Wednesday, 13 February 2013


Feast Night Formal Hall
Monday 18th February

Hot Smoked Salmon
With a chilli salsa

(V) Rosemary Grilled Goat’s Cheese
Warm apricot relish and pistachio oil


Winter Duck Ragoût
Garlic potatoes and coriander carrots, Madeira jus

(V) Goan Chickpea Risotto
 Coconut yoghurt


Pannacotta with Poached Fruits
In Champagne syrup


Cheese and Biscuits

Feast Night Formal Hall
Tuesday 19th February

Pumpkin and Chestnut Soup


Slow-Cooked Duck Confit
Pink fir fondant potatoes and celeriac cream

(V) White onion and pecorino tarts


Warm Plum Clafoutis
With crème fraiche sorbet


Dessert Fruit and Petit Fours

Feast Night Formal Hall
Wednesday 20th February

Vine-Baked Camembert
Pepper-cranberry jelly and fennel salsa


Apple and Fennel Sorbet


Braised Shin of Beef
Pea and Broad Bean Risotto with Parmesan and Mascarpone

(V) Tempura Battered Vegetables
Pea and Broad Bean Risotto with Parmesan and Mascarpone


Pineapple Carpaccio
With fromage frais and lime sorbet

Formal Hall
Thursday 21st February

Parsnip Velouté
Blue cheese and apple balsamic syrup


Thyme-Rubbed Pork Loin
Apple and tarragon risotto, chilli jam and jus

(V) Sage, Cheddar and Onion Fritters 
Apple and tarragon risotto


Death by Chocolate

Formal Hall
Friday 22nd February

Cornish Fish Soup
Topped with a rouille Croute


Fillet of Fresh Cod
Fondant potato, fennel, crab bisque and cockles

(V) Puy Lentil Bouillabaisse
Wilted spinach, fennel and saffron rouille


Chocolate Mousse ‘Maman Blanc’
Topped with textured mint chocolate cream

Half-Way Hall
Saturday 23rd February

Homemade Pollock Fishcakes
With tartare sauce and pickled Samphire

(V) Sweet Potato Cakes


Crispy Lamb with Hotchpotch
Braised lamb shoulder with pearl barley, asparagus, peas, carrots and leeks

(V) Pearly Barley Risotto a la Ottolenghi
With Marinated Feta


Yorkshire Rhubarb Trifle
Ginger wine-soaked Parkin Crumbs


Dessert and Petit Fours

Formal Hall
Sunday 24th February

Smoked Halibut Verrine

(V) Sun-Dried Tomato, Goat’s Cheese and Rocket Verrine


 Guinea Fowl with Sausage and Cranberry farce
Rosemary potatoes and fine beans, game jus

(V) Polenta Rösti with Ratatouille
Spinach and Parmesan


Fresh Pears Poached in Beetroot Jus
 With roasted plums, orange, cinnamon and passion fruit biscuits

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