FORMAL MENU EASTER WEEK 7

Feast Night Formal Hall

Monday 2nd June

Amuse Bouche

Tomato Consommé

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Grilled Asparagus

With rapeseed mayonnaise

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Salmon with Shellfish and Leeks en Papillote

With buttered new potatoes and French beans

(V) Sodden Socca

Chickpea pancakes with warm caponata, marmara tapenade and orange, thyme and saffron dressing

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Chocolate Tart

With candied orange and marmalade coulis

Feast Night Formal Hall

Tuesday 3^rd June

Fig, Goats Cheese and Caramelized Onion Bruschetta

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Passion Fruit Sorbet

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Char-Grilled Pork Chop

With black pudding forcemeat, purple sprouting broccoli, fondant potato and shallot jus

(V) Apple and Cheddar Potato Latkes

With baked beets, Spring slaw and iced horseradish cream

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Tiramisu

Feast Night Formal Hall

Wednesday 4^th June

Amuse Bouche

Caramelized Onion, Mushroom and Gruyere Tartlet

 With balsamic syrup

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Minestrone Soup

Parmesan and herb crouton

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Grilled Sea bass

With green asparagus, mashed potato and sauce vierge

(V) Paneer and red pepper skewers

With green asparagus, coriander rice and toasted cumin and lemon yoghurt

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White Chocolate and Whiskey Bread and Butter Pudding

With strawberry compote

Formal Hall

Thursday 5^th June

Salad of Heirloom Tomatoes

With yellow carrots, watermelon and fresh goat’s curd 

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Coq au Vin

Braised Corn-Fed Chicken in Red Wine and Tarragon, Pomme Puree, Roast Shallots and Mushroom Fricassee

(V) Wild Mushroom Risotto

With asparagus, parmesan cheese and mushroom fritters

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Tropical Pavlova

Formal Hall

Friday 6^th June

Flaked Devon Crab

With melon and marinated prawns

(V) Watercress, Crisp Kale and Blood Orange Salad

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Braised Belly of Pork

With dauphinoise potato, wild mushrooms, leeks and organic cider sauce

(V) Chana Chaat Spice Fried Cumin Biscuits

With potato, chick peas, rice muffin and a coconut and lime dressing

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Cured Strawberries, Strawberry Ice Cream and Amaretti Biscuits

Saturday 6^th June

Waldorf Salad

Celery panna cotta, sultana puree and grapes

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Roast Rump of Lamb

With creamy polenta, sweet and sour tomatoes and lamb jus

(V) Roasted Pepper Stuffed with Halloumi

Creamy polenta, sweet and sour tomatoes and herb oil

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Black Forest Cranachan

Formal Hall

Sunday 7^th June  

Soy Glazed Mackerel

Resting on an Asian Salad

(V) Roasted Pepper, Olive and Brie Tart

Balsamic vinaigrette

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Roast breast of Turkey

With French Beans, Carrots, Puree Potato and cranberry jus

(V) Confit of Tofu Steak  

With French Beans, Carrots, Puree Potato and cranberry jus

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Baked Ginger Parkin

with stem ginger syrup