Formal Hall Menu
Week Commencing 20th January
| Wednesday |
| Starter |
| Wild Mushroom And Red Onion Galette With Goats Cheese, Rocket And Parmesan |
| Main |
| Pan Fried Seabass Fillet Served With Burnt Lemon, New Potatoes, Green Beans And Parsley Cream Sauce |
| Vegetarian |
| Crispy Feta With Grilled Veg, Cous Cous And Tzatziki |
| Dessert |
| Poached Pear With Mascarpone And Bitter Chocolate Sauce |
| Thursday |
| Starter |
| Prawn And Salmon Cocktail With Pickled Cucumber And Brown Bread |
| (V) Wild Mushroom And Beetroot Cocktail With Pickled Cucumber And Brown Bread |
| Main |
| Confit Duck Al Orange With Roasted New Potatoes, Green Beans And Braised Red Cabbage |
| Vegetarian |
| Spinach And Ricotta Filo Parcel With Roasted Veg, New Potatoes And Tomato Sauce |
| Dessert |
| Sticky Toffee Pudding With Toffee Sauce And Vanilla Ice Cream |
| Friday Halfway Dinner |
| Sunday |
| Starter |
| Salmon & Avocado Tian , Lemon Butter Quenelle , Rocket Salad & Toasted Cumin Bread |
| Vegetarian |
| Mushroom & Avocado , Lemon Butter Quenelle , Rocket Salad & Toasted Cumin Bread |
| Main |
| Thyme & Garlic Roast Pork Fillet Wrapped In Puff Pastry , Hollandaise Sauce ,Spinach & Potatoes Croquette , Wild Mushroom Gravy |
| Vegetarian |
| Chickpea & Courgette Wellington ,Spinach & Potatoes Croquette , Wild Mushrooms & Hollandaise Sauce |
| Dessert |
| Raspberry Crème Brule With Short Bread |