Formal Hall

Formal Hall Wednesday 29th June 2016

Warm goats cheese salad with tapenade (v)

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Poached breast of guinea fowl with sautéed wild mushrooms, baby vegetables
and fondant potato and natural jus

Vegetarian Main Course
Poached butternut stuffed with lentils and spinach
with sautéed wild mushrooms, baby vegetables
and fondant potato and natural jus (v)

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Raspberry delice With strawberry tart and berry compote (v)

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Cheeseboard

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Coffee and mints

Formal Hall Wednesday 15th June 2016

Starter
English pea & mint soup,
Ham, hens egg

Vegetarian starter
English pea & mint soup,
hens egg (v)

Main course
Seared cod loin
red lentil dahl, pumpkin pickle, cauliflower, spinach and potato

Vegetarian main course
Heritage tomato tarte fine,
basil pesto, courgettes, goat's cheese (v)

Dessert
Yorkshire rhubarb and blood orange mess (v)

Cheese board

Coffee and mints

Darwin student £16.00
Guest (student)  £22.00
Guest   £25.00

Formal Hall Friday 10th June 2016

Starter
Smoked haddock and Gruyere fish cakes
with a lemon, shallot and dill mayonnaise

Vegetarian Starter
Mozzarella and spinach cake
with roasted vegetable salad v)

Main course
Roast pork chop
pointy cabbage, onions, apple mash
and Robert sauce

Vegetarian main course
Vegetable pithivier pointy cabbage, onions, apple mash
and Robert sauce (v)

Dessert
Cherry cheesecake,
with pistachio ice cream (v)

Cheese board

Coffee and mints

Formal Hall Wednesday 8th June 2016

Starter
Slow braised rabbit in a pancetta,
white wine and mushroom cream sauce with fresh buttered gnocchi

Vegetarian starter
Asparagus, crispy egg, rapeseed mayonnaise, mustard cress (v)

Main course
Asian salmon fillet
with pak choi, edamame beans and red peppers
in chilli and coconut sauce served with jasmine & wild rice and a tempura king prawn

Formal Hall Wednesday 1st June 2016

Starter
Asparagus and baked egg
sautéed asparagus
with a herb crusted poached egg and tarragon mayonnaise

Main course
Shepherd’s Pie, Lamb Cutlet,
pea purée, kidney & rosemary kebabs
and roasted roots

Vegetarian main course
Buckwheat & quinoa risotto,spinach & halloumi pancakes toasted pumpkin seeds, char leeks, watercress & rape seed oil (v)

Dessert
Pink Lady and buttermilk panacotta
 star anise biscuit (v)

Cheese board

Coffee and mints

Formal Hall Friday 27th May 2016

Starter
Starter
Ham hock terrine
With piccalilli and walnut toast

Vegetarian starter
Waldorf and pecan salad
With baby gem and a garlic croute (v)

Main course
Roasted rump of lamb
Braised red cabbage, fondant potato, roast garlic and port wine sauce

Vegetarian main course
Lentil and mushroom tian
Roasted cauliflower, artichokes and port wine sauce (v)

Dessert
Warm cherry tart
With vanilla ice cream(v)

Cheese board

Coffee and mints

Formal Hall Wednesday 25th May 2016

Starter
Smoked duck
with salad leaves and honey mustard dressing

Vegetarian starter
Mushroom croquette,
roasted pepper and salsa ad rocket and parmesan salad (v)

Main course
Roasted Fillet of cod
With tomato butter sauce, new potatoes green beans
and sugar snaps

Vegetarian main course
Heritage tomato tart basil pesto new potatoes green beans and sugar snaps (v)

Dessert
Lemon meringue delice with lemon sorbet (v)

Cheese board

Coffee and mints

Formal Hall Friday 20th May 2016

SStarter
Dill cured salmon
with cucumber salad and lemon dressing

Vegetarian starter
Roasted vegetable anti pasti and ricotta cheese (v)

Main course
Pan roasted supreme of Applewood smoked chicken
Savoy cabbage, pomme puree and natural jus

Vegetarian main course
Red pepper and quinoa tian,
Mixed beans, sweet potato and asparagus balsamic jus (v)

Dessert
Red fruit delice
With raspberry sorbet and blueberry compote(v)

Cheese board

Coffee and mints

Formal Hall Wednesday 18th May 2016

Starter
Chicken liver pate with brioche toast and fruit chutney

Vegetarian starter
Mozzarella and tomato salad with basil and balsamic (v)

Main course
Braised British beef
Smoked mash, sautéed mushrooms, bacon and baby onions
With ale reduction and pan juices

Vegetarian main course
Chestnut and cep gnocchi, goats curd, toasted hazelnuts and truffle oil (v)

Dessert
Vanilla crème brulee
With passion fruit sorbet and shortbread (v)

Cheese and biscuits

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