FORMAL MENU EASTER WEEK 3

Feast Night Formal Hall

Monday 12^th May

Amuse Bouche

Curried English Pea Soup

With crème fraîche

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Smoked Haddock Fishcake

With leek cream sauce

(V) Baked Butternut Squash and Chickpea Falafel

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Roast Pork Loin

Crackling, apple sauce, Boulanger potatoes, roasted cauliflower, chestnuts and whole braised carrot

(V) Beetroot tart

Bingham blue beignets

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Lemon Verbena Posset

With spiced Spring fruits and East Yorkshire sugar cakes

Feast Night Formal Hall

Tuesday 13^th May

Pan-fried Mackerel

With smoked mackerel cake and tomato salad

(V) Figs with Goat's Cheese Salad

And pomegranate vinaigrette

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Roasted Rump Steak

With roast potatoes, panache of Spring vegetables and thyme jus

(V) Sweet Potato Galettes

With panache of spring vegetables and thyme jus

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Passion fruit and Vanilla Cheesecake

With mint citrus salad

Feast Night Formal Hall

Wednesday 14^th May

Hot Smoked Salmon

With a chilli salsa

(V) Rosemary Grilled Goat's Cheese

Warm apricot relish

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Confit of Duck

Potato Rösti, lentil cassoulet and rosemary jus

(V) Grilled Parmesan and Rosemary Polenta

Potato Rösti, lentil cassoulet and rosemary jus

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Baked Gooseberry and Ginger nut Cheesecake

With gooseberry compote

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Cheese and Biscuits

Formal Hall

Thursday 15^th May

Smoked Duck, Orange and Rocket Salad

(V) Celery and Apple Salad

Roquefort dressing, toasted pine nuts

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Pan-roast Fillets of Salmon

With crab-crushed new potatoes, sauce Grenoble and beans

(V) Crispy Sesame Tofu Steak

With crushed new potatoes and beans

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Wicked Bitter Chocolate Cake

With real ale ice cream

Formal Hall

Friday 16^st May

Grilled Portobello Mushroom

With mozzarella and sun-dried tomato pesto

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Corn-fed Chicken

With leeks, fondant potato, broccoli and a wild mushroom and cream sauce

(V) Creamy Wild Mushroom Risotto

With steamed broccoli and parmesan cheese

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Coconut Pannacotta

With poached fruits in champagne syrup

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Coffee and Homemade Petit Fours

Saturday 17^th May

Goat's Cheese, Black Olive and Sun-dried Tomato Bon Bons

With pickled beetroot

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Crispy Lamb Hotchpotch

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

(V) Pearl Barley Risotto a la Ottolenghi

With marinated feta cheese

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Liquorice Poached Pears

With sable and blackberry sorbet

Formal Hall

Sunday 18^th May

Grilled Sea Bass with Parsnip Puree

 Wilted spinach, saffron and vanilla cream sauce

(V) Roasted Pepper, Olive and Brie Tart

Balsamic vinaigrette

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Pheasant Supreme

With caramelized red cabbage, Anna potato, crispy bacon and cranberry jus

(V) Wild Rice and Parsnip Fritters

Caramelised red cabbage, Anna Potato, and a mushroom, cider and thyme jus

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Rhubarb and Stem Ginger Crumble

With vanilla custard