Wednesday 5 March 2014

FORMAL HALL LENT WEEK 9



Feast Night Formal Hall
Monday 10th March

Fresh Pollock with Clams and Chorizo

(V) Crispy Celeriac gnocchi with watercress cream

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Slow-cooked Shin of Beef
Anna Potato, Spring Pepperonata with heritage tomatoes and fresh oregano, red wine jus

(V) Potato and Jerusalem artichoke Pithivier

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Chocolate Truffle Cake
Guinness ice cream

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Dessert and Petit Fours

Feast Night Formal Hall
Tuesday 11th March

      Roast Cod Supreme
 With lemon beurre blanc and winter ratatouille

(V)   Goats Cheese Arancini
Cauliflower puree, pomegranate and beetroot dressing

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          Seared Rump of Lamb
 With pickled fennel, pearl barley and garlic risotto

(V)  Caramelised Onion and Four cheese filo pastry Parcel

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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 12th March

Minestrone Soup

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Lemon Sorbet

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Roasted Chicken Supreme
 Braised cabbage, carrot and mustard crush with stroganoff sauce

(V) Wild Mushroom and Bocconcino Mozzarella Stroganoff

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Warm triple chocolate brownie with Seville orange marmalade ice cream and malt wafers


BA Dinner in Hall
Thursday 13th March

Grilled Salmon
Cauliflower puree, broad beans, peas and dill

(V) Artichoke Filo Bags
Cauliflower puree, broad beans, peas and dill

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Rump of Beef Steak
Red peppercorn and brandy jus, sautéed courgettes with oregano, garlic and tomato
 Dauphinoise potatoes

(V) Goat’s Cheese, vanilla and wild mushroom polenta
Vegetable and sautéed onion jus, sautéed courgettes with oregano and tomato
 Dauphinoise potatoes

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Carrot Cake with Cream Cheese and Cinnamon Ice Cream
Raisin puree 

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