Wednesday 6 February 2013

FORMAL HALL LENT WEEK 5



DON'T MISS THE MYTHOLOGY OF LOVE FORMAL, ON VALENTINE'S DAY!


Feast Night Formal Hall
Monday 11th February

Tomato Consommé
Basil ravioli

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Risotto of Seafood
Sweet Peppers, Mascarpone and Parmesan

(V) Risotto ai Funghi

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Crostata
Plum jam tart, gelato alla vaniglia

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Fruit and Petit Fours

Shrove Tuesday Formal Hall
Tuesday 12th February

Grilled Trout Gremolata
Chorizo and orzo in a Bouillabaisse broth 

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Lemon and Rosemary Grilled Chicken
Pan-fried gnocchi with courgettes, tomatoes, red onion and Garlic

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A Warm Apple and Cinnamon Filled Crêpe
With a brûlée crust and Limoncello Ice Cream

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Dessert and Petit Fours




Feast Night Formal Hall
Wednesday 13th February

Terrine of Salmon, Leek and Potato
Pea puree and pea shoot salad

(V) Sweet Pepper, Potato and Sage Terrine
Pea puree and pea shoot salad

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Red Pepper Sorbet

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Pesto Marinated Chicken Fillet in Parma Ham
Sage and garlic roasted new potatoes, Pepperonata sauce

(V) Aubergine Parmigiana
Sage and garlic roasted new potatoes, Pepperonata sauce

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Tangerine Brûlée and Liquorice Sorbet


The Mythology of Love Formal
Valentine’s Day
Thursday 14th February


Formal Hall
Friday 15th February

Red Onion and Goat’s Cheese Tarte Tatin
Balsamic and fig reduction

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Venison and Smoked Pancetta Meatballs
With curly kale & parsnip mash, red onion jus

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         Bitter Chocolate with Banana and Passion Fruit Ice Cream
Banana espuma & Muscovado jelly

Formal Hall
Saturday 16th February

Coarse Country Terrine
Apple chutney and homemade bread

(V) Lentil and Sweet Pepper Terrine


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Roast Sirloin of Beef
With Champ potato cake, broad beans, baby leeks and baby carrots
Madeira jus

(V) Baked aubergine filled with petit ratatouille
 With Champ potato cake, broad beans, baby leeks and baby carrots

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Treacle tart
 With Jersey clotted cream ice cream and raspberry coulis


Formal Hall
Sunday 17th February

Salmon Tian
 With micro herb salad with a lemon dressing

V(V) roast flat field mushrooms with poached egg, spinach and hollandaise sauce

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Lemon, Sage, Garlic and Rosemary Marinated Pork Loin
 With aioli, new potatoes, spinach and petit ratatouille  

V- Falafel Medallions with Tahini
Warm potato salad, spinach and vine roasted tomatoes

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Victorian Winifred Pudding
Served warm with lemon ice cream

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