FORMAL MENU LENT WEEK 4

Feast Night Formal Hall

Monday 3^rd February

Warm Smoked Salmon

With gnocchi and balsamic glaze

(V) Baked Broccolita and Stilton Gnocchi

-0-

Raspberry Sorbet

-0-

Chestnut Filled Chicken

Celery, honey-poached cranberries, celeriac puree, sage and Parmesan grilled polenta

(V) Aubergine and Mozzarella Croquettes

Celery, honey-poached cranberries, celeriac puree, sage and Parmesan grilled polenta

-0-

Lemon Meringue Tart

Feast Night Formal Hall

Tuesday 4^th February

Fresh Figs and Buffalo Mozzarella Salad with Rocket Pesto

-0-

Confit of Honey Roasted Duck with Pomegranate Jus

Asian Greens & Aromatic Couscous

(V) Asian Stir-Fry with Marinated Tofu

-0-

Fromage Blanc Pannacotta

Rhubarb Two Ways & Crispy Filo

-0-

Welsh Rarebit

Feast Night Formal Hall

Wednesday 5^th February

Minestrone Soup

 With a sourdough and Parmesan Croute

-0-

Confit of Pork Shoulder

 With pea puree, wilted lettuce, fondant potato and Madeira Jus

(V) Wild Rice and Parsnip Fritters

With mushrooms in cider and thyme, pea puree and fondant

-0-

Carrot Cake

With cream cheese frosting and raisin coulee

-0-

Dessert Fruit and Petit Fours

Formal Hall

Thursday 6^th February

Amuse Bouche

 Grissini wrapped in prosciutto di Parma

(V) Grissini wrapped in Melon

-0-

Antipasti

Olives, sun-blushed tomato, pesto, buffalo mozzarella, beef tomato and Focaccia bread

-0-

Garlic and Rosemary Marinated Rump of Lamb

Butter and Parmesan gnocchi with Pepperonata

(V) Melanzane Parmigiana

-0-

Zuppa Inglese

Formal Hall

Friday 7^th February

Salmon Tian

 With micro herb salad with a lemon dressing

(V) Roast flat field mushrooms with poached egg, spinach and hollandaise sauce

-0-

Lemon, Sage, Garlic and Rosemary Marinated Chicken

 With aioli, new potatoes, spinach and petit ratatouille 

(V) Falafel Medallions with Tahini

Warm potato salad, spinach and vine roasted tomatoes

-0-

Victorian Winifred Pudding

Served warm with raspberry ice cream

Formal Hall

Saturday 8^th February

Purée of English Pea Soup

White truffle oil and Parmesan crisp

-0-

Crispy Belly of Gloucester Old Spot Pork

Pumpkin and potato puree, bok choi and mushrooms

(V) Celeriac, Camembert and Prune Tart

Warm lentil Vinaigrette

-0-

Mocha Chocolate Tart with White Chocolate Sorbet

Formal Hall

Sunday 9^th February

Grilled Mackerel with Rhubarb and Horseradish

(V) Corn Pancakes of Roasted Peppers, Red Onion and Goat’s Cheese

Fennel-chilli salsa

-0-

Confit of Slow-Cooked Lamb Shoulder with Garlic and Rosemary

Goose-fat roasted potato, honey-roasted carrots and parsnips

Redcurrant jus and mint sauce

(V) Spinach, Leek and Stilton Tart

-0-

Steamed Marmalade Pudding

With custard