FORMAL HALL LENT TERM WEEK 6

Feast Night Formal Hall

Monday 10^th 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 11^th February

Smoked Haddock Fishcakes

Lemon cream

(V) Mozzarella and Tomato Arancini

-0-

Pork Wellington with Sautéed Spinach

Champ potato and wild mushroom jus

(V) Root Vegetable and Lentil Wellington

-0-

Lavender and White Chocolate Crème Brulee

Lemon Madeleines

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Dessert and Petit Fours

Feast Night Formal Hall

Wednesday 12^th 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 13^th February

Heirloom Tomato Tart

Niçoise olive tapenade, mixed leaves and basil vinaigrette

-0-

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 14^th 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 15^th 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

-0-

Lime and Chilli Crème Brulee

Mango sorbet and coconut crumb 

Formal Hall

Sunday 16^th 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

-0-

Apple Pie with Vanilla Custard