Thursday 28 February 2013

FORMAL MENU LENT WEEK 8




 Feast Night Formal Hall
Monday 4th March   

Selection of Anti Pasti
Olives, Focaccia, sun-blushed tomato and salami


(V) Selection of Anti Pasti
Olives, Focaccia, sun-blushed tomato and marinated mushrooms

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Red Pepper Sorbet
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Braised Shin of Beef in Red Wine
Pan-fried gnocchi, broad beans, olives and tomato

(V) Gorgonzola, Artichoke, Oregano, Broccolita Baked Gnocchi 

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Torte di Mela


Feast Night Formal Hall
Tuesday 5th March

Goats Cheese and Caramelised Red Onion Tarte Tatin
Topped with fresh rocket leaves and reduced balsamic

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Pepper Crusted Tuna
With fennel risotto, calamari and red wine sauce

(V) Pumpkin Ravioli
Sage cream and spinach

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Warm Chestnut Cake
With chocolate Sorbet
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Dessert and Petit Fours


Feast Night Formal Hall
Wednesday 6th March

Jerusalem Artichoke Soup

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Fillet of Sea Bass with Jus Vanilla
Fennel, pureed potato and salsify

(V) Wild Rice and Parsnip Fritters
With mushrooms in cider sauce and thyme, pureed potato

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Hot Chocolate Fondant
Ginger ice cream and chocolate sauce

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Welsh Rarebit


Formal Hall
Thursday 7th March

Peperonata with Olive-Grilled Ciabatta
Basil and parmesan shavings

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Haunch of Venison sous vide
Chateau potatoes, roasted carrot and parsnip wedges, game jus

(V) Spinach, Leek and Stilton Tart
Chateau potatoes, roasted carrot and parsnip wedges

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Apple Tarte Tatin
With cinnamon custard


Formal Hall
Friday 8th March

Smoked trout with chive and horseradish potato salad and cucumber gel

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Grilled Lemon and Rosemary Chicken Supreme
Ragout of gnocchi, mushrooms and butternut squash

(V) Grilled Goat’s Cheese, red onion and Rosemary in Puff Pastry
Ragout of gnocchi, mushrooms and butternut squash


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Strawberry Tart
With chocolate ice cream


Formal Hall
Saturday 9th March

Baked Buffalo Mozzarella
Fresh thyme, Parma ham and Feuille de brick

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Confit Leg of Lamb Steak
Poached plum tomatoes, French beans and puree potatoes

(V) Funghi and Grilled Vegetable Moussaka
With red ricotta glaze and French Beans

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Custard Tart
Fresh raspberry cream, vanilla ice cream


Formal Hall
Sunday 10th March

Roulade of Lemon Sole
White wine and saffron cream sauce

(V) Aubergine and Mozzarella Roulade
With tomato and basil sauce

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Roast Breast of Free-Range Turkey
Cranberry sauce, bacon wrapped chipolatas, French beans and roasted chateau potatoes
Turkey gravy and bread sauce

(V) Lentil loaf
Cranberry sauce, French beans and roasted chateau potatoes
 Vegetarian gravy and bread sauce

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Coconut Tart 

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