Feast Night Formal Hall
Monday 8th February
Amuse Bouche
Greek Salad Verrine
-0-
Grilled Salmon Gremolata
With rocket sauce and aioli
(V) Tomato and Grilled Aubergine Mille Feuille
-0-
Roasted Supreme of Free-Range Chicken
Pea and spinach risotto with Parmesan, red pepper reduction
(V) Artichoke, Pea, Spinach, and Red Pepper Risotto
Parmesan cheese
-0-
Coconut Panna Cotta
Mango puree and lime sorbet
Feast Night Formal Hall
Tuesday 9th February
Carrot and Lentil Soup
Dusted with paprika
-0-
Roast Loin of Pork sous vide with Chestnuts
Crème de cassis grapes, fine beans, and rosemary potatoes
(V) Chestnut and Lentil Loaf
-0-
Baileys Chocolate Mousse
-0-
Dessert Fruit and Petit Fours
Feast Night Formal Hall
Wednesday 10th February
Carpaccio of Smoked Halibut
With purple cress salad
(V) Carpaccio of Celeriac
-0-
Intermezzo
Lemon Basil Sorbet
-0-
Pan Roasted Cod
With baby beetroot, fried Cavolo Nero,
Pancetta and saffron banyuls
(V) Apricot and couscous filo parcel with grilled tofu
-0-
Quince and Chestnut Tart
With chestnut ice cream
Formal Hall
Thursday 11th February
Parmesan Custard
With shaved asparagus, broccolini,
Edamame beans, lemon oil and anchoïade
-0-
Leg of Lamb with Flageolets and Thyme Jus
Fondant potato
(V) Italian roasted red pepper and Bean Medallions
-0-
Apple-Butter Crepes
With Calvados sauce and green apple sorbet
Valentines Formal Hall
Friday 12th February
Duck Confit
With Marinated Figs and Coriander
(V) Grilled Figs and Stilton
-0-
Pan-Roasted Salmon
Parisienne potato, celeriac puree, and lentils
Truffle jelly and Madeira sauce
(V) Ravioli of Mediterranean Vegetables
Parmesan cheese and Tomato coulee
-0-
Sumac Strawberries and Cream
With white chocolate sponge cake and plum wine jelly
No Formal Hall Saturday due to the Regatta Dinner
Formal Hall
Sunday 14th February
Potted salmon
Melba toast and chutney
(V) White Bean, Rosemary, Garlic Pate
-0-
Roast sirloin of beef
Yorkshire pudding, roast potatoes, broccoli, onion jus
(V) Country Garden Cottage Pie
-0-
Rhubarb crumble
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