FORMAL MENU EASTER WEEK 6

Feast Night Formal Hall

Monday 26^th May

Amuse Bouche

Salmon Sushi

(V) Vegetarian Sushi

-0-

Camembert Tart

With fig and onion

-0-

Grilled Pork Chops

With beans, steamed broccoli and roast potatoes

(V) Mushroom Orzo

With soy sauce jelly, king oyster mushrooms and parsley

-0-

Spring Berry Eton Mess

Feast Night Formal Hall

Tuesday 27^th May

Pan-fried Mackerel

 Chorizo-braised leeks and shallot crisps

(V) Goat's Cheese and Asparagus Custard

-0-

Raspberry Sorbet

-0-

Supreme of Chicken with Sausage Stuffing

Potato purée, leeks, roasted vegetables and a tarragon jus

(V) Olive Polenta

With vegetable gratin and Salsa Verde

-0-

Pineapple Tart Tatin

With coconut sorbet

Feast Night Formal Hall

Wednesday 28^th May

Roasted Pumpkin and Coconut Soup

-0-

Herb-crusted Lamb Rump

Roasted courgettes, sweet potato fondant, mint jus

(V) Grilled Paneer Cheese

Roasted courgettes, sweet potato fondant

-0-

Vanilla Cheesecake

With poached rhubarb

-0-

Dessert and Petit Fours

Formal Hall

Thursday 29^nd May

Red Onion and Goat’s Cheese Bruschetta

-0-

Grilled Sea Trout

With haricot vert, capers and lemon Lyonnaise potatoes

(V) Wild Mushroom and Emmental Quiche

 a la Bouchon

-0-

Chocolate Bouchon

Chocolate sauce and vanilla ice cream

Formal Hall

Friday 30^th May

Watercress-Endive Salad

With Roquefort

-0-

Confit of Duck

With crab apple puree, savoy cabbage, Anna Potatoes and Madeira jus

(V) Apple, Lentil and Mushroom Loaf

With crab apple puree, savoy cabbage, Anna Potatoes and jus

-0-

Tarte au Citron

Fresh raspberries and blackcurrant sorbet

Saturday 31^st May

Spring Vegetable and Bean Soup

-0-

Poached Scottish Salmon

Petit ratatouille, sun-blushed tomato, herby couscous and basil pesto

(V) Potato Gnocchi with Squash Ragout and Parmesan

-0-

Traditional Summer Pudding

Formal Hall

Sunday 1^st  June

Salmon and Mozzarella Terrine

With pink peppercorn dressing

(V) Roast Vegetable Terrine

-0-

Roasted Sirloin of Beef

Dauphinoise potato, wilted greens, baby carrots and caramelised shallot jus

  (V) Celeriac, Camembert and Prune tart

Warm lentil vinaigrette, Dauphinoise potato, wilted greens, baby carrots

-0-

Treacle Sponge Pudding

With vanilla custard