Tuesday, 27 May 2014


Feast Night Formal Hall
Monday 26th May

Amuse Bouche
Salmon Sushi

(V) Vegetarian Sushi


Camembert Tart
With fig and onion

Grilled Pork Chops
With beans, steamed broccoli and roast potatoes

(V) Mushroom Orzo
With soy sauce jelly, king oyster mushrooms and parsley


Spring Berry Eton Mess

Feast Night Formal Hall
Tuesday 27th May

Pan-fried Mackerel
 Chorizo-braised leeks and shallot crisps

(V) Goat's Cheese and Asparagus Custard


Raspberry Sorbet


Supreme of Chicken with Sausage Stuffing
Potato purée, leeks, roasted vegetables and a tarragon jus

(V) Olive Polenta
With vegetable gratin and Salsa Verde


Pineapple Tart Tatin
With coconut sorbet

Feast Night Formal Hall
Wednesday 28th May

Roasted Pumpkin and Coconut Soup


Herb-crusted Lamb Rump
Roasted courgettes, sweet potato fondant, mint jus

(V) Grilled Paneer Cheese
Roasted courgettes, sweet potato fondant


Vanilla Cheesecake
With poached rhubarb


Dessert and Petit Fours

Formal Hall
Thursday 29nd May

Red Onion and Goat’s Cheese Bruschetta


Grilled Sea Trout
With haricot vert, capers and lemon Lyonnaise potatoes

(V) Wild Mushroom and Emmental Quiche
 a la Bouchon


Chocolate Bouchon
Chocolate sauce and vanilla ice cream

Formal Hall
Friday 30th May

Watercress-Endive Salad
With Roquefort


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


Tarte au Citron
Fresh raspberries and blackcurrant sorbet

Saturday 31st May

Spring Vegetable and Bean Soup


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

(V) Potato Gnocchi with Squash Ragout and Parmesan


Traditional Summer Pudding

Formal Hall
Sunday 1st  June

Salmon and Mozzarella Terrine
With pink peppercorn dressing

(V) Roast Vegetable Terrine


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


Treacle Sponge Pudding
With vanilla custard

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