Friday 22 November 2013

FORMAL MENU MICHAELMAS WEEK 8



Feast Night Formal Hall
Monday 25th November

Amuse Bouche
Green tea with asparagus

-0-

Warm Goat’s Cheese and Beet Salad
With winter leaves and Dijon Vinaigrette

-0-

Mediterranean Bass with Squid, Fennel and Tomatoes
Steamed new potatoes

(V) Risotto of Fennel, saffron, Tomatoes and Pernod
Finished with aged Parmesan

-0-

Marquis au Chocolat
Crème Anglaise


Feast Night Formal Hall
Tuesday 26th November

Amuse Bouche
Pumpkin, caviar and orange  

-0-

Butternut Squash Soup
With brown butter, sage and nutmeg crème fraîche

-0-

Slow Braised Beef Steak
Caramelized shallots, red wine jus, gratin potatoes and sweet parsnip puree

(V) Winter Vegetable Hotpot

-0-

Warm Chocolate Bouchons
Clotted cream ice cream and Griotte Cherries in Kirsch



Feast Night Formal Hall
Wednesday 27th November

Hot Smoked Salmon
With a chilli salsa

(V) Rosemary Grilled Goat’s Cheese
Warm apricot relish

-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



Formal Hall
Thursday 28th November

Sweet Potato Soup
With vanilla and verjus

-0-

Paprika and Garlic Rubbed Fillet of Pork
Anna Potatoes, cauliflower puree with Masala and spinach cream sauce

(V) Paprika and Garlic Marinated Tofu
Anna Potatoes, cauliflower puree with Masala and spinach cream sauce


-0-

Sauvignon Blanc Braised Pineapple
White chocolate sorbet and cilantro coulis


Christmas Formal Hall
 Friday 29th November

Prawn Cocktail
Mary Rose Dressing
                                                                                                                                      
(V) Red Onion Tarte Tatin

-0-

Roast Turkey with Pigs in Blankets
Sausage stuffing, roast potatoes, honey roasted parsnips and carrots, Brussels sprouts and gravy

(V) Christmas Vegetable Wellington
Roast potatoes, honey roasted parsnips and carrots, Brussels sprouts and gravy

-0-

Christmas Pudding
Brandy sauce


Christmas Formal Hall
Saturday 30th November

Prawn Cocktail
Mary Rose Dressing
                                                                                                                                      
(V) Red Onion Tarte Tatin

-0-

Roast Turkey with Pigs in Blankets
Sausage stuffing, roast potatoes, honey roasted parsnips and carrots, Brussels sprouts and gravy

(V) Christmas Vegetable Wellington
Roast potatoes, honey roasted parsnips and carrots, Brussels sprouts and gravy

-0-

Christmas Pudding
Brandy sauce



Formal Hall
Sunday 1st December

Salmon Pastrami with Toasted sourdough

(V) Beef Tomato and Whipped Brie
Reduced balsamic 

-0-

Confit of Lamb
Roast potatoes, caramelised red cabbage, and rosemary jus

(V) Chestnut and Vegetable Roast

-0-

Glazed Lemon Tart
Raspberry syllabub



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