Formal Hall

Formal Hall Wednesday 21st February 2018

Smoked cheddar and leek tart
with garlic and herb crust and truffle butter sauce
(M, E, Mu)

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Spice crusted duck
with lentils à la Française, parsnip puree, baby leeks and shiraz sauce
(M)

Vegetarian Main Course

Tempura fried halloumi
with lentils à la Française, parsnip puree, baby leeks and herb pesto
(G,M,N)

~

Tonka bean set cream
with popcorn crumble and honeycomb cream
(M, E, G)

~

Formal Hall Friday 16th February 2018

Smoked chicken salad
with spiced butternut, quinoa, edamame beans, pomegranate with a rapeseed dressing
(M)

Vegetarian starter

Halloumi salad
with spiced butternut, quinoa, edamame beans, pomegranate with a rapeseed dressing
(M)

~

Misu glazed salmon, and tempura tiger prawn
with yellow roasted courgette, pak choi, mandarin sauce
(S, SE, M, G, CR, F, E)

Vegetarian main course

Formal Hall Wednesday 14th February 2018

Salad of butternut squash
with mozzarella, crispy Parma ham, pomegranate and toasted pumpkin seeds
(M)

~

Poached corn fed chicken
with creamed celeriac, kale with black truffle and Cognac gravy
(M)

Vegetarian

Peperonata strudel
with creamed celeriac, kale with black truffle and Cognac gravy
(G, M, E)

~

Salted caramel tart
with glazed pineapple, ice cream and rum soaked raisins
(M, E, G)

~

Formal Hall Friday 9th February 2018

Panko Fried Hallumi
with smoked paprika yoghurt, marinated fennel, peppers and focaccia crumb
(G, M, E)

~

Cod Loin
with spiced dhal, coriander salad and buttered kale
(M)

Vegetarian

Garlic Roasted Portobello Mushroom
with spiced dhal, coriander salad and buttered kale
(M)

~

Peanut Butter Cheesecake
with salted caramel sauce, raspberry ripple ice cream

Formal Hall Friday 26th January 2018

Guinea fowl and apricot pâté
with charred figs, candied walnuts, pickled red onion chutney, toasted focaccia and pea shoots
()

Vegetarian Starter

Woodland mushroom and Cornish blue cheese terrine

~

Salt baked cod
with crispy squid ink tapioca, apple & horseradish purée, shell on cockles, smoked pancetta & chive cake, braised baby fennel and natural sea food foam
()

Vegetarian

Formal Hall Friday 19th January 2018

Smoked duck
with sweet tamarind, roasted cashew and pickled radish
(N)

or pre-book

Smoked tofu
with sweet tamarind, roasted cashew and pickled radish
(N, S)

~

Pan-fried seabass
with carrot and miso puree, braised tomatoes with fennel and crispy potato
(S, M, F)

or pre-book

Brown butter cauliflower
with carrot and miso puree, braised tomatoes with fennel and crispy potato
(S, M)

~

Lemon cheese cake
with macadamia crumb and Greek yoghurt sorbet
(G, N, M, E)

~

Formal Hall Friday 2nd February 2018

Goats cheese mousse
with walnut crumb, beetroot and beetroot caramel
(M, N, G)

~

Ribeye
with smoked swede puree, duck fat roasted fondant, spinach and a cream sauce
(M)

or pre-book

Panko fried butternut
with smoked swede puree, roasted fondant, spinach and a cream sauce
(M, G, E)

~

Apple tart tatin
with apple puree and vanilla ice cream
(G, N, M, E)

~

Cheeseboard

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Formal Hall Wednesday 31st January 2018

Charred prawns
with spring onion, tomato and a Malay style broth
(CR, F, C, N)

or pre-book

Charred butternut
with spring onion, tomato and a Malay style broth
(C, N)

~

Lamb
with confit carrots, kale, parsnip puree, dukkah, parsnip chips and blossom honey
(N, M)

or pre-book

Ratatouille
with confit carrots, kale, parsnip puree, dukkah, Parsnip chips and blossom honey
(N, M)

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