FORMAL MENU LENT WEEK 2

Feast Night Formal Hall

Monday 20^th 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 21^st 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 22^nd 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 23^rd 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 24^th 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 25^th 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 26^th 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