Formal Hall Menus November 23rd to 29th

I'll start this post by explaining the sudden lack of content during the last seven days. Firstly, I forgot to leave the camera with the kitchen on Friday before leaving for the weekend, this didn't help. Secondly, I somehow twisted my knee early last week and instead of seeking medical attention I proceeded as if nothing was wrong. Now when you're young its easy to shrug of injury and 'get on with things', unfortunately when you're my age, (43) pain is not a sign to be ignored. By Sunday night, my knee had swelled to the size of a small watermelon and was refusing to move either forward or backwards! Monday was spent on crutches explaining my stupidity to my good-natured Doctor who proceeded to subscribe painkillers and anti-inflammatory tablets. Four days on and I feel somewhat better, (albeit with a noticeable limp) and am back at work.

Why have I wasted several minutes of your life explaining all this to you? To tell the truth, I asked Nick our Head Chef to write the Formal Hall Menus you see below. This act of sharing is very difficult for me; I take great pride and pleasure in creating Formal Menus for you all to enjoy, and asking anyone else to write them is near impossible-nothing is ever right, the courses don’t flow, the dishes are misspelled etc, etc, etc. Poor Nick was not particularly overwhelmed with joy when earlier in the week I begged off menu duty, (he’s done them before and has a very good memory!).

Therefore, to end this poor piece of writing, I wish you the best of dining and I hope you enjoy Nick’s menus as much as you have mine.

Feast Night Formal Hall
Monday 23rd November

Amuse Bouche

Essence of Plum Tomato with Asparagus

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Poached Salmon with Champagne Sabayon, Dill and Petit Pois

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Braised Rump of Beef sous vide

With a spinach risotto and spring onions

V-Pea, Spinach, and Herb Risotto

With a Parmesan crisp

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Poached Winter Fruits in Pomegranate Sangria

With puff pastry and elderflower ice cream

Feast Night Formal Hall

Tuesday 24th November

Minestrone Soup

With a sourdough and Parmesan croute

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Sous vide Chump of Lamb

With pea pure, wilted lettuce, and fondant potato and Madeira Jus

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Carrot Cake

With cream cheese frosting and raisin coulis

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Dessert and Petit Fours

Feast Night Formal Hall

Wednesday 25th November

Amuse Bouche

Parmesan Cornet with Pea Sorbet

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Salmon Tartare Tian

With micro herbs and lemon dressing

V-roasted field mushrooms with poached egg, spinach, and Hollandaise sauce

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Five Spiced Rubbed Filet of Pork Sous Vide

With carrot and butternut squash puree, egg fried rice and blood orange gastrique

V- Egg Fried Rice with Asian Vegetable Pancakes

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Caramelised Apple Tarte Tatin

With Vanilla Ice Cream

Formal Hall

Thursday 26th November

Wild Mushroom and Brie Soup

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Baked Salted Cod with Roasted tomatoes, Chickpeas and Anchovy Dressing

Finished with sliced new potatoes

V-Spinach and Chestnut Mushroom Filo Parcel

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Chocolate Parfait

With a passion fruit and guava coulis

Formal Hall

Friday 27th November

Citrus Marinated Prawn Salad

V-Avocado Cocktail

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Braised belly of Pork sous vide

In a rich glaze with pomme de terre puree and wilted spinach

V-baked aubergine filled with petit ratatouille finished with a Parmesan glaze and pesto

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Winterberry crumble

With vanilla Crème Analgise

Christmas Formal Hall
Saturday 28th November

Chicken Liver Parfait

With pear and sultan chutney and mixed leaf

V-roasted tomato soup

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Roast Turkey Breast with Bacon wrapped Chipolata

Cranberry stuffing, roast potatoes, Brussels sprouts, and baton carrots

(V)- Quorn and Roasted Vegetable Christmas Cracker

With vegetable nage

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Traditional Christmas Pudding

With brandy sauce

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Mince Pies and Coffee

Formal Hall

Sunday 29th November

Roasted Butternut Squash Soup

With a chive oil

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Roast Free-Range Chicken with a Sage and Onion Stuffing

Château potatoes and roasted vegetables

V- Mushroom and sun blushed tomato tart with avocado and tomato salad

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Warm Apple Pie

With pouring cream

Merry Christmas!