FORMAL MENU MICHAELMAS WEEK 5

Feast Night Formal Hall

Monday 3^rd November

French Onion Tart

A la Raymond Blanc

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Roast Chicken Breast with Hot Paprika Dressing

Pommes Anna, spinach, butter beans and chorizo cassoulet

(V) Wild Mushroom and Cambridge Blue Cheese Charlotte with Pear Dressing

Sautéed spinach and roasted cherry tomatoes

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Bitter Chocolate and Chestnut Truffle Cake

With chocolate sauce and candied chestnuts

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Cheese and Biscuits

Feast Night Formal Hall

Tuesday 4^th November

Tomato Consommé

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Pomegranate Granita

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Roasted Pork Short Loin with Aioli

Mediterranean couscous and ratatouille

(V) Falafel meatballs

Mediterranean couscous and ratatouille

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Vanilla Pannacotta

With raspberry sauce

Feast Night Formal Hall

Wednesday 5^th November

Poached Salmon with Caviar Butter

(V) Baked Aubergine Filled with Orzo and Ratatouille

 

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Sous Vide Cheek of Beef with Bordeaux Wine Jelly

Fondant potato, parsnip puree, wilted spinach and jus

(V) Red Onion and Mozzarella Tarte Tatin with Poached Hen’s Egg

Fondant potato, parsnip puree and wilted spinach

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Steamed Ginger Pudding

With roasted apples and butterscotch sauce

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Dessert and Petit Fours

Formal Hall

Thursday 6^th November

Smoked Haddock Fishcakes

Lemon cream

(V) Smoked Beetroot, Mascarpone and Tarragon Salad

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Grilled Rump Steak with a Pancetta and White Bean Salsa

Champ potato and curly cabbage

(V) Vegetarian Empanadas with a Spicy Tomato, Chili and White Bean Sauce

Champ potato and curly cabbage

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Banana Split with Vanilla Ice Cream,

Chocolate sauce, whipped cream and a glazed cherry

 

Formal Hall

Friday 7^th November

Mozzarella and Smoked Salmon Terrine

Pink peppercorn dressing

(V) Red Pepper, Tomato and Basil Tian

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Grilled Pork Chop with Red Wine Jus

Braised spelt grain, sautéed leeks and cherry tomatoes

(V) Tomato, Courgette, Olives, Carrot, Peas and Fennel Risotto

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Warm Triple Chocolate Brownie

With Seville orange marmalade ice cream and wafers

Formal Hall

Saturday 8^th November

Gruyere Cheese Soufflé

Apple, pine kernel and pomegranate salad

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Tapenade Crusted Leg of Duck with Confit Apple and Orange Jus

Garlic pomme purée and fine beans

(V)  Beetroot and Caramelised Onion Tart

Garlic pomme purée and fine beans

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Lavender and White Chocolate Crème Brûlée

With lemon Madeleines

Feast Night Formal Hall

Sunday 9^th November

Grilled Sea Bass with Parsnip Puree

Wilted spinach, saffron and vanilla cream sauce

(V) roasted Pepper, Olive and Brie Tart

Balsamic vinaigrette

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Roast Topside of Beef with Yorkshire Pudding and Jus

Dauphionise potatoes and caramelized red cabbage

(V) Wild Rice and Parsnip Fritters with a Mushroom, Cider and Thyme Jus

Caramelized red cabbage and chantenay carrots

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Warm Prune and Honey Cake

With pressed apples and vanilla bean ice cream