Pembroke College Catering Brochure Contact: or speak to us on
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1 P E M B R O K E C O L L E G E C A M B R I D G E D i n i n g C o n t a c t : c a t e r i n p e m. c a m. a c. u k o r s p e a k t o u s o n
2 Rooms for Hire Pembroke College offers a range of rooms suitable for meetings and seminars, with capacity ranging from 10 to 170. Audio and Visual equipment is available upon request. All of our rooms feature wireless internet access. ROOM CAPACITY FOR DINNER CAPACITY FOR MEETINGS ROOM HIRE Main Hall 175 N/A 1000 Old Library Nihon Room N/A Thomas Gray Outer Parlour Christopher Smart
3 Tea, Coffee and Breakfast Tea and coffee 3.50 per person Freshly brewed coffee and selection of teas with complimentary biscuits (gluten free biscuits available on request). Coffee, tea and cakes 6.50 per person (minimum 6 people) Freshly brewed coffee and selection of teas with a homemade cake. Choose 1 from: Victoria Sponge, Carrot Cake, Chocolate Cake, Ginger cake Breakfast 7.50 per person Freshly brewed coffee and selection of teas, granola bar, freshly baked mini pastries, fresh fruit salad. For an extra 4 per person add: Bacon or Sausage Baguette
4 Afternoon Tea menus Afternoon Tea menus Traditional afternoon tea Traditional afternoon tea per person Freshly brewed coffee and selection of teas with selection of classic finger per person sandwiches (cucumber and cream cheese, free range Freshly egg mayonnaise brewed coffee with and cress, selection of teas honey roast ham and mustard, smoked salmon Selection and lemon of classic crème finger fraiche), sandwiches (cucumber fresh homemade and cream fruit cheese, scones with free range clotted egg cream mayonnaise and strawberry with cress, jam, honey chocolate roast eclairs, ham and mustard, smoked salmon and lemon crème fraiche), traditional Victoria Fresh homemade sponge, carrot fruit cake scones with with cream clotted cheese cream frosting, and strawberry jam, chocolate eclairs, fruit tart chocolate, ginger and cardamom tea bread and mini glazed fruit shortbread tarts. Savoury afternoon tea Savoury afternoon tea per person per person Freshly brewed coffee and selection of teas with fresh homemade Freshly brewed vintage coffee cheddar and selection cheese scones, of tea Cambridge blue cheese and leek tartlets, fresh scotch homemade eggs, sausage vintage cheddar rolls, cheese scones, smoked salmon and cream cheese roulades, mushroom Cambridge and blue parsley cheese tartlets. and leek tartlets, scotch eggs, sausage rolls,. smoked salmon and cream cheese roulades, mushroom and parsley tartlets.
5 Dining Tariff Please select the same choice of a starter, a main course and a sweet option for all your guests to plus a vegetarian option if required. All dietary requirements can be catered for. Two-Course Lunch with coffee Three-Course Lunch with coffee Three-Course Dinner with coffee and mints Amuse Bouche Artisan Cheese Plate Savoury Course Dessert Fruit and Petit Fours Late Service Charge (after 8.00 pm) Corkage Charge 25 per person 35 per person 45 per person 5 per person 7.5 per person 5 per person 5 per person 4.5 per person per bottle A separate wine and drinks list is available
6 Lunch menus Light lunch 10 per person Fresh homemade soup, selection of freshly baked bread, platters of cheese and biscuits and a selection of whole fresh fruits. Classic sandwich lunch 13 per person Freshly brewed coffee and selection of teas, fresh fruit juices, selection of freshly made sandwiches (gluten free available on request), fresh fruit kebabs, crisps and marinated olives. Working sandwich lunch 15 per person (minimum 15 people) Freshly brewed coffee and selection of teas, fresh fruit juices, selection of freshly made sandwiches (gluten free available on request), warm sausage rolls, mini vegetable spring rolls, crisps, marinated olives, homemade chocolate brownies and platters of fresh sliced fruit.
7 Canapes 20 per person (minimum 10 people) Please choose five items from the following options to complete your selection Highland cured salmon mousse with horseradish and lemon on crisp bread Smoked trout with caper, lemon and rocket on toast Smoked salmon on blini with cream cheese, dill and lemon Chicken liver parfait, red onion marmalade and orange Quail egg on croute with onion and crispy Parma ham Beef carpaccio with fresh horseradish and watercress Smoked Gressingham duck breast with poached pear Cambridge blue cheese croquette with tomato chutney (V) Blue cheese bon bon with tomato and rosemary chutney (V) Toasted baguette with brie and spiced pear chutney (V) Wild mushroom palmiers with olive tapenade (V)
8 The Pembroke Finger Buffet 20 per person (minimum 10 people) Served with tea, coffee and fresh juices. Please choose six items from the following options to complete your selection Mini beef burgers with dill pickles (HOT) Mini duck spring rolls (HOT) Lamb samosas with minted raita (HOT) Seafood dim sum with soy and sweet chilli sauce (HOT) Lemon sole goujons (HOT) Pepper and blue cheese bruschetta (HOT VEG) Vegetable samosas with homemade mint yoghurt (HOT, VEG) Mini sun-blushed tomato, basil and mozzarella tartlet (VEG) Sweet potato falafel balls (HOT, VEGAN) Corn chips with tomato salsa (VEGAN) Hummus with grilled pitta bread and crudities (VEGAN) Cherry flapjack Chocolate brownie fingers Custard tartlets topped with nutmeg Mini fruit tartlets
9 The Pembroke Fork Buffet 30 per person (minimum 15 people) Please choose TWO items from each category. Served with freshly baked bread rolls, tea, coffee, juices and water STARTER MAIN COURSE SWEETS Fresh homemade soup Beef bourguignon Lemon tart Chicken liver parfait with fruit chutney Shepherd s pie Pavlova with seasonal fruit Salmon and prawn terrine Beef lasagne White chocolate and ginger Roasted Mediterranean vegetables with Fish pie cheesecake basil oil Char-grilled salmon with watercress Sticky toffee pudding Marinated beetroot, orange and rocket and saffron aioli salad Vegetable Wellington Lentil, vegetable and herb casserole Vegetable and bean lasagne All prices are subject to vat and a 10% service
10 Pembroke Dining Starters Please select the same choice of a starter, a main course and a sweet option for all your guests plus a vegetarian option if required. All dietary requirements can be catered for. (V) Wild mushroom soup with mushroom straw and truffle oil (V) Duchess cheese tart with shallot and rocket salad Crab salad with apple and lemon mayonnaise Adnams Copper house gin cured salmon with cucumber and fennel Home soused mackerel with sweet and sour green beans Seared carpaccio of tuna with green herbs, wasabi mayonnaise, pickled ginger and vegetable salad Ham hock salad with radish shallots, Dijon dressing, crispy capers and croutons Smoked Gressingham duck fillet with pear and brioche Norfolk chicken terrine with salt baked celeriac and homemade prune chutney Amuse Bouche, Artisan Cheese Plate, Savoury Course, Dessert Fruit and Petit Fours are available as optional courses
11 Main Course Please select the same choice for all your guests plus a vegetarian option if required All dietary requirements can be catered for Short rib of beef with Madeira jus horseradish mash, spinach purée and roast heritage carrot *Herb crusted rack of lamb with braised lamb neck fillet fondant potato and fennel purée Pan fried breast of Guinea fowl Guinea fowl leg pithivier, white onion purée and savoy cabbage Prosciutto wrapped Dingley Dell pork fillet with cider sauce Slow braised pig cheek, bubble and squeak cake, and broccoli Roast hake, chorizo, chickpea and coriander casserole with gremolata yoghurt dressing Sauté chalk stream trout with tapenade crushed potato, roast Mediterranean vegetables and salsa verde Sea bass with tarka dhal, red onion herb salad and buttered greens * 5 supplement charge applies to this dish
12 Vegetarian Main Course Please select 1 Vegetarian option if required (V) Steamed leek, Lincolnshire poacher and chestnut mushroom suet pudding creamy mash and greens (Vegan) Thin tart of heritage tomato and courgette with olive pureé green bean and potato salad (Vegan) Chick pea tagine stuffed butternut squash fennel orange and parsley salad
13 Dessert Please select one choice for all your guests Saffron Panna Cotta with orange sorbet and spiced apricot pureé Dark chocolate delice with coffee ice cream and salted caramel Thin apple and pastry cream tart with burnt butter ice cream and toffee apple sauce Deconstructed mango and passion fruit cheesecake Mocha coffee crème brûlée with black sesame and brown sugar shortbread Iced Banana parfait with rum and raisin ice cream, and poppy seed tuile Artisan cheese - quince jelly - Madjool dates Nutmeg topped custard tart with Madagascan vanilla ice cream Caramelised white chocolate mousse with raspberry textures Artisan Cheese Plate, Dessert Fruit and Petit Fours are available as optional courses
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Canapés 6.25 per person. Please select up to four canapés We recommend including at least one vegetarian option Served cold: Gravadlax on rye bread with mustard and dill sauce Smoked duck with cucumber,
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3 courses - 26.95 per person Chicken Liver Parfait, Melba Toast & Caramalised Red Onion Chutney Twice Baked Goat s Cheese Soufflé on a Chive & Rocket Salad Marinated Mediterranean Vegetable & Watercress
More informationFor up to 330 delegates. For any requirements under 20 guests, the menu will be chef s choice.
Bowl Food 4 bowls 19.00 per person, 6 bowls 29.00 per person, 8 bowls 38.00 per person (All rates exclude VAT) For up to 330 delegates. For any requirements under 20 guests, the menu will be chef s choice.
More informationBowl & buffet menu. Salads. Choose from three of our salads below. Add 7.50 per person.
Bowl & buffet menu Confit ham hock and smoked Cheddar macaroni, tomato chutney Cider and mustard marinated- barbecued pork shoulder, Asian-style slaw Slow-cooked chilli and garlic beef brisket, creamy
More informationWEDDINGS AT THE INN. Reception Arrival Drinks Sparkling white or pink wine, Buck s Fizz, bottled beers, Pimm s or cocktails from 5 per guest.
THE FOOD The wedding breakfast itself takes approximately two hours to serve based on having three courses. Remember to factor in time for speeches before deciding what time to invite evening guests. We
More informationEVENT MENUS The following event menus have been crafted by our Head Chef, using only the best British produce and supporting local suppliers.
EVENT MENUS 2018 The following event menus have been crafted by our Head Chef, using only the best British produce and supporting local suppliers. Our menus are suited to groups ranging from 10 200 guests,
More informationMEETINGS AND PRIVATE EVENTS
MEETINGS AND PRIVATE EVENTS MENU EVENTS MENU Whether you are planning a business meeting, an intimate dinner or a sophisticated cocktail party, DUKES LONDON has a variety of elegant private dining rooms
More informationMini beef Wellingtons wrapped in Parma ham and served with horseradish Hollandaise
Canapés Hot Canapés Mini beef Wellingtons wrapped in Parma ham and served with horseradish Hollandaise Vegetarian spring rolls with sweet chilli dipping sauce (DF, V, Vg) Chicken katsu lollipop with curry
More informationDine- in menus by Liz Fairburn
Dine- in menus by Liz Fairburn Menu 1 Warm salad of scallops with bacon (chicken or a vegetarian alternative) Herb coated rack of lamb or salmon, served with a red wine and redcurrant sauce Baby roast
More information2017 Menu. Due to high demand only one date will be offered and we will NOT be able to offer an alternative date.
2017 Menu Welcome to our NEW Menus for 2017, which Alex and the Chef Team have spent a considerable amount of time putting together for your special day. All catering is in-house. NO external caterers
More informationBra B d ra b d o b ur o ne n e Hou Ho s u e s
Bradbourne House Bradbourne House Wedding Breakfast Selection The Gladstone Collection Please select 1 Starter, 1 Main and 1 Dessert STARTER Roasted plum tomato and sweet red pepper soup finished with
More informationT: E:
Room hire Full Half The Rita Duffy Suite 1400.00 700.00 Rita Duffy Room One Rita Duffy Room Two Rita Duffy Room Three The Jonathan Aiken Room 400.00 200.00 Evening 1000.00 250.00 The Merchant Breakfast
More informationSOCIAL CATERING MENU FROM PER PERSON. Choose one starter, main and dessert
EVENTS MENU SOCIAL CATERING MENU FROM 26.95 PER PERSON Choose one starter, main and dessert STARTER Chicken Liver Terrine with Rustic Oatcake & Rocket and Sundried Tomato Salad Cream of Potato & Leek Soup
More informationCHRISTMAS LUNCH 2018
Christmas Brochure 2018 CHRISTMAS LUNCH 2018 A delicious fine dining four-course festive lunch. Choose from classic Christmas dishes and beautiful alternative options. Served daily from Friday 30th November
More informationA la Carte Banqueting Menus
A la Carte Banqueting Menus If you choose to create your own individual package a menu must consist of Starter, Soup, Main Course and Dessert with Tea or Coffee. STARTERS Please note if you wish to give
More informationYOUR DREAM DEVON WEDDING
YOUR DREAM DEVON WEDDING MAKING DREAM WEDDINGS COME TRUE ST ELIZABETH S HOUSE BOUTIQUE HOTEL STARTER Homemade Chicken Liver Parfait with apple chutney and toasted brioche Roasted Plum Tomato Soup with
More informationThe Old Windmill. ~ Friday 9th November 2018 ~ WHILE YOU WAIT. Bathtub Sloe Gin - with Sicilian lemon tonic and orange 6.30
The Old Windmill ~ Friday 9th November 2018 ~ WHILE YOU WAIT Bathtub Sloe Gin - with Sicilian lemon tonic and orange 6.30 STARTERS, NIBBLES AND THINGS TO SHARE Roasted tomato, courgette and basil soup
More informationCanapés Selection 8.00 per person for 4
A Little Something to Start... Canapés Selection 8.00 per person for 4 Tomato and roasted red pepper bruschetta Roasted smoked salmon, chive crème fraiche on pancakes Smoked duck, gooseberry chutney Tomato,
More informationUniversity Centre Hospitality Menu
University Centre Hospitality Menu The University Centre s catering and hospitality team is dedicated to providing you with successful events throughout the year for every occasion. From tea, coffee and
More informationmilsomskesgrave hall Sample
Canapés... 5.50 per person. Please choose 4 canapés. Served cold - Gravadlax on rye bread with mustard and dill sauce - Smoked duck with cucumber, spring onion and hoi sin - Cornish brie on crisp croute
More informationSALTED ORANGE FOOD COMPANY
SALTED ORANGE FOOD COMPANY Personal, bespoke caterers in Lincolnshire, Nottinghamshire and Leicestershire www.saltedorange.co.uk 07792419730 enquiries@saltedorange.co.uk WE THINK DIFFERENTLY. Your event
More informationCroft Kitchen Wedding Menus
Croft Kitchen Wedding Menus This being one of the most magical days of your lives, you can relax and enjoy it knowing that your reception will run smoothly and be in capable hands we ve organised the catering
More informationBOXING DAY & NEW YEARS! DAY BRUNCH
CHRISTMAS BOXING DAY & NEW YEARS DAY BRUNCH 26 TH DECEMBER 2017 & 1 ST JANUARY 2018. FROM 11:30AM 17:00PM MAINS Vicarage Full English - Williams Sausages, Bacon, Grilled Tomato, Flat Cap Mushroom, Black
More informationBOXING DAY & NEW YEARS DAY BRUNCH MENU
CHRISTMAS BOXING DAY & NEW YEARS DAY BRUNCH MENU In Barristers From 11.30am 5pm. Bookings requested. MAINS Vicarage Full English - Williams Sausages, Bacon, Grilled Tomato, Flat Cap Mushroom, Black Pudding,
More informationCanapés. Anchovy, puff pastry, Parmesan twists
Here at Kenton Hall Estate we are delighted to provide bespoke wedding catering in partnership with Chef Peter Harrison. All of our menus are put together using the finest quality and seasonal ingredients
More informationEvents Brochure 2017
Events Brochure 2017 Keepmoat Stadium Doncaster DN4 5JW Our Food Ethos We only use meat that is farm assured to UK welfare standards We only use sustainable fish and seafood We only use 100% free range
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