Formal Hall Menu Easter Term Week 4

Feast Night Formal Hall

Monday 14^th May

Gnocchi with Summer Vegetables

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Grilled Trout with Haricot Verts, capers and Lemon

Mediterranean couscous

(V) Couscous Filled Pepper and Mozzarella

Ratatouille salsa

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Cream Puffs with Vanilla Ice Cream

Chocolate sauce

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Dessert Fruit and Petit Fours

Feast Night Formal Hall

Tuesday 15^th May

Local asparagus, poached quail's egg and miso butter

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Essence of Tomato Sorbet

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Slow-Cooked Shoulder of Pork sous vide

Apple, pea, sage, cider, bacon and fondant

 (V) Ricotta and Marjoram Frittata

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Chocolate Marquise

 With minted citrus salad

Feast Night Formal Hall

Wednesday 16^th May

Summer Salad of Warm Goats Cheese and Hazelnuts

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Lamb Stew with Spring Vegetables

(V) Spring Vegetable Pie

Filo pastry filled with vegetables and tomato

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Lemon Tart

Raspberry ice cream

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Cheese and Biscuits

BA Dinner in Hall

Thursday 17^th May

 Smoked and Steamed Salmon Rillettes

Crusty bread and gherkins

(V) Olive Tapenade and Sun-Blushed Tomato

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Sirloin of Beef sous vide

Pont Neuf Potato, Garlic Mushrooms, Onions Rings and Salsa Verde

(V) Field Mushroom, Brie, Heirloom Tomato and Basil Tian

Pont Neuf Potato, Garlic Mushrooms, Onions Rings and Salsa Verde

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Raspberry Napoleon

Raspberry sauce

Formal Hall

Friday 18^th May

Marinated Calamari Salad

With cucumber and tomatoes

(V) Watercress-Endive Salad

With Roquefort and walnuts

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Roast Chicken with Summer Squash and Tomatoes

Rösti potato

(V) Risotto of Squash, Tomatoes, Mascarpone and Olives

Parmesan wafer and truffle

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Chocolate Bouchon

Coffee ice cream and chocolate sauce

Formal Hall

Saturday 19^th May

Pan-roasted Sea Bass

Fresh garden peas

(V) Pea, Spinach and Parmesan Risotto

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Venison Sausages with Vegetable Dauphinoise

Glazed red cabbage and Port wine vanilla jus

(V) Puy Lentil and Wild Mushroom Medallions

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Coconut Crème Brulée

Sesame tuile, coconut sorbet and exotic fruit salad

Formal Hall

Sunday 20^th May

Soused Mackerel and Artichoke Salad

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Confit of Duck

Blackberry sauce, celeriac puree, Savoy cabbage and parmentier potatoes

(V) Tomato Risotto with Summer Vegetables a la Raymond Blanc

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Raymond Blancs Lemon Cake

Sweet mascarpone Ice Cream

Late Hall Menu

Monday 14^th May

Belly of Pork or Quiche

Tuesday 15^th May

Baked Hake or Mediterranean Pasta

Wednesday 16^th May

Beef steak or Tofu stir-fry

Thursday 17^th May

Gammon Steak or Vegetarian Shepherd’s Pie

Friday 18^th May

Confit of Duck or Vegetable curry