Friday, 2 March 2012

Formal Hall Menu Lent Term Week 8

Pescetarian Feast Night Formal Hall
Monday 5th March

Amuse Bouche
Goat’s Cheese, Black Olive and Sun-dried Tomato Bon Bons
Beetroot sorbet and pickled beetroot
Cured Salmon with Salmon Keta
Cucumber jelly and shaved fennel

(V) Red Pepper and Olive Tartlet
Sea Bass Roasted with Lemongrass
Smoked garlic and lemon puree, salsify, spinach and shitake mushrooms

(V) Wild Rice and Parsnip Fritters
Mandarin Cheesecake with Mandarin Orange Jelly

Feast Night Formal Hall
Tuesday 6th March

Spiced Potted Pork
Sticky apple and crackling salad

(V) Potted Mediterranean Couscous Salad
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
Pineapple Tarte Tatin
With coconut sorbet and pineapple crisp
Bitter Chocolate Macaroons a la Pierre Hermé

Feast Night Formal Hall
Wednesday 7th March

Warm Smoked Salmon
With gnocchi and balsamic glaze

Baked Broccolita and Stilton Gnocchi
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
Lemon Meringue Tart
Dessert Fruit and Petit Fours

Formal Hall
Thursday 8th March

Salad of Artichoke and Gazpacho
Rump of Lamb Sous Vide
Petit ratatouille, fondant potato and rosemary jus

(V) Roasted butternut squash and goat's cheese risotto
Warm Pomegranate Sangria with Poached Fruit and Honey Ice Cream

Fairtrade, Local and Sustainable Formal Hall
Friday 9th March

Homemade Sustainable Pollock Fishcakes
Tartare sauce and pickled samphire salad

(V) Homemade Potato, Leek and Cheddar Cakes
Crispy Denham Estate Lamb Hotchpotch
Spring vegetables and pearl barley

(V) Fennel and Courgette Osso Bucco
Castelli Gremolata and saffron couscous
Five Reasons to Love Fairtrade Chocolate
Brownie, mousse, brulée, sorbet and cone
Fairtrade coffee and Mints

Formal Hall
Saturday 10th March

Purée of English Pea Soup
white truffle oil and Parmesan crisp
Crispy Belly of Gloucester Old Spot Pork
pumpkin and potato puree, bok choi and mushrooms

(V) Celeriac, Camembert and Prune Tart
Warm lentil Vinaigrette
Pink Praline Tart with White Chocolate Sorbet

Formal Hall
Sunday 11th March

Soused Mackerel with Artichoke Salad

(V) Greek Salad á la Verrine
Stuffed Roast Chicken with Braised Peas and Broad Beans
Crispy smoked bacon and garden thyme

(V) Mediterranean Pisto Pie
Tapenade and salmorejo sauce
Coffee and Chestnut Parfait
Cardamom cream and little doughnut

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