Tuesday 1 May 2012

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
-0-
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
-0-
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
-0-
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

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