Tuesday, 28 September 2010

Formal Hall Menus Michaelmas Term Week 1

Formal Hall begins, and we hope you enjoy the great food at Pembroke!

Fresher’s Formal Hall
Sunday 3rd October
Puy Lentil Bouillabaisse
With wilted spinach, fennel and saffron rouille
Grilled Free-Range Chicken
Spiced carrot puree, Anna potato, Lemongrass and chervil Velouté

(V) Vegetable Stifado
With spinach and tomato keftedes
Chestnut Cake
Chestnut sorbet

Matriculation Dinner for Undergraduates
Tuesday 5th October
Scottish Smoked Salmon
With spiced aubergine, crème fraiche and Melba toast

(V) Baba Ganoush with Hommus
Chump of Lamb Sous Vide
Caramelized red cabbage and fondant potato
Mint and redcurrant jus

(V) Olive Polenta with Vegetable Gratin
Salsa verde
Chocolate and Hazelnut Brownie
Liquorice ice cream

Feast Night Formal Hall
Wednesday 6th October
Amuse Bouche
Red Pepper Sorbet with a Spinach Cone
Winter Vegetable and Chervil Soup
A la Raymond Blanc
Grilled Sea Bream
Sweet parsnip puree, citrus spinach and grilled polenta

(V) Tomato, Spinach and Basil Polenta
Lemon Meringue Tart
Angelica and lemon sorbet, jelly and cardamom yoghurt

BA Dinner in Hall
Thursday 7th October
No Undergraduate Formal Hall Tonight
Amuse Bouche
Petit Gougères
Gruyere and Parmesan
Sweet Potato Velouté
With vanilla and verjus
Crisp Belly of Pork
Pumpkin purée, sage and Parmesan risotto, and Madeira sauce

(V) Baked Peppers with apricot pilau and smoked almond dukkah
Roasted Pears with Milk Puree
Croissant ice cream, muscovado and rum jelly

Formal Hall
Friday 8th October
Seared Mackerel Fillet
Celeriac and pear remoulade
Partridge Wrapped in Prosciutto
Cannellini beans, chard, rosemary, shallots and red wine

(V) Funghi and Grilled Vegetable Moussaka
With red ricotta glaze
Blackberry Vacherin
With berry curd

Formal Hall
Saturday 9th October
Watercress and Potato Soup
Crème fraiche and chives
Grilled Free-Range Chicken Niçoise
Rösti potato, candied aubergine, baby onions, courgettes, tomatoes and olives

(V) Aubergine and Mozzarella Croquettes
Niçoise vegetables
Cappuccino semifreddo
With cinnamon sugared doughnuts

Formal Hall
Sunday 11th October
Tomato Consommé
With basil ravioli
Roast Breast of Norfolk Turkey
Cranberry, sausage and chestnut stuffing
Roast potatoes, sprouts and gravy

(V) Bubble and Squeak Frittata
Crumbled feta and olives
Star Anise and Muscarado Parfait
With mandarin cream and parkin puree

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