Friday, 15 January 2010

Formal Hall Menu Lent Term Week 2

Feast Night Formal Hall
Monday 18th January

Smoked Salmon and Mozzarella Terrine
With basil salad and pink peppercorn dressing

(V) roasted Pepper and Feta Cheese Terrine
Wrapped in grilled zucchini with pesto
Green Apple Sorbet
Chump of Lamb with Confit Shoulder
Provençal vegetables, spinach, and bail lamb jus
Fondant potatoes and celeriac puree

(V) Provençal Frittata with Spinach
Raspberry Mint Mille-Feuille

Feast Night Formal Hall
Tuesday 19th January

Beetroot Soup
With black cumin and Greek yoghurt
Pepper-Crusted Fresh Tuna
With fennel risotto, calamari and red wine sauce

(V) Fennel Risotto with Ricotta Cheese and Chilli
Ginger and Port Poached Pears
With Granité and candied ginger
French Macaroons, petit fours and Coffee

Feast Night Formal Hall
Wednesday 20th January

Amuse Bouche
Green Pea and Mint Sorbet in a Parmesan Tuile
Butternut Squash Soup
Brown butter, sage, and nutmeg crème fraiche
Parma Ham Wrapped Pork Loin
Cassoulet of white beans, brunoise, and pancetta, sage roasted potatoes
Pesto cream sauce

(V) Ricotta and Spinach Ravioli
Sage butter and aged Parmesan
Lavender Crème Brulee
Lemon shortbread and Lime Sorbet

Burns Night Formal Hall
Thursday 21st January

Bashed Neeps, Chappit tatties
Crannachan with fresh Skye raspberries

Formal Hall
Friday 22nd January

Prawn Salad with Cucumber Jelly
Grain mustard vinaigrette and micro-herb salad

(V) Tomato and Cucumber Salad with Cucumber Jelly
Grain mustard vinaigrette and micro-herb salad
Roulade of Chicken Wrapped in Swiss Chard
Rosti potato, petit ratatouille and a Parmesan Crisp

(V) Goat’s Cheese and Tomato Pancakes
Rosti potato, petit ratatouille and a Parmesan Crisp
Caramelised Brioche Pudding with Blackberry Cream
Fresh Blackberries and ginger ice cream

Formal Hall
Saturday 23rd January

Heirloom Tomato Tart with Olive Tapanade
Mixed leaves and basil vinaigrette
Grilled Sea Bass with Sweet Parsnips
Arrowleaf spinach, wild rice, and saffron-vanilla sauce

(V) Chana Masala with Smoked Tofu
Espresso-Orange Panna Cotta Parfaits
With coffee gelee

Formal Hall
Sunday 24th January

Grilled Salmon with Sun-Blushed Tomato
Olive dressing and sage

(V) Toasted Bruchette
With olives, tomato and sage
Roast Leg of Lamb
Traditional vegetable and potatoes
Redcurrant and rosemary jus

(V) Lentil and Almond Loaf
Warm Apple and Cinnamon Crumble
Crème Anglaise

1 comment:

  1. Will there not be a vegetarian option on Saturday 23rd January?