Wednesday, 9 February 2011

Last Night's Feast Night Formal Hall Tuesday 9/02

The Menu
Feast Night Formal Hall
Tuesday 8th February

Amuse Bouche
Pea Veloute with Coconut Foam
Crab Chowder
With sweetcorn puree

(V) Vegetable Chowder
Winter Duck Ragout
Garlic potatoes and coriander carrots

(V) Wild Mushroom and Winter Vegetable Ragout
Puff Pastry, garlic potatoes and coriander carrots
With poached winter fruits in Champagne syrup

Bon Appetite!

No comments:

Post a Comment