FORMAL MENU EASTER WEEK 8

Feast Night Formal Hall

Monday 9^th June

Amuse Bouche

 Grilled Shrimp, Mango and Guacamole Bites

(V) Watermelon Cubes

-0-

Pork and Apricot Terrine

With apricot & fig chutney

(V) Feta cheese and Mozzarella terrine

-0-

Fillet of Wild Sea Bass

With sautéed smoked bacon, red chicory, steamed new potatoes, runner beans and red wine sauce

(V) Roasted Butternut Squash Ravioli

-0-

Cherry Clafoutis

With brandied cherries

Feast Night Formal Hall

Tuesday 10^th June

Mackerel Pâté

With pickled cucumber

(V) Baba Ganoush

With pickled cucumber

-0-

Mango Sorbet

-0-

Gorgonzola-stuffed Guinea Fowl

With Cavolo Nero, chestnuts and wild mushroom polenta

(V) Wild Mushroom Polenta

With vegetable gratin and goat cheese

-0-

Chocolate Fudge Cake

With cherries in red wine

Feast Night Formal Hall

Wednesday 11^th June

Cheese Soufflé

With apple, pine nuts and pomegranate salad

-0-

Confit Honey-Glazed Duck Leg

Pak choi, courgette and tomato couscous

(V) Grilled Goat Cheese,

Pak choi, courgette and tomato couscous

-0-

Mango and Orange Blossom Pudding

With Polenta Shortbread

Dessert and Petit Fours

BA Dinner in Hall

Thursday 12^th June

Home Cured Salmon

 With beetroots and orange

(V) Celery and Apple Salad

With Roquefort dressing and toasted pine nuts

-0-

Rump of Lamb

With wild garlic risotto and fava beans

(V) Parmesan and Wild Garlic Tart

With lemon, chicory and pea sprouts

-0-

Milk Tart

With honey roasted fruits