Friday, 10 January 2014


Feast Night Formal Hall
Tuesday 14th January

Amuse Bouche
Wild Mushroom Wonton Purse


Spicy Butternut Squash Velouté


Five-spiced Braised Beef Steak
Roasted aubergines, red peppers, onions and diced potatoes

(V) caramelised Onion and Four-Cheese Filo Pastry
Roasted aubergines, red peppers, onions and diced potatoes


Chocolate Truffle Cake
Guinness ice cream

Feast Night Formal Hall
Wednesday 15th January

Tomato and Mascarpone Risotto
 a la Raymond Blanc


Confit of Duck
Sweet potato fondant, panache and cherry jus

(V) Leek and Gruyere Tart
White onions sauce, panache of vegetables


Crème Brulee
Raspberries and shortbread


Dessert fruit and petit fours

BA Dinner in Hall
A menu of Michel Roux Jr. Recipes
Thursday 16th January

Chestnut and Apple Soup


Ham Terrine with Parsley
Dijon mustard and crusty bread

(V) Leek Terrine with Goat’s Curd


Poached Chicken Agnès Sorel
Spinach puree and Pont Neuf Potato

(V) Tarte Tatin de Légumes


Buttermilk Pannacotta with Figs

Formal Hall
Friday 17th January

Duck Egg and Smoked Goat’s Cheese
Potato Rösti


Garlic and Paprika Spiced Sirloin of Beef
Black olive, new potato, red pepper, cherry tomato and garlic
Pan juices with Rioja

(V) Sweetcorn Polenta with Aubergine Sauce


Lavender and White Chocolate Brulee 

Formal Hall
Saturday 18th January

Duck Confit
With Marinated Figs and Coriander

(V) Grilled Figs and Stilton


Pan-Roasted Salmon
Parisienne potato, celeriac puree, and lentils
Truffle jelly and Madeira sauce

(V) Ravioli of Mediterranean Vegetables
Parmesan cheese and Tomato coulee


Sumac Strawberries and Cream
With white chocolate sponge cake and plum wine jelly

Formal Hall
Sunday 19th January

Potted salmon
Melba toast and chutney

(V) White Bean, Rosemary, Garlic Pate


Roast Leg of Lamb
Yorkshire pudding, roast potatoes, broccoli, onion jus

(V) Country Garden Cottage Pie


Rhubarb crumble and custard

No comments:

Post a Comment