FORMAL HALL EASTER WEEK 2

Feast Night Formal Hall

Monday 28th April

Amuse Bouche

Bacon-wrapped Dried Plums

(V) Cucumber-wrapped Dried Plums

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Pomegranate Granita

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Pan-fried Hake

 Red pepper relish, couscous & fine beans

(V) Pan-fried Tofu

Red pepper relish, couscous & fine beans

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Moist Carrot Cake

With yoghurt sorbet & cilantro coulis

Formal Hall

Tuesday 29th April

Amuse Bouche

Watermelon Cubes with Balsamic Reduction

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Poached Salmon with Caviar Butter

(V) Wild mushrooms & Spinach in a Pastry Puff

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Corn-fed Chicken Supreme

French beans, Anna potatoes & pesto cream sauce

(V) Three-Cheese Risotto

 Cauliflower bon-bon & salsa verde

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Dark Chocolate Terrine

Rum poached strawberries & white chocolate crumble

Feast Night Formal Hall

Wednesday 30th April

Amuse Bouche

Vegetarian Sushi

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Spring Vegetable & Bean Soup

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Rump of Beef Steak

Dauphinoise potatoes, sautéed courgettes with oregano, garlic & tomato

 Red peppercorn & brandy jus

(V) Goat’s Cheese, Vanilla & Wild Mushroom Polenta

Dauphinoise potatoes, sautéed courgettes with oregano, garlic & tomato

 Vegetable & onion jus

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White Chocolate Cheesecake

Mango & lychee salad, passion fruit jus

BA Dinner in Hall

Thursday 1st May

Cheese Soufflé

Apple, pine nut & pomegranate salad

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Tapenade- crusted Leg of Duck

Garlic Pomme purée, fine beans & a red wine jus

(V)  Asparagus, Red Onion & Blue Cheese Tarts

Garlic Pomme purée & fine beans

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Individual Strawberry Jam Steamed Sponge

With vanilla bean custard

Formal Hall

Friday 2nd May

Roast Carrot & Parsnip Salad

With a sour cream, beetroot & chestnut vinaigrette

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Roast Salmon with a Romesco Crust

On a bed of new potatoes with char-grilled vegetables

(V) La Parmigiana di Melanzane

With a warm new potato & red pepper salad

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Liquorice Pannacotta

Orange-poached Yorkshire rhubarb & parkin crumbs

Formal Hall

Saturday 3rd May

Ham Hock Terrine

With Apricot & Fig Chutney

(V)  Roasted Vegetable Terrine

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Seared Rump of Lamb

Pickled fennel and a pearl barley & garlic risotto

(V) Artichoke, Lentil & Fennel Barigoule

With pilau rice & French beans

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Coffee Meringue

Granadilla cream & spring berries

Formal Hall

Sunday 4th May

Smoked Salmon, Orange & Frisée Salad

(V) Beetroot, Orange & Frisée Salad

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Roast Pork Loin

 Crackling, Boulangère potatoes & apple sauce

(V) Lentil & Chestnut Loaf

Boulangère potatoes & apple sauce

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Honey & Stout Tart

With vanilla crème fraîche