Feast Night Formal Hall
Monday 19th October
Monday 19th October
Amuse Bouche
Green tea with asparagus
-0-
Warm Goat’s Cheese and Beet Salad
With hazelnuts, winter leaves and Dijon Vinaigrette
-0-
Mediterranean Bass with Squid, Fennel and Tomatoes
Steamed new potatoes
(V) Risotto of Fennel, saffron, Tomatoes and Pernod
Finished with aged Parmesan
-0-
Marquis au Chocolat
Crème Anglaise et pistaces
Feast Night Formal Hall
Tuesday 20th October
Amuse Bouche
Pumpkin, caviar and orange
-0-
Butternut Squash Soup
With brown butter, sage and nutmeg crème fraîche
-0-
Slow Braised Beef Steak-Sous Vide 55C
Caramelized shallots, red wine jus, gratin potatoes and sweet parsnip puree
(V) Winter Vegetable Hotpot
-0-
Warm Chocolate Bouchons
Clotted cream ice cream and Griotte Cherries in Kirsch
Feast Night Formal Hall
Wednesday 21st October
Amuse Bouche
Fried Gruyere cheese with herb and orange vinaigrette
-0-
Moules Marinières with Soffritto
Tapanade crouton
(V) Black Olive Tapenade- warm Pan Con Tomate
-0-
Roast Gressingham Duck Breast
Honey glazed baby onions, minted peas Madeira sauce and pomme de terre puree
(V) Pan-fried bubble and Squeak with pea puree and honey glazed onions
-0-
Green Apple Sorbet
Warm Pear Batter Cake and hazelnut cream
Formal Hall
Thursday 22nd October
Sweet Potato Soup
With vanilla and verjus
-0-
Paprika and Garlic Rubbed Fillet of Pork-sous vide
Anna Potatoes, cauliflower puree with Masala and spinach cream sauce
(V) Paprika and Garlic Marinated Tofu
Anna Potatoes, cauliflower puree with Masala and spinach cream sauce
-0-
Sauvignon Blanc Braised Pineapple
White chocolate sorbet and cilantro coulis
Formal Hall
Friday 23rd October
Smoked salmon tartare, tomato consommé, compressed cucumber
Lemon oil
(V) Tomato tartare, tomato consommé, compressed cucumber
Lemon oil
-0-
Pan-Roasted Fresh Cod
Braised spring onions, chestnut mushrooms, turnip puree and baby fondants
Jus gras
(V) Vegetable and Potato Cakes
-0-
Chocolate Pavé
Formal Hall
Saturday 24th October
French Onion soup
With Gruyere Crouton
-0-
Roasted Free-Range Chicken
Wild mushroom ragout and rosti potato
Chicken jus
(V) Wild Mushroom and Asparagus Ragout with Puff Pastry
Rosti potato
-0-
Cheesecake Tart with Blueberries
Formal Hall
Sunday 25th October
Salmon Pastrami with Toasted sourdough
(V) Beef Tomato and Whipped Brie Quenelle
Reduced balsamico
-0-
Roast Beef and Yorkshire Pudding
Traditional condiments
(V) Chestnut and Vegetable Roast
-0-
Glazed Lemon Tart
Raspberry syllabub
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