Friday 17 May 2013

FORMAL MENU EASTER WEEK 5




MOMOFUKU Feast Night Formal Hall
Monday 20th May

Roasted Rice Cakes
Sesame seeds and Red Dragon Sauce

-0-

Fuji Apple Salad
Kimchi, maple labne and smoked bacon

(V) No Bacon

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Marinated Steak Ssäm
Red kimchi puree, ginger spring onion sauce, rice and bib lettuce

(V) Raman Noodles with Tofu and Edamame Beans, Menma, Spring Onions, Greens and Nori

-0-

Momofuku Strawberry Shortcakes


Feast Night Formal Hall
Tuesday 21st May

Red Wine Poached Quince and Goat’s Cheese Filo Tart

-0-

Oven-Roasted Rump of Lamb with Baby Artichokes, Beet and Fennel Puree
Fondant potato and jus

(V) Baked Aubergine filled with Orzo and Ratatouille 

-0-

Rhubarb and Brown Sugar Meringue Mess

-0-

Dessert and Petit Fours



Feast Night Formal Hall
Wednesday 22nd May

Asparagus Salad, Broad Beans, Peas and Goats Cheese

-0-

Roast Chicken with Chorizo and Butter Beans
Spinach and hot paprika dressing

(V) Wild Mushroom and Cambridge Blue Cheese Charlotte
Pear dressing

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Caramelised Apricot tart with ginger verbena sorbet, diplomat cream and mango

-0-

Cheese and Biscuits


Formal Hall
Thursday 23rd May

Cheddar, Apple and Pickle Pastries
Apple and rocket salad, onion relish

-0-

Roast Pork and Potato Croquettes
Honey-roasted parsnips, artichokes, mushrooms and cabbage

Sage jus

(V) Grilled Parmesan and Rosemary Polenta
Honey-roasted parsnips, artichokes, mushrooms and cabbage

-0-

Bitter Chocolate and Chestnut Truffle Cake
Chocolate sauce and candied chestnuts


Formal Hall
Friday 24th May

Suffolk-Grown Broccoli Soup
Toasted pine nuts and strong Cheddar biscuits


-0-

Sous Vide Braised Beef with Jerusalem Artichoke Gratin, Chateau Potatoes and Madeira jus

(V) Mushroom and Spinach Croute
Jerusalem Artichoke Gratin, Chateau Potatoes and Madeira jus

-0-

Summer Pudding with Thick Jersey Cream and Raspberries


Formal Hall
Saturday 25th May

Warm Salad of Jersey Royals, Goats Cheese, Pine nuts and Fresh Figs
Fresh thyme and roasted garlic dressing

-0-

Roulade of Pork Belly
Braised red cabbage, apple compote, confit shallots, Pomme Cocotte


(V) Puy Lentil and Wild Mushroom Tapenade Fritters
Braised red cabbage, apple compote, confit shallots, Pomme Cocotte

-0-

Chocolate Cheesecake
Chocolate ice cream, chocolate Pithiviers and crème fraîche


Formal Hall
Sunday 26th May

Cod with Bouillabaisse Sauce

(V) Vegetarian Bouillabaisse with Rouille
Lentils, tomatoes, squash, fennel and chickpeas

-0-

Ballotine of Turkey with Spinach, Braised Baby Gems, Rösti potato
Thyme jus

(V) Ballotine of Roasted Vegetables

-0-

Lord Mayor’s Trifle
 a la Marcus Wareing

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