Thursday, 24 October 2013



Feast Night Formal Hall
Monday 28th October

Amuse Bouche
Demitasse of Tomato Soup and Garlic Foam


Roasted Red Pepper and Smoked Salmon Tart
Sun-blushed tomato dressing and salad

(V) Roasted Red Pepper and Mozzarella Tart
Sun-blushed tomato dressing and salad


Herb stuffed Supreme of Guinea Fowl with Lemon, Garlic and Pesto
Seasonal Vegetables and Chateau Potatoes

(V) Artichoke, Spinach, and Lentil Medallions
Roasted pepper salsa and Chateau Potatoes


Raspberry Crème Brulėe
Chocolate shortbread biscuits

Feast Night Formal Hall
Wednesday 30th October

Wild Mushroom and Camembert Tart

Honey Roasted Confit of Duck
Moroccan couscous, wilted greens and pomegranate jus

(V) Ratatouille Baked Tomato
 Moroccan couscous, wilted greens


Cinnamon-Spiced Doughnuts with Cinnamon Milk Puree
Chocolate Ice Cream


Dessert and Petit Fours

Halloween Formal Hall
Thursday 31st October

Pumpkin Patch Panic
Pumpkin and Sage Ravioli with Pesto Cream


A foul Beast with a [sic] and Leeky Mess ;-)
Grilled Chicken Breast with Mushrooms and Leeks

(V) A Cheesy Oozing River, Running from a Fried Eggplant
Aubergine and Mozzarella Croquettes


Ghouls Graveyard
Tombstone brownie, mint moss, bats drool and maggots

Formal Hall
Friday 1st November

Wild Mushroom Wonton Purse


Braised Beef Steak sous vide
Dauphinoise potato, wilted greens, baby carrots and caramelised shallot jus

(V) Potato and Jerusalem artichoke Pithivier


Baked Ricotta Cheesecake with Damson Jam

Formal Hall
Saturday 2nd November

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


Chocolate Delice with Salted Caramel
Malted barley ice cream

Formal Hall
Sunday 3rd November

Red Mullet Soup
With tapenade

(V) Leek and Potato Soup


Garlic and Rosemary Marinated Rump of Lamb Sous vide
Baby carrots, crushed peas and broad beans, crushed new potatoes and mint jus

(V) Goats Cheese and Polenta Tart
Caramelised onions, Baby carrots, crushed peas and broad beans, crushed new potatoes


Treacle Sponge Pudding
Custard ice cream and treacle syrup

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