FORMAL LENT WEEK 6

Feast Night Formal Hall

Monday 18^th February

Hot Smoked Salmon

With a chilli salsa

(V) Rosemary Grilled Goat’s Cheese

Warm apricot relish and pistachio oil

-0-

Winter Duck Ragoût

Garlic potatoes and coriander carrots, Madeira jus

(V) Goan Chickpea Risotto

 Coconut yoghurt

-0-

Pannacotta with Poached Fruits

In Champagne syrup

-0-

Cheese and Biscuits

Feast Night Formal Hall

Tuesday 19^th February

Pumpkin and Chestnut Soup

-0-

Slow-Cooked Duck Confit

Pink fir fondant potatoes and celeriac cream

(V) White onion and pecorino tarts

-0-

Warm Plum Clafoutis

With crème fraiche sorbet

-0-

Dessert Fruit and Petit Fours

Feast Night Formal Hall

Wednesday 20^th February

Vine-Baked Camembert

Pepper-cranberry jelly and fennel salsa

-0-

Apple and Fennel Sorbet

-0-

Braised Shin of Beef

Pea and Broad Bean Risotto with Parmesan and Mascarpone

(V) Tempura Battered Vegetables

Pea and Broad Bean Risotto with Parmesan and Mascarpone

-0-

Pineapple Carpaccio

With fromage frais and lime sorbet

Formal Hall

Thursday 21^st February

Parsnip Velouté

Blue cheese and apple balsamic syrup

-0-

Thyme-Rubbed Pork Loin

Apple and tarragon risotto, chilli jam and jus

(V) Sage, Cheddar and Onion Fritters 

Apple and tarragon risotto

-0-

Death by Chocolate

Formal Hall

Friday 22^nd February

Cornish Fish Soup

Topped with a rouille Croute

-0-

Fillet of Fresh Cod

Fondant potato, fennel, crab bisque and cockles

(V) Puy Lentil Bouillabaisse

Wilted spinach, fennel and saffron rouille

-0-

Chocolate Mousse ‘Maman Blanc’

Topped with textured mint chocolate cream

Half-Way Hall

Saturday 23^rd February

Homemade Pollock Fishcakes

With tartare sauce and pickled Samphire

(V) Sweet Potato Cakes

-0-

Crispy Lamb with Hotchpotch

Braised lamb shoulder with pearl barley, asparagus, peas, carrots and leeks

(V) Pearly Barley Risotto a la Ottolenghi

With Marinated Feta

-0-

Yorkshire Rhubarb Trifle

Ginger wine-soaked Parkin Crumbs

-0-

Dessert and Petit Fours

Formal Hall

Sunday 24^th February

Smoked Halibut Verrine

(V) Sun-Dried Tomato, Goat’s Cheese and Rocket Verrine

-0-

 Guinea Fowl with Sausage and Cranberry farce

Rosemary potatoes and fine beans, game jus

(V) Polenta Rösti with Ratatouille

Spinach and Parmesan

-0-

Fresh Pears Poached in Beetroot Jus

 With roasted plums, orange, cinnamon and passion fruit biscuits