Formal Hall Menus Lent Term Week 2

Pescetarian Feast Night Formal Hall

Monday 23rd January

Amuse Bouche

Salmon Tartare Cornet

Sweet red onion, crème fraiche

(V) Red Pepper Mousse Cornet

-0-

Puree of English Pea Soup

Truffle oil and Parmesan crisp

-0-

Grilled Sea Bass

Sautéed wild mushrooms, spinach, wild rice and chive beurre blanc

(V) Spinach, Wild Mushroom and Parmesan Risotto

Wild mushroom fritters

-0-

White Chocolate, Banana and Peanut Bread Pudding

Chestnut honey ice cream

Feast Night Formal Hall

Tuesday 24th January

Terrine of Salmon, Leek and Potato

Pea salad and pea shoot coulis

(V) Terrine of Peppers, Leek and Potato

Pea salad and pea shoot coulis

-0-

Glazed Breast of Pork with Swiss Chard

Poached apples, green mustard vinaigrette and pressed potato

(V)Grilled Sage, Onion and Parmesan Polenta

Poached apples, green mustard vinaigrette

-0-

Pistachio and Olive Oil Cake

Roasted strawberries and rhubarb sorbet

-0-

Coffee and Macaroons

 

Feast Night Formal Hall

Wednesday 25th January

Amuse Bouche

Cauliflower Pannacotta

Fish or Seaweed Caviar

-0-

Sweet Potato Agnolotti with Sage Cream

Brown butter and Prosciutto

(V) As above, without Prosciutto

-0-

Pan-fried Cod with Borlotti Beans

Spinach, pancetta, vanilla and crispy onion rings

(V) Mediterranean Goats Cheese Lasagne

-0-

Tangy Lemon Tart

Raspberry sorbet

Burn’s Night Formal Hall

Thursday 26th January

Cock-a-leekie

-0-

Haggis

Bashed Neeps, Chappit tatties

(V) Vegetarian Haggis

-0-

Crannachan with fresh Skye raspberries

 

Formal Hall

Friday 27th January

Cream of Mushroom and Tarragon Soup

-0-

Roast Leg of Lamb

Pea puree, wilted lettuce, mint foam, rosemary jus and Chateau potatoes

(V) Spinach, Leek and Stilton Tart

-0-

Homemade Apple Pie

Calvados ice cream

Formal Hall

Saturday 28th January

French Onion Soup

Gruyere Croute

-0-

Chestnut Filled Free-Range Chicken

With celery, honey-poached cranberries, celeriac puree, sage-Parmesan grilled polenta

(V) Aubergine and Mozzarella Croquettes

With celery, honey-poached cranberries, celeriac puree, sage-Parmesan grilled polenta

-0-

Peanut Butter Brownie

Dark chocolate ice cream and sauce

Formal Hall

Sunday 29th January

Warm Smoked Salmon

With gnocchi and reduced balsamic glaze

(V) Gnocchi with Gorgonzola and Broccoli Cream Sauce

-0-

Roulade of Duck in Swiss Chard

Wild mushroom fricassé, creamed corn, petit rösti

(V)Roulade of Puy Lentils, Pea Mousse and Herbs

Wild mushroom fricassé, creamed corn, petit rösti

-0-

Hazelnut Cake with Pistachio Ice Cream

Toasted almond cream