Thursday, 8 May 2014


Feast Night Formal Hall
Monday 12th May

Amuse Bouche
Curried English Pea Soup
With crème fraîche


Smoked Haddock Fishcake
With leek cream sauce

(V) Baked Butternut Squash and Chickpea Falafel


Roast Pork Loin
Crackling, apple sauce, Boulanger potatoes, roasted cauliflower, chestnuts and whole braised carrot

(V) Beetroot tart
Bingham blue beignets


Lemon Verbena Posset
With spiced Spring fruits and East Yorkshire sugar cakes

Feast Night Formal Hall
Tuesday 13th May

Pan-fried Mackerel
With smoked mackerel cake and tomato salad

(V) Figs with Goat's Cheese Salad
And pomegranate vinaigrette


Roasted Rump Steak
With roast potatoes, panache of Spring vegetables and thyme jus

(V) Sweet Potato Galettes
With panache of spring vegetables and thyme jus


Passion fruit and Vanilla Cheesecake
With mint citrus salad

Feast Night Formal Hall
Wednesday 14th May

Hot Smoked Salmon
With a chilli salsa

(V) Rosemary Grilled Goat's Cheese
Warm apricot relish


Confit of Duck
Potato Rösti, lentil cassoulet and rosemary jus

(V) Grilled Parmesan and Rosemary Polenta
Potato Rösti, lentil cassoulet and rosemary jus


Baked Gooseberry and Ginger nut Cheesecake
With gooseberry compote


Cheese and Biscuits

Formal Hall
Thursday 15th May

Smoked Duck, Orange and Rocket Salad

(V) Celery and Apple Salad
Roquefort dressing, toasted pine nuts


Pan-roast Fillets of Salmon
With crab-crushed new potatoes, sauce Grenoble and beans

(V) Crispy Sesame Tofu Steak
With crushed new potatoes and beans


Wicked Bitter Chocolate Cake
With real ale ice cream

Formal Hall
Friday 16st May

Grilled Portobello Mushroom
With mozzarella and sun-dried tomato pesto


Corn-fed Chicken
With leeks, fondant potato, broccoli and a wild mushroom and cream sauce

(V) Creamy Wild Mushroom Risotto
With steamed broccoli and parmesan cheese


Coconut Pannacotta
With poached fruits in champagne syrup


Coffee and Homemade Petit Fours

Saturday 17th May

Goat's Cheese, Black Olive and Sun-dried Tomato Bon Bons
With pickled beetroot


Crispy Lamb Hotchpotch
Braised lamb shoulder with pearl barley, asparagus, peas, carrots and leeks

(V) Pearl Barley Risotto a la Ottolenghi
With marinated feta cheese


Liquorice Poached Pears
With sable and blackberry sorbet

Formal Hall
Sunday 18th May

Grilled Sea Bass with Parsnip Puree
 Wilted spinach, saffron and vanilla cream sauce

(V) Roasted Pepper, Olive and Brie Tart
Balsamic vinaigrette


Pheasant Supreme
With caramelized red cabbage, Anna potato, crispy bacon and cranberry jus

(V) Wild Rice and Parsnip Fritters
Caramelised red cabbage, Anna Potato, and a mushroom, cider and thyme jus


Rhubarb and Stem Ginger Crumble
With vanilla custard

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