Formal Hall

Formal Hall Wednesday 4th October 2017

Heirloom tomato salad
with fried halloumi, lemon and pinenut pesto
(M, N)

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Salmon
with pomegranate molasses, wok seared greens, spiced pumpkin, noodles and Asian fragrant broth
(F, G)

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Vegetarian
Soy glazed Tofu

with pomegranate molasses, wok seared greens, spiced pumpkin, noodles and Asian fragrant broth
(G)

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Buttermilk pana cotta, sticky ginger cake
with raspberries and lime sorbet(v)
(N, G, M, E)

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Formal Hall Friday 21st July 2017

Friday 21st July 2017
Asparagus

with panko fried gnocchi, rapeseed mayonasie, chilli oil
(E, G, M)

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Pan fried sea bass fillet
with artichoke puree, white beans, roasted onions, sunblush tomatoes, spinach, red wine jus
(M, G, E)

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Vegetarian

Artichoke and blue cheese puff pastry tart
with artichoke puree, white beans, roasted onions, sunblush tomatoes, spinach, red wine jus
(G, M, E)

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Formal Hall Friday 14th July 2017

Friday 14th July 2017

Confit salmon
with yuzu aioli, courgette spaghetti, toasted seeds
(E)

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Roast rump of lamb
with panko carrot and harrissa cake, spinach, sumac yoghurt
(M,C,G)

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Vegetarian

Garden herb and mustard marinated tofu
with yuzu aioli, courgette spaghetti, toasted seeds
(M)

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Red pesto roasted aubergine
with panko carrot and harrissa cake, spinach, sumac yoghurt
(N)

Formal Hall Wednesday 5th July 2017

Lentil, barley and butternut squash risotto
roasted pistachios and pea shoots
(G, N, M)

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Roasted pork tenderloin
with panko fried pork belly, cauliflower puree, heritage carrots and ravigote sauce
(G, M, E)
Or a vegetarian option – please request at time of booking
Panko fried courgette and tofu fritter

with panko fried pork belly, cauliflower puree, heritage carrots and ravigote sauce
(G, M, E)

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Formal Hall Friday 16th June 2017

Friday 16th June 2017

Goats cheese & sunblush tomato mousse
with white truffle oil, toasted brioche & fruit chutney
(G, M, E)
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Panfried sea bass fillet wrapped in parma ham
with artichoke & green beans, smoked paprika potato cake, sauce vierge
(F)
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Vegetarian

Oven roasted ratatouille & mozzarella struddle
with artichoke & green beans, smoked paprika potato cake, sauce vierge
(G, M, E)
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