Monday 2 June 2014

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 3rd 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 4th 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 5th 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 6th 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 6th 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 7th 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


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