FORMAL WEEK 5

Feast Night Formal Hall

Monday 29^th October

Amuse Bouche

Essence of Plum Tomato with Asparagus  

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Poached Salmon with Champagne Sabayon, Dill and Petit Pois

(V) Sautéed Artichokes and Roasted Red Peppers

Champagne Sabayon, Dill and Petit Pois

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Braised Rump of Beef sous vide

With a spinach risotto and spring onions

(V) Pea, Spinach, and Herb Risotto

With a Parmesan crisp

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Poached Winter Fruits in Pomegranate Sangria

 With puff pastry and elderflower ice cream

Feast Night Formal Hall

Tuesday 30^th October

Minestrone Soup

 With a sourdough and Parmesan Croute

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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

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Carrot Cake

With cream cheese frosting and raisin coulee

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Dessert Fruit and Petit Fours

Halloween Feast Night Formal Hall

Wednesday 31^st October

Amuse Bouche

Tomato Cornet with Pea Sorbet

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Poached and Smoked Salmon Tian

 With micro herbs and lemon dressing

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

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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

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Caramelised Apple Tarte Tatin

With Vanilla Ice Cream 

Formal Hall

Thursday 1^st November

Wild Mushroom and Brie Soup

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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 2^nd November  

Wild Mushroom and Camembert Tart

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Butter-Poached Breast of Chicken with roasted salsify

Swiss chard, garlic potato puree and jus

(V)   Butternut Squash & Sage Risotto with Parmesan Shards

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    Lavender & White Chocolate Crème Brulee with Lemon Madeleines

Formal Hall

Saturday 3^rd November

Carrot and Coriander Soup

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Confit of Duck

Bubble and squeak, red onion jus

(V) Aubergine and Mozzarella Moussaka 

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Chocolate Brownie and Vanilla Ice Cream

Formal Hall

Sunday 4^th November

Duck Liver Pate

Quince jam and toast

(V) Brie Pate

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Traditional Roast Beef and Trimmings

(V) Vegetarian Roasted Vegetable Terrine

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Pear and Blackberry Crumble

With custard