HILARY DINING TERM 2018: Wednesday 24 January Sunday 28 January Monday 29 January Wednesday 31 January Thursday 1 February Monday 5 February Tuesday 6 February Monday 12 February Tuesday 13 February Thursday 15 February Sunday 18 February Thursday 22 February Monday 26 February Friday 2 March Saturday 3 March Sunday 4 March Sunday 11 March Monday 12 March Monday 19 March Thursday 22 March Start of 1st Dining Term Lecture Lecture Ordinary Dining (Debate in Hall) Lecture Lecture Lecture Ordinary Dining Ordinary Dining Ordinary Dining Lecture Lecture and End of Dining Term
Sunday 28 January Tomato Soup, Croutons Course Roast Leg of Lamb, Chateau Potatoes, Creamed Leeks, Broccoli Banana, Dark Chocolate & Roasted Peanut Macaron, Crème Fraîche Ice Cream (N) Coffee : Caramelised Celeriac & Pear Tart
Monday 29 January Mulligatawny Soup (without beef for non-vegetarians) Pear, Blue Cheese & Walnut Salad, Winter Leaves Corn -fed Chicken, Pearl Barley Risotto, Pomme Purée, Tender stem Broccoli, Chicken Sauce Rhubarb Mille Feuille, Milk Chocolate Ice Cream Fruit & Coffee Spinach Gnocchi, Shiitake Mushrooms, Crispy Onions, Pine Nuts, Chive Butter Sauce
Thursday 1 February Ordinary Dining (Debate in Hall) Cultivated Wild Mushroom, Chervil & Tarragon Tart, Burford Brown Royale, Winter Leaves Steamed Cod, Jerusalem Artichoke Purée, Girolles & Tarragon Roasted Lamb Rump, Slow Cooked Haricot Beans, Cavolo Nero, Jus Blueberry Custard Tart, Mascarpone Cream, Lemon Grass Gel Coffee
Tuesday 6 February French Onion Soup, Cheese Croute (V) Charred Scottish Salmon & Celeriac Risotto, Tomato Salsa Pan Fried Corn Fed Chicken, Wild Mushroom Rosti, Sweet corn Purée, Sprouting Broccoli, Light Chicken Sauce Mandarin Miroir (N) Fruit & Coffee Vegetarian Alternatives : Celeriac Risotto, Tomato Salsa : Salt Baked Beetroot & Goats Curd Pithivier, Wild Mushroom Rosti, Sweet corn Purée, Sprouting Broccoli, Gravy
Tuesday 13 February Pumpkin Velouté, Sage, Toasted Seeds Tomato Jelly, Heirloom Tomatoes, Tarragon Dressing, Burrata (Mozzarella if vegetarian) Roasted Lamb Rump, Slow Cooked Shepherds Pie, Cavolo Nero, Artichoke Crisps, Lamb Sauce Key Lime Cheesecake, Lime Sorbet, Mint Meringue Fruit & Coffee Vegetable Suet Pudding, Wild Mushrooms, Chestnut Mushroom Cream
Sunday 18 February Celeriac Soup, Parmesan (V) Course Roasted Corn-fed Chicken, Bread Sauce, Chateau Potatoes, Purple Sprouting Broccoli, Baton Honey Carrots, Jus Blackcurrant Poached Pear, Vanilla Mousseline Cream, Shortbread Biscuit : Savoury Mushroom & Leek Pudding
Thursday 22 February Roasted Tomato Soup, Tomato & Chive Concasse Cornish Crab, Yellow fin Tuna Tartare, Avocado Purée, Cucumber & Melon Water Roasted Corn-fed Chicken Breast, Confit Leg with Chicken and Mushroom Pie, Parsnip Purée, Fondant Parsnips Alunga Milk Chocolate Cremeux, Dark Chocolate Mousse, Raspberry Marmalade, Coffee Ice Cream Fruit & Coffee : Heritage Baby Beet Salad : Pear & Potato Dauphinoise, Leek & Mushroom Pie, Parsnip Purée, Fondant Parsnips, Chestnut Mushroom Cream
Monday 26 February Ordinary Dining Spinach Gnocchi, Chive Butter Sauce, Pine Nuts, Crispy Onions, Shiitake Mushrooms Roasted Quail, Poached Pear, Celeriac & Slow Roasted Roscoff Onions Venison Wellington, Winter Berry Compote, Cavolo Nero, Roast Chateau Potatoes, Game Jus Braeburn Apple Tart Tatin, Vanilla Ice cream, Dentelle Tuile
Friday 2 March Ordinary Dining Heritage Tomato Salad, Goats Curd, Basil & Tarragon Shallot Dressing Curried Monk Fish, Braised Beans, Mango Chutney, Poppadums Roast Beef Fillet, Mashed Potatoes, Garlic Tenderstem Broccoli, Peppered Café au Lait Sauce Calamansi Curd, Mango gel, Sable Crumb, Greek Yoghurt, Coconut Sorbet Coffee
Saturday 3 March Ordinary Dining Mushroom Soup, Truffled Brioche Wet Polenta, Fresh Crab Roast Lamb Saddle, Dauphinoise Potato, Carrot Purée, Asparagus, Rosemary Jus Cassis Bavarois, Cassis Pâte de Fruit, White Chocolate Croustillant, Caramelised Pistachio, Raspberry Sorbet (N) Coffee
Sunday 4 March Traditional Smoked Salmon Course Roasted Strip of Beef, Yorkshire Pudding, Roasted Potatoes, Braised Cabbage, Parsnips Lychee, Mango, Passion fruit Chiboust Gratin, Coconut Crisp Coffee : Heritage Tomato & Basil Salad : Roasted Vegetable Tart
Sunday 11 March Lincolns Inn Prawn Cocktail Course Rolled Shoulder of Lamb, Roasted Potatoes, Buttered Kale, Carrots Buttermilk Lime Pannacotta, Pineapple Carpaccio, Strawberry Gel, Mixed Berry Caviar Coffee : Avocado Cocktail : Vegetable Wellington
Monday 12 March White Onion Soup, Crispy Sage Mini Brioche Loaf Ox Cheek Open Lasagne Corn-fed Chicken & Pearl Barley Risotto, Tenderstem Broccoli, Jus Ferrero Rocher Cake, Roasted Hazelnut Vanilla Ice cream (N) Fruit & Coffee : Mixed Wild Mushroom Open Lasagne : Herb Polenta & Pearl Barley Risotto, Tenderstem Broccoli