Formal Hall Menus

For Chapel menus click here

WEEK

TUESDAY

THURSDAY

2

10th October

Quinoa Served with Edamame, Feta, Mint and Courgette Salad

~

Roast Topside of Beef with Béarnaise Sauce

V. Sweet Potato & Blue Cheese Frittata

Roasted Potatoes

Sautéed Cavolo Nero

~

Brown Sugar Parfait with Port Wine Figs

~

Coffee & After Dinner Mints

12th October

Roasted Squash Risotto with Sage and Wensleydale

~

Confit Chicken with Tarragon Sauce

V. Vegetable & Nut Cutlets

New Potatoes

Sautéed Carrots with Butter, Black Pepper and Parsley

~

Chocolate Marquise with Raspberry Coulis

~

Coffee & After Dinner Mints

3

17th October

Carrot & Coriander Soup

~

Braised Lamb Shank with Mashed Potato

V. Polenta with Mediterranean Vegetables & Tomato Sauce

~

Roast Root Vegetables

~

Forest Berry Roulade

~

Coffee & After Dinner Mints

19th October

Smoked Salmon with Baby Salad Leaves & Cucumber Chutney

~

Pan Fried Pork Loin Steak with Gorgonzola & Spinach

V. Potato Terrine served with Mushroom Ketchup & Goat’s Cheese Beignets

Marquis Potatoes

Broccoli

~

Beetroot and Chocolate Cake with Crème Fraiche

~

Coffee & After Dinner Mints

4

24th October

Bruschetta with Celeriac Remoulade Parma Ham & Rocket Salad

~

Baked Cod with Braised Fennel and Roasted Cherry Tomatoes

V. Chickpea & Vegetable Terrine

Baby Baked Potatoes

Peas

~

Warm Lemon Meringue Pie

~

Coffee & After Dinner Mints

26th October

Roasted Pumpkin Soup with Cayenne Spiced Croutons

~

Guinea Fowl with Curly Kale, Onion & Thyme

V. Roasted Aubergine Stuffed with Feta & Fresh Coriander

Roast Potatoes

Mediterranean Vegetables

~

Blackberry and Apple Cheesecake

~

Coffee & After Dinner Mints

                                                                      

5

31st October

Spiced Parsnip Soup Served with Coriander and Chili

 ~

Ribeye Steak with Wild Mushroom Sauce

V. Shallot and Potato Tatin with Wild Mushroom Sauce

Chipped Potatoes

Green Vegetable Medley

~

Rhubarb & Ginger Fool with Langues De Chat

~

Coffee & After Dinner Mints

2rd November

Chargrilled Vegetables with Baba Ganoush Stuffed Vine Leave and Pitta Bread

~

Duck Breast with Plum Sauce

V. Sweet Potato Stuffed with Kale, Feta and Chilli

Roast Potatoes

Broccoli

~

Star Anise Crème Caramel with Softened Blackberries

~

Coffee & After Dinner Mints

6

7th November

Smoked Trout Fillet with Niçoise Salad

~

Chicken Breast Stuffed with Mascarpone & Thyme Wrapped in Bacon

V. Stuffed Roasted Courgettes

Swiss Potatoes

Savoy Cabbage

~

Apple Crumble Tartlet with Vanilla Bean Ice Cream

~

Coffee & After Dinner Mints

9th November

Risotto with Mushroom & Goat’s Cheese

~

Fillet of Plaice with Vermouth Buerré Blanc & Spinach Sauce

V. Vegetable & Nut Wellington with Spinach Sauce

Croquette Potatoes

Leeks

~

Chocolate Profiterole Mousse

~

Coffee & After Dinner Mints

7

14th November

Chicken Terrine with Carrot, Paprika & Parsley

~

Pork Schnitzel with Lemon and Herbs

V. Stuffed Mushrooms

Spicy New Potatoes

Julienne Carrots

~

Vanilla Panna Cotta with Autumn Berries

~

Coffee & After Dinner Mints

16th November

Tuscan Bean Soup

~

Braised Leg of Lamb Steak with Rosemary Sauce

V. Basil Roulade with Goat’s Cheese & Sun-blushed Tomatoes

Mashed Potatoes

Roasted Squash

~

Treacle Tartlet with Custard           

~

Coffee & After Dinner Mints

8

21nd  November

Beetroot and Parma Ham Salad

~

Blackened Sirloin Steak with Garlic Mustard Butter

V. Onion Tart with Poached Eggs

Chipped Potatoes

Vegetable Forestiere

~

White Chocolate & Raspberry Cheesecake

~

Coffee & After Dinner Mints

23th November

Spiced Lentil & Tomato Purée

~

Crispy Pork Belly with Apple Compote & Cider Gravy

V. Butternut Squash and Onion Bhajis

Bubble and Squeak Galette

Broccoli

~

Ginger Cake with Vanilla Mascarpone and Black Cherry Compote

~

Coffee & After Dinner Mints

 

27th, 28th and 29th November

 

Chestnut & Cauliflower Soup

~

Roast Turkey, Stuffing, Chipolata Sausage

Roast Gravy & Cranberry Sauce

 

Vegetarian: Cranberry & Brie Wellington

 

Roast Potatoes

Brussels & Roasted Parsnips

~

Christmas Pudding & Brandy Sauce

~

Coffee & Mince Pies

 

 

 

 

 

 

Formal Hall Menus

1

 

 

3th October

Goat’s Cheese & Watercress Filo Tartlet with Mixed Leaf Salad & Balsamic Glaze

~

Chargrilled Pork Loin Steak with Ravigote Sauce

V. Homemade Falafel with Couscous,  Yoghurt & Mint

Duchess Potatoes

Green Beans

~

Golden Apple Cheesecake

~

Coffee & After Dinner Mints

5th October

Beetroot Soup with Feta & Chervil

~

Pan Fried Cod Loin Wrapped in Parma Ham served with Hollandaise Sauce

V. Courgette & Asparagus Pappardelle with Lemon & Pine Nuts

Crushed Potatoes

Broccoli

~

Autumn Fruit Pavlova

~

Coffee & After Dinner Mints