Thursday, 21 April 2011

Formal Hall Menu Easter Term Week 1

The Arms of Pembroke College

Pembroke College Cambridge, founded in 1347 by Marie de St Pol, Countess of Pembroke, is the third oldest of the Cambridge colleges, and our coat of arms is likewise steeped in history. The College's coat of arms is formed by halving the coat of arms of the Foundress and her husband, Aymer de Valance and putting the two halves together (they are said to be dimidiated and conjoined.) The arms of the Foundress are on the right, those of Valence on the left.

Feast Night Formal Hall
Tuesday 26th April

Prawn Salad
Marie Rose dressing with brown bread and butter

(V) Green Olive and Sun-Blushed Tomato Cocktail
Free-Range chicken Fillet
Mango puree, olive sauce, champ potato with brunoise

(V) Summer Vegetables and Quails Egg
With filo pastry
Vanilla Crème Brulée
With raspberries and shortbread
Dessert Fruit and Macaroons

Feast Night Formal Hall
Wednesday 27th April
Beef Tomato and Buffalo Mozzarella Salad
Rocket pesto
Apple and Celery Sorbet
Pork Tenderloin Wrapped in Parma Ham
Sage Dauphinoise, fine beans and apple chutney

(V) Risotto of Wild Mushrooms and Parmesan
Chocolate Brownie
Vanilla Ice Cream

BA Dinner and Formal Hall
Thursday 28th April

Grilled Asparagus
Pink grapefruit and Hollandaise
Honey Roasted Breast of Duck
Pomegranate and cognac jus, pak choi, tomato, basil and black olive couscous
(V) Aubergine and Mozzarella Steak
Infusion of Summer Berries
With Fromage frais and lime sorbet

Formal Hall
Friday 29th April

Celery and Apple Salad, Roquefort Dressing and Toasted Walnuts
Pork Belly with Langoustine, mashed Potato and Apple Jus

(V) Roasted Butternut Squash and Goat’s Cheese Risotto
With almond crumble
Elderflower Pannacotta with Gooseberry Compote

Formal Hall
Saturday 30th April

Citrus Cured Confit of Salmon With caviar, Orange Confit and Coriander coulee

(V) Poached Pear and Stilton Salad
Chump of Lamb, Provencal Vegetables, Spinach and Basil Lamb Jus

(V) Pumpkin Ravioli, Sage Cream and Spinach
Cumquat Pain Perdue with Orange Blossom Pannacotta and Mandarin Sorbet

Formal Hall
Sunday 1st May

Poached Huss with Beans and Slow Roasted Tomatoes

(V) Ratatouille set in sauternes jelly with tapenade
Roast Breast of Turkey
Sage and onion stuffing, bacon wrapped chipolata, seasonal vegetables and roast potatoes

(V) Lentil and Chestnut Loaf with Vegetable Jus
Treacle Sponge and Vanilla Custard

1 comment:

  1. Will there be a vegetarian alternative to the pannacotta at Friday's formal? Or will you be using vegetarian gelatin?