Friday, 7 June 2013


Feast Night Formal Hall
Monday 10th June

Amuse Bouche
Poached tomato with zucchini ‘soba’


Scarlet Seared Coley
With artichoke, baby onions, cherry tomato and chives

(V) Scarlet Seared Mozzarella
With artichoke, baby onions, cherry tomato and chives


Crisp Duck Confit with Plum and Elderflower Emulsion
Carrots, gherkin and steamed rice

(V) Green Bean Curry with Steamed Rice


Pastel de Tres Leches
With fresh fruit

Feast Night Formal Hall
Tuesday 11th June

Salad Of asparagus Spears, Broad beans and Peas
 With baby gem and Goats Cheese Dressing


White Grape Sorbet


Sous Vide Sirloin of Beef with Oxtail Croquette
 Mushroom puree, broccoli and red wine jus


Caramelised Apricot tart
 With Ginger Verbena Sorbet, Diplomat cream and mango

Feast Night Formal Hall
Wednesday 12th June

Hot Smoked Salmon
With a chilli salsa

(V) Rosemary Grilled Goat’s Cheese
Warm apricot relish and pistachio oil


Winter Duck Ragoût
Garlic potatoes and coriander carrots, Madeira jus

(V) Goan Chickpea Risotto
 Coconut yoghurt


Pannacotta with Poached Fruits
In Champagne syrup


Cheese and Biscuits

BA Dinner in Hall
Thursday 13th June

Homemade vegetarian Scotch egg with Tomato relish and rocket salad


Buttered chicken breast with Cep Butter, Creamed Cabbage and Petit Rösti

(V) Parmesan Gnocchi with a pea, spinach and feta sauce


Lime and chilli crème Brule with Mango sorbet and Coconut Crumble


Dessert and Petit Fours

 Pembroke Players Dinner
Friday 14th June

Vine-Baked Camembert
Pepper-cranberry jelly and fennel salsa


Fillet of Fresh Cod
Fondant potato, fennel, crab bisque and cockles

(V) Puy Lentil Bouillabaisse
Wilted spinach, fennel and saffron rouille


Chocolate Mousse ‘Maman Blanc’
Topped with textured mint chocolate cream

Boat Club Dinner
Saturday 15th June

Sea Bass Roasted with Lemongrass
Smoked garlic and lemon puree, salsify and shiitake mushrooms

Asparagus Spears with Truffle
Poached duck egg, Parmesan crisp and Hollandaise sauce


Thyme Roasted Rump of Lamb
Lentil cassoulet, fine beans and Parmentier potatoes

Grated Celeriac, Camembert and Prune Tart
Lentil Cassoulet, fine beans and Parmentier potatoes


Sumac Strawberries and Cream
White chocolate sponge cake and plum wine jelly

May Week Evensong Formal Hall
Sunday 16th June

Homemade Pollock Fishcakes
With tartare sauce and pickled Samphire

(V) Sweet Potato Cakes


Crispy Lamb with Hotchpotch
Braised lamb shoulder with pearl barley, asparagus, peas, carrots and leeks

(V) Pearly Barley Risotto a la Ottolenghi
With Marinated Feta


Yorkshire Rhubarb Trifle
Ginger wine-soaked Parkin Crumbs

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