Formal Hall Menu Easter Term Week 3

Pescetarian Feast Night Formal Hall

Monday 7^th May

Salad of Compressed melon

 Mozzarella and rocket

-0-

Baked Scottish Salmon

Asparagus, peas, broad beans, pave potato and Hollandaise

(V) Asparagus, Broad Bean, Pea and Mint Risotto

Goat’s cheese croquette 

-0-

Lemon Verbena Crème Brulée

Vanilla poached pear and spelt shortbread

-0-

Dessert Fruit and Petit Fours

Feast Night Formal Hall

Tuesday 8^th May

 Salad of Roasted Figs, Sweet Peppers and Fennel

-0-

Lemon-Basil Sorbet

In a lemon cup

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Rump of Beef Sous Vide

Potato and turnip Dauphinoise, artichoke puree, spinach and jus

(V) Date and Apricot Tagine

-0-

Hazelnut Cake with Pistachio Ice Cream

Toasted almond cream

Feast Night Formal Hall

Wednesday 9^th May

Amuse Bouche

Pea Veloute and Truffle

-0-

Pollock Fishcakes

Pickled samphire and tartare sauce

(V) Potato, Cheddar and Spinach Cakes

-0-

Scrumpy Cider Braised Pork Chop

With white bean, smoked bacon, buttered greens and parsley broth

(V) Mixed Bean, Pea and Courgette Casserole

Stilton dumplings and Garlic Ciabatta 

-0-

Mixed Berry and Elderflower Gratin

Lavender shortbread

Formal Hall

Thursday 10^th May

Grilled Plaice

Haricot vert and Sherry vinaigrette

-0-

Sirloin of Beef sous vide

Spring carrots, fondant, oxtail, and parsley jus

(V) Tomato, Mozzarella and Grilled Aubergine Steak

-0-

Treacle Tart with Ice Cream

Formal Hall

Friday 11^th May

Tomato and Black Olive Tart Fine

Oregano paste

-0-

Roast Pollock

Crab and potato crush, sauce Grenoble

(V) Fricassee of Spring Vegetables

Pave potato, sous vide duck egg

-0-

Custard Tart

Mixed berries and strawberry ice cream

Barham Dinner Menu

Saturday 12^th May

NO FORMAL HALL

Parfait of Chicken Livers

Roasted figs and honey brioche

(V) Potted Tapenade and Sun-Blushed Tomatoes

Honey brioche

-0-

Pan-Roasted Sea Bass

Fresh garden peas, fish Velouté and pea shoots

(V) Pea and Parmesan Risotto

-0-

Braised Beef

Beetroot jus, parsley pomme puree, sauerkraut and green beans

(V) Fennel and Courgette Osso Bucco

-0-

Bittersweet Valrhona Chocolate Tart

White chocolate ice cream

Formal Hall

Sunday 13^th May

Smoked Haddock and Pearl Barley Risotto

(V) Pearl Barley, Tomato and Garlic Risotto

With feta cheese, Passata, coriander and paprika

-0-

Braised Lamb Shoulder

Rosemary potato cake, French beans with lardons and onions

Mint and redcurrant jus

(V) Butternut Squash and Goat’s Cheese Bake

Rosemary potato cake, French beans

-0-

Strawberry Shortcake

Berry sorbet and crème fraiche