FORMAL MENU MICHAELMAS WEEK 3

Feast Night Formal Hall

Monday 20^th October

Amuse Bouche

Greek Salad Verrine

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French Onion Soup

With Gruyère croute

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Chestnut Filled Chicken

Celery, honey poached cranberries, celeriac purée, sage and parmesan grilled polenta

(V) Rosemary Grilled Goat's Cheese

Warm apricot relish

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Chocolate Truffle Cake

With Guinness ice cream

  

Feast Night Formal Hall

Tuesday 21^th October

Ham Hock, Split Yellow Pea and Pearl Barley Soup

(V) Split Yellow Pea and Pearl Barley Soup

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Raspberry Sorbet

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Seared Rump of Lamb

With pickled fennel, pearl barley and garlic risotto

(V)  Caramelised Onion and Four Cheese Filo Pastry Parcel

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Traditional Sticky Toffee Pudding

With vanilla ice cream and toffee sauce

Feast Night Formal Hall

Wednesday 22^th October

Minestrone Soup

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Roasted Chicken Supreme

Braised cabbage, carrot and mustard crush with stroganoff sauce

(V) Wild Mushroom and Bocconcino Mozzarella Stroganoff

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Warm Triple Chocolate Brownie

With Seville orange marmalade ice cream and malt wafers

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Dessert Fruit and Petit Fours

BA Dinner

Thursday 23^th October

Menu written by our female chefs: Ioana, Daniela, Kinga and Beth

In honour of PemWomen@30

Grilled Bream with Mustard and Tarragon Sauce

Asparagus and peas

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Roast Guinea Fowl with Morel and Rosemary Sauce

Anna potatoes and liquorice braised leeks

(V) Goats Cheese and Red Pepper Tart

Anna potatoes, red chilli broccoli and pesto dressing

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White Chocolate and Raspberry Cheesecake

With Baileys toffee sauce and strawberry crisps

Formal Hall

Friday 24^th October

Warm Smoked Salmon

With gnocchi and balsamic glaze

(V)Baked Broccolita and Stilton Gnocchi

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Confit of Duck

Petit Rösti, mushroom fricassee and creamed sweetcorn

(V) Aubergine & Mozzarella Croquettes, Sherry Glazed Vegetables & Wild Rice

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Fig Tarte Tatin

With browned butter ice cream and burnt orange syrup

  

Formal Hall

Saturday 25^th October

Smoked Duck, Orange and Rocket Salad

(V) Celery and Apple Salad

Roquefort dressing, toasted pine nuts

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Char Grilled Pork Steak with a Wild Mushroom Cream Sauce

Fondant potato, sprouting broccoli and leeks

(V) Baked Butternut Squash and Chickpea Falafel

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Treacle Tart

With vanilla ice cream

Formal Hall

Sunday 26^th October

Fresh Pollock with Clams and Chorizo

(V) Crispy Celeriac gnocchi with watercress cream

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Crispy Lamb Hotchpotch

Braised lamb shoulder with pearl barley, asparagus, peas, carrots and leeks

(V) Pearl Barley Risotto a la Ottolenghi

With marinated feta cheese

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Carrot Cake

With raisin puree, and cream cheese and cinnamon ice cream