Formal Hall Menus Easter Term Week 7

Feast Night Formal Hall

Monday 4^th June

Falafel with Lemon Yoghurt

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Salad Tobias

Greens, croutons, artichoke, capers and sun-dried tomato

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Roulade of Trout with a Cod Mousse

Asparagus, fondant, dill Velouté

(V) Roulade of Mozzarella, Basil and Ratatouille Vegetables  

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White Chocolate Rice Pudding

Raspberry jam jelly

Feast Night Formal Hall

Tuesday 5^th June

Asparagus Mayonnaise

With soft boiled egg and smoked bacon

(V) As above without the bacon

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Yoghurt Sorbet

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Grilled Free-Range Chicken

Gnocchi, figs, lemon, rosemary, and sorrel

(V) Grilled Quorn Fillet

Gnocchi, figs, lemon, rosemary, and sorrel

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Mango Soup

With lychee granita

Feast Night Formal Hall

Wednesday 6^th June

Cold soup of Carrot and Saffron

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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

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Lime and Ginger Crème Brulée

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Petit Fours and Tropical Fruit

Formal Hall

Thursday 7^th June

Chilled Beetroot Gazpacho

Vodka jelly and avocado sorbet

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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

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Spice-Roasted Nectarines

Yoghurt sauce and chocolate ice cream

Formal Hall

Friday 8^th June

Confit of Fennel

Onion puree, olives and orange

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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

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English Cucumber Sorbet

Compressed melons, yoghurt cream and olive oil biscuit

Formal Hall

Saturday 9^th June

Poached Pear and Stilton Salad

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Roast Breast of Chicken

Pave potato, cavolo Nero, pancetta cream

(V) Pea and Mint Risotto

Goats cheese croquette

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Chocolate Mousse

Minted Chantilly cream

Formal Hall

Sunday 10^th June

 Spring Vegetable and Chervil Soup

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Slow-cooked Pork Tenderloin with Quince Purée

Broccoli and prune sauce

(V) Bubble and Squeak Frittata

With crumbled feta and olives

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Honeydew Melon Soup

Coconut sorbet and tapioca