Thursday 24 April
Poached salmon rillettes with smoked salmon mackerel and 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) Cauliflower risotto with chilli pangrattato
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Lemon verbena posset with spiced winter fruits and East Yorkshire sugar cakes
Formal Hall
Friday 25th April
Slow cooked salmon, miso caramel, pickled cauliflower and nettle juices
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Grilled pork chop with braised spelt grain, sautéed leeks and red wine jus
(V) Lififa mushroom turnover, braised spinach and tomato with sesame chutney
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Warm triple chocolate brownie with Seville orange marmalade ice cream and wafers
Formal Hall
Saturday 26th April
Poached pear and gorgonzola salad with pomegranate salad
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Braised beef steak with savoy cabbage, carrots, grain
mustard crushed new potatoes and stroganoff sauce
(V) Beetroot tart with Bingham blue cheese beignets
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Lavender and white chocolate crème brûlée with lemon Madeleines
Formal Hall
Sunday 27 April
Mackerel confit, cucumber tartar and lemon sherbet dressing
(V) Asparagus, red onion and blue cheese tarts
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Stuffed shoulder lamb with buttered French beans
Fondant potatoes and rosemary jus
(V) Eggplant stuffed with Mediterranean vegetables and tofu with buttered French beans Fondant potato and basil pesto
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Rhubarb and Brown Sugar Meringue Mess
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