Thursday 2 May 2013

FORMAL MENU EASTER WEEK 3




Feast Night Formal Hall
Monday 6th May

Butternut Squash Soup
Brown butter, sage and nutmeg crème fraîche

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Poached Scottish Salmon
Petit ratatouille, sun-blushed tomato and herb couscous, basil pesto

(V) Mediterranean Vegetable Risotto
With pesto and Parmesan 

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Chocolate Bouchon
Chocolate sauce and vanilla ice cream

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Dessert and Petit Fours


Feast Night Formal Hall
Tuesday 7th May

Asparagus with Poached Quails Egg, Grapefruit Hollandaise

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Confit of Duck with Parmentier Potatoes, Crushed Peas and Spinach
Red wine jus

(V) Two Lentil Makhani Dal

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Caramelised Apricot Tart
Ginger verbena sorbet, Diplomat cream and mango


Feast Night Formal Hall
Wednesday 8th May

Home-smoked Salmon London Cure with Frisée Salad
Oranges and radishes

(V) Watercress-Endive Salad
Roquefort dressing

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Raspberry Sorbet

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Free-Range Chicken Supreme
With winter squash ragout, Parmentier Potatoes and jus

(V) Potato Gnocchi with Winter Squash Ragout and Parmesan

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Lemon Tart
Fresh raspberries and blackcurrant sorbet


Formal Hall
Thursday 9th May

Heirloom Tomato Tart
Niçoise olive tapenade, mixed leaves and basil vinaigrette

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Pork Steak sous vide with Garlic and Rosemary
Celeriac puree, Rösti potato and mint jus

(V) Smoked Tofu Wrapped in Cabbage
With ratatouille-tomato and basil salsa

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Carrot Cake with Cinnamon Ice Cream


Barham Dinner
Friday 10th May

Smoked Duck, Orange and Rocket Salad

Marinated Beetroot, Goat’s Cheese
Chard and beetroot dressing

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Fillet of Sea Bass, Cauliflower Pureé
Warm herb vinaigrette

(V) Grilled Portobello Mushrooms
Mozzarella and pesto

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Rump of Lamb Niçoise sous vide
Rösti potato, aubergine, tomato, courgette
Lamb jus

(V) Aubergine and Mozzarella Croquettes
Sherry-glazed vegetables and wild rice

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Ricotta Cheesecake with Raspberry Compote


Formal Hall
Saturday 11th May

French Onion Tart
A la Raymond Blanc

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Sous vide Chicken Supreme
Creamed cabbage and petit Rösti

(V) Goats Cheese Lasagne
Rocket salad and garlic ciabatta

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Lime and Chilli Crème Brulee
Mango sorbet and coconut crumb  


Formal Hall
Sunday 12th May

Traditional Prawn Cocktail

(V) Beetroot and Rocket Salad with Balsamic Dressing

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Traditional Roast Beef with Yorkshire pudding
Roast potatoes, panache of seasonal vegetables
Red wine jus

(V) Roasted Vegetable Loaf with Yorkshire pudding
Roast potatoes, panache of seasonal vegetables
Vegetable jus

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Apple Pie with Vanilla Custard

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