Formal Hall and Late Hall Menus Easter Term Week 5

Feast Night Formal Hall

Monday 21^st May

Leek and Potato Soup

Fried leeks and crème fraiche

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Baked Parma Ham Wrapped Salmon

Pan-roasted butternut squash, braised shallots and champ

(V) Caramelised Onion Tart with Goat’s Cheese and Thyme

-0-

Hot chocolate fondant with ginger ice cream and candied orange

Dessert Fruit and Homemade Petit Fours

Feast Night Formal Hall

Tuesday 22^nd May

Amuse Bouche

Marinated Olives and Sun-Blushed Tomatoes

Toasted ciabatta

-0-

English Pea Soup

With Parmesan Crisp

-0-

Moroccan Lamb Rump Sous Vide 

Harissa spiced couscous, chickpea salsa, spinach and jus

(V) Falafel Medallions

Harissa spiced couscous, chickpea salsa, spinach and jus

-0-

Lemon Semifreddo

With passion fruit dressing

Feast Night Formal Hall

Wednesday 23^rd May

New England Style Clam Chowder

Topped with garlic and herb croutons

-0-

Roasted Free-Range Chicken Supreme

Figs, streaky bacon, sweet potato compote, pak choi, and a brandy and fig jus

(V) spiced Chestnut and Butternut Squash Pie

-0-

Warm Black Treacle and Spice Cake

Thick custard and clotted cream

-0-

Dessert Fruit and Homemade Petit Fours

Formal Hall

Thursday 24^th May

Chinese pancakes with warm duck confit, spring onion, cucumber, and plum sauce

(V) Mini Aubergine Spring Rolls

-0-

Baked Cod Supreme

Lemon relish, minted peas, Pont Neuf chips and tartare sauce

(V) Tempura Battered Halloumi

Lemon relish, minted peas, Pont Neuf chips and tartare sauce

-0-

Vanilla Bean Tart

Hazelnut and chocolate ice cream

Formal Hall

Friday 25^th May

Poached Flute of Lemon Sole

Nage of summer vegetables

(V) Cream Poached White Asparagus sous vide

Nage of summer vegetables

-0-

Honey-Roasted Breast of Duck with Griottine Cherries

Fondant potato, asparagus and baby carrots

(V) Parmesan and Truffle Risotto

Parmesan crisp and baby vegetables

-0-

Mandarin Cheesecake

Mandarin jelly, blood orange sorbet

Formal Hall

Saturday 26^th May

Seared Fillet of Cornish Mackerel

Sweet potato and lime pickle, yoghurt and cucumber

(V) Gingered Sweet Potato Spring Rolls

Coconut chilli cream

-0-

Basil Sorbet

-0-

Lemon and Garlic Roasted Chicken with Moroccan Spices

New potatoes, green beans and courgettes

(V) Lemon and Garlic Roasted Tofu with Moroccan Spices

New potatoes, green beans and courgettes

-0-

Praline-Coated Milk and Honey Ice Cream

With strawberry soup

Formal Hall

Sunday 27^th May

Roasted Red Pepper and Smoked Salmon Tart

Sun-blushed tomato dressing and salad

(V) Roasted Red Pepper and Mozzarella Tart

Sun-blushed tomato dressing and salad

-0-

Herb stuffed Supreme of Guinea Fowl with Lemon, Garlic and Pesto

Seasonal Vegetables and Chateau Potatoes

(V) Artichoke, Spinach, and Lentil Medallions

Roasted pepper salsa and angel hair pasta

-0-

Raspberry Crème Brulėe

Chocolate Financier cake and Mint Ice Cream




Late Hall


Monday 21st May
Sweet and Sour Pork Stir-fry
 or
 Penne and Mint Quorn Bolognaise  


Tuesday 22nd May
Roast Leg of Lamb
or
Vegetable and Lentil Filled Aubergine


Wednesday 23rd May
Turkey and Tarragon Pie
or
Veggie Crumble Pie


Thursday 24th May
Confit of Duck with Black Bean Sauce
or
Wild Mushroom and Chestnut Cottage Pie


Friday 25th May
Beef Lasagne
or
Roasted Vegetable and Quorn Curry