Friday 14 February 2014

FORMAL MENU LENT WEEK 6


Feast Night Formal Hall
Monday 17th February

Tomato consommé

-0-

Pomegranate Granita

-O-

Confit of Lamb
Rösti potato, lentil cassoulet and rosemary jus

(V) Grilled Parmesan and Rosemary Polenta
Rösti potato, lentil cassoulet and rosemary jus


-O-

Chocolate brownie
Strawberry ice cream


Feast Night Formal Hall
Tuesday 18th February

Minestrone soup

-0-

Smoked Mackerel Pate
Red onion relish and Melba toast

(V) Lentil and Red Pepper Tapenade

-0-

Roasted free-range Pork fillet with Aioli
Mediterranean Couscous and ratatouille

(V) Falafel meatballs [sic]
Lettuce, pita bread, tahini and couscous


-0-

Vanilla Pannacotta
Raspberry sauce


Feast Night Formal Hall
Wednesday 19th February

Amuse Bouche
Greek Salad Verrine

-0-
Poached Salmon with caviar butter

(V) Wild Mushrooms and Spinach in a Pastry Puff

-0-

Corn-Fed Chicken Supreme
French beans, Anna Potatoes, pesto cream sauce

(V) Three-Cheese Risotto with Cauliflower Bon-Bon and Salsa Verde

-0-

Raspberry Crème Brulee with Shortbread


Formal Hall
Thursday 20th February

Thai pumpkin soup

-O-

Grilled Rump steak with Champ potato, spinach and a pancetta and white bean salsa


(V) Vegetarian empanadas
 With a spicy tomato, chili and white bean sauce

-O-

 Banana split with vanilla ice cream, chocolate sauce, whipped cream and a cherry!

  
Formal Hall
Friday 21st February

Mozzarella and Smoked Salmon Terrine
Pink peppercorn dressing

(V) Red Pepper, Tomato and Basil Tian

-0-

Confit of Duck
Dauphinoise potatoes, caramelised red cabbage and orange jus

(V) Pea, Herb and Wild Mushroom Risotto
Parmesan crisp

-0-

Chocolate and Star Anise Truffle Cake
Fennel ice cream

-0-

Coffee and Homemade petit fours


Half-Way Hall
(2nd yr. only)
Saturday 22nd February

Honey roasted Salmon Salad
 With Asian vegetables and sweet soy

-0-

Slow Braised Beef Steak
Caramelized shallots, red wine jus, gratin potatoes and sweet parsnip puree

(V) Winter Vegetable Hotpot

-0-

Warm Chocolate Bouchon
Clotted cream ice cream and Griotte Cherries in Kirsch


Formal Hall
Sunday 23rd February

Grilled Sea Bass with Parsnip Puree
 Wilted spinach, saffron and vanilla cream sauce

(V) roasted Pepper, Olive and Brie Tart
Balsamic vinaigrette

-0-

Haunch of Venison Steak
Caramelised red cabbage, Anna Potato, crispy bacon, cranberry jus

(V) Wild Rice and Parsnip Fritters
Caramelised red cabbage, Anna Potato, and a mushroom, cider and thyme jus

-0-

Warm prune and honey cake, with pressed apples and vanilla bean ice cream


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