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

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Green Apple Sorbet

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Chump of Lamb with Confit Shoulder

Provençal vegetables, spinach, and bail lamb jus

Fondant potatoes and celeriac puree

(V) Provençal Frittata with Spinach

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Raspberry Mint Mille-Feuille

Feast Night Formal Hall

Tuesday 19th January

Beetroot Soup

With black cumin and Greek yoghurt

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Pepper-Crusted Fresh Tuna

With fennel risotto, calamari and red wine sauce

(V) Fennel Risotto with Ricotta Cheese and Chilli

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Ginger and Port Poached Pears

With Granité and candied ginger

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French Macaroons, petit fours and Coffee

Feast Night Formal Hall

Wednesday 20th January

Amuse Bouche

Green Pea and Mint Sorbet in a Parmesan Tuile

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Butternut Squash Soup

Brown butter, sage, and nutmeg crème fraiche

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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

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Lavender Crème Brulee

Lemon shortbread and Lime Sorbet

Burns Night Formal Hall

Thursday 21st January

Cock-a-leekie

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Haggis

Bashed Neeps, Chappit tatties

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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

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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

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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

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Grilled Sea Bass with Sweet Parsnips

Arrowleaf spinach, wild rice, and saffron-vanilla sauce

(V) Chana Masala with Smoked Tofu

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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

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Roast Leg of Lamb

Traditional vegetable and potatoes

Redcurrant and rosemary jus

(V) Lentil and Almond Loaf

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Warm Apple and Cinnamon Crumble

Crème Anglaise