FORMAL MENU EASTER WEEK 8

Feast Night Formal Hall

Monday 10^th June

Amuse Bouche

Poached tomato with zucchini ‘soba’

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Scarlet Seared Coley

With artichoke, baby onions, cherry tomato and chives

(V) Scarlet Seared Mozzarella

With artichoke, baby onions, cherry tomato and chives

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Crisp Duck Confit with Plum and Elderflower Emulsion

Carrots, gherkin and steamed rice

(V) Green Bean Curry with Steamed Rice

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Pastel de Tres Leches

With fresh fruit

Feast Night Formal Hall

Tuesday 11^th June

Salad Of asparagus Spears, Broad beans and Peas

 With baby gem and Goats Cheese Dressing

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White Grape Sorbet

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Sous Vide Sirloin of Beef with Oxtail Croquette

 Mushroom puree, broccoli and red wine jus

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Caramelised Apricot tart

 With Ginger Verbena Sorbet, Diplomat cream and mango

Feast Night Formal Hall

Wednesday 12^th June

Hot Smoked Salmon

With a chilli salsa

(V) Rosemary Grilled Goat’s Cheese

Warm apricot relish and pistachio oil

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Winter Duck Ragoût

Garlic potatoes and coriander carrots, Madeira jus

(V) Goan Chickpea Risotto

 Coconut yoghurt

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Pannacotta with Poached Fruits

In Champagne syrup

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Cheese and Biscuits

BA Dinner in Hall

Thursday 13^th June

Homemade vegetarian Scotch egg with Tomato relish and rocket salad

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Buttered chicken breast with Cep Butter, Creamed Cabbage and Petit Rösti

(V) Parmesan Gnocchi with a pea, spinach and feta sauce

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Lime and chilli crème Brule with Mango sorbet and Coconut Crumble

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Dessert and Petit Fours

 Pembroke Players Dinner

Friday 14^th June

Vine-Baked Camembert

Pepper-cranberry jelly and fennel salsa

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Fillet of Fresh Cod

Fondant potato, fennel, crab bisque and cockles

(V) Puy Lentil Bouillabaisse

Wilted spinach, fennel and saffron rouille

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Chocolate Mousse ‘Maman Blanc’

Topped with textured mint chocolate cream

Boat Club Dinner

Saturday 15^th June

Sea Bass Roasted with Lemongrass

Smoked garlic and lemon puree, salsify and shiitake mushrooms

Asparagus Spears with Truffle

Poached duck egg, Parmesan crisp and Hollandaise sauce

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Thyme Roasted Rump of Lamb

Lentil cassoulet, fine beans and Parmentier potatoes

Grated Celeriac, Camembert and Prune Tart

Lentil Cassoulet, fine beans and Parmentier potatoes

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Sumac Strawberries and Cream

White chocolate sponge cake and plum wine jelly

May Week Evensong Formal Hall

Sunday 16^th June

Homemade Pollock Fishcakes

With tartare sauce and pickled Samphire

(V) Sweet Potato Cakes

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Crispy Lamb with Hotchpotch

Braised lamb shoulder with pearl barley, asparagus, peas, carrots and leeks

(V) Pearly Barley Risotto a la Ottolenghi

With Marinated Feta

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Yorkshire Rhubarb Trifle

Ginger wine-soaked Parkin Crumbs