Formal Hall Menu Lent Term Week 7

Pescetarian Feast Night Formal Hall

Monday 27^th February

Tomato Consommé

Basil ravioli

-0-

Risotto of Seafood

Sweet Peppers, Mascarpone and Parmesan

(V) Risotto ai Funghi

-0-

Crostata

Plum jam tart, gelato alla vaniglia

-0-

Fruit and Petit Fours

Freedom Formal

Tuesday 28^th 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

-0-

Red Pepper Sorbet

Spinach cone

-0-

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

-0-

Liquorice Macaroons with Tangerine Brulée and Sorbet

This is Africa, Formal Hall

Wednesday 29^th February

Spicy Sweet Potato and Lentil Soup

-0-

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

-0-

Honey Ice Cream

-0-

Fresh figs, almonds and dates

Formal Hall

Thursday 1^st March

Grilled Salmon with Sun-Blushed Tomatoes

Olive dressing and sage

(V) Toasted Bruchette

 With olives, tomato and sage

-0-

Roast Leg of Lamb

Traditional vegetable and potatoes

Redcurrant and rosemary jus

(V) Lentil and Almond Loaf

-0-

Warm Apple and Cinnamon Crumble

Crème Anglaise

Formal Hall

Friday 2^nd March

Coarse Country Terrine

Apple chutney and homemade bread

(V) Lentil and Sweet Pepper Terrine

-0-

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

-0-

Treacle tart

 With Jersey clotted cream ice cream and raspberry coulis

NO FORMAL HALL ON SATURDAY

Formal Hall

Sunday 4^th March

Salmon Tian

 With micro herb salad with a lemon dressing

V-roast flat field mushrooms with poached egg, spinach and hollandaise sauce

-0-

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

-0-

Victorian Winifred Pudding

Served warm with lemon ice cream