lamb with Potato Fondant

(V) Navarin of Winter Vegetables

Turnips, beans, new potatoes, carrots and peas in a vegetable broth

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Iced Coffee Parfait

Pistachios, almonds and caramel sauce

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Macaroons and Fruit

Feast Night Formal Hall

Wednesday 22^nd February

Hot Smoked Salmon

With a chilli salsa

(V) Rosemary Grilled Goat’s Cheese

Warm apricot relish and pistachio oil

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Winter Duck Ragoût

Garlic potatoes and coriander carrots, Madeira jus

(V) Goan Chickpea Risotto

Cashew nuts and coconut yoghurt

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Pannacotta with Poached Fruits

In Champagne syrup

Formal Hall

Thursday 23^rd February

Vine-Baked Camembert

Pepper-cranberry jelly and fennel salsa

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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

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Pineapple Carpaccio

With fromage frais and lime sorbet

Formal Hall

Friday 24^th February

Red Bream Fillet

Brioche crouton, classic tartare sauce and rocket

(V) Spicy Black Bean Soup

Smoked tomato nacho and sour cream

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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

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Fig Tatin with Browned Butter Ice Cream

Burned orange syrup

Halfway Hall

Saturday 25^th February

Amuse Bouche

Parsnip and Apple Soup

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Duck Liver Pate

Quince chutney

(V) Cream Cheese, Beetroot and Truffle Tart

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London Broil sous vide

Herbed Mash, French beans, oven-roasted cherry tomatoes

Cabernet Sauvignon sauce

(V) Saltimbocca

Mushroom duxelles in Parmesan Polenta Sausages

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Lemon Cake

Mascarpone Ice Cream

Formal Hall

Sunday 26^th February

Smoked Halibut Verrine

(V) Sun-Dried Tomato, Goat’s Cheese and Rocket Verrine

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 Guinea Fowl with Sausage and Cranberry farce

Rosemary potatoes and fine beans, game jus

(V) Polenta Rösti with Ratatouille

Spinach and Parmesan

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Fresh Pears Poached in Beetroot Jus

 With roasted plums, orange, cinnamon and pistachio macaroons