Friday, 11 October 2013


Graduate Matriculation Dinner
Monday 14th October

Amuse Bouche
Potato and Blue Cheese Soup Shot
With garlic butter rye


Ceviche of Cornish mackerel with a light horseradish
cream, pickled cucumber and white radish

(V) Camembert fig and onion tart with a bitter leaf salad


Pan Roast Duck Breast with sweet potato fondant,
baby vegetables and a cherry brandy sauce

(V) Potato and Jerusalem artichoke Pithivier


Croissant Pannacotta with Butternut Ice Cream
and White Chocolate Crumble

Feast Formal Hall Menu
Tuesday 15th October

Scottish Smoked Salmon
With spiced aubergine, crème fraiche and Melba toast

(V) Baba Ganoush with Hummus

Chump of Lamb Sous Vide
Caramelized red cabbage and fondant potato
Mint and redcurrant jus

(V) Olive Polenta with Vegetable Gratin
Salsa verde


Chocolate Brownie
Liquorice ice cream

Dessert and petit fours

Feast Night Formal Hall
Wednesday 16th October

Amuse Bouche
White Truffle Oil infused Custards
Truffle garnish


Winter Vegetable and Chervil Soup
A la Raymond Blanc


Grilled Sea Bream
Sweet parsnip puree, citrus spinach and grilled polenta

(V) Tomato, Spinach and Basil Polenta


Lemon Meringue Tart
Angelica and lemon sorbet, jelly and cardamom yoghurt

Formal Hall
Thursday 17th October

Sweet Potato Velouté
With vanilla and verjus


Crisp Belly of Pork
Pumpkin purée, sage and Parmesan risotto, and Madeira sauce

(V) Baked Peppers with apricot pilau and dukkah


Roasted Pears with Milk Puree
Croissant ice cream, muscovado and rum jelly

Arabic Themed Formal Hall
Saturday 19th October

Pan-fried Sea Bream with Green Tahini and Pomegranate Seeds

(V) Portobello Mushrooms with Pearl Barley and Preserved Lemon


Harissa-Marinated Halal Chicken
With sumac, za’atar, lemon, couscous, roasted aubergines and peppers

(V) Chickpea and Spinach with Honeyed Sweet Potato
Couscous, roasted aubergines and peppers


Semolina and Raspberry Tart

Formal Hall
Sunday 20th October

Tomato Consommé
With basil ravioli


Roast Breast of Norfolk Turkey
Cranberry, sausage and chestnut stuffing
 Roast potatoes, sprouts and gravy

(V) Bubble and Squeak Frittata
Crumbled feta and olives


Star Anise and Muscarado Parfait

With mandarin cream and parkin puree 

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