Feast Night Formal Hall
Tuesday 13th October
Amuse Bouche
Petit Gougères
Warm puffs of air with Gruyère cheese, Parmesan, rosemary and fleur de sel
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Spiced Split Pea Soup
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Seared Fillet of Mackerel
Celeriac and pear remoulade, sardine dressing
Sautéed potatoes and French Beans
(V) Roasted Vegetable and Stilton Crumble
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Pistachio and Olive Oil Cake
Roasted strawberries and rhubarb sorbet
Feast Night Formal Hall
Wednesday 14th October
Amuse Bouche
Cornet of salmon tartare and crème fraiche
(V) Cornet of red pepper and aubergine caviar confit
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Puree of English Pea Soup
With Truffle Oil and Parmesan Crisps
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Braised Beef steak
Spinach risotto and spring onions
(V) Spinach and Wild Mushroom Risotto with gruyere cheese
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Winter Berry Consommé with Brie Sorbet
Mixed berries and white balsamic foam
Fairtrade, Local and Sustainable Formal Hall
Thursday 15th October
Salad of Figs, Roasted Sweet Peppers and Shaved Fennel
All locally sourced
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Slow Roasted Confit of Suffolk Duck
Rosti potato, caramelised Cambridgeshire red cabbage
Roasted duck and thyme jus
(V) Falafel Medallions
Rosti potato, caramelised Cambridgeshire red cabbage
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Dark Fairtrade Chocolate Crémeux
Tuile Basket and Fairtrade banana Anglaise
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Fairtrade Coffee and Chocolate
Formal Hall
Saturday 17th October
Goat’s Cheese Mousse
Toasted brioche, grilled pear, honey, balsamic reduction and Tellicherry Pepper
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Chicken and Spinach Roulade
Poached prunes, sweet potato mash and broccoli
(V) Spinach and Ricotta Crepes
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Sable Breton with raspberries, vanilla cream and vanilla ice cream (GR)
Candied pistachios and chocolate
Formal Hall
Sunday 18th October
Homemade Smoked Haddock Fish Cakes
Hollandaise sauce and lemon
(V) Warm cauliflower Puree with Toasted Sourdough, toasted almonds and gremolata
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Roast Leg of Lamb
Chateau potatoes, panache, mint sauce
(V) White Bean Cassoulet with dumplings
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Apple and Blackberry Crumble
Crème Anglaise
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