Formal Hall Menu Lent Term Week 8

Pescetarian Feast Night Formal Hall

Monday 5^th March

Amuse Bouche

Goat’s Cheese, Black Olive and Sun-dried Tomato Bon Bons

Beetroot sorbet and pickled beetroot

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Cured Salmon with Salmon Keta

Cucumber jelly and shaved fennel

(V) Red Pepper and Olive Tartlet

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Sea Bass Roasted with Lemongrass

Smoked garlic and lemon puree, salsify, spinach and shitake mushrooms

(V) Wild Rice and Parsnip Fritters

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Mandarin Cheesecake with Mandarin Orange Jelly

Feast Night Formal Hall

Tuesday 6^th March

Spiced Potted Pork

Sticky apple and crackling salad

(V) Potted Mediterranean Couscous Salad

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Fillet of Cod with Poached Hen’s Egg

Crushed Jersey royals, chive butter sauce, wilted spinach and caviar

(V) Greek Stuffed Onions with Feta Cheese Custard

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Pineapple Tarte Tatin

With coconut sorbet and pineapple crisp

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Bitter Chocolate Macaroons a la Pierre Hermé

Feast Night Formal Hall

Wednesday 7^th March

Warm Smoked Salmon

With gnocchi and balsamic glaze

Baked Broccolita and Stilton Gnocchi

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Chestnut Filled Chicken

Celery, honey-poached cranberries, celeriac puree, sage and Parmesan grilled polenta

(V) Aubergine and Mozzarella Croquettes

Celery, honey-poached cranberries, celeriac puree, sage and Parmesan grilled polenta

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Lemon Meringue Tart

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Dessert Fruit and Petit Fours

Formal Hall

Thursday 8^th March

Salad of Artichoke and Gazpacho

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Rump of Lamb Sous Vide

Petit ratatouille, fondant potato and rosemary jus

(V) Roasted butternut squash and goat's cheese risotto

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Warm Pomegranate Sangria with Poached Fruit and Honey Ice Cream

Fairtrade, Local and Sustainable Formal Hall

Friday 9^th March

Homemade Sustainable Pollock Fishcakes

Tartare sauce and pickled samphire salad

(V) Homemade Potato, Leek and Cheddar Cakes

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Crispy Denham Estate Lamb Hotchpotch

Spring vegetables and pearl barley

(V) Fennel and Courgette Osso Bucco

Castelli Gremolata and saffron couscous

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Five Reasons to Love Fairtrade Chocolate

Brownie, mousse, brulée, sorbet and cone

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Fairtrade coffee and Mints

Formal Hall

Saturday 10^th March

Purée of English Pea Soup
white truffle oil and Parmesan crisp

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Crispy Belly of Gloucester Old Spot Pork

pumpkin and potato puree, bok choi and mushrooms

(V) Celeriac, Camembert and Prune Tart

Warm lentil Vinaigrette

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Pink Praline Tart with White Chocolate Sorbet

Formal Hall

Sunday 11^th March

Soused Mackerel with Artichoke Salad

(V) Greek Salad á la Verrine

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Stuffed Roast Chicken with Braised Peas and Broad Beans

Crispy smoked bacon and garden thyme

(V) Mediterranean Pisto Pie

Tapenade and salmorejo sauce

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Coffee and Chestnut Parfait

Cardamom cream and little doughnut