Formal Hall

Formal Hall Wednesday 5th April 2017

Poached duck egg
with asparagus, cured ham and an English mustard cream
(MU, M, G)

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Herb crusted rump of lamb
with golden raisin puree, spinach, harrisa cous cous and a chickpea salsa
(G)
Vegetarian main course
Herb crusted aubergine

with golden raisin puree, spinach, harrisa cous cous and a chickpea salsa
(M, E, G)

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Mango iced parfait
with lime and passion fruit cheese cake, oat and honey crumb 
(G, M, N, E)

Formal Hall Friday 31st March 2017

Red wine and beetroot risotto
with goats cheese and herb crumble and beetroot crème fraiche
(SD, M, G)

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Baked cod loin
with braised fennel and cucumber, sourdough crumb and smoked pancetta
(F, M, G)

Vegetarian main course
Tempura fried halloumi

with braised fennel and cucumber, sourdough crumb and crispy shallots
(M, E, G)

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Salted caramel pannacotta
with chocolate brownie and iced banana smoothie
(G, M, N, E)

Formal Hall Wednesday 15th March 2017

Thai chicken broth
infused with lemon grass and coconut (G, S, C)
Vegetarian starter
Thai Tofu broth

infused with lemon grass and coconut (G, S, C)

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Roasted Turbot, Wilted spinach,
with lentil and barley ragout, marinated grapes with a Verjus beurre blanc
(G,M)
Vegetarian main course
Wild mushroom and ricotta strude
l
with lentil and barley ragout, marinated grapes with a Verjus beurre blanc
(G,M)

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Formal Hall Friday 3rd March 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)

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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)

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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)

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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)

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Formal Hall Wednesday 8th March 2017

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

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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)

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

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