FORMAL MENU MICHAELMAS WEEK 7

Feast Night Formal Hall

Monday 17^th November 2014

Sea Bass Fillet

With white crab salad and crab mayonnaise

(V) Chickpea and Cumin Fritters

With sumac mayonnaise

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Spiced Citrus Sorbet

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Chicken Supreme with Thyme Jus

French beans and mashed potato

(V) Risotto of Tomato Confit, Broad Beans and Roasted Ceps

With pangrattato

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Poached Pear Tart

With pear puree and Earl Grey ice cream

Feast Night Formal Hall

Tuesday 18^th November 2014

Spicy Lentil Soup

With coriander crème fraîche

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Rosemary Roasted Rump of Lamb with Jus

Garden vegetables and Pomme Anna

(V) Caramelised Onion and Four Cheese Filo Parcel

Garden vegetables and Pomme Anna

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Traditional Sticky Toffee Pudding

With vanilla ice-cream and toffee sauce

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Cheese and Biscuits

 

Feast Night Formal Hall

Wednesday 19^th November 2014

Pumpkin and Chestnut Soup

With honey toasted pumpkin seeds

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Oven-Roasted Guinea Fowl Supreme

Wild rice pilaf, green beans and spicy tomato ketchup

(V) Asparagus, Red Onion and Blue Cheese Tart

Wild rice pilaf, green beans and spicy tomato ketchup

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Deconstructed Apple and Blackberry Crumble

With apple ice-cream

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Dessert and Petit Four

Formal Hall

Thursday 20^th November 2014

Gammon Terrine

With toasted bread, piccalilli and watercress

(V) Beef Tomato and Roasted Pepper Tian

With oregano dressing and toasted pine kernels

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Citrus Roasted Salmon

Sauté new potatoes, steamed spinach and confit shallots

(V Spicy Quinoa and Paneer Filled Aubergine Rolls

Sauté new potatoes, steamed spinach and confit shallots

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Mulled Winter Fruits

With cinnamon ice-cream

Formal Hall

Friday 21^st November 2014

Roasted Mackerel with Citrus Jus

(V) Vegetables à la Grecque

Avocado cheese and herb juices

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Pork Loin Steak with Rosemary Jus

Pommes Boulanger, cauliflower puree and broccoli

(V) Spicy Lentil Tart with Pomegranate and Mint with Rosemary Jus

Pommes Boulanger, cauliflower puree and broccoli

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Elderflower Panna Cotta

With gooseberry compote

Formal Hall

Saturday 22^nd November 2014

Smoked Trout Pâté

With toasted pita bread

(V) Olive Tapenade

With toasted pita bread

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Pan-Roasted Chicken Supreme with Coq au Vin Sauce

Sautéed leeks, crispy lardons and mashed potatoes

(V) Roasted Red Pepper Polenta

Stir fried veg, red pepper puree and soy jus

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Drambuie Chocolate Mousse

With honeyed whipped cream

Formal Hall

Sunday 23^rd November 2014

Beetroot Cured Salmon

With winter vegetable remoulade

(V) Garlic and Balsamic Marinated Goats Cheese Medallions en Croute

With winter vegetable remoulade

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Roast Topside of Beef with Thyme Jus

Parmentier potatoes and honey roast vegetables

(V) Caramelised Chicory Tarte Tatin with Thyme Jus

Parmentier potatoes and honey roast vegetables

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Rhubarb Crumble

With stem ginger custard