Formal Hall Menu Lent Term Week 9

Pescetarian Feast Night Formal Hall

Monday 12^th March

Confit of Citrus Cured Salmon

Warm Orange Segments, Caviar, Chives & Rocket Sauce

V- Avocado and Orange Cocktail

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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

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Pistachio and Olive Oil Cake with Roasted Strawberries & Rhubarb Sorbet

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Dessert and Petit Fours

Feast Night Formal Hall

Tuesday 13^th March

Amuse Bouche

Leek & Potato Soup with Bacon Foam

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Terrine of Salmon, Pea Salad and Pea Shoot Coulis

V- Roasted Vegetable Terrine

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Confit of Duck

 Fricassee Mushrooms, Creamed Sweet corn, Petit Rösti

V-Aubergine & Mozzarella Croquettes, Sherry Glazed Vegetables & Wild Rice

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Fig Tatin with Browned Butter Ice Cream & Burnt Orange Syrup

Feast Night Formal Hall

Wednesday 14^th March

Fresh Figs and Buffalo Mozzarella Salad with Rocket Pesto

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Confit of Honey Roasted Duck with Pomegranate Jus

Asian Greens & Aromatic Couscous

V- Asian Stir-Fry with Marinated Tofu

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Fromage Blanc Panacotta

Rhubarb Two Ways & Crispy Almond Phyllo

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Welsh Rarebit

BA’s Dinner

Thursday 15^th March

Butternut Squash Soup with Brown Butter

 Sage & Nutmeg Crème Fraiche

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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

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Lavender Crème Brule Lemon Shortbread and Lime Sorbet

All done!