Friday, 14 February 2014


Feast Night Formal Hall
Monday 17th February

Tomato consommé


Pomegranate Granita


Confit of Lamb
Rösti potato, lentil cassoulet and rosemary jus

(V) Grilled Parmesan and Rosemary Polenta
Rösti potato, lentil cassoulet and rosemary jus


Chocolate brownie
Strawberry ice cream

Feast Night Formal Hall
Tuesday 18th February

Minestrone soup


Smoked Mackerel Pate
Red onion relish and Melba toast

(V) Lentil and Red Pepper Tapenade


Roasted free-range Pork fillet with Aioli
Mediterranean Couscous and ratatouille

(V) Falafel meatballs [sic]
Lettuce, pita bread, tahini and couscous


Vanilla Pannacotta
Raspberry sauce

Feast Night Formal Hall
Wednesday 19th February

Amuse Bouche
Greek Salad Verrine

Poached Salmon with caviar butter

(V) Wild Mushrooms and Spinach in a Pastry Puff


Corn-Fed Chicken Supreme
French beans, Anna Potatoes, pesto cream sauce

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


Raspberry Crème Brulee with Shortbread

Formal Hall
Thursday 20th February

Thai pumpkin soup


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


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

Formal Hall
Friday 21st February

Mozzarella and Smoked Salmon Terrine
Pink peppercorn dressing

(V) Red Pepper, Tomato and Basil Tian


Confit of Duck
Dauphinoise potatoes, caramelised red cabbage and orange jus

(V) Pea, Herb and Wild Mushroom Risotto
Parmesan crisp


Chocolate and Star Anise Truffle Cake
Fennel ice cream


Coffee and Homemade petit fours

Half-Way Hall
(2nd yr. only)
Saturday 22nd February

Honey roasted Salmon Salad
 With Asian vegetables and sweet soy


Slow Braised Beef Steak
Caramelized shallots, red wine jus, gratin potatoes and sweet parsnip puree

(V) Winter Vegetable Hotpot


Warm Chocolate Bouchon
Clotted cream ice cream and Griotte Cherries in Kirsch

Formal Hall
Sunday 23rd February

Grilled Sea Bass with Parsnip Puree
 Wilted spinach, saffron and vanilla cream sauce

(V) roasted Pepper, Olive and Brie Tart
Balsamic vinaigrette


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


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

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