FORMAL MENU EASTER WEEK 5

MOMOFUKU Feast Night Formal Hall

Monday 20^th May

Roasted Rice Cakes

Sesame seeds and Red Dragon Sauce

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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

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Momofuku Strawberry Shortcakes

Feast Night Formal Hall

Tuesday 21st May

Red Wine Poached Quince and Goat’s Cheese Filo Tart

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

Fondant potato and jus

(V) Baked Aubergine filled with Orzo and Ratatouille 

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Rhubarb and Brown Sugar Meringue Mess

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Dessert and Petit Fours

Feast Night Formal Hall

Wednesday 22^nd May

Asparagus Salad, Broad Beans, Peas and Goats Cheese

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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

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Cheese and Biscuits

Formal Hall

Thursday 23^rd May

Cheddar, Apple and Pickle Pastries

Apple and rocket salad, onion relish

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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

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Bitter Chocolate and Chestnut Truffle Cake

Chocolate sauce and candied chestnuts

Formal Hall

Friday 24^th May

Suffolk-Grown Broccoli Soup

Toasted pine nuts and strong Cheddar biscuits

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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

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Summer Pudding with Thick Jersey Cream and Raspberries

Formal Hall

Saturday 25^th May

Warm Salad of Jersey Royals, Goats Cheese, Pine nuts and Fresh Figs

Fresh thyme and roasted garlic dressing

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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

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Chocolate Cheesecake

Chocolate ice cream, chocolate Pithiviers and crème fraîche

Formal Hall

Sunday 26^th May

Cod with Bouillabaisse Sauce

(V) Vegetarian Bouillabaisse with Rouille

Lentils, tomatoes, squash, fennel and chickpeas

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

Thyme jus

(V) Ballotine of Roasted Vegetables

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Lord Mayor’s Trifle

 a la Marcus Wareing