FORMAL MENU EASTER WEEK 3

Food at Pembroke

Feast Night Formal Hall

Monday 5th May

Amuse Bouche

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

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Watercress and Potato Soup

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Braised Belly of Pork with a Rich Soy Glaze

Mash potato and wilted spinach

(V) Butternut Squash and Stilton Gratin

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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

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Green Apple Sorbet

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Chargrilled Rump of Lamb

Salsa Verde, roasted beetroot, lemon and garlic roasted new potatoes

(V) Cauliflower Risotto with Chilli Pangrattato

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Buttermilk Pudding with Cardamom Strawberries

Feast Night Formal Hall

Wednesday 7th May

Raw Salad of Fennel, Seville Orange and Kohlrabi

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Braised Beef Steak with Stroganoff Sauce

Savoy cabbage, carrot and mustard crush

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

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Cherry Jelly with Devils Chocolate Sponge and Kirsch Mascarpone Ice Cream

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Dessert Fruit and Petit Fours

BA Dinner

Thursday 8th May

Smoked Trout and Avocado Salad

(V) Smoked Mozzarella and Avocado Salad

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Char grilled Pork Steak with a Wild Mushroom Cream Sauce

Fondant potato, sprouting broccoli and leeks

(V) Baked Butternut Squash and Chickpea Falafel

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Treacle Tart with Vanilla Ice Cream

Formal Hall

Friday 9th May

NO DINNER DUE TO A COLLEGE FUNCTION

Formal Hall

Saturday 10th May

Ham Hock, Split Yellow Pea and Pearl Barley Soup

(V) Split Yellow Pea and Pearl Barley Soup

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Sea Bass

Potato terrine, steamed broccoli, roasted cherry tomatoes and pesto

(V) Beetroot Tart with Bingham Blue Beignets

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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

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Roasted Sirloin of Beef with a Bone Marrow Sauce

Salsify, mushrooms, roasted potatoes and red wine shallots

(V) Roasted Vegetables and Puy Lentil Loaf

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Apple Pie with Vanilla Custard