Wednesday, 6 November 2013


Feast Night Formal Hall
Monday 11th November

Artichoke and Hen’s Egg Tart


Slow-Cooked Duck Confit
Fondant potato, spinach and celeriac cream

(V) roasted Red Pepper and Courgette Filo Parcel


White Chocolate and Ginger Cheesecake
Ginger brittle and poached rhubarb


Cheese and Biscuits

Feast Night Formal Hall
Tuesday 12th November

Grilled Salmon
Cauliflower puree, broad beans, peas and dill

(V) Artichoke Filo Bags
Cauliflower puree, broad beans, peas and dill


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


Lemon flan with blackberries


Dessert fruit and petit fours

Italian Feast Night Formal Hall
Wednesday 13th November

Amuse Bouche
 Grissini wrapped in prosciutto di Parma

(V) Grissini wrapped in Melon


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


Garlic and Rosemary Marinated Rump of Lamb
Butter and Parmesan gnocchi with Pepperonata

(V) Melanzane Parmigiana


Zuppa Inglese

Formal Hall
Thursday 14th November

Duck Confit Rillettes
French Baguette and Whole Grain Honey Mustard

(V) Aubergine Caviar


Grilled Trout with a Prawn Mousse
Wild rice timbale, carrot puree and Hollandaise

(V) Ale and Mushroom Puff Pastry Pie


Warm Chocolate Brownie
Vanilla Ice Cream

Formal Hall
Friday 15th November

Goats Cheese Fondue, Poached Pear, Gingerbread
 Honey and Port reduction


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 


Mascarpone and Cointreau Mousse
Coffee Ice Cream and Cointreau jelly

Formal Hall Menu
Saturday 16th November

      Roast Cod Supreme
 With lemon beurre blanc and winter ratatouille

(V)   Goats Cheese Arancini
Cauliflower puree, pomegranate and beetroot dressing


          Seared Rump of Lamb
 With pickled fennel, pearl barley and garlic risotto

(V)  Caramelised Onion and Four cheese filo pastry Parcel


Traditional Sticky Toffee Pudding with Vanilla Ice Cream and Toffee Sauce

Formal Hall
Sunday 17th November

Grilled Mackerel with Rhubarb and Horseradish

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


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


Steamed Marmalade Pudding
With custard

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