Wednesday 17 October 2012

FORMAL WEEK 4

FORMAL MENU WEEK 4

 Feast Night Formal Hall
Monday 22nd October

Amuse Bouche
Demitasse of Tomato Soup and Garlic Foam

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Roasted Red Pepper and Smoked Salmon Tart
Sun-blushed tomato dressing and salad

(V) Roasted Red Pepper and Mozzarella Tart
Sun-blushed tomato dressing and salad

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Herb stuffed Supreme of Guinea Fowl with Lemon, Garlic and Pesto
Seasonal Vegetables and Chateau Potatoes

(V) Artichoke, Spinach, and Lentil Medallions
Roasted pepper salsa and Chateau Potatoes

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Raspberry Crème Brulėe
Chocolate shortbread biscuits


Feast Night Formal Hall
Tuesday 23rd October

Smoked Mackerel and Trout Terrine
With saffron potatoes and aioli

(V) Celery and Apple Salad
With Stilton dressing and toasted pine nuts

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Elderflower Sorbet

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Haunch of Venison Sous Vide
Caramelised red cabbage, pea puree, Anna potato and game jus

(V) Tomato, Spinach and Basil Sformatino
Caramelised red cabbage, pea puree, Anna potato

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Warm Vanilla Rice Pudding
Raspberry-thyme jam and vanilla ice cream


Feast Night Wedding Formal Hall
THIS IS NOT FOR FRESHERS
Wednesday 24th October

Wild Mushroom and Camembert Tart
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Honey Roasted Confit of Duck
Moroccan couscous, wilted greens and pomegranate jus

(V) Ratatouille Baked Tomato
 Moroccan couscous, wilted greens

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Cinnamon-Spiced Doughnuts with Cinnamon Milk Puree
Chocolate Ice Cream

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Dessert and Petit Fours



Formal Hall
Thursday 25th October

Pumpkin and Sage Ravioli with Pesto Cream

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Grilled Free-Range Chicken Breast with Mushrooms and Leeks

(V) Aubergine and Mozzarella Croquettes

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Chocolate Ganache Tart
Winter berries


Formal Hall
Friday 26th October

Cauliflower Soup with Cheddar Buns

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Braised Beef Steak sous vide
Dauphinoise potato, wilted greens, baby carrots and caramelised shallot jus

(V) Celeriac, Camembert and Prune tart
Warm lentil vinaigrette, Dauphinoise potato, wilted greens, baby carrots

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Warm Chestnut Cake
With chocolate sorbet


Formal Hall
Saturday 27th October

Heirloom Tomato Tart
Niçoise olive tapenade, mixed leaves and basil vinaigrette

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Pork Steak sous vide with Garlic and Rosemary
Celeriac puree, rösti potato and mint jus

(V) Smoked Tofu Wrapped in Cabbage
With ratatouille-tomato and basil salsa

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Chocolate Delice with Salted Caramel
Malted barley ice cream


Formal Hall
Sunday 28th November

Red Mullet Soup
With tapenade

(V) Leek and Potato Soup

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Garlic and Rosemary Marinated Rump of Lamb Sous vide
Baby carrots, crushed peas and broad beans, crushed new potatoes and mint jus

(V) Goats Cheese and Polenta Tart
Caramelised onions, Baby carrots, crushed peas and broad beans, crushed new potatoes

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Treacle Sponge Pudding
Custard ice cream and treacle syrup