FORMAL MENU EASTER WEEK 4

Feast Night Formal Hall

Monday 13^th May

Risotto of Spring Vegetables and Breaded Golden Cross

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Sous Vide Sirloin of Beef

Oxtail croquette, mushroom puree, broccoli and red wine jus

(V)Crispy hens egg with sautéed leeks, truffled potato presse and courgette salsa

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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 14^th May

Amuse Bouche

Sun-dried Tomato, Goat’s Cheese and Rocket Verrine

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Tomato Theme

Sorbet, essence, jelly, and mozzarella

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Grilled Rump of Lamb

Asparagus, shallot rings and rösti potato, Béarnaise sauce

(V) Frittata of ratatouille

Asparagus, shallot rings and rösti potato

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Poached Pear with Sablé

Blackberry sorbet and caramel cream

Feast Night Formal Hall

Wednesday 15^th May

Smoked Gammon Verrine

With cranberries, apricots and cranberry tuille

(V) Mosaic of Macedoine

Pink peppercorn mayonnaise

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Pan-fried Sea Bass with Sorrel Sauce

Petits Pois à la Françoise, Dauphinoise potato

(V) Lentil Filled Mushrooms with Gremolata Crust

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Grapes, Blueberries, Figs and Raspberries

 Port and orange pipette

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Dessert and Petit Fours

Formal Hall

Thursday 16^th May

Tempura of Sea Trout

Apple and chicory salad with chilli and mango relish

(V) Tempura of Mozzarella

Apple and chicory salad with chilli and mango relish

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Slow-Cooked Belly of Pork

Honey glazed baby onions, minted peas, spinach, Anna potato and Madeira jus

(V) Risotto of spinach, peas, gem lettuce and Parmesan

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Thyme and Lavender Mousse Verrine

With cherries and vanilla pod ice cream

Formal Hall

Friday 17^th May

Smoked Chicken Salad

Rocket and citrus fruits

(V) Beef Tomato, Mozzarella and Peppered Strawberry Salad

Strawberry-balsamic reduction

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Confit of Duck

Red cabbage, Rösti potato and jus

(V) Confit Carrot Arancini with roasted carrot hummus

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  Bavarois of butternut squash with quince sorbet & poached blackberries

Formal Hall

Saturday 18^th May

Asparagus Salad

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Roast Stone Bass

Fricassee of peas, broad beans, baby onions and orzo

Parmesan, lemon and herb butter

(V) Beetroot and marjoram risotto

With black sticks blue and Port syrup

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 Passion fruit crème with elderflower strawberries

Formal Hall

Sunday 19^th May

Poached Flute of Lemon Sole

Nage of summer vegetables

(V) Cream Poached White Asparagus sous vide

Nage of summer vegetables

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Honey-Roasted Breast of Duck with Griottine Cherries

Fondant potato, asparagus and baby carrots

(V) Parmesan and Truffle Risotto

Parmesan crisp and baby vegetables

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Mandarin Cheesecake

Mandarin jelly, blood orange sorbet