Formal Hall Menu Easter Term Week 6

Feast Night Formal Hall

Monday 28^th May

Amuse Bouche

Sun-dried Tomato, Goat’s Cheese and Rocket Verrine

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Tomato Theme

Sorbet, essence, jelly, and granita

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Grilled Fillet of Salmon

Asparagus, shallot rings and rösti potato, Béarnaise sauce

(V) Frittata of ratatouille

Asparagus, shallot rings and rösti potato

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Poached Pear with Sablé

Blackberry sorbet and caramel cream

Feast Night Formal Hall

Tuesday 29^th May

Cream of Tomato Soup

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Grilled Chicken

Peas, carrots, new potatoes

(V) Grilled Quorn Fillet

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Apple Pie

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Fruit and mints

Feast Night Formal Hall

Wednesday 30^th May

Smoked Gammon Verrine

With cranberries, apricots and cranberry tuille

(V) Mosaic of Macedoine

Pink peppercorn mayonnaise

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Pan-fried Sea Bass with Sorrel Sauce

Petits pois à la Française, Dauphinoise potato

(V) Lentil Filled Mushrooms with Gremolata Crust

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Grapes, Blueberries, Figs and Raspberries

 Port and orange pipette

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Dessert and Petit Fours

Formal Hall

Thursday 31^st May

Tomato and black olive tart fine

Oregano paste

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Sirloin of beef sous vide

Pont Neuf, garlic field mushroom, onions rings

Salsa verde

(V) Three-grain risotto with Shitake mushrooms

Vanilla foam

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Iced coffee parfait with caramel sauce

Formal Hall

Friday 1^st June

Local Asparagus with Miso Butter and Poached Quails Egg

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Roast Breast of Guinea Fowl

Oregano and Parmesan polenta, cavolo nero, pancetta cream

(V) Fennel and Courgette Osso Bucco

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Rosewater Pannacotta

Mini baklava, saffron cream

Formal Hall

Saturday 2^nd June

Tempura of Sea Trout

Apple and chicory salad with chilli and mango relish

(V) Tempura of Mozzarella

Apple and chicory salad with chilli and mango relish

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Slow-Cooked Confit of Duck

Honey glazed baby onions, minted peas, spinach, Anna potato and Madeira jus

(V) Risotto of spinach, peas, gem lettuce and Parmesan

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Thyme and Lavender Mousse Verrine

With cherries and vanilla pod ice cream

Queens Jubilee Formal Menu

Sunday 3^rd June

Best of British Seafood

Mackerel pate, pickled herring, prawn Marie Rose and Scottish Smoked Salmon

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Rib of Rare Breed Sandringham Estate Beef

Yorkshire pudding, roast potatoes and Cambridgeshire asparagus

(V) Vegetarian Wellington

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Queen of Puddings