Thursday, 3 May 2012

Formal Hall Menu Easter Term Week 3

Pescetarian Feast Night Formal Hall
Monday 7th May

Salad of Compressed melon
 Mozzarella and rocket


Baked Scottish Salmon
Asparagus, peas, broad beans, pave potato and Hollandaise

(V) Asparagus, Broad Bean, Pea and Mint Risotto
Goat’s cheese croquette 


Lemon Verbena Crème Brulée
Vanilla poached pear and spelt shortbread


Dessert Fruit and Petit Fours

Feast Night Formal Hall
Tuesday 8th May

 Salad of Roasted Figs, Sweet Peppers and Fennel


Lemon-Basil Sorbet
In a lemon cup


Rump of Beef Sous Vide
Potato and turnip Dauphinoise, artichoke puree, spinach and jus

(V) Date and Apricot Tagine


Hazelnut Cake with Pistachio Ice Cream
Toasted almond cream

Feast Night Formal Hall
Wednesday 9th May

Amuse Bouche
Pea Veloute and Truffle


Pollock Fishcakes
Pickled samphire and tartare sauce

(V) Potato, Cheddar and Spinach Cakes


Scrumpy Cider Braised Pork Chop
With white bean, smoked bacon, buttered greens and parsley broth

(V) Mixed Bean, Pea and Courgette Casserole
Stilton dumplings and Garlic Ciabatta 


Mixed Berry and Elderflower Gratin
Lavender shortbread

Formal Hall
Thursday 10th May

Grilled Plaice
Haricot vert and Sherry vinaigrette


Sirloin of Beef sous vide
Spring carrots, fondant, oxtail, and parsley jus

(V) Tomato, Mozzarella and Grilled Aubergine Steak


Treacle Tart with Ice Cream

Formal Hall
Friday 11th May

Tomato and Black Olive Tart Fine
Oregano paste


Roast Pollock
Crab and potato crush, sauce Grenoble

(V) Fricassee of Spring Vegetables
Pave potato, sous vide duck egg


Custard Tart
Mixed berries and strawberry ice cream

Barham Dinner Menu
Saturday 12th May

Parfait of Chicken Livers
Roasted figs and honey brioche

(V) Potted Tapenade and Sun-Blushed Tomatoes
Honey brioche


Pan-Roasted Sea Bass
Fresh garden peas, fish Velouté and pea shoots

(V) Pea and Parmesan Risotto


Braised Beef
Beetroot jus, parsley pomme puree, sauerkraut and green beans

(V) Fennel and Courgette Osso Bucco


Bittersweet Valrhona Chocolate Tart
White chocolate ice cream

Formal Hall
Sunday 13th May

Smoked Haddock and Pearl Barley Risotto

(V) Pearl Barley, Tomato and Garlic Risotto
With feta cheese, Passata, coriander and paprika


Braised Lamb Shoulder
Rosemary potato cake, French beans with lardons and onions
Mint and redcurrant jus

(V) Butternut Squash and Goat’s Cheese Bake
Rosemary potato cake, French beans


Strawberry Shortcake
Berry sorbet and crème fraiche

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