Formal Hall

Formal Hall Friday 3rd February 2017

Seared red mullet
with smoked bacon, leek and pink grapefruit salad
Vegetarian Main Course
Charred goats cheese

with figs, black olives and capers
(M)

~

Roast guinea fowl supreme
with beetroot, ginger, thyme, roasted tomatoes, sprouting broccoli and pomme puree
(M)
Vegetarian Main Course
Caramelised shallot tarte tatin

with beetroot, ginger, thyme, roasted tomatoes, sprouting broccoli and pomme puree
(G,M,E) (V)

~

Formal Hall Wednesday 8th March 2017

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

~

Free range chicken breast
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) (V)

~

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

Formal Hall Friday 3rd February 2017

Seared red mullet
with smoked bacon, leek and pink grapefruit salad
Vegetarian Main Course
Charred goats cheese

with figs, black olives and capers
(M)

~

Roast guinea fowl supreme
with beetroot, ginger, thyme, roasted tomatoes, sprouting broccoli and pomme puree
(M)
Vegetarian Main Course
Caramelised shallot tarte tatin

with beetroot, ginger, thyme, roasted tomatoes, sprouting broccoli and pomme puree
(G,M,E) (V)

~

Formal Hall Friday 24th February 2017

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 Main Course
Peperonata strudel

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

~

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

Formal Hall Friday 17th February 2017

Tamarind glazed salmon
with apple and hispi cabbage slaw, black sesame mayonnaise
(F, E, MU, S)
Vegetarian
Tamarind glazed tofu

with apple and hispi cabbage slaw, black sesame mayonnaise
(M, MU, S)
~
Pan-fried lamb steak
with smoked feta potato cake, beetroot houmous, roasted butternut and rosemary gravy
(G, M)
Vegetarian Main Course
Aubergine, tomato, miso and coriander tart

Formal Hall Wednesday 15th February 2017

Torched mackerel
with rhubarb gel, toasted seeds, mustard vinaigrette and baby red chard
(F, N, MU)
Vegetarian Main Course
Pan-fried halloumi

with rhubarb gel, toasted seeds, mustard vinaigrette and baby red chard
(M, N, MU)
~
Brown sugar glazed pork
with carrot puree and anise, baby carrots, spinach and a white pudding bon bon
(G, M, N)
Vegetarian Main Course
Risotto Milanese

with wild mushrooms, truffle oil and crispy rocket
(M, N) (V)

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