Monday, 2 June 2014


Feast Night Formal Hall
Monday 2nd June

Amuse Bouche
Tomato Consommé


Grilled Asparagus
With rapeseed mayonnaise


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


Chocolate Tart
With candied orange and marmalade coulis

Feast Night Formal Hall
Tuesday 3rd June

Fig, Goats Cheese and Caramelized Onion Bruschetta


Passion Fruit Sorbet


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



Feast Night Formal Hall
Wednesday 4th June

Amuse Bouche
Caramelized Onion, Mushroom and Gruyere Tartlet
 With balsamic syrup


Minestrone Soup
Parmesan and herb crouton


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


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 


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


Tropical Pavlova

Formal Hall
Friday 6th June

Flaked Devon Crab
With melon and marinated prawns

(V) Watercress, Crisp Kale and Blood Orange Salad


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


Cured Strawberries, Strawberry Ice Cream and Amaretti Biscuits

Saturday 6th June

Waldorf Salad
Celery panna cotta, sultana puree and grapes


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


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


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


Baked Ginger Parkin
with stem ginger syrup

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