FORMAL MENU EASTER WEEK 3

Feast Night Formal Hall

Monday 6^th 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 7^th 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 8^th 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 9^th 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 10^th 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 11^th 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 12^th 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