FORMAL MENU EASTER WEEK 5

Feast Night Formal Hall

Monday 19^th May

Grilled South Coast Sea Bass

With Provençal vegetables and basil oil

(V) Grilled Portobello Mushroom

Mozzarella and sun-dried tomato pesto

-0-

Lemon Sorbet

-0-

Rump of Lamb Niçoise

Rösti potato, aubergine, tomato, courgette and lamb jus

(V) Goats Cheese Crotin

With marinated char-grilled vegetables

-0-

White Chocolate Crème Brûlée

With cranberry biscotti and spring berries

Feast Night Formal Hall

Tuesday 20^th May

Citrus Cured Salmon

Caviar, orange, chive and rocket sauce

(V) Celebration of Garden Peas

-0-

Grilled Guinea Fowl Supreme

With roasted vine tomatoes and crispy ham

(V) Spinach Cakes

With mushrooms and goat’s cheese

-0-

Rose-Scented Yoghurt Jelly

With pomegranate jewels and filo crisps

-0-

Dessert Fruit and Petit Fours

Feast Night Formal Hall

Wednesday 21^th May

Amuse Bouche

Sweet Potato, Spinach and Feta Tortilla

With sumac and yoghurt

-0-

Chorizo, Curry Leaf, Ginger and Chickpea Soup

(V) As above, without chorizo

-0-

Grilled Mackerel on Fruit and Vegetables

With pomegranate wasabi dressing, banana leaf, lemon zest and garlic roasted new potatoes

(V) Konomi Yaki

Japanese vegetable cakes

-0-

Elderflower Crème

With strawberry salsa and stem ginger sablé

Formal Hall

Thursday 22^nd May

French Onion Soup

Gruyère Croute

-0-

Chicken Supreme

With flageolet beans, wilted spinach and fondant potato

(V) Filo Turnovers

With spinach, feta and rosemary

-0-

Chocolate Mousse

Formal Hall

Friday 23^rd May

Roast Bream

With pac choi and galangal broth

(V)  Jerusalem Artichoke and Rocket Soup

-0-

Confit of Duck Leg

With glazed peaches, spinach and wild rice

(V) Summer Vegetable Risotto

With tomatoes, squash and fennel

-0-

Raspberry Custard Tart

With honey ice-cream

 Formal Hall

Saturday 24^th May

Roasted Pumpkin Soup

Garnished with roasted pumpkin seeds

-0-

Parma Ham Wrapped Pork Loin

Cassoulet of white beans, brunoise, and

Pancetta, sage roasted potatoes

Pesto cream sauce

(V) Cauliflower and Date Tagine

With Tunisian pilaff

-0-

Cointreau Posset

With poached rhubarb and gingersnap biscuits

Formal Hall

Sunday 25^th May

Dressed Crab Salad

(V) Beetroot and Rocket Salad

With balsamic dressing

-0-

Traditional Roast Beef

With crispy Yorkshire puddings, roast potatoes, panache of seasonal vegetables and red wine jus

(V) Roasted Vegetable loaf

With crispy Yorkshire puddings, roast potatoes, panache of seasonal vegetables and red wine jus

-0-

Date Slice with Earl Grey Bananas and Stem Ginger Custard