FORMAL HALL LENT WEEK 8

Feast Night Formal Hall

Monday 3^rd 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 4^th 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 5^th 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 6^th 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 7^th 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 8^th 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 9^th March

Soused Mackerel with Artichoke Salad

(V) Greek Salad á 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