Feast Night Formal Hall
Monday 14th November
Amuse Bouche
Compressed Water Melon and salmon Caviar
Lemon oil
Lemon oil
(V) Petit Gateau of Compressed Melon
Orange confit
-0-
Roasted Palm Heart
White beans, scallion and radish salad, soy & orange glaze
-0-
Roulade of Trout with a Prawn Mousse
Mange tout and wild rice, vanilla and saffron sauce
(V) Organic Vegetable Cobbler
-0-
Milk Chocolate Ice Cream
Vanilla Bean Cake, pistachio coulis
Feast Night Formal Hall
Tuesday 15th November
SOLD OUT
Amuse Bouche
Pea and coconut Velouté with coconut foam
-0-
Smoked Mackerel, Trout and Saffron Potato Terrine
Lemon, tartare sauce and soda bread
(V) Roasted Pepper, Feta Cheese and Courgette Terrine
Soda bread and pesto
-0-
Free Range chicken Fillet sous vide
Mango puree, olive sauce, champ potato with brunoise and spinach
(V) Winter Vegetable Hotpot
-0-
Carrot cake, cinnamon ice cream, cream cheese frosting and carrot powder
Feast Night Formal Hall
Wednesday 16th November
Spiced Parsnip and Apple Soup
Toasted cumin seeds
-0-
Roast Sirloin of Beef
Carrot puree, chateau potatoes, navel, Treviso, and capers
(V) Spinach, Mushroom and Gruyere Pancakes
-0-
Spiced Apple Cake, Calvados ice cream and caramelised apples
-0-
Dessert Fruit and Petit Fours
-0-
Dessert Fruit and Petit Fours
Formal Hall
Thursday 17th November
Smoked salmon tartare, tomato consommé, compressed cucumber
Lemon oil
(V) Tomato tartare, tomato consommé, compressed cucumber
Lemon oil
-0-
Pan-Roasted Fresh Cod
Braised spring onions, chestnut mushrooms, turnip puree and baby fondants
Jus gras
(V) Vegetable and Potato Cakes
-0-
Warm Chocolate Bouchon
Clotted cream ice cream and Griotte Cherries in Kirsch
Formal Hall
Friday 18th November
Filo basket filled with cannellini bean, prawns and olive puree
On wilted Pak Choi
(V) as above, without prawns
-0-
Sous Vide Chump of Lamb
Garden vegetables, Anna potatoes and Bagna Cauda sauce
(V) Aubergine and Red Pepper Medallions
Stuffed with spinach, wild mushrooms and mascarpone
-0-
Rum and Raspberry Trifle
Rag Freedom Formal Hall
Saturday 19th November
SOLD OUT
Winter Carrot Soup
Topped with coriander pesto
-0-
Confit of Duck
With Honey, glazed baby onions, salsify, minted peas,
Pommes de terre puree and Madeira sauce
(V) Radicchio and Roasted Pumpkin Risotto
Gingered pumpkin cream and braised fennel
-0-
Treacle Tart with Winter Fruits and Clotted Cream
Formal Hall
Sunday 20th November
Salmon Pastrami with Toasted sourdough
(V) Beef Tomato and Whipped Brie Quenelle
Reduced balsamic
-0-
Roast Beef and Yorkshire Pudding
Traditional condiments
(V) Chestnut and Vegetable Roast
-0-
Glazed Lemon Tart
Raspberry syllabub
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