Friday, 9 March 2012

Formal Hall Menu Lent Term Week 9

Pescetarian Feast Night Formal Hall
Monday 12th March

Confit of Citrus Cured Salmon
Warm Orange Segments, Caviar, Chives & Rocket Sauce

V- Avocado and Orange Cocktail
Oven Roast Sea Bass in Olive Oil and Basil with Glazed Cherry Tomatoes, Fennel and Pea Risotto

V-Asparagus and Wild Mushroom Risotto with Wild Mushroom Fritters
Pistachio and Olive Oil Cake with Roasted Strawberries & Rhubarb Sorbet
Dessert and Petit Fours

Feast Night Formal Hall
Tuesday 13th March

Amuse Bouche
Leek & Potato Soup with Bacon Foam
Terrine of Salmon, Pea Salad and Pea Shoot Coulis

V- Roasted Vegetable Terrine
Confit of Duck
 Fricassee Mushrooms, Creamed Sweet corn, Petit Rösti

V-Aubergine & Mozzarella Croquettes, Sherry Glazed Vegetables & Wild Rice
Fig Tatin with Browned Butter Ice Cream & Burnt Orange Syrup

Feast Night Formal Hall
Wednesday 14th March

Fresh Figs and Buffalo Mozzarella Salad with Rocket Pesto
Confit of Honey Roasted Duck with Pomegranate Jus
Asian Greens & Aromatic Couscous

V- Asian Stir-Fry with Marinated Tofu
Fromage Blanc Panacotta
Rhubarb Two Ways & Crispy Almond Phyllo
Welsh Rarebit

BA’s Dinner
Thursday 15th March

Butternut Squash Soup with Brown Butter
 Sage & Nutmeg Crème Fraiche
Parma Ham Wrapped Pork Loin
Cassoulet of White Beans, Brunoise and Pancetta, Sage Roasted Potatoes and Pesto Cream Sauce

V- Ricotta and Spinach Ravioli Sage Butter and Aged Parmesan
Lavender Crème Brule Lemon Shortbread and Lime Sorbet

All done! 

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