FORMAL MENU EASTER WEEK 2

Feast Night Formal Hall

Monday 29^th April

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 30^th April

Hot smoked salmon, beetroot salad and horseradish crème fraiche

(V) Orange-roasted beetroot salad with goat’s cheese and dill

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Lemon Sherbet Sorbet

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Rump of Lamb Niçoise sous vide

Rösti potato, aubergine, tomato, courgette

Lamb jus

(V) Roasted Butternut Squash and Goat’s Cheese Risotto

With pine nut crumble

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Tiramisu

Feast Night Formal Hall

Wednesday 1^st May

Amuse Bouche

Demitasse of Tomato Soup and Garlic Foam

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Roasted Red Pepper and Smoked Salmon Tart

Sun-blushed tomato dressing and salad

(V) Roasted Red Pepper and Mozzarella Tart

Sun-blushed tomato dressing and salad

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Herb stuffed Supreme of Guinea Fowl with Lemon, Garlic and Pesto

Seasonal Vegetables and Chateau Potatoes

(V) Artichoke, Spinach, and Lentil Medallions

Roasted pepper salsa and Chateau Potatoes

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Raspberry Crème Brulėe

Chocolate shortbread biscuits

BA Dinner in Hall

Thursday 2^nd May

 Olive Tapenade and Sun-Blushed Tomatoes

Honey brioche

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Braised Beef

Beetroot jus, parsley pomme puree, sauerkraut and green beans

(V) Fennel and Courgette Osso Bucco

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Bittersweet Valrhona Chocolate Tart

White chocolate ice cream

Formal Hall

Friday 3^rd May

Smoked chicken breast, avocado, lime and sherry dressing

And bitter leaves

(V) Salad of Asparagus spears, broad beans and peas with baby

Gem and a goats cheese dressing

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Roast Pork loin stuffed with Sage stuffing, apple sauce,

Roast potatoes and broccoli

(V) Beetroot and marjoram risotto

With black sticks blue and Port syrup

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Caramelised Apricot tart with ginger verbena sorbet,

Diplomat cream and mango

Formal Hall

Saturday 4^th May

Smoked Trout Salad

With horseradish and new potatoes

(V) Potato, Asparagus and Artichoke Salad

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Confit of Duck

Champ potato, sprouting broccoli and caramelised red onion jus

(V) Roasted butternut squash with goat's cheese

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Raspberry Pavlova

Formal Hall

Sunday 5^th May

Grilled Plaice

Haricot vert and Sherry vinaigrette

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Sirloin of Beef sous vide

Spring carrots, fondant, oxtail, and parsley jus

(V) Tomato, Mozzarella and Grilled Aubergine Steak

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Treacle Tart with Ice Cream