Friday, 12 October 2012

Formal Hall Menu Michaelmas Term Week 3


Afrinspire Feast Night Formal Hall
Monday 15th October

Roasted Pepper Passata
Basil yoghurt and tomato tartare


Lime and Mint Sorbet


Kerala Pumpkin and Chicken Curry
Cinnamon rice and beetroot raita


Vanilla Cake
Strawberry Ice Cream

Feast Night Formal Hall
Tuesday 16th October

Broccoli Soup
Goat’s cheese and Puff Pastry Croute


Fillet of Black Bream
Roasted Fennel sous vide; pea, Parmesan and dill risotto
Vanilla jus

(V) Butternut Squash and Stilton Quesadillas


Hot Chocolate Fondant
Hot chocolate sauce, ginger ice cream and candied orange


Dessert Fruit and Petit Fours

Feast Night Formal Hall
Wednesday 17th October

Amuse Bouche
Salmon Tartare Cornet a la French Laundry

(V) Tomato and Shallot Tartare Cornet

Mediterranean Prawn Verrine
With sesame dressing

(V) Greek Salad Verrine


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


Marquise au Chocolat
Crème Anglaise

 Trafalgar Night Formal Hall
Thursday 18th October

Cevechi of Tuna
Fresh tomato and coriander salsa

(V) Tomato and Olive Ceviche


Confit of Duck
Casoulet of lentils and Parisian potatoes

(V) Black Bean Piperade
Melted cheddar and mint


Baileys Bread and Butter Pudding
Coffee bean custard

Formal Hall
Friday 22nd October

Jerusalem Artichoke Soup
Truffle oil and chives


Supreme of Pheasant
Pan-fried bubble and squeak, celeriac and apple puree
Pancetta jus

(V) Asparagus and Wild Mushroom Pithivier


Warm Carrot Cake
Mascarpone ice cream

Formal Hall
Saturday 20th October

Spinach, Ricotta and Pancetta Terrine
Roasted peppers and rocket

(V) As above minus pancetta

Roast Sirloin of Beef with Jerusalem Artichokes,
onion and potato hash with Porcini jus

(V) Three-Cheese Risotto with Cauliflower Bon-Bon and Salsa Verde


Caramel Panna Cotta with homemade ginger-bread

Formal Hall
Sunday 21st October

Grilled Fillet of Trout
Carrot marmalade and coriander coulis

(V) Grilled Goat’s Cheese and Red Pepper Bruschetta


Honey Roasted Breast of Duck
Pomegranate and cognac jus
Pak choi and roasted vegetable couscous

(V) Ricotta, Sweet Potato and Spinach Ravioli
Sauce vierge and Parmesan


Crème Caramel
With apple and blackberries