FORMAL MENU WEEK 4
Feast Night Formal Hall
Monday 22nd October
Amuse Bouche
Demitasse of Tomato Soup and
Garlic Foam
-0-
Roasted Red Pepper and Smoked
Salmon Tart
Sun-blushed tomato dressing
and salad
(V) Roasted Red Pepper and
Mozzarella Tart
Sun-blushed tomato dressing
and salad
-0-
Herb stuffed Supreme of
Guinea Fowl with Lemon, Garlic and Pesto
Seasonal Vegetables and
Chateau Potatoes
(V) Artichoke, Spinach, and
Lentil Medallions
Roasted pepper salsa and Chateau
Potatoes
-0-
Raspberry Crème Brulėe
Chocolate shortbread biscuits
Feast Night Formal Hall
Tuesday 23rd October
Smoked Mackerel and Trout
Terrine
With saffron potatoes and
aioli
(V) Celery and Apple Salad
With Stilton dressing and
toasted pine nuts
-0-
Elderflower Sorbet
-0-
Haunch of Venison Sous Vide
Caramelised red cabbage, pea
puree, Anna potato and game jus
(V) Tomato, Spinach and Basil
Sformatino
Caramelised red cabbage, pea
puree, Anna potato
-0-
Warm Vanilla Rice Pudding
Raspberry-thyme jam and
vanilla ice cream
Feast Night Wedding Formal Hall
THIS IS NOT FOR FRESHERS
Wednesday 24th October
Wild Mushroom and Camembert
Tart
-0-
Honey Roasted Confit of Duck
Moroccan couscous, wilted
greens and pomegranate jus
(V) Ratatouille Baked Tomato
Moroccan couscous, wilted greens
-0-
Cinnamon-Spiced Doughnuts
with Cinnamon Milk Puree
Chocolate Ice Cream
-0-
Dessert and Petit Fours
Formal Hall
Thursday 25th October
Pumpkin and Sage Ravioli with
Pesto Cream
-0-
Grilled Free-Range Chicken
Breast with Mushrooms and Leeks
(V) Aubergine and Mozzarella
Croquettes
-0-
Chocolate Ganache Tart
Winter berries
Formal Hall
Friday 26th October
Cauliflower Soup with Cheddar
Buns
-0-
Braised Beef Steak sous vide
Dauphinoise potato, wilted
greens, baby carrots and caramelised shallot jus
(V) Celeriac, Camembert and
Prune tart
Warm lentil vinaigrette,
Dauphinoise potato, wilted greens, baby carrots
-0-
Warm Chestnut Cake
With chocolate sorbet
Formal Hall
Saturday 27th October
Heirloom Tomato Tart
Niçoise olive tapenade, mixed
leaves and basil vinaigrette
-0-
Pork Steak sous vide with Garlic and Rosemary
Celeriac puree, rösti potato
and mint jus
(V) Smoked Tofu Wrapped in
Cabbage
With ratatouille-tomato and
basil salsa
-0-
Chocolate Delice with Salted
Caramel
Malted barley ice cream
Formal Hall
Sunday 28th November
Red Mullet Soup
With tapenade
(V) Leek and Potato Soup
-0-
Garlic and Rosemary Marinated
Rump of Lamb Sous vide
Baby carrots, crushed peas
and broad beans, crushed new potatoes and mint jus
(V) Goats Cheese and Polenta
Tart
Caramelised onions, Baby
carrots, crushed peas and broad beans, crushed new potatoes
-0-
Treacle Sponge Pudding
Custard ice cream and treacle
syrup
