WEEK 1

FRIDAY 6TH OCTOBER 2017

Mushroom and tarragon veloute

***
Braised blade of beef, spinach, pomme puree, red wine, shallot and mustard
Or
Onion tarte Tatin, green bean and shallot salad
***
Strawberry mousse, strawberry Ragu

SUNDAY 8TH OCTOBER 2017

Salad of endive, pear, pecorino, walnut and honey

***
Corn fed chicken, shallot, chard, watercress, pomme a la crme
Or
Ricotta, herb and walnut ravioli
***
Compressed apples, spiced crumble and brandy ice cream
 WEEK 2

FRIDAY 13TH OCTOBER 2017

Leek and potato soup

***
Grilled breast of guinea fowl with swiss chard, puy lentils
and smoked pancetta
Or
Gnocchi, roasted butternut squash, swiss chard, toasted pine nuts
and parmesan
***
Pistachio frangipane tart

SUNDAY 15TH OCTOBER 2017

Carrot veloute, coriander, spiced nuts and seeds

***
Roasted pork fillet, potato terrine, celeriac pure, kale and wholegrain
mustard jus
Or
Red wine risotto, Taleggio and radicchio
***
Apple and blackberry crumble with vanilla ice cream
 WEEK 3

FRIDAY 20TH OCTOBER 2017

No Formal Hall
Admission of Scholars Dinner

SUNDAY 22nd OCTOBER 2017

Jerusalem artichoke veloute
***
Rolled lamb shoulder with capers, anchovy and shallot, chervil root
and spinach
Or
Wild mushroom, chestnut and thyme pithivier, glazed turnips
and puy lentils
***
Chocolate mousse with raspberries
 WEEK 4
FRIDAY 27TH OCTOBER 2017

Halloween Formal

MENU to follow shortly

SUNDAY 29th OCTOBER 2017

Cannellini bean stew with kale and taleggio

***
Salmon escalope, seaweed butter sauce, spinach, crushed potatoes
Or
Chestnut and thyme pappardelle with truffle and parmesan
***
Mango and lime mousse
 WEEK 5
FRIDAY 3RD NOVEMBER 2017

Classic Caesar salad

***
Slow roasted pork belly, butternut squash and cavlo nero
Or
Confit butternut squash, goats curd, pickled raisins
***
Chocolate and hazelnut torte

SUNDAY 5th NOVEMBER 2017

Guinea fowl, rabbit, carrot and pistachio terrine

Or
Butternut squash veloute
***
Boeuf bourguignon, pomme puree and green beans
Or
Jerusalem artichoke souffl, walnut pesto and chicory salad
***
Gooseberry trifle
 WEEK 6
FRIDAY 10th NOVEMBER 2017

Linguini, pesto and parmesan

***
Bavette of beef, herb butter, straw fries and watercress
Or
Wild mushroom risotto
***
Cheesecake with mixed berries

SUNDAY 12th NOVEMBER 2017

Spiced parsnip soup

***
Steamed fillet of bream, artichoke, leeks and hazelnut
Or
Celeriac risotto, toasted walnuts, blue cheese and chive oil
***
Lime tart
 WEEK 7
FRIDAY 17th NOVEMBER 2017

Sweetcorn veloute
***
Leg of lamb steak Osso Bucco and couscous
Or
Grilled aubergine, Osso Bucco and couscous
***
Chocolate mousse with raspberries

SUNDAY 19th NOVEMBER 2017

Potato, parsley and garlic salad

***
Breast of chicken with baby onion, tarragon and mushroom fricassee
or
Carrot, swede and walnut pithivier, puy lentils, braised red chicory
***
Apricot and almond crumble with vanilla ice cream
 CHRISTMAS FORMAL HALLS

SATURDAY 25TH NOVEMBER 2017

SUNDAY 26TH NOVEMBER 2017
WEDNESDAY 29TH NOVEMBER 2017

Celeriac veloute, candied walnut and truffle

***
Roast turkey, apple and chestnut stuffing, roast potatoes
and all the traditional trimmings
OR
Glazed carrot and hazelnut tarte tatin, tarragon cream sauce
***
Corpus Christmas pudding with a rich brandy sauce