FORMAL HALL LENT WEEK 9

Feast Night Formal Hall

Monday 10^th March

Fresh Pollock with Clams and Chorizo

(V) Crispy Celeriac gnocchi with watercress cream

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Slow-cooked Shin of Beef

Anna Potato, Spring Pepperonata with heritage tomatoes and fresh oregano, red wine jus

(V) Potato and Jerusalem artichoke Pithivier

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Chocolate Truffle Cake

Guinness ice cream

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Dessert and Petit Fours

Feast Night Formal Hall

Tuesday 11^th March

      Roast Cod Supreme

 With lemon beurre blanc and winter ratatouille

(V)   Goats Cheese Arancini

Cauliflower puree, pomegranate and beetroot dressing

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          Seared Rump of Lamb

 With pickled fennel, pearl barley and garlic risotto

(V)  Caramelised Onion and Four cheese filo pastry Parcel

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Traditional Sticky Toffee Pudding with Vanilla Ice Cream and Toffee Sauce

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Cheese and Biscuits

Feast Night Formal Hall

Wednesday 12^th March

Minestrone Soup

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Lemon Sorbet

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Roasted Chicken Supreme

 Braised cabbage, carrot and mustard crush with stroganoff sauce

(V) Wild Mushroom and Bocconcino Mozzarella Stroganoff

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Warm triple chocolate brownie with Seville orange marmalade ice cream and malt wafers

BA Dinner in Hall

Thursday 13^th March

Grilled Salmon

Cauliflower puree, broad beans, peas and dill

(V) Artichoke Filo Bags

Cauliflower puree, broad beans, peas and dill

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Rump of Beef Steak

Red peppercorn and brandy jus, sautéed courgettes with oregano, garlic and tomato

 Dauphinoise potatoes

(V) Goat’s Cheese, vanilla and wild mushroom polenta

Vegetable and sautéed onion jus, sautéed courgettes with oregano and tomato

 Dauphinoise potatoes

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Carrot Cake with Cream Cheese and Cinnamon Ice Cream

Raisin puree