Vegetarian Feast Night Formal Hall
Monday 16th May
Amuse Bouche
Tagliatelle of Vegetables
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Watercress, Beetroot, Orange and Hazelnut Salad
Mint dressing
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Spinach and Ricotta Tortellini
Asparagus, lemon cream sauce and Parmesan
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Eton Mess
Feast Night Formal Hall
Tuesday 17th May
Mozzarella and Avocado Salad
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Champagne Sorbet
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Moroccan Lamb Rump
Harissa-spiced couscous and ras el hanout
(V) Date and Apricot Tagine
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Elderflower Pannacotta with Gooseberry compote
Feast Night Formal Hall
Wednesday 18th May
Amuse Bouche
Tomato Essence
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Marinated Beetroot, Goat’s Cheese and Chard Lettuce
With beetroot dressing
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Pan-fried Salmon with Sorrel Sauce
Petits pois à la Française, Dauphinoise potato
(V) Lentil Filled Mushrooms with Gremolata Crust
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Lemon Tart with Raspberries
BA Dinner in Hall
Thursday 19th May
Sun-dried Tomato, Goat’s Cheese and Rocket Verrine
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Flank of Beef Sous Vide
Asparagus, shallot rings and rosti potato, Béarnaise sauce
(V) Frittata of Ratatouille
Asparagus, shallot rings and rosti potato
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Poached Pear with Sablé
Blackberry sorbet and caramel cream
Formal Hall
Friday 20th May
Smoked Salmon and Mozzarella Terrine
(V) Beetroot Purée with a Green Bean Salad Verrine
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Barbary Duck with Glazed Peaches, Spinach and Wild Rice
(V) Funghi and Grilled Vegetable Moussaka
With red ricotta glaze
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Rhubarb and Hazelnut Crumble
Crème Anglaise
Formal Hall
Saturday 21st May
Prawn and Fennel Salad
(V) shaved Fennel and Mango Salad
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Roast Leg of Lamb
Dauphinoise potato, roasted artichokes and primo cabbage
(V) Steamed Cabbage Parcels
Filled with summer vegetables
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Strawberry and Vanilla
Panna Cotta, sorbet and jus
Formal Hall
Sunday 22nd May
Terrine of Peppers, Courgettes and Feta Cheese
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Roast Turkey
Traditional Sunday accompaniments
(V) Lentil Loaf
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Rhubarb Crumble
Custard
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