FORMAL MENU MICHAELMAS WEEK 2

Graduate Matriculation Dinner

Monday 14^th October

Amuse Bouche

Potato and Blue Cheese Soup Shot

With garlic butter rye

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Ceviche of Cornish mackerel with a light horseradish

cream, pickled cucumber and white radish

(V) Camembert fig and onion tart with a bitter leaf salad

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Pan Roast Duck Breast with sweet potato fondant,

baby vegetables and a cherry brandy sauce

(V) Potato and Jerusalem artichoke Pithivier

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Croissant Pannacotta with Butternut Ice Cream

and White Chocolate Crumble

Feast Formal Hall Menu

Tuesday 15^th October

Scottish Smoked Salmon

With spiced aubergine, crème fraiche and Melba toast

(V) Baba Ganoush with Hummus

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Chump of Lamb Sous Vide

Caramelized red cabbage and fondant potato

Mint and redcurrant jus

(V) Olive Polenta with Vegetable Gratin

Salsa verde

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Chocolate Brownie

Liquorice ice cream

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Dessert and petit fours

Feast Night Formal Hall

Wednesday 16^th October

Amuse Bouche

White Truffle Oil infused Custards

Truffle garnish

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Winter Vegetable and Chervil Soup

A la Raymond Blanc

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Grilled Sea Bream

Sweet parsnip puree, citrus spinach and grilled polenta

(V) Tomato, Spinach and Basil Polenta

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Lemon Meringue Tart

Angelica and lemon sorbet, jelly and cardamom yoghurt

Formal Hall

Thursday 17^th October

Sweet Potato Velouté

With vanilla and verjus

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Crisp Belly of Pork

Pumpkin purée, sage and Parmesan risotto, and Madeira sauce

(V) Baked Peppers with apricot pilau and dukkah

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Roasted Pears with Milk Puree

Croissant ice cream, muscovado and rum jelly

Arabic Themed Formal Hall

Saturday 19^th October

Pan-fried Sea Bream with Green Tahini and Pomegranate Seeds

(V) Portobello Mushrooms with Pearl Barley and Preserved Lemon

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Harissa-Marinated Halal Chicken

With sumac, za’atar, lemon, couscous, roasted aubergines and peppers

(V) Chickpea and Spinach with Honeyed Sweet Potato

Couscous, roasted aubergines and peppers

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Semolina and Raspberry Tart

Formal Hall

Sunday 20^th October

Tomato Consommé

With basil ravioli

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Roast Breast of Norfolk Turkey

Cranberry, sausage and chestnut stuffing

 Roast potatoes, sprouts and gravy

(V) Bubble and Squeak Frittata

Crumbled feta and olives

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Star Anise and Muscarado Parfait

With mandarin cream and parkin puree