Thursday, 2 May 2013


Feast Night Formal Hall
Monday 6th May

Butternut Squash Soup
Brown butter, sage and nutmeg crème fraîche


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

(V) Mediterranean Vegetable Risotto
With pesto and Parmesan 


Chocolate Bouchon
Chocolate sauce and vanilla ice cream


Dessert and Petit Fours

Feast Night Formal Hall
Tuesday 7th May

Asparagus with Poached Quails Egg, Grapefruit Hollandaise


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

(V) Two Lentil Makhani Dal


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


Raspberry Sorbet


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

(V) Potato Gnocchi with Winter Squash Ragout and Parmesan


Lemon Tart
Fresh raspberries and blackcurrant sorbet

Formal Hall
Thursday 9th May

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


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


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


Fillet of Sea Bass, Cauliflower Pureé
Warm herb vinaigrette

(V) Grilled Portobello Mushrooms
Mozzarella and pesto


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

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


Ricotta Cheesecake with Raspberry Compote

Formal Hall
Saturday 11th May

French Onion Tart
A la Raymond Blanc


Sous vide Chicken Supreme
Creamed cabbage and petit Rösti

(V) Goats Cheese Lasagne
Rocket salad and garlic ciabatta


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


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


Apple Pie with Vanilla Custard

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