Thursday 16 January 2014

FORMAL MENU LENT WEEK 2


Feast Night Formal Hall
Monday 20th January

Smoked haddock fishcakes with a leek cream sauce

(V) Carrot and Sesame Fritters
Rocket leaves and chilli sauce

-0-

London Broil
 With sautéed spinach, champ mash potato and wild mushroom jus

(V) Garlic and Rosemary Panko Crusted Aubergine and Mozzarella Steak
With sautéed spinach, champ mash potato and wild mushroom jus

-0--

Warm treacle sponge with English custard and roasted plums

-0-

Cheese and Biscuits


Feast Night Formal Hall
Tuesday 21st January

Moroccan Spiced Split Pea Soup
Salted lemon cream

-0-

Lemon Sorbet

-0-

Grilled Sea Bass
Sautéed wild mushrooms, spinach, Dauphinoise potatoes
Chive beurre blanc

(V) Sodden Socca, Chickpea Pancakes with warm Caponata
Marmara tapenade, orange-thyme and saffron dressing

-0-

Apple Tarte Tatin
Browned butter ice cream and burned orange syrup


Feast Night Formal Hall
Wednesday 22nd January

Shallot Tarte Tatin
With feta cheese and rocket

-0-

Baked Cod with Textures of Artichoke
Pan-fried gnocchi with red pepper, chestnut mushrooms and Parmesan

(V) Artichoke and Gruyere Cheese Pithivier
Pan-fried gnocchi with red pepper, chestnut mushrooms and Parmesan

-0-

Caramel Pannacotta
Homemade gingerbread

-0-

Dessert Fruit and Petit Fours


 Formal Hall
Thursday 23rd January


Fresh Tuna Verrine
With pico de gio

(V) Tagliatelle of Vegetable Verrine

-0-

Roast Leg of Lamb
Minted pudding, roast potatoes, broccoli
Rosemary and redcurrant jus

(V) Asian Vegetable Stir-fry
With Teriyaki noodles and edamame beans

-0-

Chocolate, Pear and Cinnamon Tart
Vanilla ice cream and red currants


Formal Hall
Friday 24th January

Verrine of Mediterranean Prawns
Crème fraiche and honey dressing

(V) Tagliatelle of Vegetables Verrine

-0-

Slow Roasted Confit of Duck
Roasted sweet potato, pak choi and plum jus

(V) Sweet Potato Curry with Tofu
Pak choi and Caramelised shallots

-0-

Mille Feuille of Winter Berries 
Blackberry syllabub and sweet puff pastry


Raymond Blanc Formal Hall
Saturday 25th January

Hot Smoked Salmon
Beetroot salad and horseradish crème fraiche

(V) Smoked Tofu
Beetroot salad and horseradish crème fraiche

-0-

Pot au Feu
Dijon mustard, gherkins and French Baguette

(V) Comté and Chard Tart
Warm potato salad and French Baguette

-0-

Lemon Cake
Citrus ice cream


Formal Hall
Sunday 26th January

Roulade of Lemon Sole
White wine and saffron cream sauce

(V) Aubergine and Mozzarella Roulade
With tomato and basil sauce

-0-

Herb stuffed Supreme of Guinea Fowl with Lemon, Garlic and Pesto
Seasonal Vegetables and Chateau Potatoes

(V) Pine Nut loaf
Cranberry sauce, French beans and roasted chateau potatoes
 Vegetarian gravy and bread sauce

-0-

Crème Brulėe
With raspberry sorbet and fresh raspberries

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