Meal Deals arrive at Pembroke

I spent a few hours in December visiting the wide array of coffee shops and sandwich outlets in Cambridge; I think it's important to stay abreast of current trends and new ideas. What struck me most was the number of 'Meal Deals' being offered in the various shops and cafes I visited. It seems like everyone is offering something 'free' or 'extra' to tempt customers into their outlets.
Pembroke is no different in that we offer certain products that are available elsewhere at various degrees of quality and price. The kitchen fixed charge is an obvious incentive to purchase your food in College, but nevertheless we still need to price our products competively. It was with this in mind that I decided to introduce our first 'meal deal' at Pembroke.
During Lent Term we are offering a free bag of Real Crisps with every sandwich or Gingsters Pastry sold. Real Crisps are handcooked and quite simply taste great, enough said!
This first 'meal deal' would be a bit of a waste of time if the sandwiches were boring, so we've expanded the range of sandwiches we purchase and can now offer great tortilla wraps, new sandwich fillings and pizza slices.
In addition, we have purchased a new microwave for use with out new 'hot' style sandwiches and pizza wraps. Please have a look next time your in the servery, we're sure you'll be impressed!

Formal Hall Menu Lent Term Week 2

Feast Night Formal Hall

Monday 18th January

Smoked Salmon and Mozzarella Terrine

With basil salad and pink peppercorn dressing

(V) roasted Pepper and Feta Cheese Terrine

Wrapped in grilled zucchini with pesto

-0-

Green Apple Sorbet

-0-

Chump of Lamb with Confit Shoulder

Provençal vegetables, spinach, and bail lamb jus

Fondant potatoes and celeriac puree

(V) Provençal Frittata with Spinach

-0-

Raspberry Mint Mille-Feuille

Feast Night Formal Hall

Tuesday 19th January

Beetroot Soup

With black cumin and Greek yoghurt

-0-

Pepper-Crusted Fresh Tuna

With fennel risotto, calamari and red wine sauce

(V) Fennel Risotto with Ricotta Cheese and Chilli

-0-

Ginger and Port Poached Pears

With Granité and candied ginger

-0-

French Macaroons, petit fours and Coffee

Feast Night Formal Hall

Wednesday 20th January

Amuse Bouche

Green Pea and Mint Sorbet in a Parmesan Tuile

-0-

Butternut Squash Soup

Brown butter, sage, and nutmeg crème fraiche

-0-

Parma Ham Wrapped Pork Loin

Cassoulet of white beans, brunoise, and pancetta, sage roasted potatoes

Pesto cream sauce

(V) Ricotta and Spinach Ravioli

Sage butter and aged Parmesan

-0-

Lavender Crème Brulee

Lemon shortbread and Lime Sorbet

Burns Night Formal Hall

Thursday 21st January

Cock-a-leekie

-0-

Haggis

Bashed Neeps, Chappit tatties

-0-

Crannachan with fresh Skye raspberries

Formal Hall

Friday 22nd January

Prawn Salad with Cucumber Jelly

Grain mustard vinaigrette and micro-herb salad

(V) Tomato and Cucumber Salad with Cucumber Jelly

Grain mustard vinaigrette and micro-herb salad

-0-

Roulade of Chicken Wrapped in Swiss Chard

Rosti potato, petit ratatouille and a Parmesan Crisp

(V) Goat’s Cheese and Tomato Pancakes

Rosti potato, petit ratatouille and a Parmesan Crisp

-0-

Caramelised Brioche Pudding with Blackberry Cream

Fresh Blackberries and ginger ice cream

Formal Hall

Saturday 23rd January

Heirloom Tomato Tart with Olive Tapanade

Mixed leaves and basil vinaigrette

-0-

Grilled Sea Bass with Sweet Parsnips

Arrowleaf spinach, wild rice, and saffron-vanilla sauce

(V) Chana Masala with Smoked Tofu

-0-

Espresso-Orange Panna Cotta Parfaits

With coffee gelee

Formal Hall

Sunday 24th January

Grilled Salmon with Sun-Blushed Tomato

Olive dressing and sage

(V) Toasted Bruchette

With olives, tomato and sage

-0-

Roast Leg of Lamb

Traditional vegetable and potatoes

Redcurrant and rosemary jus

(V) Lentil and Almond Loaf

-0-

Warm Apple and Cinnamon Crumble

Crème Anglaise

Dining in The Alcove

New for Lent Term 2010 we bring you:

 Dining in The Alcove.

The removal of the Piano from hall in December has provided a unique dining opportunity previously unavailable. From next Monday we are offering the opportunity of booking The Alcove for a private lunch. You and up to 5 guests can pre-order a 2-course lunch, waiter served with the Colleges best China and silver plated cutlery from £12.00 per person. The lunch includes a main and sweet, or a starter and main and coffee with mints.

Wine, if required, can be purchased from the Buttery Cellar and The Alcove is yours between noon and 1:30PM. The Alcove can be partitioned off to provide your party with a degree of privacy whilst still enjoying the atmosphere of The Hall.

Booking and menus can be discussed with myself (David Harwood-Catering Manager) during normal weekday hours or by e-mail on kic@pem.cam.ac.uk

Celebrate your next special event in The Alcove at Pembroke.

Formal Hall Begins Again

Tuesday hailed the beginning of Formal Hall for Lent Term and we began in style. A first course of spicy carrot and lentil soup was followed by a traditional roasted sirloin of beef with all the trimmings.

Wednesday kicked off with an amuse bouche of pea and coconut veloute with coconut foam, quickly folowed by citrus cured salmon confited in olive oil with caviar. A lovely free-range chicken with mango and black olive followed and we finished with carrot cake, cinnamon ice cream and cream cheese frosting!

Onto Thursday and a roulade of lemon sole and smoked salmon (see below) was lovingly finished with a vermouth and dill veloute.

To follow the fish we served one of my favourite dishes, Escallop of Pork Marsala. I first made this dish in 1988 at the age of 22, whilst working as a Saute Chef for The Multnomah Athletic Club in Portland Oregon. The flavour of Marsala wine when combined with pan-fried pork escallop, veal jus and cream is simply unforgetable! I'll always have happy memories of the time i spent at the MAC.

Escallop of Pork Marsala

To finish last nights dinner we served vanilla creme brulee with vanilla sorbet and pistachio cake.

I hope you're all enjoying formal at Pembroke