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
Magdalen College Sample Menus ~ Spring/Summer
(1)
Tiger Prawn Cocktail
v Beetroot, Feta and Sunflower Seed Salad
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Fillet of Beef Forestière
Parmentier Potatoes – Chantenay Carrots –Fine Beans
v Butternut, Red Pepper and Lentil Cake with Mustard Sauce
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Passion Fruit Parfait, Honey Cake and Violets
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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
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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
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Melon and Mint Trifle
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Coffee and Mints
(3)
Smoked Salmon and Celeriac Dauphinoise
v Artichoke and Red Pepper Pot
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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
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Raspberry and Pistachio Macaron
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Coffee and Mints
(4)
Smoked Duck and Orange Salad
v Avocado, Celery and Walnut Salad
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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
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Coconut Sponge, Chocolate, Coconut Sorbet
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Coffee and Mints
(5)
Smoked Salmon Cannelloni with Rocket Jelly and Blood Orange Dressing
v Grilled Halloumi with Grape Salad
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Pork Escalope with Cream, Brandy and Mushroom Sauce
v Aubergine Parmigiana with Green Lentil
Parisienne Potatoes – Potted Spinach – Caramelised Baby Parnips
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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
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Juniper Marinated Venison with Caramel Roasted Shallots
v Lentil and Roasted Root Vegetable Strudel with Port Sauce
Dauphinoise Potatoes – Red Cabbage – Tenderstem Broccoli
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Peach and Blueberry Tart, Ginger Cream
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Coffee and Mints
