Wednesday, 29 January 2014


Ottolenghi Feast Night Formal Hall
Monday 27th January 

Red lentil and chard soup


Figs with goat’s curd and pomegranate vinaigrette


Poached Halal chicken with sweet spiced Freekeh

(V) Sweet potato galettes  


Tiramisu Brownies
Coffee and espresso ice cream

Feast Night Formal Hall
Tuesday 28th January

Hot Smoked Salmon
With a chilli salsa

(V) Rosemary Grilled Goat’s Cheese
Warm apricot relish 


Winter Duck Ragoût
Garlic potatoes and coriander carrots, Madeira jus

(V) Goan Chickpea Risotto
 Coconut yoghurt 


Pannacotta with Poached Fruits
In Champagne syrup 


Cheese and Biscuits

Feast Night Formal Hall
Wednesday 29th January 

Vine-Baked Camembert
Pepper-cranberry jelly and fennel salsa 


Apple and Fennel Sorbet


Braised Shin of Beef
Pea and Broad Bean Risotto with Parmesan and Mascarpone

(V) Tempura Battered Vegetables
Pea and Broad Bean Risotto with Parmesan and Mascarpone


Pineapple Carpaccio
With fromage frais and lime sorbet

Formal Hall
Thursday 30th January

Parsnip Velouté
Blue cheese and apple balsamic syrup


Thyme-Rubbed Pork Loin
Apple and tarragon risotto, chilli jam and jus

(V) Sage, Cheddar and Onion Fritters  
Apple and tarragon risotto


Death by Chocolate 

Formal Hall
Friday 31st January 

Homemade Pollock Fishcakes
With tartare sauce and pickled Samphire

(V) Sweet Potato Cakes


Elderflower Sorbet


Crispy Lamb with Hotchpotch
Braised lamb shoulder with pearl barley, asparagus, peas, carrots and leeks

(V) Pearly Barley Risotto a la Ottolenghi
With Marinated Feta


Yorkshire Rhubarb Trifle
Ginger wine-soaked Parkin Crumbs


Dessert and Petit Fours

Formal Hall
Saturday 1st February 

Smoked Halibut Verrine

(V) Sun-Dried Tomato, Goat’s Cheese and Rocket Verrine


 Guinea Fowl with Sausage and Cranberry farce
Rosemary potatoes and fine beans, game jus

(V) Polenta Rösti with Ratatouille
Spinach and Parmesan 


Fresh Pears Poached in Beetroot Jus
 With roasted plums, orange, cinnamon and passion fruit biscuits

Formal Hall
Sunday 2nd February 

menu to follow from May Ball Committee

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