Tuesday 22 January 2013

FORMAL HALL LENT WEEK 3



Feast Night Formal Hall
Monday 28th January

New Potato Tatin
With goat’s cheese and sun-blushed tomatoes

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Roast Vegetable Slaw with Labneh

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Poached Chicken with Sweet Spiced Freekeh
Topped with chunky tomato and natural Greek yoghurt

(V) Aubergine Croquettes with Sweet Spiced Freekeh
Topped with chunky tomato and natural Greek yoghurt

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Rugelach
Jam and cocoa filled pastries with chocolate ice cream


Feast Night Formal Hall
Tuesday 29th January

Steamed Lemon Sole
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) Stuffed Portobello Mushrooms with Melting Taleggio Cheese
Dauphinoise potatoes, roasted carrots and parsnips

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Lemon drizzle cake and honeycomb crumbs

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Dessert Fruit and Petit Fours


Feast Night Formal Hall
Wednesday 30th January

Grilled Trout Fillet
Sweet and sour celeriac and swede

(V) Fennel and Feta with Pomegranate Seeds and Sumac

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Roast Chicken Supreme
Lemon and Aubergine Risotto, herb and citrus cream sauce

(V) Stuffed Courgettes  
Lemon and Aubergine Risotto, herb and citrus cream sauce

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Baileys Chocolate Cheesecake


Formal Hall
Thursday 31st January

Carpaccio of Smoked Halibut
With purple cress salad

(V) Beetroot, Orange and Black Olive Salad

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Pan Roasted Cod
With baby beetroot, fried Cavolo Nero,
 Pancetta and saffron banyuls

 (V) Sweetcorn Polenta with Aubergine Sauce

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Quince and Chestnut Tart
With chestnut ice cream


Formal Hall
Friday 1st February

Roast Sea Bass with Lemon spinach,
Creamed celeriac and tarragon volute

(V) Beetroot Tart Tatin
With mint crème fraiche

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Sous-vide Rump of Lamb with Artichokes,
Beet and fennel puree and Pomme Anna


(V) Roasted Red Pepper and Courgette Tart


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White Chocolate and Ginger Cheesecake
With ginger brittle and poached rhubarb


Formal Hall
Saturday 2nd February

Forest Cappuccino with beefsteak mushroom croustades

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Thyme-rubbed pork loin with
Apple and tarragon risotto, chilli jam and jus

(V) Crispy Truffle Risotto, Quails Eggs
Oyster mushrooms and artichoke salad

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Bitter chocolate tart with banana and passion fruit ice cream,
Banana espuma and Muscovado jelly


Formal Hall
Sunday 3rd February

Keralan style cod en-papillote
Crisp citrus slaw

(V) Chickpeas and Spinach with Honeyed Sweet Potato

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Slow-cooked duck leg with sweet tamarind
Pickled rhubarb, braised cabbage and Rösti potato

(V) Two Lentil Makhani Dal
With Freshly baked Peshawari naan breads

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Date slice with Earl Grey tea bananas, and stem ginger ice cream










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