Friday, 31 January 2014


Feast Night Formal Hall
Monday 3rd February

Warm Smoked Salmon
With gnocchi and balsamic glaze

(V) Baked Broccolita and Stilton Gnocchi


Raspberry Sorbet


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


Lemon Meringue Tart

Feast Night Formal Hall
Tuesday 4th February

Fresh Figs and Buffalo Mozzarella Salad with Rocket Pesto


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

(V) Asian Stir-Fry with Marinated Tofu


Fromage Blanc Pannacotta
Rhubarb Two Ways & Crispy Filo


Welsh Rarebit

Feast Night Formal Hall
Wednesday 5th February

Minestrone Soup
 With a sourdough and Parmesan Croute


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


Carrot Cake
With cream cheese frosting and raisin coulee


Dessert Fruit and Petit Fours

Formal Hall
Thursday 6th February

Amuse Bouche
 Grissini wrapped in prosciutto di Parma

(V) Grissini wrapped in Melon


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


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

(V) Melanzane Parmigiana


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


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


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
Crispy Belly of Gloucester Old Spot Pork
Pumpkin and potato puree, bok choi and mushrooms

(V) Celeriac, Camembert and Prune Tart
Warm lentil Vinaigrette
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


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


Steamed Marmalade Pudding
With custard

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