Feast Night Formal Hall
Tuesday 12th January
Tuesday 12th January
Spicy carrot and lentil soup
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Roast Sirloin of Beef
Yorkshire pudding, roast potatoes and caramelised red cabbage
Red wine jus
(V) Hazelnut and Lentil Loaf
Yorkshire pudding, roast potatoes and caramelised red cabbage
Red wine jus
-0-
Mr Wibbleys soufflé
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Dessert and Petit Fours
Feast Night Formal Hall
Wednesday 13th January
Amuse Bouche
Pea and coconut veloute with coconut foam
-0-
Citrus cured confit of salmon with caviar
Orange confit and coriander coulee
(V) Roasted Fennel with pureed almonds
Pernod and saffron
-0-
Free Range chicken Fillet
Mango puree, olive sauce, champ potato with brunoise
(V) Homemade Linguini with broccoli and Stilton cream
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Carrot cake, cinnamon ice cream, cream cheese frosting and carrot powder
Graduate Formal Hall
Thursday 14th January
Roulade of Lemon sole and Smoked Salmon
Dill veloute
(V) Mushrooms and Tarragon
In Filo with white wine sauce
-0-
Escallop of Pork Marsala
Seasonal vegetables and sautéed potatoes
(V) Mille Feuille of Eggplant
Mozzarella, tomato, basil and olive
-0-
Vanilla Crème Brulee
Pistachio cake and vanilla sorbet
Formal Hall
Friday 15th January
Salad of Haricots Verts, Tomato Tartare and chive oil
-0-
Roulade of Trout with a Prawn Mousse
Pomme de terre puree, spinach, vanilla and saffron sauce
(V) Sweet Potato Ravioli
Sage Cream and spinach
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Lemon Sabayon-Pine Nut Tart with Honeyed Mascarpone Cream
Lemon Sabayon-Pine Nut Tart with Honeyed Mascarpone Cream
Formal Hall
Saturday 16th January
Apple, walnut, gorgonzola and Parma ham salad with honey
-0-
Belly of pork sous vide
Spinach risotto, spring onion roasted shallot jus
(V) Spinach and butternut squash risotto
-0-
Poached winter fruits in a warm pomegranate sangria
With puff pastry and elderflower ice cream
Formal Hall
Sunday 17th January
Homemade Smoked Haddock Fish Cakes
Hollandaise sauce and lemon
(V) Warm cauliflower Puree with Toasted Sourdough, toasted almonds and gremolata
-0-
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Roast Leg of Lamb
Chateau potatoes, panache, mint sauce
(V) White Bean Cassoulet with dumplings
-0-
Apple and Blackberry Crumble
Crème Anglaise
I've been to a lot of cities in the Eastern Hemisphere, and wherever I go, I try to find decent Mexican food. After years on this quest, I've realised once you exceed a thousand or so miles distance from Mexico, Mexican food is an abysmal. The only exception to this rule is the Pembroke kitchen. Somehow you've broken the twin constraints of distance from Mexico and generally bland British food to produce fantastic Mexican cuisine. Any chance we could see some in a formal hall?
ReplyDeleteThis all looks fantastic! Good luck with this busy first week of term!...
ReplyDeleteI was a guest at the Guggenheim Feast on Friday night past, and thoroughly enjoyed the meal. Many thanks for your team's splendid work.
(I did, though, foolishly forget to take away a copy of the menu or any of the other bits from the evening (eg. guest list, et al). Any chance you have them to hand and could email me a copies? I am on paul.trathen@btopenworld.com)
Thanks again!