Thursday, 19 April 2012

Formal Hall Menu Easter Week 1

Feast Night Formal Hall
Tuesday 24th April

Feta Cheese and Guacamole Tostada
Lettuce, pico de gallo, salsa, sour cream and sweetcorn


Lemon and Tequila Sorbet


Grilled Chicken Supreme
Refried beans, Spanish rice and salsa verde

(V) Bean and Cheese Burrito


Dulce de Leche Flan

Feast Night Formal Hall
Wednesday 25th April

Amuse Bouche
Olive tapenade, Focaccia


Ham Hock Ballotine
Pease pudding and scampi fritter

(V) Brie en Croute


Grilled Salmon and Asparagus
Lemon, pea and dill risotto

(V) Pea, Broad Bean and Asparagus Risotto
Wild mushroom fritters and Parmesan


Baileys Chocolate Mousse  

Formal Hall
Thursday 26th April

Three-Onion, Goats Cheese and Marjoram Tart
Roasted beets and braised leeks


Braised Lamb Hotchpotch
Spring vegetables and pearl barley

(V) Vegetable stew with herb dumplings


Trio of Apples

Formal Hall
Friday 27th April

Grilled Mackerel with Curried Mussel Broth
Cumin-parsnip crisps

(V) Curried Vegetables with Almonds and Ginger


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


Strawberry Cheesecake with Strawberry-Basil Sorbet
Black pepper tuile

Formal Hall
Saturday 28th April

Chestnut Soup


Confit of Duck
Red cabbage, rösti and jus

(V) Aubergine and Mozzarella Croquettes


Crab Apple and Walnut Crumble
Crumble ice cream

Formal Hall
Sunday 29th April

Gravadlax of Salmon
Dill dressing and toast

(V) Pepper and Feta Parcels


Rump of Lamb with Mutton Faggot
Roast butternut squash and rosemary potatoes

(V) Roasted Butternut Squash with Goats Cheese


Warm Chocolate, Sloe Gin and Juniper Pudding
Raspberry ripple ice cream

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