FORMAL MENU MICHAELMAS WEEK 6

Feast Night Formal Hall

Monday 11^th November

Artichoke and Hen’s Egg Tart

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Slow-Cooked Duck Confit

Fondant potato, spinach and celeriac cream

(V) roasted Red Pepper and Courgette Filo Parcel

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White Chocolate and Ginger Cheesecake

Ginger brittle and poached rhubarb

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Cheese and Biscuits

Feast Night Formal Hall

Tuesday 12^th November

Grilled Salmon

Cauliflower puree, broad beans, peas and dill

(V) Artichoke Filo Bags

Cauliflower puree, broad beans, peas and dill

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London Broil

Red peppercorn and brandy jus, sautéed courgettes with oregano and tomato

 Dauphinoise potatoes

(V) Goat’s Cheese, vanilla and wild mushroom polenta

Vegetable and sautéed onion jus, sautéed courgettes with oregano and tomato

 Dauphinoise potatoes

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Lemon flan with blackberries

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Dessert fruit and petit fours

Italian Feast Night Formal Hall

Wednesday 13^th November

Amuse Bouche

 Grissini wrapped in prosciutto di Parma

(V) Grissini wrapped in Melon

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Antipasti

Olives, sun-blushed tomato, pesto, buffalo mozzarella, beef tomato and Focaccia bread

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Garlic and Rosemary Marinated Rump of Lamb

Butter and Parmesan gnocchi with Pepperonata

(V) Melanzane Parmigiana

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Zuppa Inglese

Formal Hall

Thursday 14^th November

Duck Confit Rillettes

French Baguette and Whole Grain Honey Mustard

(V) Aubergine Caviar

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Grilled Trout with a Prawn Mousse

Wild rice timbale, carrot puree and Hollandaise

(V) Ale and Mushroom Puff Pastry Pie

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Warm Chocolate Brownie

Vanilla Ice Cream

Formal Hall

Friday 15^th November

Goats Cheese Fondue, Poached Pear, Gingerbread

 Honey and Port reduction

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Loin of Pork with Pancetta

Violet potato, spiced red cabbage, Port and blackberry jus

(V) Jerusalem Artichoke and Truffle Risotto

Truffle and artichoke Velouté, pea shoots 

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Mascarpone and Cointreau Mousse

Coffee Ice Cream and Cointreau jelly

Formal Hall Menu

Saturday 16^th November

      Roast Cod Supreme

 With lemon beurre blanc and winter ratatouille

(V)   Goats Cheese Arancini

Cauliflower puree, pomegranate and beetroot dressing

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          Seared Rump of Lamb

 With pickled fennel, pearl barley and garlic risotto

(V)  Caramelised Onion and Four cheese filo pastry Parcel

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Traditional Sticky Toffee Pudding with Vanilla Ice Cream and Toffee Sauce

Formal Hall

Sunday 17^th November

Grilled Mackerel with Rhubarb and Horseradish

(V) Corn Pancakes of Roasted Peppers, Red Onion and Goat’s Cheese

Fennel-chilli salsa

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Confit of Slow-Cooked Lamb Shoulder with Garlic and Rosemary

Goose-fat roasted potato, honey-roasted carrots and parsnips

Redcurrant jus and mint sauce

(V) Spinach, Leek and Stilton Tart

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Steamed Marmalade Pudding

With custard