Formal Hall Menu – 1st May 2015

Asparagus and Water Cress Soup

Slow Cooked Lamb Leg Steak with Minted Cous Cous

Eton Mess with Strawberry Coulis

Christmas Formals Menu

Classic Prawn Cocktail topped with Bloody Mary Sauce

Roast Norfolk Turkey with Sage and Onion Stuffing, Local Sausage wrapped in Smoked Bacon, Cranberry Sauce with Gravy

Traditional Christmas Pudding with Brandy Sauce


Salad of Lanark Blue Roast Pear and Chicory Salad

Baked Gnocchi Roasted Red Peppers and Crispy Sage

Traditional Christmas Pudding with Brandy Sauce

Formal Hall – Tuesday 4th November

Spicy Bean Soup Served with Garlic Croutons

Slow Cooked Lamb Shoulder in Tomato Lemon and Herb Sauce

Warm Spiced Apple Beignets served with Toffee Sauce

Formal Hall Menu – Tuesday 21st October

Cream of Water Cress Soup with Truffle Essence

Roast Fillet of Pollock, Creamed Cabbage and Anise Jus

Pear and Black Berry Crumble served with Vanilla Custard

P.S. Please note that meals may contain traces of nut

Formal Hall Menu – Tuesday 14th October

Roast Pear and Roquefort Salad

Breast of Guinea Fowl served on Sautéed Leeks with Celeriac Rosti

Dark Chocolate Torte served with Roast Oranges


the graduate student society for Murray Edwards College, Cambridge, UK