FORMAL WEEK 7

Feast Night Formal Hall

Monday 12^th November

Wild Mushroom and Camembert Tart

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Butter-Poached Chicken with Salsify

(V) Thai Red Vegetable Curry with Jasmine Rice

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Lemon Verbena Posset

With spiced winter fruit

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Cheese and Biscuits

Italian Feast Night Formal Hall

Tuesday 13^th November

Amuse Bouche

 Grissini wrapped in prosciutto di Parma

(V) Grissini wrapped in Melon

-0-

Antipasti

Olives, sun-blushed tomato, pesto, buffalo mozzarella, beef tomato and Focaccia bread

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Garlic and Rosemary Marinated Rump of Lamb

Butter and Parmesan gnocchi with Pepperonata

(V) Melanzane Parmigiana

-0-

Zuppa Inglese

Feast Night Formal Hall

Wednesday 14^th November

Cream of celeriac and spinach soup

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London Broil

Red peppercorn and brandy jus, sautéed courgettes with oregano and tomato

 Dauphinoise potatoes

(V) Goat’s Cheese, vanilla and wild mushroom polenta

Vegetable and sautéed onion jus, sautéed courgettes with oregano and tomato

 Dauphinoise potatoes

-0-

Lemon flan with blackberries

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Dessert fruit and petit fours

Formal Hall

Thursday 15^th November

Duck Confit Rillettes

French Baguette and Whole Grain Honey Mustard

(V) Aubergine Caviar

-0-

Grilled Trout with a Prawn Mousse

Wild rice timbale, carrot puree and Hollandaise

(V) Ale and Mushroom Puff Pastry Pie with Champ

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Warm Chocolate Brownie

Vanilla Ice Cream

Formal Hall

Friday 16^th November

Goats Cheese Fondue, Poached Pear, Gingerbread

 Honey and Port reduction

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Loin of Pork with Pancetta

Violet potato, spiced red cabbage, Port and blackberry jus

(V) Jerusalem Artichoke and Truffle Risotto

Truffle and artichoke Velouté, pea shoots  

-0-

Mascarpone and Cointreau Mousse

Coffee Ice Cream and Cointreau jelly

Formal Hall

Saturday 17^th November

Roasted Red Pepper and Mozzarella Tart

Passata and basil sauce

-0-

Confit of Honey Roasted Duck

Rösti Potato, carrot puree and caramelised shallot jus

(V) Winter Vegetable Casserole

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Crème Brulee

Chocolate fondant and mint ice cream

Formal Hall

Sunday 18^th November

Grilled Mackerel with Rhubarb and Horseradish

(V) Corn Pancakes of Roasted Peppers, Red Onion and Goat’s Cheese

Fennel-chilli salsa

-0-

Confit of Slow-Cooked Lamb Shoulder with Garlic and Rosemary

Goose-fat roasted potato, honey-roasted carrots and parsnips

Redcurrant jus and mint sauce

(V) Spinach, Leek and Stilton Tart

-0-

Steamed Marmalade Pudding

With custard