Formal Hall Menu Easter Week 2

Feast Night Formal Hall

Monday 30th April

Amuse Bouche

Peach and Raspberry

-0-

Fresh Figs and Buffalo Mozzarella Salad

Rocket Pesto

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Roast Fillet of Salmon

Fine beans, Dauphinoise potatoes and jus

(V) Aubergine and Beef Tomato Steak

-0-

Chocolate Brownie

With vanilla ice cream and chocolate sauce

Feast Night Formal Hall

Tuesday 1st May

Celery and Apple Salad

Roquefort dressing and toasted walnut

-0-

Lemon Sherbet Sorbet

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Rump of Lamb Niçoise sous vide

Rösti potato, aubergine, tomato, courgette

Lamb jus

(V) Roasted Butternut Squash and Goat’s Cheese Risotto

With almond crumble

-0-

Tiramisu

Feast Night Formal Hall

Wednesday 2nd May

Moroccan Spiced Split Pea Soup

-0-

Confit of Honey Roasted Duck with Pomegranate Jus

Asian greens and aromatic couscous

(V) Halloumi Kebab

-0-

Apple Tarte Tatin with Calvados Ice Cream

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Dessert Fruit and Petit Fours

Formal Hall

Thursday 3rd May

Whipped Goat’s Cheese

Courgette fritters and truffle honey

-0-

Grilled Sea Bream

With spicy peppers, chorizo, black olives and Parmentier potato

(V) Red Chilli, Black Olive and Spinach Calzone

-0-

Candied Oranges with Orange Jelly

Chantilly cream and orange powder

NatSci Subject Dinner

Friday 4th May
No Formal Hall

Formal Hall

Saturday 5th May

Sweet Potato and Sage Soup

-0-

Supreme of Free-range Chicken

fricassee of asparagus, peas and broad beans, pave potato

(V) Char-grilled Quorn Fillet
fricassee of asparagus, peas and broad beans, pave potato

-0-

Lemon Meringue Tart

Formal Hall

Sunday 6th May

Marinated Mackerel

With spiced Aioli

(V) Marinated Olives and Focaccia

-0-

Honey Roasted Ham Hock

Pickled red cabbage, piccalilli and buttered new potatoes

(V) Roquefort and Leek Quiche ‘Bouchon’

Pickled red cabbage, piccalilli and buttered new potatoes

-0-

Apple Trifle with Cider Granita