Pescetarian Feast Night Formal Hall
Monday 7th November
Seared Mackerel Fillet with Celeriac and Pear Remoulade
Sardine dressing
(V) Mozzarella Croquettes
With Celeriac and Pear Remoulade
-0-
Gremolata Crusted Salmon
Minted peas, pommes de terre puree, lemon and herb butter rosette
(V) Squash Butterbean and Leek Stew
With rosemary and chilli, cheese gougeres
-0-
Chocolate Pave with Caremlised Walnut Ice Cream
-0-
Dessert and Petit Fours
Feast Night Formal Hall
Tuesday 8th November
Amuse Bouche
Cornet of salmon tartare and crème fraiche
(V) Cornet of red pepper and aubergine caviar confit
-0-
Puree of English Pea Soup
With Truffle Oil and Parmesan Crisps
-0-
Braised Beef steak sous vide
Spinach risotto and spring onions
(V) Spinach and Wild Mushroom Risotto with gruyere cheese
-0-
Winter Berry Consommé with Brie Sorbet
Mixed berries and white balsamic foam
Feast Night Formal Hall
Wednesday 9th November
Amuse Bouche
Petit Gougères
Warm puffs of air with Gruyère cheese, Parmesan, rosemary and fleur de sel
-0-
Homemade Smoked Haddock Fish Cakes
Hollandaise sauce and lemon
(V) Warm cauliflower Puree with Toasted Sourdough, toasted almonds and Gremolata
-0-
Roast Leg of Lamb
Roast Leg of Lamb
Chateau potatoes, panache, mint sauce
(V) White Bean Cassoulet with dumplings
-0-
Apple and Blackberry Crumble
Crème Anglaise
Formal Hall
Thursday 10th November
Goat’s Cheese Mousse
Toasted brioche, grilled pear, honey, balsamic reduction and Tellicherry Pepper
-0-
Chicken and Spinach Roulade sous vide
Poached prunes, sweet potato mash and broccoli
(V) Spinach and Ricotta Crepes
-0-
Sable Breton with raspberries, vanilla cream and vanilla ice cream, Candied pistachios and chocolate
Formal Hall
Friday 11th November
Thai Vegetable Soup
-0-
Roast Loin of Pork
Braised red cabbage, Dauphinoise potatoes, apple sauce and sage jus
(V) Aubergine, Tomato and Mozzarella Tart
Braised red cabbage, Dauphinoise potatoes
-0-
Chocolate Brownie and Pistachio Ice Cream
Fairtrade, Local and Sustainable Formal Hall
Saturday 12th November
Salad of Figs, Roasted Sweet Peppers and Shaved Fennel
All locally sourced
-0-
Slow Roasted Confit of Suffolk Duck
Rösti potato, caramelised Cambridgeshire red cabbage
Roasted duck and thyme jus
(V) Falafel Medallions
Rösti potato, caramelised Cambridgeshire red cabbage
-0-
Dark Fairtrade Chocolate Crémeux (UP)
Tuile Basket and Fairtrade banana Anglaise
-0-
Fairtrade Coffee and Chocolate
Formal Hall
Sunday 13th November
Sweet Potato Soup
With vanilla and verjus
-0-
Paprika and Garlic Rubbed Fillet of Pork sous vide
Anna Potatoes, cauliflower puree with Masala and spinach cream sauce
(V) Paprika and Garlic Marinated Tofu
Anna Potatoes, cauliflower puree with Masala and spinach cream sauce
-0-
Sauvignon Blanc Braised Pineapple
White chocolate sorbet and cilantro coulis
No comments:
Post a Comment