Magdalen College  Sample Menus ~ Autumn/Winter

 (1)

 Grilled Asparagus in Pancetta

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Grilled Salmon Béarnaise

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Pan Fried Breast of Duck with Plum and Ginger Chutney

 Parisienne Potatoes – Sautéed Leeks – Broccoli

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Baked Alaska with Mixed Berries

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Coffee and Mints

 

(2)

 

Sesame Halloumi and Courgette Parcels with Sweet Potato Tahini Mash

and Chopped Herb Salad

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Baked Sea Bream on Pea and Mint Purée with Shredded Smoked Salmon

and White Wine Sauce

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Roasted Loin of Lamb with Roasted Cherry Tomatoes, Garlic, Rosemary

and Red Wine Jus

 Heritage Potatoes- Roasted Parsnips and Carrots – French Beans

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Apple and Blueberry Crumble with Custard

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Coffee and Mints

 

(3)

 Thai Creamy Spinach Soup

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Baked Halibut with Tarragon Parsley Butter and Lemon

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Venison Stew with Smoked Bacon in Filo Parcel

with Redcurrant Jelly and Red Wine Jus

 Sweet Potato and Chive Mash – Roasted vegetables

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Sticky Toffee Pudding with Vanilla Ice Cream

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Coffee and Mints

(4)

Vine Cherry Tomato and Basil Tarte Tatin

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Roasted Monkfish with Three Pepper Sauce

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Quail Paupiette with Chorizo Stuffing and Port Sauce

Fondant Potatoes – Bundled Baby Vegetables

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Chocolate Terrine with Raspberries

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Coffee and Mints

(5)

Consommé Julienne

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Sole Roulade stuffed with Trout and Spinach

Served with a White Wine Sauce

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Roasted Fillet of Beef Wild Mushrooms and Horseradish Cream

 Château Potatoes – Baby Courgettes – Roasted Squash

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Fruit Cheesecake

(please select from – Raspberry, Strawberry, Blueberry or Blackberry)

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Coffee and Mints

 

(6)

 Sea Bass on Butternut Squash Purée with White Wine Sauce

~~~

Champagne Sorbet

~~~

Roast Loin of Venison with Kumquat, Red Onion Chutney and Red Wine Jus

Potato Rösti – French Beans – Baby Carrots

~~~

Baked Figs in Filo with Greek Yoghurt

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Coffee and Mints

Magdalen College Sample Menus  ~ Spring/Summer

(1)

 Tiger Prawn Cocktail

 v Beetroot, Feta and Sunflower Seed Salad

 ~~~

 Fillet of Beef Forestière

 Parmentier Potatoes – Chantenay Carrots –Fine Beans

 v Butternut, Red Pepper and Lentil Cake with Mustard Sauce

 ~~~

 Passion Fruit Parfait, Honey Cake and Violets

~~~

 Coffee and Mints

   (2)

 Smoked Mackerel Pâté, Mixed Leaves and Crisp Breads

 v Wild Mushroom and Chestnut Pâté with Red Onion Chutney,

Mixed Leaves and Crisps Breads

 ~~~

 Maize Fed Chicken stuffed with Goats Cheese and Asparagus

wrapped in Pancetta with White Wine Sauce

v Italian Quinoa Patties on Cannellini Beans served with Chardonnay Sauce

 Sweet Potato Mash – Snap Peas – Buttered Leeks

~~~

 Melon and Mint Trifle

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 Coffee and Mints

 (3)

 Smoked Salmon and Celeriac Dauphinoise

 v Artichoke and Red Pepper Pot

 ~~~

               

Roast Loin of Lamb with Black Pudding Honey Thyme Sauce

 v Polenta, Black Bean Medallion with Spicy Salsa

 Duchess Potatoes – French Beans – Roasted Butternut Squash

~~~

 Raspberry and Pistachio Macaron

~~~

 Coffee and Mints

  (4)

 Smoked Duck and Orange Salad

 v Avocado, Celery and Walnut Salad

 ~~~

 Crusted Parmesan and Parsley Salmon on Pea and Mint Purée

 v Linguine with Fried Courgette and Ricotta Cheese

 New Potatoes – Celeriac á la Crème – Glazed Carrots

~~~

Coconut Sponge, Chocolate, Coconut Sorbet

~~~

 Coffee and Mints

 

(5)

 Smoked Salmon Cannelloni with Rocket Jelly and Blood Orange Dressing

 v Grilled Halloumi with Grape Salad

 ~~~

 Pork Escalope with Cream, Brandy and Mushroom Sauce

 v Aubergine Parmigiana with Green Lentil

 Parisienne Potatoes – Potted Spinach – Caramelised Baby Parnips

~~~

 Strawberry and Elderflower Gateau

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 Coffee and Mints

 (6)

 Bacon wrapped Monk Fish Tail stuffed with Trout Forcemeat

served on a bed of Spinach and Dill

 v Courgette Carpaccio with Borlotti Beans, Peppers, Capers and Beetroot Pickle

 ~~~

 Juniper Marinated Venison with Caramel Roasted Shallots

 v Lentil and Roasted Root Vegetable Strudel with Port Sauce

 Dauphinoise Potatoes – Red Cabbage – Tenderstem Broccoli

~~~

 Peach and Blueberry Tart, Ginger Cream

~~~

 Coffee and Mints