Formal Hall: Tuesday 2nd February 2016

Smoked Mackerel Rillettes, Soda Bread, Lemon

Slow Cooked Leg of Chicken,  Moroccan Spiced Lentils

 Bread and Butter Pudding, Banana, White Chocolate, Sauce Anglaise

Please note that meals may contain traces of nuts

Formal Hall: Tuesday 26th January 2016

Burns Night

Haggis

Neaps and Tatties

Smoked Salmon and Haddock Fish Cakes

Sautéed Leeks, Chive Cream Sauce, Poached Egg

 Raspberry and Whiskey Mousse

Toasted Oats, Honey

Please note that meals may contain traces of nut

Formal menu: Tuesday 19th January 2016

Cream of Leek and Potato Soup

Herb Croton, Olive Oil

Slow Cooked Beef

Roast Onion, Creamed Potatoes, Herb Dumplings

Banoffee Cheese Cake

Caramel Sauce

Formal Menu Tuesday 12th January 2016

Cured Salmon

Crème Fraîche, Lemon

Breast of Guinea Fowl

Roasted Root Vegetables

 Vanilla Panna cotta

Poached Rhubarb

Please note that meals may contain traces of nuts

Christmas Formal Menu

Starter

Prawn Cocktail with Baby Gem, Cherry Tomatoes, Lemon, Bloody Mary Sauce

Main

Roast Norfolk Turkey with Sage and Onion Stuffing, Local Pig in Blanket, Cranberry Sauce

Dessert

Traditional Christmas Pudding with Brandy Sauce Anglaise

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