Halloween Feast Night Formal Hall
Monday 31st October
Bloody Mary Soup
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Toxic Green Sorbet
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Bone-in Fowl
Maggot stew with lumps and bumps
(V) Meatless Ghoul in Maggot Stew
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Severed Fingers in Blood
With green gooey mousse
Feast Night Formal Hall
Tuesday 1st November
Amuse Bouche
Deconstructed Shrimp Cocktail
(V) Deconstructed Margarita
-0-
Brie en Croute
Compressed Vanilla Pear and watercress dressing
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Crisp Belly of Pork Sous Vide
Spinach risotto and spring onion
Roasted shallot jus
(V) Spinach and Roasted Butternut Squash Risotto
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Raspberry and Brioche Pudding
White chocolate Custard
Feast Night Formal Hall
Wednesday 2nd November
Roasted Pumpkin Soup
Garnished with roasted pumpkin seeds
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Chump of Lamb sous vide
Pea puree, wilted lettuce, mint foam,
Rosemary jus and Chateau potatoes
(V) Goan Chickpea Risotto
Cashew nuts and coconut yoghurt
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Pistachio and Dried Apricot Tart
Pistachio ice cream
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Dessert Fruit and Petit Fours
Feast Night Formal Hall
Thursday 3rd November
Amuse Bouche
Tapenade with Sun-dried Tomato Toast
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Minestrone Soup
Parmesan and herb crouton
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Char-grilled Sea Bream
Creamed potato, pesto, artichokes, peas and herbs
(V) Honey Roasted Vegetables
Cumin and fig couscous with olive sauce
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Cassonades
Coffee, vanilla and sarriette
Formal Hall
Friday 4th November
Beetroot and Goat’s Cheese tart
-0-
Sirloin of Beef Sous Vide
Peas, carrots, baby onions and turnips, sautéed potatoes
Béarnaise sauce and crouton
(V) Bubble n Squeak
Peas, carrots, baby onions and turnips, sautéed potatoes
Béarnaise sauce and crouton
-0-
Warm Apple and Cinnamon Turnover
Vanilla Ice Cream
Formal Hall
Saturday 5th November
SOLD OUT!
Smoked Trout Mousse
Carrot marmalade
(V) Cream Cheese and Artichoke Pate
-0-
London Broil
Gruyere Gratin Potatoes, caramelised red cabbage
Cabernet Sauvignon jus
(V) Spinach and Ricotta Crepes
Béchamel and tomato sauces
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Baileys Bread and Butter Pudding
Coffee Bean Custard
Formal Hall
Sunday 6th November
Herb Crusted Cod Supreme
Confit tomato, zucchini, lemon and basil compote
(V) Aubergine and Mozzarella Croquettes
-0-
Roast Pheasant with Chestnut Dumplings
Baby carrots and broad beans, fondant potato, juniper berry jus
(V) Goat’s Cheese and Polenta Tart
Caremlised onions, Baby carrots and broad beans, fondant potato
-0-
Blackberry Vacherin
With berry curd
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