Thursday, 15 May 2014


Feast Night Formal Hall
Monday 19th May

Grilled South Coast Sea Bass
With Provençal vegetables and basil oil

(V) Grilled Portobello Mushroom
Mozzarella and sun-dried tomato pesto


Lemon Sorbet


Rump of Lamb Niçoise
Rösti potato, aubergine, tomato, courgette and lamb jus

(V) Goats Cheese Crotin
With marinated char-grilled vegetables


White Chocolate Crème Brûlée
With cranberry biscotti and spring berries

Feast Night Formal Hall
Tuesday 20th May

Citrus Cured Salmon
Caviar, orange, chive and rocket sauce

(V) Celebration of Garden Peas


Grilled Guinea Fowl Supreme
With roasted vine tomatoes and crispy ham

(V) Spinach Cakes
With mushrooms and goat’s cheese


Rose-Scented Yoghurt Jelly
With pomegranate jewels and filo crisps


Dessert Fruit and Petit Fours

Feast Night Formal Hall
Wednesday 21th May

Amuse Bouche
Sweet Potato, Spinach and Feta Tortilla
With sumac and yoghurt


Chorizo, Curry Leaf, Ginger and Chickpea Soup

(V) As above, without chorizo


Grilled Mackerel on Fruit and Vegetables
With pomegranate wasabi dressing, banana leaf, lemon zest and garlic roasted new potatoes

(V) Konomi Yaki
Japanese vegetable cakes


Elderflower Crème
With strawberry salsa and stem ginger sablé

Formal Hall
Thursday 22nd May

French Onion Soup
Gruyère Croute


Chicken Supreme
With flageolet beans, wilted spinach and fondant potato

(V) Filo Turnovers
With spinach, feta and rosemary


Chocolate Mousse

Formal Hall
Friday 23rd May

Roast Bream
With pac choi and galangal broth

(V)  Jerusalem Artichoke and Rocket Soup

Confit of Duck Leg
With glazed peaches, spinach and wild rice

(V) Summer Vegetable Risotto
With tomatoes, squash and fennel

Raspberry Custard Tart
With honey ice-cream

 Formal Hall
Saturday 24th May

Roasted Pumpkin Soup
Garnished with roasted pumpkin seeds


Parma Ham Wrapped Pork Loin
Cassoulet of white beans, brunoise, and
Pancetta, sage roasted potatoes
Pesto cream sauce

(V) Cauliflower and Date Tagine
With Tunisian pilaff


Cointreau Posset
With poached rhubarb and gingersnap biscuits

Formal Hall
Sunday 25th May

Dressed Crab Salad

(V) Beetroot and Rocket Salad
With balsamic dressing


Traditional Roast Beef
With crispy Yorkshire puddings, roast potatoes, panache of seasonal vegetables and red wine jus

(V) Roasted Vegetable loaf
With crispy Yorkshire puddings, roast potatoes, panache of seasonal vegetables and red wine jus


Date Slice with Earl Grey Bananas and Stem Ginger Custard

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