Formal Hall Menus Easter Term Final Week

Feast Night Formal Hall

Monday 11^th June

Amuse Bouche

Salmon Tartare

(V) Tomato and Shallot Tartare

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Mediterranean Prawn Verrine

With sesame dressing

(V) Greek Salad Verrine

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Roast Supreme of Free-Range Chicken

Courgettes, zucchini and tomatoes with fondant potato and chicken jus

(V) Honey Roasted Vegetables

Cumin and fig couscous and olive sauce

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Marquise au Chocolat

Crème Anglaise

Feast Night Formal Hall

Tuesday 12^th June

Poached Asparagus

Hollandaise sauce

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Roast Breast of Guinea Fowl

Oregano and Parmesan Polenta

Cavolo Nero and pancetta cream

(V) Three-Grain Risotto with Shitake Mushrooms

Vanilla foam

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Chocolate Marquise

Minted citrus salad and Contreau Anglaise

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Dessert Fruit and Petit Fours

Feast Night Formal Hall

Wednesday 13^th June

Smoked Salmon and Mozzarella Terrine

Pink peppercorn dressing

(V) Salad of Blood Orange, Beetroot and Rhubarb

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Yoghurt Sorbet

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Rump Steak with Pan Jus sous vide

Grilled Portobello mushrooms, Pont Neuf chips and spinach

(v) Grilled Aubergine, Mozzarella and Tomato Steak

Grilled Portobello mushrooms, Pont Neuf chips and spinach

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Custard Tart with Raspberries and Vanilla Ice Cream

BA Dinner in Hall

Thursday 14^th June

Three-Onion Tart with Goat’s Cheese and Marjoram

Roasted beets and braised leeks

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Crispy Lamb Hotchpotch

With spring vegetables and pearl barley

(V) Mushroom Tart with Yorkshire Blue Rarebit

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Rhubarb Trifle

Ginger-soaked parkin crumbs