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

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Champagne Sorbet

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

Potato Rösti – French Beans – Baby Carrots

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Baked Figs in Filo with Greek Yoghurt

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Coffee and Mints

 

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Coffee and Mints

 

Magdalen College Sample Menus  ~ Spring/Summer

(1)

 Gazpacho with Croutons

(served cold)

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Seared Sea Bass on Buttered Crushed New Potatoes and Spring Onions

served with Zesty Lemon Sauce

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Roast Loin of Venison with Wild Mushrooms and Red Wine Jus

 

Sweet Potato Mash – Broccoli – Yellow Courgettes

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Individual Lime Meringue Pie with Vanilla Ice Cream

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Coffee and Mints

 

(2)

Home Beetroot Cured Salmon served with Horseradish Crème Fraîche

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 Caramelised Onion and Gruyère Tart

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Tahini Moroccan Chicken with Olive Sauce

 

Cous Cous – Moroccan Cabbage – Roasted Squash with Red Onion

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                                              Lemon Posset with Shortbread and Raspberries                                             

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Coffee and Mints

 

(3)

 Quails Eggs with Pesto Asparagus Tian

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Crab Cakes with Sweet Chilli Sauce

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Roast Fillet of Beef with Pancetta Redcurrant Jelly and Red Wine Thyme Jus

 

Heritage Potatoes –   Roast Butternut Squash   – Broad Beans

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Old English Trifle

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Coffee and Mints

 

(4)

 Oak Smoked Chicken, Red Grape and Rocket Salad with Chive Dressing

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Bream Fillet Parcel wrapped in Carrot with Sun Dried Tomato and Watercress Sauce

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Roast Loin of Lamb with Apricot and Mint Stuffing, served with Roast Jus

 

Risolée Potatoes – Vichy Carrots – Asparagus

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Chocolate Velvet with Summer Berries

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Coffee and Mints

 

 (5)

  Creamy Spinach stuffed Portobello Mushroom

topped with Toasted Pine Nuts and Parmesan

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Mustard Trout Fillet with Fennel, Horseradish and New Potato Salad

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Stuffed Pork Fillet with Herbed Cheese and Sun Blushed Tomato Strudel

with Madeira Jus

Parisienne Potatoes – French Beans – Baby Carrots

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Strawberry Romanoff in a Brandy Snap Basket

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Coffee and Mints

 

(6)

 Roasted Figs wrapped in Parma Ham with Blue Cheese on Mixed Leaves

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Smoked Haddock and Tiger Prawn Timbale with Dill Dressing

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Sweet Chilli Duck

Potato and Spring Onion Rösti – Pan Fried Red Pepper,

Courgette and Baby Corn

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White Chocolate Mousse with Poached Pear

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Coffee and Mints