Wednesday, 7 November 2012


Feast Night Formal Hall
Monday 12th November

Wild Mushroom and Camembert Tart


Butter-Poached Chicken with Salsify

(V) Thai Red Vegetable Curry with Jasmine Rice


Lemon Verbena Posset
With spiced winter fruit


Cheese and Biscuits

Italian Feast Night Formal Hall
Tuesday 13th November

Amuse Bouche
 Grissini wrapped in prosciutto di Parma

(V) Grissini wrapped in Melon


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


Garlic and Rosemary Marinated Rump of Lamb
Butter and Parmesan gnocchi with Pepperonata

(V) Melanzane Parmigiana


Zuppa Inglese

Feast Night Formal Hall
Wednesday 14th November

Cream of celeriac and spinach soup


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


Lemon flan with blackberries


Dessert fruit and petit fours

Formal Hall
Thursday 15th November

Duck Confit Rillettes
French Baguette and Whole Grain Honey Mustard

(V) Aubergine Caviar


Grilled Trout with a Prawn Mousse
Wild rice timbale, carrot puree and Hollandaise

(V) Ale and Mushroom Puff Pastry Pie with Champ


Warm Chocolate Brownie
Vanilla Ice Cream

Formal Hall
Friday 16th November

Goats Cheese Fondue, Poached Pear, Gingerbread
 Honey and Port reduction


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  


Mascarpone and Cointreau Mousse
Coffee Ice Cream and Cointreau jelly

Formal Hall
Saturday 17th November

Roasted Red Pepper and Mozzarella Tart
Passata and basil sauce


Confit of Honey Roasted Duck
Rösti Potato, carrot puree and caramelised shallot jus

(V) Winter Vegetable Casserole


Crème Brulee
Chocolate fondant and mint ice cream

Formal Hall
Sunday 18th November

Grilled Mackerel with Rhubarb and Horseradish

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


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


Steamed Marmalade Pudding
With custard

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