Afrinspire Feast Night Formal Hall
Monday 15th October
Roasted Pepper Passata
Basil yoghurt and
tomato tartare
-0-
Lime and Mint Sorbet
-0-
Kerala Pumpkin and
Chicken Curry
Cinnamon rice and
beetroot raita
-0-
Vanilla Cake
Strawberry Ice Cream
Feast Night Formal Hall
Tuesday 16th October
Broccoli Soup
Goat’s cheese and Puff
Pastry Croute
-0-
Fillet of Black Bream
Roasted Fennel sous
vide; pea, Parmesan and dill risotto
Vanilla jus
(V) Butternut Squash
and Stilton Quesadillas
-0-
Hot Chocolate Fondant
Hot chocolate sauce,
ginger ice cream and candied orange
-0-
Dessert Fruit and Petit
Fours
Feast Night Formal Hall
Wednesday 17th October
Amuse
Bouche
Salmon Tartare Cornet a la French Laundry
(V) Tomato and Shallot
Tartare Cornet
-0-
Mediterranean Prawn Verrine
With sesame dressing
(V) Greek Salad Verrine
-0-
Roast Supreme of
Free-Range Chicken
Courgettes, zucchini
and tomatoes with fondant potato and chicken jus
(V) Honey Roasted
Vegetables
Cumin and fig couscous
and olive sauce
-0-
Marquise au Chocolat
Crème Anglaise
Trafalgar Night
Formal Hall
Thursday 18th October
Cevechi of Tuna
Fresh tomato and
coriander salsa
(V) Tomato and Olive
Ceviche
-0-
Confit of Duck
Casoulet of lentils and
Parisian potatoes
(V) Black Bean Piperade
Melted cheddar and mint
-0-
Baileys Bread and
Butter Pudding
Coffee bean custard
Formal Hall
Friday 22nd October
Jerusalem Artichoke
Soup
Truffle oil and chives
-0-
Supreme of Pheasant
Pan-fried bubble and
squeak, celeriac and apple puree
Pancetta jus
(V) Asparagus and Wild
Mushroom Pithivier
-0-
Warm Carrot Cake
Mascarpone ice cream
Formal Hall
Saturday 20th
October
Spinach, Ricotta and
Pancetta Terrine
Roasted peppers and
rocket
(V) As above minus
pancetta
-0-
Roast Sirloin of Beef
with Jerusalem Artichokes,
onion and potato hash
with Porcini jus
(V) Three-Cheese
Risotto with Cauliflower Bon-Bon and Salsa Verde
-0-
Caramel Panna Cotta
with homemade ginger-bread
Formal Hall
Sunday 21st October
Grilled Fillet of Trout
Carrot marmalade and
coriander coulis
(V) Grilled Goat’s
Cheese and Red Pepper Bruschetta
-0-
Honey Roasted Breast of
Duck
Pomegranate and cognac
jus
Pak choi and roasted
vegetable couscous
(V) Ricotta, Sweet
Potato and Spinach Ravioli
Sauce vierge and
Parmesan
-0-
Crème Caramel
With apple and
blackberries
