Formal Dinner
Booking
Booking is for special events such as formals; you don’t need to book for a regular meal in hall.
Don't forgot to choose your seat on the noticeboard outside the Danson Room.
Book nowHall Menus
Hilary Term 2020
Times
Breakfast: 8am – 9:30am
Lunch: 12:15pm – 1:45pm
Supper: 6:15pm – 7:45pm
Brunch (weekends): 11am – 1pm
Week 1
| WEEK 1 w/c 20/01/20 | LUNCH | DINNER | SWEET |
| MONDAY | Shepherd’s pie Squash & vegan feta pasty Puy lentil & fennel potato topped pie | Chicken tikka masala Paneer dhal Chefs vegan dish of the day | Sticky toffee pudding with toffee sauce |
| TUESDAY | CARVERY DAY Meat – Veggie (Vegetables & potatoes are charged separately) | Fish finger sandwich Fishless finger sandwich Chef’s dish of the day | Rice pudding with fruit compote |
| WEDNESDAY | THAI THEME DAY Meat – Veggie | Pork ribeye with mustard sauce Spicy potato & cauliflower pie Chefs dish of the day | Chocolate & orange bread & butter pudding |
| THURSDAY | Slow cooked lamb & gnocchi ragu Wild mushroom & gnocchi ragu White bean & roasted garlic cake with tomato sauce | Carne con patatas (Spanish beef & potato stew) Espinacas con garbanzos ( Spanish spinach & chickpea stew) Chefs dish of the day | Pear & almond tart with cream |
| FRIDAY | Deep fried fish, tartar, lemon Chargrilled pork chop with apple sauce Passata puy lentil stuffed pepper | Cornish pasty with onion gravy Root vegetable & goat cheese bake Chef’s vegan dish of the day | Spiced apple crumble with custard |
Week 2
| WEEK 2 w/c 27/01/20 | LUNCH | DINNER | SWEET |
| MONDAY | BURNS DAY LUNCH Beef, barley & swede stew Barley & root vegetable stew Cheese & onion quiche | Lamb dhansak Chana masala Chefs dish of the day | Warm chocolate brownie with chocolate sauce |
| TUESDAY | CARVERY DAY Meat – Vegy (Vegetables & potatoes are charged separately) | Fish of the day with dill mayo Quiche lorraine Chef’s vegan dish of the day | Jamaican banana cake with spiced custard |
| WEDNESDAY | ITALIAN THEME DAY Meat – Vegy | Chicken tagine Harissa aubergine steaks with mint yogurt Chefs vegan dish of the day | Warm rocky road cake with white chocolate sauce |
| THURSDAY | Lamb lagoto Chicken soulvaki Butterbean & spinach stew | Braised feather steak, barley & squash Red onion, spinach & goat cheese tart Chefs dish of the day | Jam roly poly with custard |
| FRIDAY | Deep fried fish, tartar, lemon Beef & onion pie Lentil & chickpea stuffed aubergine with romesco | FORMAL HALL | Hello |
Week 3
| WEEK 3 w/c 03/02/20 | LUNCH | DINNER | SWEET |
| MONDAY | Cottage pie Four cheese quiche Spicy potato & cauliflower pie | Beef madras Chefs dish of the day Pepper dhal | Orange & polenta slice with orange custard |
| TUESDAY | CARVERY DAY Meat – Veggie (Vegetables & potatoes are charged separately) | Bread crumbed turkey escalope with garlic & herb butter Celeriac & sage risotto Chef’s dish of the day | Apple crumble with custard |
| WEDNESDAY | CARIBBEAN THEME DAY Meat – Veggie (Vegetables are charged separately) | Chicken burger Beef burger Falafel burger | Mixed berry buckle with pouring cream |
| THURSDAY | Slow cooked pork shoulder & chorizo stew Vegetable paella Vegetable pisto & cheese stuffed pepper | FOUNDERS’ DINNER | |
| FRIDAY | Deep fried fish, tartar, lemon Garlic chicken Red pepper schnitzel, tartar, lemon | Crispy vegan prawns Hoisin duck noodles Chefs dish of the day | Black forest tray bake with chocolate sauce |
Week 4
| WEEK 4 w/c 10/02/20 | LUNCH | DINNER | SWEET |
| MONDAY | Steak & ale pie Cauliflower & butterbean pie Root vegetable & lentil stew | Thai yellow roast pork curry Thai red tofu curry Chefs dish of the day | Steamed stem ginger & syrup sponge with custard |
| TUESDAY | CARVERY DAY Meat – Veggie (Vegetables & potatoes are charged separately) | Chicken & olive passata ragu Artichoke, fennel & ricotta tart with salsa verde Girasoli with chickpeas & vegetables | Warm fruit rocky with toffee sauce |
| WEDNESDAY | PORTUGUESE THEME DAY Meat – Veggie | Mexican spiced minute steaks with salsa Chefs choice Mexican bean pasty | Brioche pudding with vanilla custard |
| THURSDAY | Pork in plum sauce Siracha tofu bow buns Dumplings with stir fried veg | FORMAL HALL | |
| FRIDAY | Deep fried fish, tartar, lemon Chicken & mushroom pie Squash spinach & vegan feta pasty | Spaghetti bolognaise Vegan quorn spaghetti bolognaise Chefs special | Coffee & date pudding with custard |
Week 5
| WEEK 5 w/c 17.02.20 | LUNCH | DINNER | SWEET |
| MONDAY | Shepherd’s pie Squash & vegan feta pasty Puy lentil & fennel potato topped pie | Chicken tikka massala Paneer dhal Chefs vegan dish of the day | Sticky toffee pudding with toffee sauce |
| TUESDAY | CARVERY DAY Meat – Veggie (Vegetables & potatoes are charged separately) | Fish finger sandwiches Fishless finger sandwiches Chefs dish of the day | Rice pudding with fruit compote |
| WEDNESDAY | THAI THEME DAY Meat – Veggie | Pork rib eye with mustard sauce Chefs dish of the day Spicy potato & cauliflower pie | Chocolate & orange bread & butter pudding |
| THURSDAY | Slow cooked lamb & gnocchi ragu Wild mushroom & gnocchi ragu White bean & roasted garlic cake with tomato sauce | Carne con patatas (Spanish beef & potato stew) Espinacas con garbanzos (Spanish spinach & chickpea stew) Chefs dish of the day | Pear & almond tart with cream |
| FRIDAY | Deep fried fish, tartar, lemon Chargrilled pork chop with apple sauce Passata puy lentil stuffed pepper | PINK CHARITY FORMAL |
Week 6
| WEEK 6 w/c 24.02.20 | LUNCH | DINNER | SWEET |
| MONDAY | Lasagne Butternut squash & quorn lasagne Mushroom ragu | Lamb dhansak Chana massala Chefs dish of the day | Warm chocolate brownie with chocolate sauce |
| TUESDAY | CARVERY DAY Meat – Veggie (Vegetables & potatoes are charged separately) | Fish of the day with dill mayo Quiche lorraine Chefs vegan dish of the day | Jamaican banana bread with spiced custard |
| WEDNESDAY | ITALIAN THEME DAY Meat – Veggie | Chicken tagine Harissa aubergine steaks with mint yogurt Chefs vegan dish of the day | Warm rocky road cake with white chocolate sauce |
| THURSDAY | Lamb lagoto Chicken souvlaki Butterbean & spinach stew | Braised feather steak & squash Chefs vegan dish of the day Red onion, spinach & goat cheese tart | Jam roly poly with custard |
| FRIDAY | Deep fried fish, tartar, lemon Beef & onion pie Lentil & chickpea stuffed aubergine with romesco | FORMAL HALL |
Week 7
| WEEK 7 w/c 02.03.20 | LUNCH | DINNER | SWEET |
| MONDAY | Cottage pie 4 cheese quiche Spicy potato & cauliflower pie | Beef madras Chefs dish of the day Pepper dhal | Orange & polenta slice with orange custard |
| TUESDAY | CARVERY DAY Meat – Veggie (Vegetables & potatoes are charged separately) | Bread crumbed turkey escalope with garlic & herb butter Celeriac & sage risotto Chefs dish of the day | Apple crumble with custard |
| WEDNESDAY | CARIBBEAN THEME DAY Meat – Veggie | Chicken burger Beef burger Vegan falafel burger | Mixed berry buckle with pouring cream |
| THURSDAY | Slow cooked pork shoulder & chorizo stew Vegetable paella Vegetable pisto & cheese stuffed pepper | Spaghetti bolognaise Chargrilled pork ribeye with salsa verde Chefs vegan dish of the day | Pineapple upside down cake with custard |
| FRIDAY | Deep fried fish, tartar, lemon Red pepper schnitzel, tartar, lemon Garlic chicken | Crispy vegan prawns Hoisin duck noodles Chefs dish of the day | Black forest traybake with chocolate sauce |
Week 8
| WEEK 8 w/c 09.03.20 | LUNCH | DINNER | SWEET |
| MONDAY | ST DAVIDS DAY LUNCH Lamb, leek & mint casserole Cauliflower, leek & butterbean pie Root vegetable & lentil stew | Thai yellow pork curry Thai red tofu curry Chefs dish of the day | Steamed stem ginger & syrup sponge with custard |
| TUESDAY | CARVERY DAY Meat – Veggie (Vegetables & potatoes are charged separately) | Chicken & olive passata ragu Chefs dish of the day Girasoli with chickpea & vegetables | Warm fruit rocky with toffee sauce |
| WEDNESDAY | PORTUGUESE THEME DAY Meat – Veggie | Mexican spiced minute steaks with salsa Chefs dish of the day Vegan Mexican bean pasty | Brioche pudding with vanilla custard |
| THURSDAY | Pork in plum sauce Siracha tofu bow buns Dumplings with stir fried veg | FORMAL HALL | |
| FRIDAY | Deep fried fish, tartar, lemon Chicken and mushroom pie Squash, spinach & vegan feta pasty | Spaghetti bolognaise Vegan quorn spaghetti bolognaise Chefs dish of the day | Coffee & date pudding with custard |
Formal Halls
Fri 31st Jan
FORMAL HALL
Friday 31st January 2020
Oxford blue, celeriac remoulade, cured ham, croutons
(v) Oxford blue, celeriac remoulade, beetroot, croutons
***
Poached Hampshire chalk stream trout,
black risotto, spinach sauce
(v) Confit fennel, black risotto, spinach sauce
***
Rhubarb tart, rhubarb coulis, vanilla labneh
***
Coffee & Mints
Thu 13th Feb
FORMAL HALL
Thursday 13th February 2020
Thursday 13th February 2020
Spiced cauliflower soup, marinated feta, fried oregano
***
Rump of beef, red wine jus, fondant potato, confit carrot
(v) Stuffed round courgette, roast onion jus, fondant potato, confit carrot
***
Vanilla & anise poached pear frangipane
***
Coffee & Mints
Mon 17th Feb
HALFWAY DINNER
(2nd Years)
Monday 17th February 2020
Beetroot, goats cheese & watercress salad
***
Oregano, fennel & orange grilled corn fed chicken,
celeriac risotto, herb oil
(v) Artichoke & puy lentil stuffed round courgette,
celeriac risotto, herb oil
***
Lemon tart with crème fraiche
***
Coffee & Mints
Fri 21st Feb
PINK CHARITY FORMAL HALL
Friday 21st February 2020
Parsnip, apple & sage soup
***
Roast chicken breast, cider jus,
celeriac remoulade & shallot puree, straw potatoes
(v) Confit fennel filo tart,
celeriac remoulade & shallot puree, straw potatoes
***
Chocolate & caramel tart
***
Coffee & Mints
Thu 12th Mar
FORMAL HALL
Thursday 12th March 2020
Tapas plate – tortilla, croquet, olives, manchego, picos
***
Pork rib eye, sherry jus,
mashed potato, fried aubergine
(v) Red pepper schnitzel,
braised white beans, fried aubergine
***
Crema catalana & fennel shortbread
***
Coffee & mints