Wednesday, 9 January 2013


Feast Night Formal Hall
Tuesday 15th January

Demitasse of Tomato Soup with Garlic Foam


Garlic Baked Mushroom and Ratatouille


Roast Sirloin of Beef
Jerusalem artichokes, potato hash and mushroom jus

(V) Butternut Squash and Sage Risotto with Parmesan


Warm Triple Chocolate Brownie
Seville Orange Marmalade Ice Cream

Feast Night Formal Hall
Wednesday 16th January

Spiced Red Lentil Soup


Roasted Sea Bass with Wild Mushrooms
Warm celeriac remoulade and fondant potato

(V) Masala Dosa with Onion Chutney


Chocolate Ganache Tart with Guinness Ice Cream and Winter Berries


Dessert Fruit and Petit Fours

BA Dinner in Hall
Thursday 17th January

French Onion Soup
Gruyere Croute


Grilled Pork Loin
Gremolata, pesto, parmesan polenta and ratatouille

(V) Aubergine Parmigiana


Flan with Fresh Fruit


Cheese and Biscuits

Formal Hall
Friday 18th January

Aubergine Wrapped Ricotta Gnocchi
With sage butter


Pan-fried Sea Bass with Olive Yoghurt, Tomato and Preserved Lemon
Pita bread and pomegranate-herb couscous

(V) Barley Risotto with Marinated Feta
Pita bread and olive yoghurt


Semolina, Coconut and Marmalade Cake
Yoghurt ice cream

Conservation Symposium Formal Hall
Saturday 19th January

Grilled Fresh Mackerel
With green olive, celery and raisin salsa

(V) Fennel, Cherry Tomato and Crumble Gratin


Roast Supreme of Chicken
With Jerusalem artichoke, shallots, lemon, garlic and saffron
Lentils and rice with herbs, spices and onions

Sweet Potato and Goat’s Cheese Galette


Apple and Olive Oil Cake with Maple Icing
Green apple sorbet

Formal Hall
Sunday 20th January

Cod Cakes in Tomato Sauce

(V) Tomato and Sourdough Soup


Spanish-Style Paprika and Lemon Roasted Chicken
New potato, garlic, olives, red pepper, red onions, chorizo, oregano and paprika

(V) Spanish Omelette

Olives, red pepper, red onions, oregano and paprika


White Chocolate and Raspberry Tart
Quenelle of Dark chocolate Cream

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