FORMAL HALL LENT WEEK 7

Feast Night Formal Hall

Monday 24th February

Red Wine Poached Quince and Goat’s Cheese Filo Tart

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Oven-Roasted Rump of Lamb with Baby Artichokes, Beet and Fennel Puree

Fondant potato and jus

(V) Baked Aubergine filled with Orzo and Ratatouille 

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Rhubarb and Brown Sugar Meringue Mess

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Dessert and Petit Fours

Feast Night Formal Hall

Tuesday 25^th February

French Onion Tart

A la Raymond Blanc

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Roast Chicken with Chorizo and Butter Beans

Spinach and hot paprika dressing

(V) Wild Mushroom and Cambridge Blue Cheese Charlotte

Pear dressing

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Bitter Chocolate and Chestnut Truffle Cake

Chocolate sauce and candied chestnuts

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Cheese and Biscuits

Feast Night Formal Hall

Wednesday 26^th February

Poached Pear & Gorgonzola salad

With pomegranate dressing

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Raspberry Sorbet

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   Rump Steak with braised Spelt Grain

Sautéed leeks & red wine sauce

(V) Aubergine, Beef Tomato and Mozzarella Tian with Pesto

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     Rum & Raisin bread & butter pudding

with Panettone ice-cream

Formal Hall

Thursday 27^th February

Poached Salmon Rillettes

Smoked mackerel, apple and bacon salad

(V) Smoked Beetroot, Mascarpone and tarragon salad

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Ballotine of Turkey

 With spinach, braised baby gem, potato Rösti and thyme jus

(V) Queen Anne’s Artichoke tart

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Warm treacle sponge with English custard and roasted plums

Formal Hall

Friday 28^th February

Mozzarella and Smoked Salmon Terrine

Pink peppercorn dressing

(V) Roasted Pepper and Feta Terrine

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Loin of Pork

Caramelised red cabbage, roasted chateau potatoes, game jus

(V) Portobello Tart Gratin

 With parsley and garlic sauce, caramelised red cabbage and roasted chateau potatoes

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Chocolate Fondant

 Vanilla ice cream

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Dessert and Artisan Cheese

Coffee and Petit Fours

Formal Hall

Saturday 1st March

No formal hall due to Lent Bumps Dinner

Formal Hall

Sunday 2nd March

Cod with Bouillabaisse Sauce

(V) Vegetarian Bouillabaisse with Rouille

Lentils, tomatoes, squash, fennel and chickpeas

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Roast Leg of Lamb with Spinach, Braised Baby Gems, and Rösti potato

Thyme jus

(V) Ballotine of Roasted Vegetables

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Lord Mayor’s Trifle

 a la Marcus Wareing