Formal Hall

Formal Hall Friday 20th November 2015

Starter

Poached Scottish salmon
lemon and grapefruit chutney

Vegetarian starter

Mushroom, pepper and cashew nut verrine

Main course

Pork steak with soft polenta gorgonzola butter
roasted almonds, savoy cabbage and shallot jus

Vegetarian main course

Asian dumplings of water chestnut & shiitake
served on a artichoke puree with crispy sprouting broccoli and lime pickle

Dessert

Apple and cinnamon compote
spice bread crumble, spiced bread puree, vanilla ice cream

British cheese and biscuits

Formal Hall Wednesday 18th November 2015

Starter

Grilled halloumi in chermula
with freekeh, pomegranate and mint salad, roasted red onion

Main course

Pan fried sea bream white bean cassoulet
charred broccoli, parsley and lemon gremolata

Vegetarian main course

Butternut squash lasagne apple compote
wild mushrooms, cepe sauce (v)

Dessert

Apple tart tatin
with cinnamon ice cream

British cheese and biscuits

Coffee and mints

Formal Hall Friday 13th November 2015

Starter

Ham hock pressing
mustard mayonnaise, brioche crumb, baby lettuce

Vegetarian starter

Goat’s cheese mousse, walnuts, beetroot, celery, compressed apple (v)

Main course

Poached hen roasted chicken
courgette and herb risotto and roasted cherry tomatoes

Vegetarian main course

Artichoke and asparagus potato ring
pea puree, roasted courgettes and roasted cherry tomatoes

Dessert

Tropical fruit delice With mango sorbet

British cheese and biscuits

Formal Hall Friday 16th October 2015

Starter

Jasmine tea smoked duck
with golden raisin and apple compote and pickled beetroot

Vegetarian starter

Smoked mozzarella
with grapes, pomegranate roast red onions, sourdough toast, sherry vinegar & olive oil dressing

Main course

Olive oil poached fillet of Scottish salmon
green herb risotto, beans

Vegetarian main course

Marinated Portobello mushrooms
with gorgonzola polenta with asparagus,soft egg and broad bean puree

Dessert

Formal Hall Wednesday 11th November 2015

Starter

Goats cheese and tomato tart
grilled asparagus and mustard seed dressing (v)

Main course

Pan fried fillet of seabass
wilted greens, baby vegetables, spring onion mash and sauce vierge 

Vegetarian main course

Pan fried risotto cake
with red onion pinenuts,feta and spiced roasted peppers  (v)

Dessert

Cherry bavarois
with pistachio ice cream

Cheese 
British cheese and biscuits

Coffee and mints

Formal Hall Friday 6th November 2015

Starter

Bresaola with wild mushroom brioche
truffle honey and rosemary dressing

Vegetarian starter

Pear, cashel blue and walnut tart
with chardonnay vinaigrette (v)

Main course

Herb crusted rack of lamb
smoked aubergine caviar, caramelized shallots, fondant potato and baby carrots

Vegetarian main course

Ravioli with artichokes asparagus and tomato salsa  (v)

Dessert

Gianduja chocolate mousse
raspberries and vanilla ice cream

Formal Hall Wednesday 4th November 2015

Starter

Salad of heritage tomatoes
buffalo mozzarella with anchovy vinaigrette

Vegetarian starter

Salad of heritage tomatoes
buffalo mozzarella with basil vinaigrette

Main course

Braised pork belly
Glazed apple, savoy cabbage,
Anna potatoes and cider jus

Vegetarian main course

Chestnut, spinach and mushroom filo parcel
with tomato and ginger sugo (v)

Dessert

Hazelnut apricot frangipane
blackcurrant sorbet and mascarpone

Formal Hall Friday 30th October 2015

Starter

Salad of tender baby vegetables,
heritage beetroot, black olives and goats curd (v)

Main course

Fillet of Cod
With Jerusalem Artichokes, wilted spinach and Parmentiere potatoes
and butter sauce

Vegetarian main course

Marinated Portobello mushrooms
with gorgonzola, polenta ,asparagus, soft egg and broad bean puree (v)

Dessert

Peach compote
mascarpone cream raspberries and pistachio sponge

Cheese 

British cheese and biscuits

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