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

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Free-Range chicken Fillet

Mango puree, olive sauce, champ potato with brunoise

(V) Summer Vegetables and Quails Egg

With filo pastry

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Vanilla Crème Brulée

With raspberries and shortbread

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Dessert Fruit and Macaroons

Feast Night Formal Hall

Wednesday 27th April

Beef Tomato and Buffalo Mozzarella Salad

Rocket pesto

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Apple and Celery Sorbet

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Pork Tenderloin Wrapped in Parma Ham

Sage Dauphinoise, fine beans and apple chutney

(V) Risotto of Wild Mushrooms and Parmesan

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Chocolate Brownie

Vanilla Ice Cream

BA Dinner and Formal Hall

Thursday 28th April

Grilled Asparagus

Pink grapefruit and Hollandaise

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Honey Roasted Breast of Duck

Pomegranate and cognac jus, pak choi, tomato, basil and black olive couscous

(V) Aubergine and Mozzarella Steak

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Infusion of Summer Berries

With Fromage frais and lime sorbet

Formal Hall

Friday 29th April

Celery and Apple Salad, Roquefort Dressing and Toasted Walnuts

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Pork Belly with Langoustine, mashed Potato and Apple Jus

(V) Roasted Butternut Squash and Goat’s Cheese Risotto

With almond crumble

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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

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Chump of Lamb, Provencal Vegetables, Spinach and Basil Lamb Jus

(V) Pumpkin Ravioli, Sage Cream and Spinach

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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

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Roast Breast of Turkey

Sage and onion stuffing, bacon wrapped chipolata, seasonal vegetables and roast potatoes

(V) Lentil and Chestnut Loaf with Vegetable Jus

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Treacle Sponge and Vanilla Custard