Friday 31 January 2014

FORMAL MENU LENT WEEK 4


Feast Night Formal Hall
Monday 3rd February

Warm Smoked Salmon
With gnocchi and balsamic glaze

(V) Baked Broccolita and Stilton Gnocchi

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Raspberry Sorbet

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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

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Lemon Meringue Tart


Feast Night Formal Hall
Tuesday 4th February

Fresh Figs and Buffalo Mozzarella Salad with Rocket Pesto

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Confit of Honey Roasted Duck with Pomegranate Jus
Asian Greens & Aromatic Couscous

(V) Asian Stir-Fry with Marinated Tofu

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Fromage Blanc Pannacotta
Rhubarb Two Ways & Crispy Filo

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Welsh Rarebit


Feast Night Formal Hall
Wednesday 5th February


Minestrone Soup
 With a sourdough and Parmesan Croute

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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

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Carrot Cake
With cream cheese frosting and raisin coulee

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Dessert Fruit and Petit Fours


Formal Hall
Thursday 6th February


Amuse Bouche
 Grissini wrapped in prosciutto di Parma

(V) Grissini wrapped in Melon

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

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Garlic and Rosemary Marinated Rump of Lamb
Butter and Parmesan gnocchi with Pepperonata

(V) Melanzane Parmigiana

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Zuppa Inglese


Formal Hall
Friday 7th February

Salmon Tian
 With micro herb salad with a lemon dressing

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

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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

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Victorian Winifred Pudding
Served warm with raspberry ice cream


Formal Hall
Saturday 8th February

Purée of English Pea Soup
White truffle oil and Parmesan crisp
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Crispy Belly of Gloucester Old Spot Pork
Pumpkin and potato puree, bok choi and mushrooms

(V) Celeriac, Camembert and Prune Tart
Warm lentil Vinaigrette
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Mocha Chocolate Tart with White Chocolate Sorbet


Formal Hall
Sunday 9th February

Grilled Mackerel with Rhubarb and Horseradish

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

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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

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Steamed Marmalade Pudding
With custard


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