Wednesday, 23 May 2012

Formal Hall Menu Easter Term Week 6

Feast Night Formal Hall
Monday 28th May

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


Tomato Theme
Sorbet, essence, jelly, and granita


Grilled Fillet of Salmon
Asparagus, shallot rings and rösti potato, Béarnaise sauce

(V) Frittata of ratatouille
Asparagus, shallot rings and rösti potato


Poached Pear with Sablé
Blackberry sorbet and caramel cream

Feast Night Formal Hall
Tuesday 29th May

Cream of Tomato Soup


Grilled Chicken
Peas, carrots, new potatoes

(V) Grilled Quorn Fillet


Apple Pie


Fruit and mints

Feast Night Formal Hall
Wednesday 30th May

Smoked Gammon Verrine
With cranberries, apricots and cranberry tuille

(V) Mosaic of Macedoine
Pink peppercorn mayonnaise


Pan-fried Sea Bass with Sorrel Sauce
Petits pois à la Française, Dauphinoise potato

(V) Lentil Filled Mushrooms with Gremolata Crust


Grapes, Blueberries, Figs and Raspberries
 Port and orange pipette


Dessert and Petit Fours

Formal Hall
Thursday 31st May

Tomato and black olive tart fine
Oregano paste


Sirloin of beef sous vide
Pont Neuf, garlic field mushroom, onions rings
Salsa verde

(V) Three-grain risotto with Shitake mushrooms
Vanilla foam


Iced coffee parfait with caramel sauce

Formal Hall
Friday 1st June

Local Asparagus with Miso Butter and Poached Quails Egg


Roast Breast of Guinea Fowl
Oregano and Parmesan polenta, cavolo nero, pancetta cream

(V) Fennel and Courgette Osso Bucco


Rosewater Pannacotta
Mini baklava, saffron cream

Formal Hall
Saturday 2nd 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


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


Thyme and Lavender Mousse Verrine
With cherries and vanilla pod ice cream

Queens Jubilee Formal Menu
Sunday 3rd June

Best of British Seafood
Mackerel pate, pickled herring, prawn Marie Rose and Scottish Smoked Salmon


Rib of Rare Breed Sandringham Estate Beef
Yorkshire pudding, roast potatoes and Cambridgeshire asparagus

(V) Vegetarian Wellington


Queen of Puddings

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