Friday 24 October 2014

FORMAL MENU MICHAELMAS WEEK 4



Italian Feast Night Formal Hall
Monday 27th October

Selection of Antipasti
Italian Salami and Prosciutto
With Italian breads, sliced buffalo mozzarella, sliced beef tomatoes and basil

(V) Selection of Antipasti
Italian breads, sliced buffalo mozzarella, sliced beef tomatoes, basil, marinated olives and sun blushed tomatoes

-0-

Sicilian Lemon Sorbet

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Grilled Pork Steak with Pesto Dressing
Caponata, wet polenta with parsley and parmesan

(V) Baked Aubergine Filled with Orzo and Ratatouille
Caponata, wet polenta with parsley and parmesan

-0-

Torta Di Mele
With whipped cream and blackberries



Feast Night Formal Hall
Wednesday 29th October

Ham Hock and Mustard Terrine
With piccalilli and toast

(V) Caprese Salad
With heirloom tomatoes, Gazpacho, basil, bread stick and balsamic

-0-

Supreme of Scottish Salmon
Pickled fennel, pearl barley and garlic risotto

(V) Radicchio and Roasted Pumpkin Risotto
With gingered pumpkin cream and sous vide fennel

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Lemon Curd Sponge
With vanilla roasted strawberries and blackberry sorbet



Halloween Formal Hall
Thursday 30th October

Roasted Butternut Squash, Pomegranate and Chickpea Salad

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Roasted Fowl Supreme of Chicken with Muddy Puddle Sauce
Braised rice and maggots and devilled red cabbage

(V) Pumpkin and Goats Cheese Tart
Braised rice and maggots and devilled red cabbage

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Scary Berry Pavlova
With Blood berries and whipped goo



Formal Hall
Friday 31st October

Cured Organic Salmon
Salmon Keta, cucumber jelly and shaved fennel

(V) Asparagus with Truffle
Poached free-range egg and Hollandaise

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Garlic and Thyme Rump of Lamb with Jus
Lentil cassoulet, French beans and parmentier potatoes

(V) Grilled Aubergine, Roasted Pepper and Goats Cheese Filo
Lentil cassoulet, French beans and parmentier potatoes

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Crispy Thin Apple Tart
With vanilla bean ice cream



 Formal Hall
Saturday 1st November


Poached Pear & Gorgonzola Salad
Pomegranate dressing

(V) Smoked Beetroot, Mascarpone and Tarragon Salad

-0-

Ballantine of Turkey with thyme Jus
Rösti potato, spinach and braised baby gem

(V) Queen Anne’s Artichoke tart
Rösti potato, spinach and braised baby gem

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Warm Treacle Sponge
With English custard and roasted plums



Formal Hall
Sunday 2nd November

Cod with Bouillabaisse Sauce

(V) Vegetarian Bouillabaisse with Rouille
Lentils, tomatoes, squash, fennel and chickpeas

-0-

Roast Leg of Lamb with Redcurrant and Thyme Jus
Roast potatoes, roasted parsnips and carrots

(V) Baked Butternut Squash and Chickpea Falafel
Roast potatoes, roasted parsnips and carrots

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Lavender and White Chocolate Crème Brûlée
With lemon Madeleine’s

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