Thursday, 1 May 2014

FORMAL MENU EASTER WEEK 3

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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

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