Magdalen College Spring/Summer Menus 2016

 (1)

 Sweet Potato and Leek Soup

~~~

Seared Sea Bass with Lemon, Mint and Basil Dressing

~~~

Stuffed Guinea Fowl on Spring Onion Mash

Mange Tout – Roast Butternut Squash

~~~

Brandy Snap Basket

filled with White Chocolate Mascarpone and Gooseberry Cream

~~~

Coffee and Mints

 

(2)

 Goats Cheese on Herb Baked Brioche with Cherry Tomatoes

~~~

Baked Sea Bream with Cucumber and Dill Salsa

~~

Roast Stuffed Pork Fillet with Prunes and Calvados

Heritage Potatoes- Celeriac Purée – French Beans

~~~

Little Pots of Chocolate with Raspberries and Shortbread

~~~

Coffee and Mints

  

(3)

 Smoked Salmon Timbale with Beetroot and Cucumber Compote

~~~

Wild Mushroom Tartlet

~~~

Medallion of Venison with Artichoke, Parmesan Crust and Madeira Sauce

Potato and Thyme Rosti – Broccoli

~~~

Mixed Fruit Jelly Slice with Clotted Cream

~~~

Coffee and Mints

 

(4)

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

~~~

Baked Trout Fillet on Pea Mash with Horseradish Dressing

~~~

Roast Loin of Lamb with Asparagus Stuffing

Roast New Potatoes– Bundled Baby Vegetables

~~~

Strawberries and Cream Pavlova

~~~

Coffee and Mints

 

(5)

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

~~~

Griddled Monk Fish with Lemon, Tarragon and White Wine Sauce

~~~

Fillet of Beef with Pepper Sauce

Rissolées Potatoes – Buttered Spring Greens – Cauliflower Polonaise

~~~

Lemon Posset Tart with a Compote of Summer Fruits

~~~

Coffee and Mints

 (6)

Pan Fried Halibut with Watercress Sauce

~~~

Soave Raspberry Sorbet

~~~

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

Noisette Potatoes – Fine Beans – Sautéed Leeks

~~~

Blueberry Gateau with Passion Fruit Sauce

~~~

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

Autumn/Winter Menus 2015-16
(1)
Grilled Asparagus in Pancetta
~~~
Seared Scallops, Parsnip and Spring Onion served
with Parmesan Crisp and Red Pepper Coulis
~~~
Pan Fried Breast of Duck with Plum and Ginger Chutney

Parisienne Potatoes – Sautéed Leeks – Broccoli
~~~
Baked Alaska with Mixed Berries
~~~
Coffee and Mints

(2)

Sesame Halloumi and Courgette Parcels with Sweet Potato Tahini and Chopped Herb Salad
~~~
Baked Sea Bream on Pea and Mint Purée with Shredded Smoked Salmon and White Wine Sauce
~~~
Roasted Loin of Lamb with Roasted Cherry Tomatoes, Garlic, Rosemary and Red Wine Jus

Heritage Potatoes- Roasted Parsnips and Carrots – French Beans
~~~
Apple and Blueberry Crumble – Chocolate Brownie with Clotted Cream
~~~
Coffee and Mints

(3)

Thai Creamy Spinach Soup
~~~
Baked Halibut with Tarragon Parsley Butter and Lemon
~~~
Venison Stew with Smoked Bacon in Filo Parcel with Redcurrant Jelly and Red Wine Jus

Mashed Sweet Potato – Roasted vegetables
~~~
Dark Chocolate Molten Cake with White Chocolate Ice Cream and Berries
~~~
Coffee and Mints

(4)

Vine Cherry Tomato and Basil Tarte Tatin
~~~
Roasted Monkfish with Three Pepper Sauce
~~~
Quail Paupiette with Chorizo Stuffing and Port Sauce

Fondant Potatoes – Bundled Baby Vegetables
~~~
Chocolate Terrine with Raspberries
~~~
Coffee and Mints

(5)

Consommé Julienne
~~~
Sole Roulade stuffed with Trout and Spinach
Served with a White Wine Sauce
~~~
Roasted Fillet of Beef Wild Mushrooms and Horseradish Cream
Château Potatoes – Baby Courgettes – Roasted Squash
~~~
Fruit Cheesecake
(please select from – Raspberry, Strawberry, Blueberry or Blackberry)
~~~
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
~~~
Coffee and Mints