Formal Hall Menu Easter Week 1

Feast Night Formal Hall

Tuesday 24^th April

Feta Cheese and Guacamole Tostada

Lettuce, pico de gallo, salsa, sour cream and sweetcorn

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Lemon and Tequila Sorbet

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Grilled Chicken Supreme

Refried beans, Spanish rice and salsa verde

(V) Bean and Cheese Burrito

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Dulce de Leche Flan

Feast Night Formal Hall

Wednesday 25^th April

Amuse Bouche

Olive tapenade, Focaccia

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Ham Hock Ballotine

Pease pudding and scampi fritter

(V) Brie en Croute

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Grilled Salmon and Asparagus

Lemon, pea and dill risotto

(V) Pea, Broad Bean and Asparagus Risotto

Wild mushroom fritters and Parmesan

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Baileys Chocolate Mousse  

Formal Hall

Thursday 26^th April

Three-Onion, Goats Cheese and Marjoram Tart

Roasted beets and braised leeks

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Braised Lamb Hotchpotch

Spring vegetables and pearl barley

(V) Vegetable stew with herb dumplings

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Trio of Apples

Formal Hall

Friday 27^th April

Grilled Mackerel with Curried Mussel Broth

Cumin-parsnip crisps

(V) Curried Vegetables with Almonds and Ginger

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Pork Chop with Black Pudding Beignet

Purple sage and onion, mash and shallot rings

(V) Cheddar and Chive Tart

Purple sage and onion, mash and shallot rings

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Strawberry Cheesecake with Strawberry-Basil Sorbet

Black pepper tuile

Formal Hall

Saturday 28^th April

Chestnut Soup

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Confit of Duck

Red cabbage, rösti and jus

(V) Aubergine and Mozzarella Croquettes

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Crab Apple and Walnut Crumble

Crumble ice cream

Formal Hall

Sunday 29^th April

Gravadlax of Salmon

Dill dressing and toast

(V) Pepper and Feta Parcels

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Rump of Lamb with Mutton Faggot

Roast butternut squash and rosemary potatoes

(V) Roasted Butternut Squash with Goats Cheese

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Warm Chocolate, Sloe Gin and Juniper Pudding

Raspberry ripple ice cream