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Menu 14th Oct (1)

The document outlines the formal hall dining menu for the week beginning October 14, 2024, featuring themed dinners for each day. Highlights include a Black History Month dinner with various dishes, a Thursday dinner with curried parsnip soup and chocolate brownie, and a Sunday dinner featuring terrines and a mandarin trifle. Each dinner offers a mix of vegan, vegetarian, and meat options.

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dw638
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2 views

Menu 14th Oct (1)

The document outlines the formal hall dining menu for the week beginning October 14, 2024, featuring themed dinners for each day. Highlights include a Black History Month dinner with various dishes, a Thursday dinner with curried parsnip soup and chocolate brownie, and a Sunday dinner featuring terrines and a mandarin trifle. Each dinner offers a mix of vegan, vegetarian, and meat options.

Uploaded by

dw638
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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FORMAL HALL DINING

Week beginning Monday 14/10/2024.

Tuesday 15th October Black History Month Dinner


(V) Southern baked beans with vegan savory ground mince
Southern baked beans with ground beef
(V) Baked sweet potato pie with fried okra, & sauteed collard greens
Lightly spiced coconut chicken fillet with jollof rice, fried plantain, sauteed collard greens
Plant based coconut cake with a lime glaze

Thursday dinner
Curried parsnip soup with parsnip crisps & cardamom crème fraiche
Steamed tofu steak with apricots & sage, green beans, roasted cauliflower & chive cream sauce
Steamed chicken fillet with apricots & sage, green beans, roasted cauliflower & chive cream sauce
Warm rich chocolate brownie with caramel sauce & toasted hazelnuts

Friday dinner
Roasted squash & sweet potato soup with roasted tarragon croutons
Charred cauliflower steak, herbed quinoa with roasted Parisienne courgettes
Char grilled beef rump steak with truffle mash potato, roasted garlic field mushroom, sautéed spinach & black
pepper sauce
White chocolate & black cherry cheesecake, cherry gel basil Chantilly cream

Sunday dinner
Roasted pepper & leek terrine, tomato chutney, pickled cucumber
Ham, apricot & caper terrine with tomato chutney & pickled cucumber
Roasted garlic & thyme tempeh, squash puree, grilled lemon aubergine wedges
Garlic & thyme roasted chicken supreme, squash puree, roasted new potatoes steamed green beans
Mandarin & ginger trifle with a caramel custard

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