Thursday, 23 February 2012

Formal Hall Menu Lent Term Week 7

Pescetarian Feast Night Formal Hall
Monday 27th February

Tomato Consommé
Basil ravioli
Risotto of Seafood
Sweet Peppers, Mascarpone and Parmesan

(V) Risotto ai Funghi
Plum jam tart, gelato alla vaniglia
Fruit and Petit Fours

Freedom Formal
Tuesday 28th February

Terrine of Salmon, Leek and Potato
Pea puree and pea shoot salad

(V) Sweet Pepper, Potato and Sage Terrine
Pea puree and pea shoot salad
Red Pepper Sorbet
Spinach cone
Pesto Marinated Chicken Fillet in Parma Ham
Sage and garlic roasted new potatoes, peperonata sauce

(V) Aubergine Parmigiana
Sage and garlic roasted new potatoes, peperonata sauce
Liquorice Macaroons with Tangerine Brulée and Sorbet

This is Africa, Formal Hall
Wednesday 29th February

Spicy Sweet Potato and Lentil Soup
The following is to be shared down the centre of the tables

Injera Bread
A buckwheat flatbread pancake

Iab cheese, doro wat, vegetable alecha, Queen of Sheba Salad and buticha
Ethiopian cheese, Vegetable stew, chicken and red pepper stew, chickpea paste and salad
Honey Ice Cream
Fresh figs, almonds and dates

Formal Hall
Thursday 1st March

Grilled Salmon with Sun-Blushed Tomatoes
Olive dressing and sage

(V) Toasted Bruchette
 With olives, tomato and sage
Roast Leg of Lamb
Traditional vegetable and potatoes
Redcurrant and rosemary jus

(V) Lentil and Almond Loaf
Warm Apple and Cinnamon Crumble
Crème Anglaise

Formal Hall
Friday 2nd March

Coarse Country Terrine
Apple chutney and homemade bread

(V) Lentil and Sweet Pepper Terrine
Roast Sirloin of Beef
With Champ potato cake, broad beans, baby leeks and baby carrots
Madeira jus

(V) Baked aubergine filled with petit ratatouille
 With Champ potato cake, broad beans, baby leeks and baby carrots
Treacle tart
 With Jersey clotted cream ice cream and raspberry coulis


Formal Hall
Sunday 4th March

Salmon Tian
 With micro herb salad with a lemon dressing

V-roast flat field mushrooms with poached egg, spinach and hollandaise sauce
Lemon, Sage, Garlic and Rosemary Marinated Pork Loin
 With aioli, new potatoes, spinach and petit ratatouille  

V- Falafel Medallions with Tahini
Warm potato salad, spinach and vine roasted tomatoes
Victorian Winifred Pudding
Served warm with lemon ice cream

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