Formal Hall

Formal Hall Friday 9th October 2015

Starter

Glazed fig, crottin de chèvre, chestnuts & beetroots (v)

Main course
Breast of guinea fowl
with pea and tarragon stuffing, spinach, asparagus, slow roasted cherry tomatoes
and fondant potato.

Vegetarian main course
Artichoke and wild mushroom
Pithivier spinach, asparagus, roasted cherry tomatoes and fondant potato
tarragon sauce (v)

Dessert
Chocolate hazelnut tart with white chocolate ice cream

Cheese and coffee
British cheese and biscuits

Coffee and mints

Formal Hall Wednesday 14th October 2015

Starter
Smoked haddock and pecorino tart with spring onion, soft boiled quail egg and chive dressing

Vegetarian starter
Leek and pinenut tart with spring onion, soft boiled quail egg and chive dressing
Main course
Pan roasted duck breast with pickled red cabbage, pressed leg and potato, plum sauce and greens

Vegetarian main course
Roasted pepper Mediterranean
Vegetables, puy lentil,
Gnocchi with tomato
And basil sauce

Formal Hall Wednesday 7th October 2015

Starter
Tian of hot and smoked salmon, horseradish cream, keta caviar
And beetroot carpaccio

Vegetarian starter
Breaded halloumi and garden herbs, pomegranate, mixed leaves,
olives with honey dressing (v)
Main course
Roast corn fed chicken, smoked pomme purée, broccoli, carrot, turnip, chicken jus
Vegetarian main course
Pumpkin & wild mushroom ravioli with truffle sauce (v)
Dessert
Taste of Caramel
Crème brûlée,caramel sponge and
caramel ice cream
Cheese and coffee
British cheese and biscuits

Formal Hall Friday 2nd October 2015

Starter
Chicken liver parfait, fig chutney And toasted brioche

Vegetarian starter
Grilled vegetable and pinenut salad with wild herb dressing

Main course
Roast cod with mussels, borlotti beans, courgette, tomato, lemon and parsley

Vegetarian main course
Roast vegetable wellington boulangere potato, crushed peas, pea puree, grelot onion, sauté mushroom (v)

Dessert
Blackberry mirror torte with raspberry sorbet

Formal Hall Wednesday 23rd September 2015

Starter
Pressed pheasant terrine with prunes marinated in armagnac, quince jelly and toasted sour dough

Vegetarian starter
Gratin of mozzarella with tomato braised beans and sourdough crisp(v)

Main course
Pan seared lamb rump Anchovy potato, aubergine & courgettes and natural jus

Vegetarian main course
Parsnip potato and wild rice cake with mushroom, sage & cider cream and beetroot relish (v)

Dessert

Formal Hall Friday 12th June 2015

Starter
Home smoked salmon with beets, orange, basil and mustard vinaigrette

Vegetarian starter
Home smoked celeriac and walnuts with beets, orange, basil and mustard vinaigrette

Main course
Sweet and sour pork belly With pak choy, Stir-fry French beans with preserved radish and egg noodles

Vegetarian main course
Sweet and sour stuffed baby aubergine With pak choy, Stir-fry French beans with preserved radish and egg noodles

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