Thursday, 1 May 2014


Food at Pembroke

Feast Night Formal Hall
Monday 5th May

Amuse Bouche
Caramelized Onion and Goat’s Cheese Vol-au-Vents


Watercress and Potato Soup

Braised Belly of Pork with a Rich Soy Glaze
Mash potato and wilted spinach

(V) Butternut Squash and Stilton Gratin


Chocolate Torte with Fresh Raspberries and Cream 

Formal Hall
Tuesday 6th May

Salmon Gravalax with Pickled Carrots

(V) Buffalo Mozzarella, Watermelon and Rocket Salad
With balsamic syrup


Green Apple Sorbet


Chargrilled Rump of Lamb
Salsa Verde, roasted beetroot, lemon and garlic roasted new potatoes

(V) Cauliflower Risotto with Chilli Pangrattato


Buttermilk Pudding with Cardamom Strawberries

Feast Night Formal Hall
Wednesday 7th May

Raw Salad of Fennel, Seville Orange and Kohlrabi


Braised Beef Steak with Stroganoff Sauce
Savoy cabbage, carrot and mustard crush

(V) Goats Cheese Crotin with Marinated Char-Grilled Vegetables


Cherry Jelly with Devils Chocolate Sponge and Kirsch Mascarpone Ice Cream


Dessert Fruit and Petit Fours

BA Dinner
Thursday 8th May

Smoked Trout and Avocado Salad

(V) Smoked Mozzarella and Avocado Salad


Char grilled Pork Steak with a Wild Mushroom Cream Sauce
Fondant potato, sprouting broccoli and leeks

(V) Baked Butternut Squash and Chickpea Falafel


Treacle Tart with Vanilla Ice Cream

Formal Hall
Friday 9th May


Formal Hall
Saturday 10th May

Ham Hock, Split Yellow Pea and Pearl Barley Soup

(V) Split Yellow Pea and Pearl Barley Soup


Sea Bass
Potato terrine, steamed broccoli, roasted cherry tomatoes and pesto

(V) Beetroot Tart with Bingham Blue Beignets


Bread and Butter Pudding with Chocolate Sorbet

Formal Hall
Sunday 11th May

Salted Cod with Crushed Potatoes,
Chorizo, tomato and thyme vinaigrette 

(V) Rosemary Grilled Goat’s Cheese
With warm apricot relish


Roasted Sirloin of Beef with a Bone Marrow Sauce
Salsify, mushrooms, roasted potatoes and red wine shallots

(V) Roasted Vegetables and Puy Lentil Loaf


Apple Pie with Vanilla Custard

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