Friday, 28 February 2014

FORMAL HALL LENT WEEK 8



Feast Night Formal Hall
Monday 3rd March

Amuse Bouche
Red Pepper Velouté

Baked Cod
Chive cream sauce and caviar

(V) Baked Red Onion
Feta Cheese Custard

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Sous Vide Cheek of Beef with Bordeaux Wine Jelly
Fondant potato, parsnip puree, wilted spinach and jus

(V) Red Onion and Fennel Tarte Tatin with Poached Hen’s Egg
Fondant potato, parsnip puree, wilted spinach

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Pineapple Tarte Tatin
With coconut ice cream and pineapple crisp


Formal Hall
Tuesday 4th March

Warm Smoked Salmon
With gnocchi and balsamic glaze

Baked Broccolita and Stilton Gnocchi

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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

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Lemon Meringue Tart

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Dessert Fruit and Petit Fours


Feast Night Formal Hall
Wednesday 5th March

Oven-Roasted Squash with Salt-Baked Beetroot
Rosehip and elderflower vinaigrette

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Breast of Chicken Forestiere
With wilted wild watercress

(V) Crispy Truffle Risotto, Quails Eggs, Oyster Mushrooms
Artichoke salad

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Trio of Apples

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Cheese and Biscuits


Formal Hall
Thursday 6th March

Salad of Artichoke and Gazpacho

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Rump of Lamb Sous Vide
Petit ratatouille, fondant potato and rosemary jus

(V) Roasted butternut squash and goat's cheese risotto

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Warm Pomegranate Sangria with Poached Fruit and Honey Ice Cream


Fairtrade Formal Hall
Friday 7th March

Homemade Pollack fish cakes
 With homemade tartar sauce and pickled samphire salad

(V) Homemade potato and spring onion cakes
 With homemade tartar sauce and pickled samphire salad

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Roasted Chicken supreme
 with braised peas and broad beans, crispy smoked bacon and mashed potato

(V) Sodden Socca
 Chickpea pancakes with warm Caponata, marmara tapenade and orange, thyme and saffron dressing

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Fairtrade chocolate terrine with Fairtrade banana ice cream

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Fairtrade chocolate and Fairtrade coffee      


International Women’s Day Formal Hall
Saturday 8th March

Smoked Haddock Fishcakes
Lemon cream

(V) Baked Gnocchi with Mozzarella, Pesto and Sun-Blushed Tomato

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Confit of Duck with Pomegranate Jus
Vegetable Tagine and Moroccan couscous

(V) Falafel Medallions with Tahini
Vegetable Tagine and Moroccan couscous

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Triple Chocolate Brownie
Orange sorbet


Formal Hall
Sunday 9th March

Soused Mackerel with Artichoke Salad

(V) Greek Salad √° la Verrine

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Stuffed Roast Chicken with Braised Peas and Broad Beans
Crispy smoked bacon and garden thyme

(V) Mediterranean Pisto Pie
Tapenade and salmorejo sauce

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Coffee and Chestnut Parfait
Cardamom cream and little doughnut






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