FORMAL MENU MICHAELMAS WEEK 8

Feast Night Formal Hall

Monday 25^th November

Amuse Bouche

Green tea with asparagus

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Warm Goat’s Cheese and Beet Salad

With winter leaves and Dijon Vinaigrette

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Mediterranean Bass with Squid, Fennel and Tomatoes

Steamed new potatoes

(V) Risotto of Fennel, saffron, Tomatoes and Pernod

Finished with aged Parmesan

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Marquis au Chocolat

Crème Anglaise

Feast Night Formal Hall

Tuesday 26^th November

Amuse Bouche

Pumpkin, caviar and orange  

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Butternut Squash Soup

With brown butter, sage and nutmeg crème fraîche

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Slow Braised Beef Steak

Caramelized shallots, red wine jus, gratin potatoes and sweet parsnip puree

(V) Winter Vegetable Hotpot

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Warm Chocolate Bouchons

Clotted cream ice cream and Griotte Cherries in Kirsch

Feast Night Formal Hall

Wednesday 27^th November

Hot Smoked Salmon

With a chilli salsa

(V) Rosemary Grilled Goat’s Cheese

Warm apricot relish

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Winter Duck Ragoût

Garlic potatoes and coriander carrots, Madeira jus

(V) Goan Chickpea Risotto

 Coconut yoghurt

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Pannacotta with Poached Fruits

In Champagne syrup

Formal Hall

Thursday 28^th November

Sweet Potato Soup

With vanilla and verjus

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Paprika and Garlic Rubbed Fillet of Pork

Anna Potatoes, cauliflower puree with Masala and spinach cream sauce

(V) Paprika and Garlic Marinated Tofu

Anna Potatoes, cauliflower puree with Masala and spinach cream sauce

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Sauvignon Blanc Braised Pineapple

White chocolate sorbet and cilantro coulis

Christmas Formal Hall

 Friday 29^th November

Prawn Cocktail

Mary Rose Dressing

                                                                                                                                      

(V) Red Onion Tarte Tatin

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Roast Turkey with Pigs in Blankets

Sausage stuffing, roast potatoes, honey roasted parsnips and carrots, Brussels sprouts and gravy

(V) Christmas Vegetable Wellington

Roast potatoes, honey roasted parsnips and carrots, Brussels sprouts and gravy

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Christmas Pudding

Brandy sauce

Christmas Formal Hall

Saturday 30^th November

Prawn Cocktail

Mary Rose Dressing

                                                                                                                                      

(V) Red Onion Tarte Tatin

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Roast Turkey with Pigs in Blankets

Sausage stuffing, roast potatoes, honey roasted parsnips and carrots, Brussels sprouts and gravy

(V) Christmas Vegetable Wellington

Roast potatoes, honey roasted parsnips and carrots, Brussels sprouts and gravy

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Christmas Pudding

Brandy sauce

Formal Hall

Sunday 1^st December

Salmon Pastrami with Toasted sourdough

(V) Beef Tomato and Whipped Brie

Reduced balsamic 

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Confit of Lamb

Roast potatoes, caramelised red cabbage, and rosemary jus

(V) Chestnut and Vegetable Roast

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Glazed Lemon Tart

Raspberry syllabub