Monday, 18 November 2013


Feast Night Formal Hall
Monday 18th November

Gravalax with Pickled Cucumber
Dill and mustard dressing, micro-herbs

(V) Couscous Salad with Apricots
Pine nuts and ginger


Lemon Sorbet


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


Chocolate Pots with Mascarpone Sabayon

Feast Night Formal Hall
Tuesday 19th November

Confit of Salmon
 With peas ala Francoise

(V) Artichoke and Red Pepper Roulade


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


Treacle Tart & Clotted Cream


Dessert Fruit and Petit Fours

Feast Night Formal
Wednesday 20th November

Amuse Bouche
Sweet Potato, Spinach and Feta Tortilla
With sumac and yoghurt


Chorizo, Curry Leaf, Ginger and Chickpea Soup

(V) As above, without chorizo


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


Fig and Pine Nut Tart
Tamarind and maple syrup ice cream

Formal Hall
Thursday 21st November

French Onion Soup
Gruyère Croute


Duck Leg Confit
With flageolet beans, wilted spinach and fondant potato

(V) Filo Turnovers with Spinach, Feta and Rosemary


Tarte Tatin
Vanilla bean ice cream

Formal Hall
Friday 22nd November

Fresh Pollock with Clams and Chorizo

(V) Crispy Celeriac gnocchi with watercress cream


 Slow-cooked Beef Steak
Anna Potato, winter ratatouille, red wine jus

(V) Potato and Jerusalem artichoke Pithivier


Chocolate Truffle Cake
Guinness ice cream

Formal Hall
Saturday 23rd November

Roasted Pumpkin Soup
Garnished with roasted pumpkin seeds


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

(V) Cauliflower and Date Tagine
With Tunisian pilaff


Prune and Honey Cake
Pressed apples and cinnamon ice cream

Formal Hall
Sunday 24th November

Dressed Crab Salad

(V) Beetroot and Rocket Salad with Balsamic Dressing


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


Apple Pie with Vanilla Custard

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