Friday 7 February 2014

FORMAL HALL LENT TERM WEEK 6


Feast Night Formal Hall
Monday 10th February

Asparagus with Poached Quails Egg, Grapefruit Hollandaise

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

(V) Two Lentil Makhani Dal

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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

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Pork Wellington with Sautéed Spinach
Champ potato and wild mushroom jus

(V) Root Vegetable and Lentil Wellington

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Lavender and White Chocolate Crème Brulee
Lemon Madeleines

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Dessert and Petit Fours


Feast Night Formal Hall
Wednesday 12th February

Roasted Pumpkin Soup

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

(V) Potato Gnocchi with Winter Squash Ragout and Parmesan

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Triple Chocolate Brownie
Orange marmalade ice cream


Formal Hall
Thursday 13th February

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

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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

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Lemon Tart
Fresh raspberries and blackcurrant sorbet


Formal Hall
Friday 14th February

Poached Salmon
Verbena Hollandaise

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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

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Baileys Chocolate Mousse


Formal Hall
Saturday 15th February

French Onion Tart
A la Raymond Blanc

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

(V) Goats Cheese Lasagne
Rocket salad and garlic ciabatta

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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

-o-

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

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Apple Pie with Vanilla Custard


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