Friday, 22 February 2013


Feast Night Formal Hall
Monday 25th February

Spiced Potted Pork
Sticky apple and crackling salad

(V) Potted Mediterranean Couscous Salad


Green Apple Sorbet
A la French Laundry


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


Pineapple Tarte Tatin
With coconut sorbet and pineapple crisp

Formal Hall
Tuesday 26th February

Warm Smoked Salmon
With gnocchi and balsamic glaze

Baked Broccolita and Stilton Gnocchi


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


Lemon Meringue Tart


Dessert Fruit and Petit Fours

Feast Night Formal Hall
Wednesday 27th February

Oven-Roasted Squash with Salt-Baked Beetroot
Rosehip and elderflower vinaigrette


Breast of Chicken Forestiere
With wilted wild watercress

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


Trio of Apples


Cheese and Biscuits

Formal Hall
Thursday 28th February

Salad of Artichoke and Gazpacho


Rump of Lamb Sous Vide
Petit ratatouille, fondant potato and rosemary jus

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


Warm Pomegranate Sangria with Poached Fruit and Honey Ice Cream

Formal Hall
Friday 1st March

Hay-Baked Jerusalem Artichoke Salad
With smoked salad cream


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


Mango and Orange Blossom Pudding
With polenta shortbread

Formal Hall
Saturday 2nd March

Amuse Bouche
Leek & Potato Soup with Bacon Foam


Terrine of Salmon, Pea Salad and Pea Shoot Coulis

(V) Roasted Vegetable Terrine


Confit of Duck
 Fricassee Mushrooms, Creamed Sweet corn, Petit Rösti

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


Fig Tatin with Browned Butter Ice Cream & Burnt Orange Syrup

Formal Hall
Sunday 3rd March

Soused Mackerel with Artichoke Salad

(V) Greek Salad á la Verrine


Stuffed Roast Chicken with Braised Peas and Broad Beans
Crispy smoked bacon and garden thyme

(V) Mediterranean Pisto Pie
Tapenade and salmorejo sauce


Coffee and Chestnut Parfait
Cardamom cream and little doughnut

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