Feast Night Vegetarian Formal Hall
Monday 24th January
Roasted Heart of Palm
With cannellini bean, scallion and radish salad
Soy orange glaze
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Vodka Lime Sorbet
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Olive polenta with salsa verde
Anna potatoes, curly kale, and roasted beet
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White Chocolate-Espresso Tart
Chocolate Sorbet
Feast Night Formal Hall
Tuesday 25th January
Steamed Red Mullet
Tomato and Lemongrass Broth
(V) Red Pepper, Tomato, and Basil Tian
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Roast Sirloin of Beef
Dauphinoise potatoes, roasted carrots, and parsnips
Yorkshire pudding and horseradish jus
(V) Nut Cutlet
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Honey-Lemon Thyme Sorbet
Lemon drizzle cake and honeycomb crumbs
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Dessert Fruit and Petit Fours
Feast Night Formal Hall
Wednesday 26th January
Roasted Butternut Squash Soup
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Ratatouille in Sauternes gelee
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Char-Grilled Salmon
Pumpkin puree, pak choi and rosti potato
(V) Pak Choi and Smoked Tofu Pancakes
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Chocolate Crème Brulee
Yoghurt sorbet, cherry and hazelnut financier
Burns Night Formal Hall
Thursday 27th January
Cock-a-leekie
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Haggis
Bashed Neeps, Chappit tatties
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Crannachan with fresh Skye raspberries
Formal Hall
Friday 28th January
Traditional Prawn Cocktail
(V) Tian of Melon
-0-
Rump of Lamb
Olive mash, petit pois with rosemary
(V) Potato Gnocchi
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Apple Brulée
Formal Hall
Saturday 29th January
Poached Pear and Stilton Salad
Walnut and lemon
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Breast of Guinea Fowl with a Sausage Farce
Rosemary potatoes and fine beans, Calvados jus
(V) Herb Crusted Ratatouille and Mozzarella Medallion
-0-
Warm Chocolate Brownie
Vanilla pod ice cream and chocolate sauce
Formal Hall
Sunday 30th January
Fresh Tuna Verrine
With pico de gio
(V) Tagliatelle of Vegetable Verrine
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Roast Leg of Lamb
Minted pudding, roast potatoes, purple sprouting broccoli
Rosemary and redcurrant jus
(V) Asian Vegetable Stir-fry
With Teriyaki noodles and edamame beans
-0-
Cinnamon Tart
Fresh berries and roasted figs
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