FORMAL MENU LENT WEEK 6

Feast Night Formal Hall

Monday 17^th February

Tomato consommé

-0-

Pomegranate Granita

-O-

Confit of Lamb

Rösti potato, lentil cassoulet and rosemary jus

(V) Grilled Parmesan and Rosemary Polenta

Rösti potato, lentil cassoulet and rosemary jus

-O-

Chocolate brownie

Strawberry ice cream

Feast Night Formal Hall

Tuesday 18^th February

Minestrone soup

-0-

Smoked Mackerel Pate

Red onion relish and Melba toast

(V) Lentil and Red Pepper Tapenade

-0-

Roasted free-range Pork fillet with Aioli

Mediterranean Couscous and ratatouille

(V) Falafel meatballs [sic]

Lettuce, pita bread, tahini and couscous

-0-

Vanilla Pannacotta

Raspberry sauce

Feast Night Formal Hall

Wednesday 19^th February

Amuse Bouche

Greek Salad Verrine

-0-

Poached Salmon with caviar butter

(V) Wild Mushrooms and Spinach in a Pastry Puff

-0-

Corn-Fed Chicken Supreme

French beans, Anna Potatoes, pesto cream sauce

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

-0-

Raspberry Crème Brulee with Shortbread

Formal Hall

Thursday 20^th February

Thai pumpkin soup

-O-

Grilled Rump steak with Champ potato, spinach and a pancetta and white bean salsa

(V) Vegetarian empanadas

 With a spicy tomato, chili and white bean sauce

-O-

 Banana split with vanilla ice cream, chocolate sauce, whipped cream and a cherry!

  

Formal Hall

Friday 21^st February

Mozzarella and Smoked Salmon Terrine

Pink peppercorn dressing

(V) Red Pepper, Tomato and Basil Tian

-0-

Confit of Duck

Dauphinoise potatoes, caramelised red cabbage and orange jus

(V) Pea, Herb and Wild Mushroom Risotto

Parmesan crisp

-0-

Chocolate and Star Anise Truffle Cake

Fennel ice cream

-0-

Coffee and Homemade petit fours

Half-Way Hall

(2^nd yr. only)

Saturday 22^nd February

Honey roasted Salmon Salad

 With Asian vegetables and sweet soy

-0-

Slow Braised Beef Steak

Caramelized shallots, red wine jus, gratin potatoes and sweet parsnip puree

(V) Winter Vegetable Hotpot

-0-

Warm Chocolate Bouchon

Clotted cream ice cream and Griotte Cherries in Kirsch

Formal Hall

Sunday 23^rd February

Grilled Sea Bass with Parsnip Puree

 Wilted spinach, saffron and vanilla cream sauce

(V) roasted Pepper, Olive and Brie Tart

Balsamic vinaigrette

-0-

Haunch of Venison Steak

Caramelised red cabbage, Anna Potato, crispy bacon, cranberry jus

(V) Wild Rice and Parsnip Fritters

Caramelised red cabbage, Anna Potato, and a mushroom, cider and thyme jus

-0-

Warm prune and honey cake, with pressed apples and vanilla bean ice cream