FORMAL MENU LENT WEEK 8

 Feast Night Formal Hall

Monday 4^th March   

Selection of Anti Pasti

Olives, Focaccia, sun-blushed tomato and salami

(V) Selection of Anti Pasti

Olives, Focaccia, sun-blushed tomato and marinated mushrooms

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Red Pepper Sorbet

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Braised Shin of Beef in Red Wine

Pan-fried gnocchi, broad beans, olives and tomato

(V) Gorgonzola, Artichoke, Oregano, Broccolita Baked Gnocchi 

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Torte di Mela

Feast Night Formal Hall

Tuesday 5^th March

Goats Cheese and Caramelised Red Onion Tarte Tatin

Topped with fresh rocket leaves and reduced balsamic

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Pepper Crusted Tuna

With fennel risotto, calamari and red wine sauce

(V) Pumpkin Ravioli

Sage cream and spinach

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Warm Chestnut Cake

With chocolate Sorbet

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Dessert and Petit Fours

Feast Night Formal Hall

Wednesday 6^th March

Jerusalem Artichoke Soup

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Fillet of Sea Bass with Jus Vanilla

Fennel, pureed potato and salsify

(V) Wild Rice and Parsnip Fritters

With mushrooms in cider sauce and thyme, pureed potato

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Hot Chocolate Fondant

Ginger ice cream and chocolate sauce

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Welsh Rarebit

Formal Hall

Thursday 7^th March

Peperonata with Olive-Grilled Ciabatta

Basil and parmesan shavings

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Haunch of Venison sous vide

Chateau potatoes, roasted carrot and parsnip wedges, game jus

(V) Spinach, Leek and Stilton Tart

Chateau potatoes, roasted carrot and parsnip wedges

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Apple Tarte Tatin

With cinnamon custard

Formal Hall

Friday 8^th March

Smoked trout with chive and horseradish potato salad and cucumber gel

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Grilled Lemon and Rosemary Chicken Supreme

Ragout of gnocchi, mushrooms and butternut squash

(V) Grilled Goat’s Cheese, red onion and Rosemary in Puff Pastry

Ragout of gnocchi, mushrooms and butternut squash

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Strawberry Tart

With chocolate ice cream

Formal Hall

Saturday 9^th March

Baked Buffalo Mozzarella

Fresh thyme, Parma ham and Feuille de brick

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Confit Leg of Lamb Steak

Poached plum tomatoes, French beans and puree potatoes

(V) Funghi and Grilled Vegetable Moussaka

With red ricotta glaze and French Beans

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Custard Tart

Fresh raspberry cream, vanilla ice cream

Formal Hall

Sunday 10^th March

Roulade of Lemon Sole

White wine and saffron cream sauce

(V) Aubergine and Mozzarella Roulade

With tomato and basil sauce

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Roast Breast of Free-Range Turkey

Cranberry sauce, bacon wrapped chipolatas, French beans and roasted chateau potatoes

Turkey gravy and bread sauce

(V) Lentil loaf

Cranberry sauce, French beans and roasted chateau potatoes

 Vegetarian gravy and bread sauce

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Coconut Tart