FORMAL MENU MICHAELMAS WEEK 2

Graduate Matriculation Dinner

Monday 13^th October

Crayfish popcorn with Seashore Salad and Crayfish sauce

(V) Chickpea Popcorn with salad and chilli sauce

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Loin of Venison sous vide

Pear puree, roasted shallots, baby carrots, Anna potatoes, Port and vanilla jus

(V) Goats curd marrow bake

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Pineapple Tarte Tatin

Coconut sorbet, chocolate sauce and pineapple crisp

Italian Feast Night Formal Hall

Tuesday 14^th October

Pumpkin Soup

With sautéed wild mushrooms and parmesan shavings

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Sicilian Lemon Sorbet

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Pork Loin Wrapped in Parma Ham

With peperonata, fine beans and basil crushed new potatoes

(V) Aubergine Parmigiana

With toasted pinenuts and basil oil

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Espresso Panna cotta

With candied oranges and chocolate jus

Feast Night Formal Hall

Wednesday 15^th October

Pan-Fried Mackerel Fillet

With crab salad and dressed micro herbs 

(V) Sweetcorn, Five spice and Date Fritters

With tomato and avocado salsa

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Garlic and Rosemary Marinated Rump of Lamb

Lentil cassoulet, green beans and sea salted parmentier potatoes

(V) Roasted Pepper, Black Olive and French Brie Tart

Black olive tapenade and aged balsamic reduction

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Deconstructed Apple and Blackberry Crumble

With Orchard apple juice ice-cream

BA Dinner

Thursday 16^th October

Squid and Chorizo Salad

With garlic and lemon dressing

(V) Chargrilled Halloumi Salad

With garlic and lemon dressing

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Pan-fried Guinea Fowl Supreme

with redcurrant & Port reduction, creamy parsnip puree, pomme Anna & shallot jus

(V) Sweet Potato & Coconut Polenta with Asian Vegetable Fricassee

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Poached Pear Tart

with pear puree & fair-trade Earl Grey tea ice-cream

Formal Hall

Saturday 17^th October

Goat’s Cheese and Caramelised Onion Crostini

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Roast Salmon with a Romesco Crust

On a bed of new potatoes with char-grilled vegetables

(V) Roasted Pepper Stuffed with Halloumi

On a bed of new potatoes with char-grilled vegetables

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Lemon Drizzle Sponge

Vanilla scented mascarpone

Formal Hall

Sunday 18^th October

Grilled Sardines

With paprika mayonnaise and pickled vegetables

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Roast breast of Turkey

With French Beans, Carrots, Puree Potato and cranberry jus

(V) Confit of Tofu Steak  

With French Beans, Carrots, Puree Potato and cranberry jus

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Sticky Toffee Pudding

Toffee sauce