FORMAL MENU MICHAELMAS WEEK 6

Feast Night Formal Hall

Monday 10^th November 2014

Burnt Aubergine Soup

With toasted cumin yoghurt

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Sour Apple Sorbet

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Ras el Hanout Roasted Rump of Lamb

Fragrant couscous and spiced onion and olive sauce

(V) Ras el Hanout Roasted Paneer Steak

Fragrant couscous and spiced onion and olive sauce

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Semolina, Coconut and Marmalade Cake

With lime crème fraîche

Feast Night Formal Hall

Tuesday 11^th November 2014

Grilled South Coast Mackerel

With green olive, celery and raisin salsa

(V) Three Onion, Goat’s Cheese and Marjoram Tart

With smoked beetroot and winter leaf salad

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Five Spice Roasted Suffolk Pork Belly

Apple and sweet potato mash, roasted shallots and coriander salsa verde

(V) Winter Squash, Butterbean and Pembroke Rosemary Cassoulet

Cambridge Blue gougers, apple and sweet potato mash

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Egg Custard Tart

With Pembroke mulled wine sorbet and poached plums

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Cheese and Biscuits

Feast Night Formal Hall

Wednesday 12^th November 2014

Salad of Smoked Salmon, Shaved Mooli and Fennel

With Asian dressing

(V) Salad of Shaved Mooli, Fennel and Radish

With Asian dressing and smoked tofu

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Oven-Roasted Curried Coley

Wild rice pilaf, green beans and spicy tomato ketchup

(V) Spiced Polenta

Wild rice pilaf, green beans and spicy tomato ketchup

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Pear and Star Anise Bread and Butter Pudding

With caramel custard

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Dessert and Petit Four

Formal Hall

Thursday 13^th November 2014

 Stilton and Parsnip Soup

With bacon crumb

(V) Stilton and Parsnip Soup

With crunchy garlic croutons

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Honey Roasted Pork Chop

Braised red cabbage, mashed potatoes and piccalilli

(V) Butternut Squash Risotto

Marinated feta cheese

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Winter Fruit Spiced Cranachan

Formal Hall

Friday 14^th November 2014

 Salmon and Asparagus Terrine

With dill crème fraîche and dressed leaves

(V) Roasted Vegetable and Goats Cheese Terrine

With basil oil

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Rump Steak au Poivre with Peppercorn Sauce

Chateau potatoes, steamed spinach and blistered cherry tomatoes

(V) Vegetable and Mushroom Filo Parcel with Peppercorn Sauce

Chateau Potatoes, steamed spinach and blistered cherry tomatoes

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Autumn Eton Mess

Formal Hall

Saturday 15^th November 2014

Butternut Squash Soup

With toasted pumpkin seeds

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Pan-Roasted Cod with Crispy Pancetta

Lemon new potatoes, savoy cabbage and samphire

(V) Crispy Sesame Toasted Tofu

With lemon new potatoes and steamed greens

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Chocolate Torte

Choc-mint ice cream

Formal Hall

Sunday 16^th November 2014

 Marinated Mackerel

With saffron aioli

(V) Marinated and Grilled Halloumi

With herb dressing

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Roast Chicken Supreme

Traditional roast dinner accompaniments

(V) Lentil Loaf

Traditional roast dinner accompaniments

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Sticky Toffee Pudding

With toffee sauce