FORMAL HALL LENT WEEK 5

DON'T MISS THE MYTHOLOGY OF LOVE FORMAL, ON VALENTINE'S DAY!

Feast Night Formal Hall

Monday 11^th February

Tomato Consommé

Basil ravioli

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Risotto of Seafood

Sweet Peppers, Mascarpone and Parmesan

(V) Risotto ai Funghi

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Crostata

Plum jam tart, gelato alla vaniglia

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Fruit and Petit Fours

Shrove Tuesday Formal Hall

Tuesday 12^th February

Grilled Trout Gremolata

Chorizo and orzo in a Bouillabaisse broth 

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Lemon and Rosemary Grilled Chicken

Pan-fried gnocchi with courgettes, tomatoes, red onion and Garlic

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A Warm Apple and Cinnamon Filled Crêpe

With a brûlée crust and Limoncello Ice Cream

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Dessert and Petit Fours

Feast Night Formal Hall

Wednesday 13^th February

Terrine of Salmon, Leek and Potato

Pea puree and pea shoot salad

(V) Sweet Pepper, Potato and Sage Terrine

Pea puree and pea shoot salad

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Red Pepper Sorbet

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Pesto Marinated Chicken Fillet in Parma Ham

Sage and garlic roasted new potatoes, Pepperonata sauce

(V) Aubergine Parmigiana

Sage and garlic roasted new potatoes, Pepperonata sauce

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Tangerine Brûlée and Liquorice Sorbet

The Mythology of Love Formal

Valentine’s Day

Thursday 14^th February

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Formal Hall

Friday 15^th February

Red Onion and Goat’s Cheese Tarte Tatin

Balsamic and fig reduction

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Venison and Smoked Pancetta Meatballs

With curly kale & parsnip mash, red onion jus

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         Bitter Chocolate with Banana and Passion Fruit Ice Cream

Banana espuma & Muscovado jelly

Formal Hall

Saturday 16^th February

Coarse Country Terrine

Apple chutney and homemade bread

(V) Lentil and Sweet Pepper Terrine

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Roast Sirloin of Beef

With Champ potato cake, broad beans, baby leeks and baby carrots

Madeira jus

(V) Baked aubergine filled with petit ratatouille

 With Champ potato cake, broad beans, baby leeks and baby carrots

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Treacle tart

 With Jersey clotted cream ice cream and raspberry coulis

Formal Hall

Sunday 17^th February

Salmon Tian

 With micro herb salad with a lemon dressing

V(V) roast flat field mushrooms with poached egg, spinach and hollandaise sauce

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Lemon, Sage, Garlic and Rosemary Marinated Pork Loin

 With aioli, new potatoes, spinach and petit ratatouille  

V- Falafel Medallions with Tahini

Warm potato salad, spinach and vine roasted tomatoes

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Victorian Winifred Pudding

Served warm with lemon ice cream