FORMAL HALL LENT WEEK 1

Feast Night Formal Hall

Tuesday 14^th January

Amuse Bouche

Wild Mushroom Wonton Purse

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Spicy Butternut Squash Velouté

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Five-spiced Braised Beef Steak

Roasted aubergines, red peppers, onions and diced potatoes

(V) caramelised Onion and Four-Cheese Filo Pastry

Roasted aubergines, red peppers, onions and diced potatoes

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Chocolate Truffle Cake

Guinness ice cream

Feast Night Formal Hall

Wednesday 15^th January

Tomato and Mascarpone Risotto

 a la Raymond Blanc

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Confit of Duck

Sweet potato fondant, panache and cherry jus

(V) Leek and Gruyere Tart

White onions sauce, panache of vegetables

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Crème Brulee

Raspberries and shortbread

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Dessert fruit and petit fours

BA Dinner in Hall

A menu of Michel Roux Jr. Recipes

Thursday 16^th January

Chestnut and Apple Soup

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Ham Terrine with Parsley

Dijon mustard and crusty bread

(V) Leek Terrine with Goat’s Curd

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Poached Chicken Agnès Sorel

Spinach puree and Pont Neuf Potato

(V) Tarte Tatin de Légumes

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Buttermilk Pannacotta with Figs

Formal Hall

Friday 17th January

Duck Egg and Smoked Goat’s Cheese

Potato Rösti

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Garlic and Paprika Spiced Sirloin of Beef

Black olive, new potato, red pepper, cherry tomato and garlic

Pan juices with Rioja

(V) Sweetcorn Polenta with Aubergine Sauce

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Lavender and White Chocolate Brulee 

Formal Hall

Saturday 18th January

Duck Confit

With Marinated Figs and Coriander

(V) Grilled Figs and Stilton

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Pan-Roasted Salmon

Parisienne potato, celeriac puree, and lentils

Truffle jelly and Madeira sauce

(V) Ravioli of Mediterranean Vegetables

Parmesan cheese and Tomato coulee

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Sumac Strawberries and Cream

With white chocolate sponge cake and plum wine jelly

Formal Hall

Sunday 19th January

Potted salmon

Melba toast and chutney

(V) White Bean, Rosemary, Garlic Pate

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Roast Leg of Lamb

Yorkshire pudding, roast potatoes, broccoli, onion jus

(V) Country Garden Cottage Pie

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Rhubarb crumble and custard