FORMAL MENU MICHAELMAS WEEK 4

 

Feast Night Formal Hall

Monday 28^th October

Amuse Bouche

Demitasse of Tomato Soup and Garlic Foam

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Roasted Red Pepper and Smoked Salmon Tart

Sun-blushed tomato dressing and salad

(V) Roasted Red Pepper and Mozzarella Tart

Sun-blushed tomato dressing and salad

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Herb stuffed Supreme of Guinea Fowl with Lemon, Garlic and Pesto

Seasonal Vegetables and Chateau Potatoes

(V) Artichoke, Spinach, and Lentil Medallions

Roasted pepper salsa and Chateau Potatoes

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Raspberry Crème Brulėe

Chocolate shortbread biscuits

Feast Night Formal Hall

Wednesday 30^th October

Wild Mushroom and Camembert Tart

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Honey Roasted Confit of Duck

Moroccan couscous, wilted greens and pomegranate jus

(V) Ratatouille Baked Tomato

 Moroccan couscous, wilted greens

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Cinnamon-Spiced Doughnuts with Cinnamon Milk Puree

Chocolate Ice Cream

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Dessert and Petit Fours

Halloween Formal Hall

Thursday 31st October

Pumpkin Patch Panic

Pumpkin and Sage Ravioli with Pesto Cream

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A foul Beast with a [sic] and Leeky Mess ;-)

Grilled Chicken Breast with Mushrooms and Leeks

(V) A Cheesy Oozing River, Running from a Fried Eggplant

Aubergine and Mozzarella Croquettes

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Ghouls Graveyard

Tombstone brownie, mint moss, bats drool and maggots

Formal Hall

Friday 1st November

Wild Mushroom Wonton Purse

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Braised Beef Steak sous vide

Dauphinoise potato, wilted greens, baby carrots and caramelised shallot jus

(V) Potato and Jerusalem artichoke Pithivier

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Baked Ricotta Cheesecake with Damson Jam

Formal Hall

Saturday 2nd November

Heirloom Tomato Tart

Niçoise olive tapenade, mixed leaves and basil vinaigrette

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Pork Steak sous vide with Garlic and Rosemary

Celeriac puree, rösti potato and mint jus

(V) Smoked Tofu Wrapped in Cabbage

With ratatouille-tomato and basil salsa

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Chocolate Delice with Salted Caramel

Malted barley ice cream

Formal Hall

Sunday 3rd November

Red Mullet Soup

With tapenade

(V) Leek and Potato Soup

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Garlic and Rosemary Marinated Rump of Lamb Sous vide

Baby carrots, crushed peas and broad beans, crushed new potatoes and mint jus

(V) Goats Cheese and Polenta Tart

Caramelised onions, Baby carrots, crushed peas and broad beans, crushed new potatoes

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Treacle Sponge Pudding

Custard ice cream and treacle syrup