FORMAL MENU LENT WEEK 7

Feast Night Formal Hall

Monday 25^th February

Spiced Potted Pork

Sticky apple and crackling salad

(V) Potted Mediterranean Couscous Salad

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Green Apple Sorbet

A la French Laundry

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Fillet of Cod with Poached Hen’s Egg

Crushed Jersey royals, chive butter sauce, wilted spinach and caviar

(V) Greek Stuffed Onions with Feta Cheese Custard

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Pineapple Tarte Tatin

With coconut sorbet and pineapple crisp

Formal Hall

Tuesday 26^th February

Warm Smoked Salmon

With gnocchi and balsamic glaze

Baked Broccolita and Stilton Gnocchi

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Chestnut Filled Chicken

Celery, honey-poached cranberries, celeriac puree, sage and Parmesan grilled polenta

(V) Aubergine and Mozzarella Croquettes

Celery, honey-poached cranberries, celeriac puree, sage and Parmesan grilled polenta

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Lemon Meringue Tart

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Dessert Fruit and Petit Fours

Feast Night Formal Hall

Wednesday 27^th February

Oven-Roasted Squash with Salt-Baked Beetroot

Rosehip and elderflower vinaigrette

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Breast of Chicken Forestiere

With wilted wild watercress

(V) Crispy Truffle Risotto, Quails Eggs, Oyster Mushrooms

Artichoke salad

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Trio of Apples

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Cheese and Biscuits

Formal Hall

Thursday 28^th February

Salad of Artichoke and Gazpacho

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Rump of Lamb Sous Vide

Petit ratatouille, fondant potato and rosemary jus

(V) Roasted butternut squash and goat's cheese risotto

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Warm Pomegranate Sangria with Poached Fruit and Honey Ice Cream

Formal Hall

Friday 1^st March

Hay-Baked Jerusalem Artichoke Salad

With smoked salad cream

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Sous Vide Cheek of Beef with Bordeaux Wine Jelly

Fondant potato, parsnip puree, wilted spinach and jus

(V) Red Onion and Fennel Tarte Tatin with Poached Hen’s Egg

Fondant potato, parsnip puree, wilted spinach

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Mango and Orange Blossom Pudding

With polenta shortbread

Formal Hall

Saturday 2^nd March

Amuse Bouche

Leek & Potato Soup with Bacon Foam

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Terrine of Salmon, Pea Salad and Pea Shoot Coulis

(V) Roasted Vegetable Terrine

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Confit of Duck

 Fricassee Mushrooms, Creamed Sweet corn, Petit Rösti

(V) Aubergine & Mozzarella Croquettes, Sherry Glazed Vegetables & Wild Rice

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Fig Tatin with Browned Butter Ice Cream & Burnt Orange Syrup

Formal Hall

Sunday 3^rd March

Soused Mackerel with Artichoke Salad

(V) Greek Salad á la Verrine

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Stuffed Roast Chicken with Braised Peas and Broad Beans

Crispy smoked bacon and garden thyme

(V) Mediterranean Pisto Pie

Tapenade and salmorejo sauce

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Coffee and Chestnut Parfait

Cardamom cream and little doughnut