Thursday 25 October 2012

FORMAL WEEK 5





Feast Night Formal Hall
Monday 29th October

Amuse Bouche
Essence of Plum Tomato with Asparagus  

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Poached Salmon with Champagne Sabayon, Dill and Petit Pois

(V) Sautéed Artichokes and Roasted Red Peppers
Champagne Sabayon, Dill and Petit Pois

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Braised Rump of Beef sous vide
With a spinach risotto and spring onions

(V) Pea, Spinach, and Herb Risotto
With a Parmesan crisp

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Poached Winter Fruits in Pomegranate Sangria
 With puff pastry and elderflower ice cream


Feast Night Formal Hall
Tuesday 30th October

Minestrone Soup
 With a sourdough and Parmesan Croute

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Sous vide Confit of Lamb
 With pea puree, wilted lettuce, fondant potato and Madeira Jus

(V) Wild Rice and Parsnip Fritters
With mushrooms in cider and thyme, pea puree and fondant

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Carrot Cake
With cream cheese frosting and raisin coulee

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Dessert Fruit and Petit Fours


Halloween Feast Night Formal Hall
Wednesday 31st October

Amuse Bouche
Tomato Cornet with Pea Sorbet

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Poached and Smoked Salmon Tian
 With micro herbs and lemon dressing

(V) Roasted Field Mushrooms with Poached Egg, Spinach, and Hollandaise Sauce

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Five Spiced Rubbed Filet of Pork Sous Vide
 With carrot and butternut squash puree, egg fried rice and blood orange gastrique

(V) Egg-Fried Rice with Asian Vegetables and Pancakes

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Caramelised Apple Tarte Tatin
With Vanilla Ice Cream 



Formal Hall
Thursday 1st November

Wild Mushroom and Brie Soup

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Baked Salted Cod with Roasted Tomatoes, Chickpeas and Anchovy Dressing
Finished with sliced new potatoes

(V) Spinach and Chestnut Mushroom Filo Parcel

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Chocolate Parfait
 With a passion fruit and guava coulee



Formal Hall
Friday 2nd November  

Wild Mushroom and Camembert Tart

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Butter-Poached Breast of Chicken with roasted salsify
Swiss chard, garlic potato puree and jus

(V)   Butternut Squash & Sage Risotto with Parmesan Shards

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    Lavender & White Chocolate Crème Brulee with Lemon Madeleines



Formal Hall
Saturday 3rd November

Carrot and Coriander Soup

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Confit of Duck
Bubble and squeak, red onion jus

(V) Aubergine and Mozzarella Moussaka 

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Chocolate Brownie and Vanilla Ice Cream




Formal Hall
Sunday 4th November

Duck Liver Pate
Quince jam and toast

(V) Brie Pate

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Traditional Roast Beef and Trimmings

(V) Vegetarian Roasted Vegetable Terrine

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Pear and Blackberry Crumble
With custard