Friday, 7 February 2014


Feast Night Formal Hall
Monday 10th February

Asparagus with Poached Quails Egg, Grapefruit Hollandaise


Confit of Duck with Parmentier Potatoes, Crushed Peas and Spinach
Red wine jus

(V) Two Lentil Makhani Dal


Caramelised Apricot Tart
Ginger verbena sorbet, Diplomat cream and mango

Feast Night Formal Hall
Tuesday 11th February

Smoked Haddock Fishcakes
Lemon cream

(V) Mozzarella and Tomato Arancini


Pork Wellington with Sautéed Spinach
Champ potato and wild mushroom jus

(V) Root Vegetable and Lentil Wellington


Lavender and White Chocolate Crème Brulee
Lemon Madeleines


Dessert and Petit Fours

Feast Night Formal Hall
Wednesday 12th February

Roasted Pumpkin Soup


Grilled Rump Steak
 With leeks, fondant potato, broccoli and red wine jus

(V) Potato Gnocchi with Winter Squash Ragout and Parmesan


Triple Chocolate Brownie
Orange marmalade ice cream

Formal Hall
Thursday 13th February

Heirloom Tomato Tart
Niçoise olive tapenade, mixed leaves and basil vinaigrette


Pork Steak sous vide with Garlic and Rosemary
Celeriac puree, Rösti potato and mint jus

(V) Smoked Tofu Wrapped in Cabbage
With ratatouille-tomato and basil salsa


Lemon Tart
Fresh raspberries and blackcurrant sorbet

Formal Hall
Friday 14th February

Poached Salmon
Verbena Hollandaise


South Carolina Chicken Supreme
Roasted peppers, onions and diced potatoes
Honey, Dijon mustard and tarragon cream sauce

(V) Polenta Crepes with goat’s cheese and Mediterranean Vegetables


Baileys Chocolate Mousse

Formal Hall
Saturday 15th February

French Onion Tart
A la Raymond Blanc


Steamed Supreme of Cod
Creamed cabbage, sun-blushed tomato compote and petit Rösti

(V) Goats Cheese Lasagne
Rocket salad and garlic ciabatta


Lime and Chilli Crème Brulee
Mango sorbet and coconut crumb 

Formal Hall
Sunday 16th February

Traditional Prawn Cocktail
(V) Beetroot and Rocket Salad with Balsamic Dressing


Traditional Roast Beef with Yorkshire pudding
Roast potatoes, panache of seasonal vegetables
Red wine jus

(V) Roasted Vegetable Loaf with Yorkshire pudding
Roast potatoes, panache of seasonal vegetables
Vegetable jus


Apple Pie with Vanilla Custard

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