FORMAL HALL LENT WEEK 4

Fusion Feast Night Formal Hall

Monday 4^th February

Curry Pâté en Terrine

With caramelised shallots, Kombu dashi, mango chutney and crostini

(V) Wild Mushroom Nikuman

Steamed bun with mushrooms and chilli dip

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Pineapple and Red Chilli Sorbet

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Salmon with a Mint-Miso Glaze

In a Kenchinjiru vegetable broth

(V) Nasu Dengaku

 Grilled eggplant with sweet miso sauce In a Kenchinjiru vegetable broth

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Pumpkin Honey Mousse Cake

Mediterranean Feast Night Formal Hall

Tuesday 5^th February

Tabouleh Salad

Bulgur wheat with cucumber, red onion, lemon, parsley, tomato and olive oil

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Baba Ghanoush

Aubergine and Tahini dip with sumac, olive oil and crisp tortilla

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Braised Lamb with Chickpeas, steamed rice and warm pita bread

(V) Crispy Zucchini and Cheese Fritters with Aioli

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Apple-Pomegranate Borek

Honey Ice Cream

Feast Night Formal Hall

Wednesday 6^th February

Amuse Bouche

Poached tomato with zucchini ‘soba’

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Scarlet Seared Coley

With artichoke, baby onions, cherry tomato and chives

(V) Scarlet Seared Mozzarella

With artichoke, baby onions, cherry tomato and chives

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Crisp Duck Confit with Plum and Elderflower Emulsion

Carrots, gherkin and steamed rice

(V) Green Bean Curry with Steamed Rice

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Pastel de Tres Leches

With fresh fruit

Formal Hall

Thursday 7^th February  

Sweet Potato and Leek Soup

Curry powder and olive oil

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Arni Fournou

Braised lamb rump with potatoes and green beans

(V) Chickpea Ragout with Flatbread and Candied Squash

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Pomegranate Poached Pears

With vanilla ice cream

Formal Hall

Friday 8^th February

New Potato Tatin

With goat’s cheese and sun-blushed tomatoes

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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

Formal Hall

Saturday 9^th February

Pea and Mint Soup

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Garlic and Rosemary Marinated Pork Chop

Garlic roasted new potatoes, winter ratatouille

(V) Paprika, Parmesan and Garlic Crusted Aubergine

Garlic roasted new potatoes, winter ratatouille

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Apple and Calvados Crème Brulee

Formal Hall

Sunday 10^th February

Salmon fish cakes with rocket, capers and lime dressing 

(V) Chessy Potato Cakes

With rocket, capers and lime dressing 

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Rump Steak au Poivre

Pont Neuf Chips, grilled Portobello mushrooms, vine-roasted tomato

(V) Grilled Tofu Steak au Poivre

Pont Neuf Chips, grilled Portobello mushrooms, vine-roasted tomato

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Autumn Eton Mess