FORMAL HALL LENT WEEK 3

Feast Night Formal Hall

Monday 28^th January

New Potato Tatin

With goat’s cheese and sun-blushed tomatoes

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Roast Vegetable Slaw with Labneh

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Poached Chicken with Sweet Spiced Freekeh

Topped with chunky tomato and natural Greek yoghurt

(V) Aubergine Croquettes with Sweet Spiced Freekeh

Topped with chunky tomato and natural Greek yoghurt

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Rugelach

Jam and cocoa filled pastries with chocolate ice cream

Feast Night Formal Hall

Tuesday 29^th January

Steamed Lemon Sole

Tomato and Lemongrass Broth

(V) Red Pepper, Tomato, and Basil Tian

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Roast Sirloin of Beef

Dauphinoise potatoes, roasted carrots and parsnips

Yorkshire pudding and horseradish jus

(V) Stuffed Portobello Mushrooms with Melting Taleggio Cheese

Dauphinoise potatoes, roasted carrots and parsnips

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Lemon drizzle cake and honeycomb crumbs

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Dessert Fruit and Petit Fours

Feast Night Formal Hall

Wednesday 30^th January

Grilled Trout Fillet

Sweet and sour celeriac and swede

(V) Fennel and Feta with Pomegranate Seeds and Sumac

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Roast Chicken Supreme

Lemon and Aubergine Risotto, herb and citrus cream sauce

(V) Stuffed Courgettes  

Lemon and Aubergine Risotto, herb and citrus cream sauce

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Baileys Chocolate Cheesecake

Formal Hall

Thursday 31^st January

Carpaccio of Smoked Halibut

With purple cress salad

(V) Beetroot, Orange and Black Olive Salad

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Pan Roasted Cod

With baby beetroot, fried Cavolo Nero,

 Pancetta and saffron banyuls

 (V) Sweetcorn Polenta with Aubergine Sauce

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Quince and Chestnut Tart

With chestnut ice cream

Formal Hall

Friday 1^st February

Roast Sea Bass with Lemon spinach,

Creamed celeriac and tarragon volute

(V) Beetroot Tart Tatin

With mint crème fraiche

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Sous-vide Rump of Lamb with Artichokes,

Beet and fennel puree and Pomme Anna

(V) Roasted Red Pepper and Courgette Tart

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White Chocolate and Ginger Cheesecake

With ginger brittle and poached rhubarb

Formal Hall

Saturday 2^nd February

Forest Cappuccino with beefsteak mushroom croustades

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Thyme-rubbed pork loin with

Apple and tarragon risotto, chilli jam and jus

(V) Crispy Truffle Risotto, Quails Eggs

Oyster mushrooms and artichoke salad

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Bitter chocolate tart with banana and passion fruit ice cream,

Banana espuma and Muscovado jelly

Formal Hall

Sunday 3^rd February

Keralan style cod en-papillote

Crisp citrus slaw

(V) Chickpeas and Spinach with Honeyed Sweet Potato

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Slow-cooked duck leg with sweet tamarind

Pickled rhubarb, braised cabbage and Rösti potato

(V) Two Lentil Makhani Dal

With Freshly baked Peshawari naan breads

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Date slice with Earl Grey tea bananas, and stem ginger ice cream