Thursday 31 May 2012

Formal Hall Menus Easter Term Week 7




Feast Night Formal Hall
Monday 4th June

Falafel with Lemon Yoghurt
-0-
Salad Tobias
Greens, croutons, artichoke, capers and sun-dried tomato
-0-
Roulade of Trout with a Cod Mousse
Asparagus, fondant, dill Velouté

(V) Roulade of Mozzarella, Basil and Ratatouille Vegetables  
-0-
White Chocolate Rice Pudding
Raspberry jam jelly


Feast Night Formal Hall
Tuesday 5th June

Asparagus Mayonnaise
With soft boiled egg and smoked bacon

(V) As above without the bacon
-0-
Yoghurt Sorbet
-0-
Grilled Free-Range Chicken
Gnocchi, figs, lemon, rosemary, and sorrel

(V) Grilled Quorn Fillet
Gnocchi, figs, lemon, rosemary, and sorrel
-0-
Mango Soup
With lychee granita


Feast Night Formal Hall
Wednesday 6th June

Cold soup of Carrot and Saffron
-0-
Seared Tuna with Apple and Olive
Banana leaf, black olive paste, steamed rice, stir-fried pak choi and sesame seeds

(V) Steamed Oriental Buns
Banana leaf, black olive paste, steamed rice, stir-fried pak choi and sesame seeds
-0-
Lime and Ginger Crème Brulée
-0-
Petit Fours and Tropical Fruit


Formal Hall
Thursday 7th June

Chilled Beetroot Gazpacho
Vodka jelly and avocado sorbet
-0-
Roasted Duck Breast with Confit Potato and Duck Jus
Sautéed spinach with orange and five-spice

(V)Kerala Pumpkin Curry
With cinnamon rice and beetroot raita
-0-
Spice-Roasted Nectarines
Yoghurt sauce and chocolate ice cream


Formal Hall
Friday 8th June

Confit of Fennel
Onion puree, olives and orange
-0-
Sous Vide Rump of Lamb
Crushed peas and mint, parmentier potatoes, red current gel and lamb bacon

(V) Marinated Artichoke Hearts with Asparagus and Leek Risotto, Parmesan and Pea Cream
-0-
English Cucumber Sorbet
Compressed melons, yoghurt cream and olive oil biscuit

Formal Hall
Saturday 9th June

Poached Pear and Stilton Salad
-0-
Roast Breast of Chicken
Pave potato, cavolo Nero, pancetta cream

(V) Pea and Mint Risotto
Goats cheese croquette
-0-
Chocolate Mousse
Minted Chantilly cream

Formal Hall
Sunday 10th June

 Spring Vegetable and Chervil Soup
-0-
Slow-cooked Pork Tenderloin with Quince Purée
Broccoli and prune sauce

(V) Bubble and Squeak Frittata
With crumbled feta and olives
-0-
Honeydew Melon Soup
Coconut sorbet and tapioca 

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