FORMAL MENU MICHAELMAS WEEK 4

Italian Feast Night Formal Hall

Monday 27^th 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

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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

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Torta Di Mele

With whipped cream and blackberries

Feast Night Formal Hall

Wednesday 29^th October

Ham Hock and Mustard Terrine

With piccalilli and toast

(V) Caprese Salad

With heirloom tomatoes, Gazpacho, basil, bread stick and balsamic

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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 30^th 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 31^st 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 1^st November

Poached Pear & Gorgonzola Salad

Pomegranate dressing

(V) Smoked Beetroot, Mascarpone and Tarragon Salad

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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 2^nd November

Cod with Bouillabaisse Sauce

(V) Vegetarian Bouillabaisse with Rouille

Lentils, tomatoes, squash, fennel and chickpeas

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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