FORMAL MENU MICHAELMAS WEEK 7

Feast Night Formal Hall

Monday 18^th November

Gravalax with Pickled Cucumber

Dill and mustard dressing, micro-herbs

(V) Couscous Salad with Apricots

Pine nuts and ginger

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Lemon Sorbet

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Steamed Salmon, Seabass, Mussels and Prawns on Steamed Rice

With lemongrass, ginger, spring onions, lime and green curry sauce

(V) Chinese Noodles with Green Curry

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Chocolate Pots with Mascarpone Sabayon

Feast Night Formal Hall

Tuesday 19^th November

Confit of Salmon

 With peas ala Francoise

(V) Artichoke and Red Pepper Roulade

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Slow cooked stuffed Suffolk pork belly with Black Pudding

Bramley apple sauce, steamed sage cabbage, roast potatoes and Calvados jus

(V) Risotto Milanese with wild mushrooms

 Cheese crisps and fritters

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Treacle Tart & Clotted Cream

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Dessert Fruit and Petit Fours

Feast Night Formal

Wednesday 20^th November

Amuse Bouche

Sweet Potato, Spinach and Feta Tortilla

With sumac and yoghurt

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Chorizo, Curry Leaf, Ginger and Chickpea Soup

(V) As above, without chorizo

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Grilled Mackerel on Fruit and Vegetables with Pomegranate-Wasabi Dressing

Banana Leaf, lemon zest and garlic roasted new potatoes

(V) Konomi Yaki

Japanese Vegetable cakes

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Fig and Pine Nut Tart

Tamarind and maple syrup ice cream

Formal Hall

Thursday 21^st November

French Onion Soup

Gruyère Croute

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Duck Leg Confit

With flageolet beans, wilted spinach and fondant potato

(V) Filo Turnovers with Spinach, Feta and Rosemary

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Tarte Tatin

Vanilla bean ice cream

Formal Hall

Friday 22^nd November

Fresh Pollock with Clams and Chorizo

(V) Crispy Celeriac gnocchi with watercress cream

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 Slow-cooked Beef Steak

Anna Potato, winter ratatouille, red wine jus

(V) Potato and Jerusalem artichoke Pithivier

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Chocolate Truffle Cake

Guinness ice cream

Formal Hall

Saturday 23^rd November

Roasted Pumpkin Soup

Garnished with roasted pumpkin seeds

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Chump of Lamb

Pea puree, wilted lettuce, mint foam, rosemary jus and Chateau potatoes

(V) Cauliflower and Date Tagine

With Tunisian pilaff

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Prune and Honey Cake

Pressed apples and cinnamon ice cream

Formal Hall

Sunday 24^th November

Dressed Crab Salad

(V) Beetroot and Rocket Salad with Balsamic Dressing

-o-

Traditional Roast Beef with a Crisp Yorkshire pudding

Roast potatoes, panache of seasonal vegetables

Red wine jus

(V) Roasted Vegetable Loaf with a Crisp Yorkshire pudding

Roast potatoes, panache of seasonal vegetables

Vegetable jus

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Apple Pie with Vanilla Custard