Thursday, 25 October 2012


Feast Night Formal Hall
Monday 29th October

Amuse Bouche
Essence of Plum Tomato with Asparagus  


Poached Salmon with Champagne Sabayon, Dill and Petit Pois

(V) Sautéed Artichokes and Roasted Red Peppers
Champagne Sabayon, Dill and Petit Pois


Braised Rump of Beef sous vide
With a spinach risotto and spring onions

(V) Pea, Spinach, and Herb Risotto
With a Parmesan crisp


Poached Winter Fruits in Pomegranate Sangria
 With puff pastry and elderflower ice cream

Feast Night Formal Hall
Tuesday 30th October

Minestrone Soup
 With a sourdough and Parmesan Croute


Sous vide Confit of Lamb
 With pea puree, wilted lettuce, fondant potato and Madeira Jus

(V) Wild Rice and Parsnip Fritters
With mushrooms in cider and thyme, pea puree and fondant


Carrot Cake
With cream cheese frosting and raisin coulee


Dessert Fruit and Petit Fours

Halloween Feast Night Formal Hall
Wednesday 31st October

Amuse Bouche
Tomato Cornet with Pea Sorbet


Poached and Smoked Salmon Tian
 With micro herbs and lemon dressing

(V) Roasted Field Mushrooms with Poached Egg, Spinach, and Hollandaise Sauce


Five Spiced Rubbed Filet of Pork Sous Vide
 With carrot and butternut squash puree, egg fried rice and blood orange gastrique

(V) Egg-Fried Rice with Asian Vegetables and Pancakes


Caramelised Apple Tarte Tatin
With Vanilla Ice Cream 

Formal Hall
Thursday 1st November

Wild Mushroom and Brie Soup


Baked Salted Cod with Roasted Tomatoes, Chickpeas and Anchovy Dressing
Finished with sliced new potatoes

(V) Spinach and Chestnut Mushroom Filo Parcel

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Chocolate Parfait
 With a passion fruit and guava coulee

Formal Hall
Friday 2nd November  

Wild Mushroom and Camembert Tart


Butter-Poached Breast of Chicken with roasted salsify
Swiss chard, garlic potato puree and jus

(V)   Butternut Squash & Sage Risotto with Parmesan Shards


    Lavender & White Chocolate Crème Brulee with Lemon Madeleines

Formal Hall
Saturday 3rd November

Carrot and Coriander Soup


Confit of Duck
Bubble and squeak, red onion jus

(V) Aubergine and Mozzarella Moussaka 


Chocolate Brownie and Vanilla Ice Cream

Formal Hall
Sunday 4th November

Duck Liver Pate
Quince jam and toast

(V) Brie Pate


Traditional Roast Beef and Trimmings

(V) Vegetarian Roasted Vegetable Terrine


Pear and Blackberry Crumble
With custard