Feast Night Formal Hall
Monday 25th January
Amuse Bouche
White Truffle Oil Infused Custards
-0-
Grilled Trout
With cannellini bean, scallion and radish salad
Soy orange glaze
(V) Roasted Heart of Palm
With cannellini bean, scallion and radish salad
Soy orange glaze
-0-
Slow Roasted Confit of Duck
Anna potatoes, curly kale, and baby beet
Pomegranate and redcurrant jus
(V) Organic Stilton Tart with herb crust
-0-
White Chocolate-Espresso Tart
Chocolate Sorbet
Feast Night Formal Hall
Tuesday 26th January
Steamed Red Mullet
Tomato and Lemongrass Broth
(V) Red Pepper, Tomato, and Basil Tian
-0-
Roast Rib of Beef
Dauphinoise potatoes, roasted carrots, and parsnips
Yorkshire pudding and horseradish jus
(V) Nut Cutlet
-0-
Honey-Lemon Thyme Sorbet
Lemon drizzle cake and honeycomb crumbs
-0-
Dessert Fruit and Petit Fours
Feast Night Formal Hall
Wednesday 27th January
Roasted Butternut Squash Soup
Roquefort Ice Cream
-0-
Ratatouille in Sauternes gelee
-0-
Crisp Belly of Pork
Surf clams, pumpkin puree, pak choi and rosti potato
(V) Pak Choi and Smoked Tofu Pancakes
-0-
Chocolate Crème Brulee
Yoghurt sorbet, cherry and hazelnut financier
Formal Hall
Thursday 28th January
French Onion Soup
Gruyere Croute
-0-
Free-Range Chicken Supreme with Goat’s Cheese Mousse
Roasted garlic mash, sautéed spinach and pistachio jus
(V) Stilton and Truffle Bubble and Squeak
-0-
Crunchy Chocolate Pearls
Formal Hall
Friday 29th January
Prawn and Cucumber Mousse
Toasted Granary Bread
(V) Cauliflower puree, Pea and Truffle
-0-
Chump of Lamb
Fondant potato, spinach, and Provencal vegetables
Basil jus
(V) Spinach and Ricotta Ravioli
-0-
Cumquat Pain Perdu
With orange blossom Panna Cotta and mandarin sorbet
Formal Hall
Saturday 30th January
Poached Pear and Stilton Salad
Walnut and lemon
-0-
Breast of Guinea Fowl with a Sausage Farce
Rosemary potatoes and fine beans, Calvados jus
(V) Herb Crusted Ratatouille and Mozzarella Medallion
-0-
Warm Chocolate Brownie
Vanilla pod ice cream and chocolate sauce
Formal Hall
Sunday 31st January
Fresh Tuna Verrine
With pico de gio
(V) Tagliatelle of Vegetable Verrine
-0-
Honey and Soy Roasted Breast of Duck
Roasted sweet potato, sugar snap peas
Orange zest and honey jus
(V) Asian Vegetable Stir-fry
With Teriyaki noodles and soybeans
-0-
Cinnamon Tart
Fresh berries and roasted figs
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