Thursday 17 October 2013

FORMAL MENU MICHAELMAS WEEK 3




Feast Night Formal Hall
Monday 21st 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 22nd 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 23rd 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 24th October


Cevechi of Tuna
Fresh tomato and coriander salsa

(V) Tomato and Olive Ceviche

-0-

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 25th 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 26th 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 27th 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

-0-

Crème Caramel

With apple and blackberries  

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