Thursday, 16 January 2014


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


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


Warm treacle sponge with English custard and roasted plums


Cheese and Biscuits

Feast Night Formal Hall
Tuesday 21st January

Moroccan Spiced Split Pea Soup
Salted lemon cream


Lemon Sorbet


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


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


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


Caramel Pannacotta
Homemade gingerbread


Dessert Fruit and Petit Fours

 Formal Hall
Thursday 23rd January

Fresh Tuna Verrine
With pico de gio

(V) Tagliatelle of Vegetable Verrine


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

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


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


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

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


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


Pot au Feu
Dijon mustard, gherkins and French Baguette

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


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


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


Crème Brulėe
With raspberry sorbet and fresh raspberries

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