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

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Grilled Free-Range Chicken

Spiced carrot puree, Anna potato, Lemongrass and chervil Velouté

(V) Vegetable Stifado

With spinach and tomato keftedes
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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

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Chump of Lamb Sous Vide

Caramelized red cabbage and fondant potato

Mint and redcurrant jus

(V) Olive Polenta with Vegetable Gratin

Salsa verde

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Chocolate and Hazelnut Brownie

Liquorice ice cream

Feast Night Formal Hall

Wednesday 6th October

Amuse Bouche

Red Pepper Sorbet with a Spinach Cone
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Winter Vegetable and Chervil Soup

A la Raymond Blanc

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Grilled Sea Bream

Sweet parsnip puree, citrus spinach and grilled polenta

(V) Tomato, Spinach and Basil Polenta

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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

-0-

Sweet Potato Velouté

With vanilla and verjus

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Crisp Belly of Pork

Pumpkin purée, sage and Parmesan risotto, and Madeira sauce

(V) Baked Peppers with apricot pilau and smoked almond dukkah

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Roasted Pears with Milk Puree

Croissant ice cream, muscovado and rum jelly

Formal Hall

Friday 8th October

Seared Mackerel Fillet

Celeriac and pear remoulade

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Partridge Wrapped in Prosciutto

Cannellini beans, chard, rosemary, shallots and red wine

(V) Funghi and Grilled Vegetable Moussaka

With red ricotta glaze

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Blackberry Vacherin

With berry curd

Formal Hall

Saturday 9th October

Watercress and Potato Soup

Crème fraiche and chives

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Grilled Free-Range Chicken Niçoise

Rösti potato, candied aubergine, baby onions, courgettes, tomatoes and olives

(V) Aubergine and Mozzarella Croquettes

Niçoise vegetables

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Cappuccino semifreddo

With cinnamon sugared doughnuts

Formal Hall

Sunday 11th October

Tomato Consommé

With basil ravioli

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Roast Breast of Norfolk Turkey

Cranberry, sausage and chestnut stuffing

Roast potatoes, sprouts and gravy

(V) Bubble and Squeak Frittata

Crumbled feta and olives

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Star Anise and Muscarado Parfait

With mandarin cream and parkin puree