FORMAL MENU MICHAELMAS WEEK 3

Feast Night Formal Hall

Monday 21^st October

Smoked Salmon with Roasted Pepper Passata

Basil yoghurt and tomato tartare

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Lime and Mint Sorbet

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Grilled Halal Sirloin Steak

Grilled tomato, onion rings, peas, mushrooms and horseradish sauce

(V) Vegetable Pakoras with mint yoghurt and fragrant couscous

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White and Dark Chocolate Sponge

Strawberry Ice Cream

Feast Night Formal Hall

Tuesday 22^nd October

Broccoli Soup

Goat’s cheese and Puff Pastry Croute

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Fillet of Black Bream

Roasted Fennel sous vide; pea, Parmesan and dill risotto

Vanilla jus

(V) Butternut Squash and Stilton Quesadillas

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Hot Chocolate Fondant

Hot chocolate sauce, ginger ice cream and candied orange

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Dessert Fruit and Petit Fours

Feast Night Formal Hall

Wednesday 23^rd October

Amuse Bouche

Salmon Tartare Cornet a la French Laundry

(V) Tomato and Shallot Tartare Cornet

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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

  Formal Hall

Thursday 24^th October

Cevechi of Tuna

Fresh tomato and coriander salsa

(V) Tomato and Olive Ceviche

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Confit of Duck

Casoulet of lentils and Parisian potatoes

(V) Black Bean Piperade

Melted cheddar and mint

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Baileys Bread and Butter Pudding

Coffee bean custard

Formal Hall

Friday 25^th October

Jerusalem Artichoke Soup

Truffle oil and chives

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Supreme of Pheasant

Pan-fried bubble and squeak, celeriac and apple puree

Pancetta jus

(V) Asparagus and Wild Mushroom Pithivier

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Warm Carrot Cake

Mascarpone ice cream

Formal Hall

Saturday 26^th October

Spinach, Ricotta and Pancetta Terrine

Roasted peppers and rocket

(V) As above minus pancetta

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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

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Caramel Panna Cotta with homemade ginger-bread

Formal Hall

Sunday 27^th October

Grilled Fillet of Trout

Carrot marmalade and coriander coulis

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

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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

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Crème Caramel

With apple and blackberries