Thursday, 16 October 2014


Feast Night Formal Hall
Monday 20th October

Amuse Bouche
Greek Salad Verrine


French Onion Soup
With Gruyère croute


Chestnut Filled Chicken
Celery, honey poached cranberries, celeriac purée, sage and parmesan grilled polenta

(V) Rosemary Grilled Goat's Cheese
Warm apricot relish


Chocolate Truffle Cake
With Guinness ice cream

Feast Night Formal Hall
Tuesday 21th October

Ham Hock, Split Yellow Pea and Pearl Barley Soup

(V) Split Yellow Pea and Pearl Barley Soup


Raspberry Sorbet


Seared Rump of Lamb
With pickled fennel, pearl barley and garlic risotto

(V)  Caramelised Onion and Four Cheese Filo Pastry Parcel


Traditional Sticky Toffee Pudding
With vanilla ice cream and toffee sauce

Feast Night Formal Hall
Wednesday 22th October

Minestrone Soup


Roasted Chicken Supreme
Braised cabbage, carrot and mustard crush with stroganoff sauce

(V) Wild Mushroom and Bocconcino Mozzarella Stroganoff


Warm Triple Chocolate Brownie
With Seville orange marmalade ice cream and malt wafers


Dessert Fruit and Petit Fours

BA Dinner
Thursday 23th October
Menu written by our female chefs: Ioana, Daniela, Kinga and Beth
In honour of PemWomen@30

Asparagus and peas


Roast Guinea Fowl with Morel and Rosemary Sauce
Anna potatoes and liquorice braised leeks

(V) Goats Cheese and Red Pepper Tart
Anna potatoes, red chilli broccoli and pesto dressing


White Chocolate and Raspberry Cheesecake
With Baileys toffee sauce and strawberry crisps

Formal Hall
Friday 24th October

Warm Smoked Salmon
With gnocchi and balsamic glaze

(V)Baked Broccolita and Stilton Gnocchi


Confit of Duck
Petit Rösti, mushroom fricassee and creamed sweetcorn

(V) Aubergine & Mozzarella Croquettes, Sherry Glazed Vegetables & Wild Rice


Fig Tarte Tatin
With browned butter ice cream and burnt orange syrup

Formal Hall
Saturday 25th October

Smoked Duck, Orange and Rocket Salad

(V) Celery and Apple Salad
Roquefort dressing, toasted pine nuts


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
Sunday 26th October

Fresh Pollock with Clams and Chorizo

(V) Crispy Celeriac gnocchi with watercress cream


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

(V) Pearl Barley Risotto a la Ottolenghi
With marinated feta cheese


Carrot Cake
With raisin puree, and cream cheese and cinnamon ice cream

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