Formal Hall Menu Lent Term Week 5 A celebration of Raymond Blanc

The majority of this week's recipes are by Raymond Blanc

Pescetarian Feast Night Formal Hall

Monday 13^th February

Marinated Beetroot

 With goats cheese and chard

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Lightly Curried Parsnip and Apple Soup

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Roast Pangasius

Crushed new potatoes with sprouting broccoli and bisque sauce

(V) Butternut Squash and Mozzarella Lasagne

Garlic and Parmesan ciabatta

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Apple crumble

Feast Night Formal Hall

Tuesday 14^th February

Hot Smoked Salmon

Beetroot salad and horseradish crème fraiche

(V) Smoked Tofu

Beetroot salad and horseradish crème fraiche

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Essence of Tomato Sorbet


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Pot au Feu

Dijon mustard, gherkins and French Baguette

(V) Comté and Chard Tart

Warm potato salad and French Baguette

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Lemon Cake

Citrus ice cream

Pembroke Leavers Group Formal Hall

Wednesday 15^th February

3^rd and 4^th year students only

Use function code F103 to book for this meal

Smoked Salmon and Mozzarella Terrine

Pink peppercorn dressing

(V) Three Pepper and Feta Terrine

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Celery Sorbet

Apples and almonds

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Chump of Lamb Provençal sous vide

Ratatouille and fondant potato

(V) Nut Roast Tomato Risotto a la Raymond Blanc

Tomato essence, Parmesan, mascarpone, olives, peas and baby leaves

Warm Chocolate Fondant

Chocolate sauce and chopped pistachios ;-)

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Cheese and Biscuits

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Coffee and mints

Formal Hall

Thursday 16^th February

Confit of Salmon sous vide

Apple and lemon verbena

(V) Winter Vegetable Salad

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Slow-cooked Marinated Belly of Pork

Cabbage, new potato

(V) Potato and Stilton Cakes

Flageolet beans in cider and rosemary

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Raspberry Rice Pudding Brulée

Served chilled  

Formal Hall

Friday 17^th February

Pollock Fillet Grenobloise

Lemon, capers, shallots and croutons

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Salt Cured Confit of Duck

Blackberry sauce, celeriac puree, rösti potato

(V) Fricassée of Wild Mushrooms

Celeriac puree, rösti potato and Croûtes

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Apple Tart ‘Maman Blanc’

Calvados ice cream

Formal Hall

Saturday 18^th February

Chicken Liver Parfait

Apple Chutney, gherkins and sour dough  

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Grilled Salmon

Diced chorizo, cherry tomatoes, basil, lemon confit, caramelised shallots

(V) Mediterranean Vegetable and Mozzarella Calzone

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Chocolate Delice

Praline and cornflake base with caramel hazelnuts and coffee foam

Formal Hall

Sunday 19^th February

Seared Sea Bass

Cauliflower purée, curry oil cauliflower bhajis

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Sirloin of Beef Wellington

Chateau potatoes, purple sprouting broccoli, celeriac puree and jus

(V) Vegetable Wellington

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Fig Tart

Crème fraiche