Magdalen College Autumn/Winter Menus  2016/17

(1)

Smoked Haddock Chowder

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 Halloumi Griddled Vegetables

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Balsamic Lamb with Roasted Herb Potatoes

Mange Tout – Roast Butternut Squash

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Crème Brulée with Poached Apple and Cinnamon

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Coffee and Mints 

(2) 

Pheasant and Duck Pâté with Cranberry Chutney

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Monk Fish on Artichokes and Capers with White Wine Pancetta Sauce

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Roasted Guinea Fowl with Beetroot, Ginger and Thyme 

Heritage Potatoes- Celeriac Purée – French Beans

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Sticky Toffee Pudding with Toffee Sauce

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Coffee and Mints

 

(3)

 

Hot Smoked Duck Tian with Orange Dressing

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Asparagus Pancake with Baked Salmon and Hollandaise Sauce

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Galantine of Pork Tenderloin with Apricots, Apples and Ginger 

Potato and Thyme Rosti – Broccoli

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Profiteroles with Hot Chocolate Sauce

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Coffee and Mints

 

(4)

 

Warm Asparagus and Parmesan Tart

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Halibut with Lentils and Mustard Sauce

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Roast Loin of Venison with Pear Chutney and Madeira Sauce 

Fondant Potatoes– Bundled Baby Vegetables

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Strawberry Romanoff with Chocolate Dipped Strawberries

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Coffee and Mints 

(5)

 

Brioche with Creamy Wild Mushrooms, Red Onions, topped with Gruyere Cheese

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Smoked Trout Salad with Herb and Horseradish Dressing

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Bacon wrapped stuffed Quail with Wild Mushroom, Spinach and Goats Cheese 

Parisienne Potatoes – Baby Courgettes – Cauliflower

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Mulled Spiced Winter Fruit Compote with Red Wine and Crème Fraîche

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Coffee and Mints

 

(6)

 

Mediterranean Baked Sole Fillet

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Chicken, Avocado and Cumin Salad

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Roast Fillet of Beef with Horseradish Cream and Red Wine Jus

Château Potatoes – Fine Beans – Baby Carrots

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Individual Lemon Meringue Pie

with Vanilla Ice Cream

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Coffee and Mints

You are invited to select three or four courses from the menu options above. Menus have been planned to balance cooking styles, texture, colour, flavour and presentation. However, it is also possible to exchange a starter or pudding to create an alternative menu for your dinner if you have a preference.

Please contact the Conference Office to confirm your menu selection with any special dietary requirements. Vegetarian options and details on dish allergens will then be provided

Magdalen College Spring/Summer Menus 2016

 (1)

 Sweet Potato and Leek Soup

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Seared Sea Bass with Lemon, Mint and Basil Dressing

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Stuffed Guinea Fowl on Spring Onion Mash

Mange Tout – Roast Butternut Squash

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Brandy Snap Basket

filled with White Chocolate Mascarpone and Gooseberry Cream

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Coffee and Mints

 

(2)

 Goats Cheese on Herb Baked Brioche with Cherry Tomatoes

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Baked Sea Bream with Cucumber and Dill Salsa

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Roast Stuffed Pork Fillet with Prunes and Calvados

Heritage Potatoes- Celeriac Purée – French Beans

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Little Pots of Chocolate with Raspberries and Shortbread

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Coffee and Mints

  

(3)

 Smoked Salmon Timbale with Beetroot and Cucumber Compote

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Wild Mushroom Tartlet

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Medallion of Venison with Artichoke, Parmesan Crust and Madeira Sauce

Potato and Thyme Rosti – Broccoli

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Mixed Fruit Jelly Slice with Clotted Cream

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Coffee and Mints

 

(4)

Duck Pâte with Red Onion Chutney, Mixed leaves and Crisps Breads

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Baked Trout Fillet on Pea Mash with Horseradish Dressing

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Roast Loin of Lamb with Asparagus Stuffing

Roast New Potatoes– Bundled Baby Vegetables

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Strawberries and Cream Pavlova

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Coffee and Mints

 

(5)

Marinated Asparagus with Black Olives, Dill, Basil, Wild Roquette and Parmesan Shavings

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Griddled Monk Fish with Lemon, Tarragon and White Wine Sauce

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Fillet of Beef with Pepper Sauce

Rissolées Potatoes – Buttered Spring Greens – Cauliflower Polonaise

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Lemon Posset Tart with a Compote of Summer Fruits

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Coffee and Mints

 (6)

Pan Fried Halibut with Watercress Sauce

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Soave Raspberry Sorbet

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Suprème of Chicken stuffed with Chorizo, Mozzarella and served with Mediterranean Sauce

Noisette Potatoes – Fine Beans – Sautéed Leeks

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Blueberry Gateau with Passion Fruit Sauce

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Coffee and Mints

You are invited to select three or four courses from the menu options above. Menus have been planned to balance cooking styles, texture, colour, flavour and presentation. However, it is also possible to exchange a starter or pudding to create an alternative menu for your dinner if you have a preference.

Please contact the Conference Office to confirm your menu selection with any special dietary requirements. Vegetarian options and details on dish allergens will then be provided