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emmanuel collegeFine Dining Menus
Emmanuel CollegeSt Andrews Street, Cambridge CB2 3AP
MildMay Menu
Amuse Bouche
Pan-fried line-caught Cod Fillet on a Bacon & Crab Cake
with Pickled Samphire
Roast Sandringham Estate Organic Sirloin of Beef with
Red-Wine Braised Shallots & Horseradish Cream
A selection of Seasonal Vegetables
Chef’s choice of Potatoes
“Black Forest” White Chocolate Mousse, Cherry Cremeux
& Velvet Spray
Coffee and Handmade Chocolates
£39.55 + VAT per head
TeMple Menu
Amuse Bouche
Terrine of Pressed Smoked Eel & Foie Gras with Apple Textures
Pan-fried Medallion of Venison with rich Port & Berry Sauce
A selection of Seasonal Vegetables
Gratin Dauphinois Potatoes
Apple Cloud, Pistachio Cake,
Pistachio Soil & Apple Sorbet
Coffee and Handmade Chocolates
£38.35 + VAT per head
Harvard Menu
Warm Pigeon Salad with Peashoot Salad, Garlic Croutons
& Edible Flower
Pesto-crusted Rack of Lamb, Melanzane & Rosemary Jus
A selection of Seasonal Vegetables
Sauté Potatoes with Garlic & Rosemary
Apple Tart Tatin with Apple Brandy Ice Cream
Coffee and Chocolates
£37.50 + VAT per head
Wren Menu
Smoked Duck & Crab Salad with Watercress Gel & Crisp Duck Egg
Char-grilled Rib Eye Steak with Tomato Hollandaise
A selection of Seasonal Vegetables
Gratin Dauphinois Potatoes
Maralumi Chocolate Cremeux with Strudel & Berries
Coffee and Chocolates
£37.50 + VAT per head
THoMas young Menu
Young Goats Curd wrapped in Filo Pastry served on a
Roast Vegetable Salad
Pan-fried Duck Breast & Leg Confit with Artichoke Puree
& Griotine Cherries
A selection of Seasonal Vegetables
Parisienne Potatoes
Sweet Chestnut Tart with Irish Whiskey Crème Anglais
Coffee and Chocolates
£37.50 + VAT per head
sandcrofT Menu
Devilled Cromer Crab Salad with Brown Shrimp Dressing
Pan-fried Medallion of Beef with Ham Hock Scotch Egg
A selection of Seasonal Vegetables
Amandine Potatoes
Classic Lemon Tart
Coffee and Chocolates
£37.85 + VAT per head
cHapMan Menu
Tiger Prawn & Ginger Ravioli with Saffron Coriander Cream Sauce
Roasted Duck Margret on a Forest Mushroom & Shallot Nest
with Sherry Jus
A selection of Seasonal Vegetables
Anna Potatoes
Cardamom Pannacotta with Pineapple, Lime & Coconut
Coffee and Chocolates
£37.00 + VAT per head
cHaderTon Menu
Cured & seared Rainbow Trout with Baby Watercress Salad
& Potato Noodles
Roast Rack of Gloucester Old Spot Pork with Herb Butter &
Roast Red Onion Jus
A selection of Seasonal Vegetables
Chef’s choice potatoes
Warm Blackberry Tart with Apple Crumble Ice-cream
Coffee and Chocolates
£36.85 + VAT per head
fisHer Menu
Seared diver-caught Scallops with Roasted Hazelnut Butter
& Buttered Samphire
Cannon of Lamb with Char-grilled Asparagus
A selection of Seasonal Vegetables
Chef’s choice Potatoes
Banana Tarte Tatin & Salted Caramel Ice-Cream
Coffee and Chocolates
£36.85 + VAT per head
Hopkins Menu
Forest Mushroom Risotto with Parmesan
Grilled Denham Castle Estate Lamb Cutlets with Buttered Fen Leeks
& Piquant Sauce
A selection of Seasonal Vegetables
Chef’s choice Potatoes
Seasonal Fruit Strudel with Berry Sauce
Coffee and Chocolate
£35.15 + VAT per head
Tindale Menu
Char-grilled Pear, Baby Spinach, Cucumber & Feta Cheese
with Herb Vinaigrette
Crisp line-caught Cod Supreme with Saffron Sauce
& Crown of Mussels
A selection of Seasonal Vegetables
Chef’s choice Potatoes
Iced Passion Fruit Parfait with warm Chocolate Sauce
Coffee and Chocolates
£35.85 + VAT per head
Bedell Menu
Warm Chicken Liver Salad with Black Pudding Croutons
& Mushrooms on Toast
Pan-fried Halibut with Griddled Asparagus, Crispy Ham
& Lemon Butter
A selection of Seasonal Vegetables
Chef’s choice Potatoes
Warm Dark Chocolate Fondant with Walnut Ice Cream
Coffee and Chocolates
£34.90 + VAT per head
HoBecH Menu
Salmon & Watercress Terrine wrapped in Smoked Salmon
with Lemon Dressing
Supreme of Guinea Fowl with Smoked Bacon,
Chorizo, Mushroom & Shallot Crust & Red Wine Jus
A selection of Seasonal Vegetables
Chef’s choice Potatoes
Prune & Bourbon Cheesecake with Orange Syrup
Coffee and Chocolates
£34.90 + VAT per head
WilliaMs Menu
Poached Salmon with Cucumber Spaghetti & Mint Hollandaise Sauce
Supreme of free-range Chicken with a Braised leg,
Mushroom Puree & garlic Gnocchi
A selection of Seasonal Vegetables
Chef’s choice Potatoes
Lemon & Ginger Steam Pudding with Seville Orange Marmalade
Coffee and Chocolates
£32.85 + VAT per head
WelBourne Menu
Ham Hock Terrine with Basil & Tomato Chutney
Pan-fried line-caught Pollack Fillet on a Bacon &
Potato Rosti with Tomato Salsa
A selection of Seasonal Vegetables
Chef’s choice Potatoes
Turkish Delight & Lychee Mille-Feuilles
Coffee and Chocolates
£35.85 + VAT per head
BirkeTT Menu
Pan-fried Mackerel Fillet with Herb Crust & warm Caper Dressing
Braised Shoulder of Lamb with Goat’s Cheese Crumble
A selection of Seasonal Vegetables
Chef’s choice Potatoes
Pistachio, White Chocolate & Jasmine Opera
Coffee and Chocolates
£35.85 + VAT per head
vegeTarian Menu #1
Ribbons of Summer Vegetables on Rye Bread Crostini
with Truffled Crème Fraiche
Char-Grilled Gateau of Polenta with Mediterranean Ratatouille
& Crispy Onion Rings
A selection of Seasonal Vegetables
Chef’s choice Potatoes
Chocolate Marquise
Coffee and Chocolates
£30.90 + VAT per head
vegeTarian Menu #2
Borlotti Bean & Aubergine Koftas with Goat’s Cheese,
Pea & Asparagus Filo Tart
Creamy Forest Mushroom & Parmesan Risotto with
Seasonal Vegetable Tempura
A selection of Vegetables
Chef’s choice Potatoes
Seasonal Fruit Strudel in Filo Pastry with Crème Fraiche
Coffee and Chocolates
£31.75 + VAT per head
vegeTarian Menu #3
A Salad of Grilled Pears, Spinach, Cucumber & Feta Cheese
with Herb Vinaigrette
Wild Mushroom & Potato Pave with Pan-fried Spring Onions
& Cambridge Blue Cheese
A selection of Seasonal Vegetables
Chef’s choice Potatoes
Apple & Black Berry Crumble with Vanilla Ice Cream
Coffee and Chocolates
£34.90 + VAT per head
pescaTarian Menu
Cured & seared Rainbow Trout with Baby Watercress
Salad & Potato Noodles
Courgette Melanzanne with Deep-fried Courgette Flowers
A selection of Seasonal Vegetables
Chef’s choice Potatoes
Pear Tart Tatin & Ginger Ice-Cream
Coffee and Chocolates
£33.50 + VAT per head
gluTen free Menu
Tuna & Prawn Salad with Green Beans,
Cherry Tomatoes, Olives & Pine Nuts
Char-grilled Polenta Gateau with Ratatouille & Goat’s Cheese
A selection of Seasonal Vegetables
Chef’s choice Potatoes
Seasonal Fruit Compote with Clotted Cream
£32.45 + VAT per head
Menu selecTor
Starters
Vegetarian
Courgette Summer Pudding Terrine with Pesto Dressing £5.75
Avocado, Cannellini Bean, Cherry Tomato & Basil Salad £5.85
Marinated Artichokes served with Rocket & £5.90
Parmesan Shavings
Leek Cannelloni filled with Goat’s Cheese & Roast Garlic £6.05
Goats Cheese wrapped in Basil & Filo Pastry with £6.15
a Roast Vegetable Salad
Spinach & Ricotta Ravioli with Gorgonzola Sauce £6.25
Marinated Forest Mushrooms on a bed of seasonal £6.30
Lettuce, Croutons & Dried Tomato
Cold Fish and Seafood
Smoked Salmon & Watercress Terrine with £6.75
Watercress Dressing
Salmon & Crab Terrine served with Lemon Dressing £6.95
A Gateau of Indian Spiced Crabmeat, Pimento & Basil £8.60
with Mango Salsa
Tuna Carpaccio with Rocket Salad & Parmesan £9.65
Hot Fish & Seafood
Smoked Haddock & Spinach Tartlet topped with £7.65
a Poached Egg & Hollandaise Sauce
Roast Sea Bass marinated in Coriander & Lime £7.90
with Preserved Ginger Topping
Pan-fried Scallop with Black Pudding & Watercress Salad £8.35
Salad of Grilled Tiger Prawns with Soy & Chilli Dressing £9.50
Cured Game Meat or Poultry
Smoked Chicken & Sweet Pepper Salad with £7.05
Thai Ginger & Lime Dressing
Warm Caesar Salad with a Duck Confit & Parmesan Shavings £7.25
Warm Smoked Pigeon, Bacon & Puy Lentils with £7.50
Marinated Artichokes
Ham Hock Terrine with Tomato Relish £7.95
Soups
Curried Carrot & Orange Soup with Caraway Bread £4.75
Roast Tomato & Basil Soup with Crème Fraiche £4.90
Leek & Potato Soup with flakes of Smoked Haddock £5.15
Pumpkin Soup with Walnut Bread £5.50
Consommé of Smoked Chicken with Ricotta Tortellini £5.85
Second Course
Elderflower Sorbet £3.85
Medallions of Monkfish with Cucumber Cream Sauce £9.65
Steamed Fillet of Bass with Pak Choi & Sesame Oil Vinaigrette £9.30
Seared Scallops on a bed of Spinach with a light Mornay Sauce £9.95
Main Course
Lamb
Rosemary Marinated Cannon of Lamb with Celeriac £17.95
Rosti & Rosemary Jus
Fillet of Lamb marinated in Moroccan Spices on £18.90
Lemon Couscous
Seared Fillet of Salt Marsh Lamb served with Pickled £18.65
Samphire & Beetroot Chips
Roast Rack of Lamb with Bramble Jelly & Herb Jus £19.35
Chicken and Duck
Fillet of Chicken wrapped in Pancetta Bacon £16.30
with Rosemary Jus
Supreme of Maize-fed chicken with Parsley & Thyme Jus £16.55
Guinea Fowl Supreme wrapped in Parma Ham with £16.65
Glazed Shallots & Red Wine Jus
Char-grilled Supreme of Chicken with Chorizo £16.80
& Saffron Potatoes
Roast Supreme of Aylesbury Duck served with £18.85
Parsnip Purée & Prune Jus
Beef
Pan-fried Medallions of Beef with Coarse-grain £18.95
Mustard Mash
Braised Shin of Beef served with Essence of Port £18.25
Roast Sirloin of Beef with rich Red Wine, Shallot £18.65
& Tarragon Sauce
Pan-fried Fillet of Beef with Gorgonzola & £19.85
Cracked Black Pepper
Pork
Two Pork Medallions served with Caramelised £17.60
Apples & Herb Jus
Fillet of Pork with Sage & Apricot Stuffing served £17.85
on Sweet Potato Purée
Pot Roasted Belly of Pork with light Onion Purée £17.95
Wellington Pork Fillet with Madeira Sauce £18.75
Game
Some dishes are seasonal- please check with the
Head of Catering for availability
Supreme of Guinea Fowl on Celeriac Purée & £17.65
Pancetta Bacon Crisp
Roast French Partridge with Cassoulet of £18.25
Green Lentils & Smoked Bacon
Marinated Saddle of Hare with Caramelised £18.90
Conference Pears & Red Current Jus
Venison Medallions served on Dijon Mustard £19.50
Scented Parsnip Purée & Game Jus
(min. 10 portions)
Fish
Baked line-caught Cod Fillet with a Mustard Crust £17.55
Roast Farmed Bass with Preserved Lemon & Chives £17.85
Pan-fried line-caught Cod Fillet on a Bacon & £17.95
Crab Cake with Pickled Samphire
Braised farmed Halibut Steak in Thai Spice & £17.85
Coconut Milk
Medallions of Chilli-roasted Monkfish served on £18.25
Saffron Mash
Pan-fried Fillet of Bass on a bed of Aubergine Confit £18.35
with Tomato Salsa
Seared Tuna Loin served on Roast Baby Fennel £19.50
Vegetarian
A Gateau of Char-grilled Polenta & fine Ratatouille £14.20
with Crispy Onion Rings
Filo Pastry Lasagne of Baby Vegetables & Pine Nuts £14.30
Grilled Olive Bread with Wild Mushroom & Goats Cheese £14.40
Spiced Oyster Mushroom & Spinach with Yoghurt £14.60
& Saffron Rice
Goats Cheese & Sun-dried Tomato Filo Tart £14.85
Slow Roasted Moroccan Aubergine with Couscous £15.35
Coulibiac of Aubergine, Saffron Rice & Cream Cheese £15.40
Vegetable Wellington £15.80
Baked Sweet Pepper & Goats Cheese with Herb Topping £15.95
Aubergine & Feta Cheese Cannelloni £16.35
Roast Vegetables & Pine Nuts on Griddled Olive Bread £16.85
with Lemon & Garlic Gremolata
Please add:
Two fresh Market Vegetables & Potatoes £3.95
Choose from of the following potatoes:
Amandine: Almond Coated Croquettes
Gratin Dauphinois: Sliced & oven baked in Cream & Cheese
Parisienne: Roasted marble size
Forestiere: Diced & roasted with Forest Mushrooms
Dessert
Crème Brulée £5.40
Steamed Chocolate & Pear Pudding with Chocolate Sauce £5.55
Classic Lemon Tart with Crème Chantilly £5.60
Classic Sticky Toffee Pudding with Sauce Anglais £5.65
Warm Dark Chocolate Fondant with Vanilla Ice-cream £5.65
Iced Passion Fruit Parfait with Warm Chocolate Sauce £5.70
Chocolate Marquise with a Hazel Biscotti & £5.85
Irish Cream Ice-cream
Baked Belgian White Chocolate Cheesecake with £5.90
Raspberry Coulis
Drambuie Parfait with Oatmeal Tuille & £5.90
Heather Honey Ice-cream
Apple & Blackberry Crumble with Lemon Curd Ice cream £5.95
Vanilla Pannacotta Mille Feulle with Spiced Plum Compote £5.95
Panettone Toffee Bread & Butter Pudding with £6.10
Mascarpone Ice-cream
Warm Apple Linzertorte with Tangerine Ice cream £6.15
& Sugared Hazelnuts
Pear Tart Tatin with Ginger Ice-cream £6.25
Warm Blackberry Tart with Home-made Apple £6.65
Crumble Ice-cream & Lemon Sauce
Poached Marsala Pear on a crisp Amaretto Biscuit £6.85
with Italian Ice cream
Summer Pudding with Clotted Cream £6.95
Iced Belgian Dark Chocolate & Passion Fruit
Gateau with Tropical Fruit £7.45
Tropical Fruit in White Rum with Iced Ginger £6.55
Parfait & Brazil Nut Sable
Iced Fig Tart with Emmanuel Port Sorbet £7.65
White & Dark Belgian Chocolate Cigars with £8.45
Passionfruit Sauce
After Dinner
Coffee & Mints £2.65
Assorted Handmade Chocolates £3.85
Petit Fours £4.25
Savouries
Croque-Monsieur £5.65
Welsh Rarebit £5.75
Angels on Horseback £5.90
Selection of English Cheese with Grapes, £5.95 per person
Celery, Biscuits & freshly Baked Bread
If you require any assistance in choosing your menu please contact our Catering Office: [email protected] 01223 334235/334217
please noTe
We cannot offer a la carte choices.
When compiling your menu please choose ONE item per course e.g. one starter, one main course and one sweet for the group. If required choose one vegetarian option per course.
Please let us know when you submit your choices if you have any special dietary requirements amongst your diners such as gluten free or nut allergy. It can be helpful to select the main course first and build the other courses around it.
If you require any assistance in choosing your menu please contact our Catering Office: [email protected]
Booking TerMs and condiTions
All bookings must be confirmed by letter or email to the Catering Administrator, with details of menu choice, wine selection and approximate number of guests 10 days prior to the event: Email: [email protected] Tel: 01223 334235 or 334277
Final numbers must be notified 48 hours prior to the date of the function. Whilst we will make every effort to accommodate late additions for meals, cancellation of places within 48 hours of the event will be charged in full.
Cancellation charges Cancellation with three to six months notice 25% of the quoted rate.
Cancellation with three months to 72 hours’ notice 50% of the quoted rate.
Cancellation with less than 72 hours’ notice 100% of the quoted rate.
The cancellation charge will be calculated on the number of delegate places as stated above and any charge quoted for room or equipment hire and/or food in our letters, faxes or emails of confirmation of the event.
All food and beverage must be purchased from the College.
A surcharge of £5.00 plus VAT per head will be made when diners opt to take their seats for dinner after 19:30.
The above prices include service.
All invoices are net, and are payable 28 days from date of invoice.
The College reserves the right to charge interest at a rate of between 2% and 5% per month on outstanding balances.
VAT Exemption – in some circumstances, events which are organised by an eligible body and which have an appropriate academic content may be exempt from VAT.
We must have a completed VAT Exemption Form prior to invoicing or the College will have to charge VAT at the current rate.
A copy of the conference/seminar programme is required with the completed form. Please ask us if in doubt.
The College insurance covers public liability claims where the College is held to be liable.
The organization making the booking shall indemnify the College against damage to its property caused by those attending the event
Force Majeure – the College will not be held liable for circumstances beyond its reasonable control which may prevent it from meeting its obligations in respect of a booking.
Emmanuel College Cambridge, CB2 3AP
Effective from 1st May 2013 – replaces all previous price lists
Emmanuel CollegeSt Andrews Street, Cambridge CB2 3AP