FORMAL MENU LENT TERM WEEK 3

Ottolenghi Feast Night Formal Hall

Monday 27th January 

Red lentil and chard soup

-0-

Figs with goat’s curd and pomegranate vinaigrette

-0-

Poached Halal chicken with sweet spiced Freekeh

(V) Sweet potato galettes  

-0-

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 

-0-

Winter Duck Ragoût

Garlic potatoes and coriander carrots, Madeira jus

(V) Goan Chickpea Risotto

 Coconut yoghurt 

-0-

Pannacotta with Poached Fruits

In Champagne syrup 

-0-

Cheese and Biscuits

Feast Night Formal Hall

Wednesday 29th January 

Vine-Baked Camembert

Pepper-cranberry jelly and fennel salsa 

-0-

Apple and Fennel Sorbet

-0-

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

-0-

Pineapple Carpaccio

With fromage frais and lime sorbet

Formal Hall

Thursday 30th January

Parsnip Velouté

Blue cheese and apple balsamic syrup

-0-

Thyme-Rubbed Pork Loin

Apple and tarragon risotto, chilli jam and jus

(V) Sage, Cheddar and Onion Fritters  

Apple and tarragon risotto

-0-

Death by Chocolate 

Formal Hall

Friday 31st January 

Homemade Pollock Fishcakes

With tartare sauce and pickled Samphire

(V) Sweet Potato Cakes

-0-

Elderflower Sorbet

-0-

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

-0-

Yorkshire Rhubarb Trifle

Ginger wine-soaked Parkin Crumbs

-0-

Dessert and Petit Fours

Formal Hall

Saturday 1st February 

Smoked Halibut Verrine

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

-0-

 Guinea Fowl with Sausage and Cranberry farce

Rosemary potatoes and fine beans, game jus

(V) Polenta Rösti with Ratatouille

Spinach and Parmesan 

-0-

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