Autumn / Winter Menus 1 st October 31 st March

Size: px

Start display at page:

Download "Autumn / Winter Menus 1 st October 31 st March"

Annabella Adams
5 years ago
Views:

Autumn / Winter 2014-15 Menus 1 st October 31 st March At Fitzwilliam College we are proud of our reputation for excellent catering and fine dining.

1 Autumn / Winter Menus 1 st October 31 st March At Fitzwilliam College we are proud of our reputation for excellent catering and fine dining. Our skilled chefs will help you choose (if required) and will prepare a meal to our usual high standards. Our friendly and professional service staff will ensure that your event is relaxed and enjoyable. We have several rooms to choose from to suit the size of your group.

2 LUNCH & DINNER MENU AUTUMN / WINTER Our seasonal menus include an exciting range of dishes created by our Chefs. Meals are prepared in our own kitchens, using the finest and freshest local produce, including seasonal herbs and vegetables. We have a choice of beautiful dining rooms, which are suitable for groups from 30 to 244 guests. All rooms may be used until 23:00. If you require the use of a room later (for a disco etc.) then this must be discussed with the College and a charge will apply. All prices include service (but exclude vat). All meals (ex. standing buffets) include white linen tablecloths, College napkins, candles at dinner, menu cards1:3, freshly baked bread, seasonal vegetables with your main course, and freshly brewed tea and Fairtrade coffee. Fitzwilliam Chocolates are served at waitress served dinners. Reception drinks and wine Please see our wine list for drinks to accompany your meal. We also offer a selection of reception drinks including Punch, Pimms, Champagne, Cava and soft drinks. We are happy to offer two choices for each course plus a vegetarian alternative. If you would like to select 2 choices from each course, you should supply a full table plan (two weeks prior to the event) and we will provide Individual place cards detailing menu choices. A10% pp surcharge will apply for this service. Additional services (charges apply) We would be happy to provide flower arrangements, seating plans and place cards on request. Seating plan: Printed place Card: 50p each The Hall is our largest dining area and seats from 80 to 244 guests If sole use of the Hall is required during Term or if numbers are below 100 at any time when sole use is required an exclusive use charge of for room hire will be applied. Upper hall (newly re-furbished) is suitable for for served lunches/dinners ( Standing Buffets & Receptions) The Reddaway room is suitable for Standing Buffets & Receptions only. The Old SCR is suitable for 30 for served lunches/dinners (35-40 Standing Buffets & Receptions) Auditorium foyer is suitable for up to 120 Standing Buffets and Receptions Wilson court common room is suitable for Standing Buffets and Receptions The Trust room is suitable for Standing Buffets and Receptions

3 Reception drinks by the glass Prices shown are a guide per head as all drinks are charged on a consumption basis with minimum numbers as below. Sparkling wine is served in 125ml glasses and wine is served in 175ml glasses. Punch and Pimms is served in 10oz Tumblers Ty-Nant Springs mineral water still or sparkling (75cl) 3.10 Fruit juice (1ltr Jug) 2.75 Sparkling elderflower/sparkling schloer (75cl) 5.80 Fitzwilliam s own punch (alcoholic) 3.67 Minimum of 20 glasses for a reception Fitzwilliam s own punch (non-alcoholic) 2.42 Minimum of 20 glasses for a reception Pimms & lemonade 4.08 Minimum of 14 glasses for a reception Bucks fizz with Cava Glass price based on 12 per bottle 1.95 Per bottle with Champagne Glass price based on 12 per bottle 2.65 Per bottle College Labelled Cava Glass price based on 6 per bottle 2.76 Per bottle College Labelled Champagne Glass price based on 6 per bottle 4.11 Per bottle College House Wine Glass price based on 4 per bottle 3.02 Per bottle Kir Royale with Cava Glass price based on 6 per bottle 3.05 Per bottle with Champagne Glass price based on 6 per bottle 4.40 Per bottle Mulled Wine 3.05 Minimum of 20 glasses for a reception Sherry (50ml) 1.75 After Dinner Drinks Port 50ml Glass 1.92 Port per bottle Madeira 50ml Glass 1.92 Brandy 25ml Glass 2.33 Liqueurs 50ml Glass 2.33 (Various i.e. Tia Maria, Drambuie etc.)

4 Canapé selection / 6.80 / 8.10 Additional choices may be added to your 1.00 A Selection of Nibbles are also Roast squash soup with toasted and crushed seeds (H) Chicken sate with cucumber and coconut (C) Wild mushroom and quails egg with filo (H) Cured salmon, keta and crème fraiche(c) Tempura battered seabass with sweet chilli sauce (H) Tuna nicoise (C) Pork rillette with pistachio and onion jam (C) Celeriac cream with black pudding crumb (H) Scallop and pancetta skewer (H) Piquillo pepper filled basil and goats cheese(c) Baked fig, squash and brie tart (H) Served Lunches and Dinners: 2 Course Lunch Course Lunch Course Dinner 34.95

5 Soups Please choose 1 Soup or 1 starter for everyone Plus choose 1 Vegetarian alternative (Can be chosen as an extra Course for a 6.80 supplement) Cauliflower veloute, onion bhaji and curry oil Parsnip and apple soup (parsnip crisps) Pea soup and glazed gammon soup Potato and leek soup with chive oil Spiced corn and crab chowder and corn muffin Starters Please choose 1 Soup or 1 starter for everyone Plus choose 1 Vegetarian alternative (Can be chosen as an extra Course for a 6.80 supplement) Beetroot carpaccio, horseradish mousse and hot smoked salmon Duck liver parfait, pancetta with apples and celeriac Goats cheese mousse with beetroot roasted, pureed, pickled and jellied Artichoke, red onion tart with gorgonzola and vegetable crisps Pressed pork terrine with pickled vegetables and mustard mayonnaise Seared tuna loin with pea wasabi, sticky rice and lemon oil Roast autumn squash, pesto and mozzarella

6 Fish (Can be chosen as a Main Course or added as an extra course (half portion) for a 8.40 supplement) Seared scallops, spiced squash and parma ham Roast seabass fillet, winter greens, celeriac and lardons Poached smoked haddock with a kedgeree spiced risotto Tamarind glazed cod, pak choi with a chilli and ginger dressing Baked salmon with a winter vegetable salad Sorbets (Can be selected for a 3.65 supplement) Apple sorbet with cider gel Burnt orange with whisky syrup Mulled pear and ginger Mixed berry sorbet Green tea

7 Main courses Please choose 1 main course for everyone Plus choose 1 Vegetarian alternative Baked duck breast, glazed fondant potato and cinnamon pear with beetroot puree & leeks Corn fed chicken, confit leg tortellini, root vegetable dauphinoise with parsnip puree and autumn mushrooms Rosemary and garlic baked lamb rump, colcannon potatoes, spinach with balsamic glazed shallots and roasted carrots Braised and pressed pork shoulder with chestnut crumb, fillet with root puree Anna potatoes and black pudding Pot-roast Guinea fowl with saffron braised potatoes, wild mushroom cream and sautéed cabbage Grilled rib eye steak, chickpea chips, roast tomatoes, sautéed oyster mushrooms and fried onions Beef rib braised in ale with horseradish mash and roasted vegetables Radwinter venison fillet with potato puree, autumn kale and root vegetables with sautéed mushrooms and jus ( 5 supplement) Cooked to the chefs choice Roast meats: Choose from roast beef, pork or turkey. with roast potatoes, selection of vegetables and Yorkshire pudding

8 Vegetarian main courses Wild mushroom tart, warm beetroot and squash & smoked garlic salad with roasted stem artichoke Spinach, pinenut and ricotta ravioli, roast tomatoes, sautéed oyster mushrooms and fried onions Braised daikon STEAK lentils and root vegetables with onion gravy Two lentil dhal, cauliflower bhaji smoked aubergine pickle and fresh naan bread Beetroot 3 ways, pearl barley and red wine risotto Squash, sage and pine nut baklava Fried courgette with aubergines and olives, confit garlic cream, potato mousseline and braised cos Desserts (Please choose 1 Dessert or a Traditional Cheese Board for everyone) Trio of apples with custard Chilled chocolate fondant with peanut brittle Pear bakewell tart with gel and a cherry and white chocolate parfait Lemon soufflé and raspberry posset Chocolate and orange mousse, spiced figs with a brandy snap tuille Bread and butter pudding with white chocolate and baileys, clotted cream ice cream

9 Traditional cheese board (Available as an extra course for a 5.20 supplement or as a dessert) Traditional cheeses served with a selection of biscuits and grapes Speciality cheese board (Available as an extra course for a 7.30 supplement) Speciality cheeses chosen by our Head Chef served with a selection of rustic bread, biscuits and fruit. Light business lunch This a fine selection for a light lunch, ideal for s mall groups to eat during a meeting. Served with Fresh Tea and Fairtrade Coffee A platter of freshly filled homemade white and brown bread sandwiches with a variety of meat, fish and vegetarian fillings A variety of mini savoury snacks with a range of vegetarian fillings Delicious handmade cakes Mineral Water and Orange Juice.

10 Standing Finger Buffet Served with fresh tea & fairtrade coffee, orange juice & mineral water, our finger buffet is a great favourite. Served as standing finger food. A selection of fresh meat, fish and vegetarian sandwiches plus select a total of 5 items from the options listed below. (W) = warm option Fish Filo prawns with a lemon and parsley mayonnaise (W) Beetroot cured salmon with cream cheese and keta roe Baked salmon skewer with pea wasabi (W) Selection of Thai dim sum (W) Smoked haddock fishcake with spring onion and saffron mayo (W) Breaded plaice (W) Meat Garlic baked chicken, squash with pinenuts and filo (W) Cajun baked chicken goujons (W) Mini pork and apple burger (W) Pulled and pressed pork belly with BBQ mayo Pastrami and gherkin on dark rye bread Rosemary and garlic baked lamb skewer and mint yogurt (W) Vegetarian Toasted pitta bread with Olive, feta cheese and tomatoes and hummus Goats cheese and chive filled pepper Roast vegetable tart (W) Vegetable frittata (W) Vegetable spring roll (W) Mini onion bhaji and mango chutney (W) Dessert Pear bakewell squares Mini Banoffee pie Glazed apple tart Chocolate brownie Sticky toffee cake and toffee cream Mini Victoria sponges Additional choices may be selected at 2.90 per item.

11 Deluxe standing finger buffet Served with fresh tea & fairtrade coffee, orange juice & mineral water, our finger buffet is a great favourite. Served as standing finger food, there s a wide selection to suit all tastes, suitable for lunch time or evening. A selection of fresh meat, fish and vegetarian sandwiches plus select a total of 6 items from the options listed below. (W) = warm option Fish Monkfish and chorizo spring roll (W) Smoked salmon and mini bagel Sesame seared tuna with pickled ginger Prawn, avocado, mango, chilli and coconut samble Beer battered cod goujons (W) Breaded tiger prawns with a sweet chilli dip (W) Meat Duck spring roll with plum sauce (W) Thai green chicken skewers (W) Spiced lamb burger with minted yogurt (W) Peppered steak and herb mayo (W) Prosciutto ham, mozzarella and roast fig Pressed ham hock terrine with pickle Vegetarian Mozzarella, tomato and onion jam Stuffed jalapeno pepper (W) Spinach and feta cheese spanakopita (W) Baked squash, fig and brie open tart (W) Mushroom risotto balls (W) Sweetcorn and chilli fritter (W) Sweet Caramel short bread Lemon meringue tarts Brandy snap with mascarpone cream Beignets soufflés and chocolate sauce Selection of macaroons Mini fruit tartlets Additional choices may be added at 3.90 per item.

12 Seated hot buffet Min. 30 Please select: 3 main courses (including vegetarian) and 1 dessert Served with fresh tea & fairtrade coffee, orange juice & mineral water, our hot buffet lunch is ideal if you d like a change of scene for a sit-down lunch. An extra main course may be added for 6.80 pp Please choose either: hot new potatoes, chips or rice All served with fresh vegetables Meat Slow cooked beef casserole, dumpling and mash Pressed and baked szechuan pork belly Beef lasagne Slow cooked lamb tagine North African chicken stew Fish Miso poached salmon with pea wasabi Roast stone bass with marinated fennel and red peppers Grilled bream fillet with crab risotto and squid ink Open ravioli of fish ragout and bisque sauce Baked salmon fillet with citrus crème fraiche Vegetarian Tortellini fromaggio with red pepper and basil sauce Spinach, feta, pine nut and baklava Spring vegetable fricassee with penne pasta and herb cream Vegetable and quorn curry with toasted coconut flakes and coriander Sweetcorn and sweet chilli fritters Dessert White chocolate and baileys tiramisu French apple tart with cream Baked chocolate tart and orange cream Pecan pie Sticky toffee pudding and toffee sauce

13 Seated cold buffet Min. 30 Please select: 3 main courses 3 salads and 1 dessert Served with fresh tea & fairtrade coffee, orange juice & mineral water, our hot buffet lunch is ideal if you d like a change of scene for a sit-down lunch. You may add another main course item for 6.80 Meat Piri piri chicken Gremolata baked turkey Red Thai curried beef Pulled ham terrine with red onion jam Baked and lightly smoked chicken breast Fish Slices of smoked salmon with beetroot and horseradish Herb seared tuna loin Tamarind baked salmon Selection of fish which includes prawns and crayfish in sweet chilli mayo, citrus cured salmon, smoked mackerel and roll mops Charred salmon fillet with guacamole Vegetarian Roasted vegetable tart Compressed vegetable and goats cheese terrine Artichoke, spinach and feta parcel Onion bhaji with mango chutney Houmous and olives with baked flat bread Desserts White chocolate and baileys tiramisu French apple tart with cream Baked chocolate tart and orange cream Pecan pie Baked lemon cheesecake

14 Seated cold buffet cont Salads Mixed salad leaves with cherry tomatoes and cucumber Coleslaw Potato and chive salad Spiced rice and vegetable salad Crisp cos lettuce with Caesar dressing and croutons Mixed bean and sundried tomato salad Feta cheese, roasted vegetables and basil salad Beetroot salsa Vegetable couscous Pasta with pesto and spinach Chocolate Truffles pp Additional Buttery Lunch (Two Course plus Tea or Coffee) Buttery Dinner (Two Course plus Tea or Coffee) Buttery Breakfast Full English Buttery Breakfast Continental Late/Early Charges Breakfast before 07:45 is plus 10% ppp 15 minutes. Dinner after 20:00 is plus 10% ppp 15 mins. Please note the late dinner surcharge will be levied if guests arrive for dinner past 20:00 even if it was booked to start before 20:00 Bar Opening (if the bar would normally be closed otherwise no charge) Bar Extension past 23: per hour Bottle Bar

15 Wine List Fitzwilliam label cabernet sauvignon This fruity red wine is produced from Cabernet Sauvignon grapes grown in Chile s Central Valley. It is a medium bodied un oaked wine and has an aroma of ripe blackcurrants with generous fruit and soft tannins on the palate. Chile Fitzwilliam label white Luberon Our house white is from Luberon. The vines from this appellation are planted on the clay and gravel soils of the Luberon hills. The wine shows a nose of fruit and white flowers. The mouth is soft on notes of hazelnuts and peaches. France Sparkling wine & Champagne Fitzwilliam Champagne Assembled from the pinot noir, pinot chardonnay and pinot meunier cepages by a family grower who has achieved recognition for high quality champagnes. Very well balanced. Fitzwilliam Cava This extra Brut cava is produced by dedicated, professional growers whose vineyard is located in 'Vilafranca del Penedes', the premier region in Spain for the production of sparkling wine, not far from Barcelona. It is pale yellow in colour with a fine delicate bouquet. Prosecco Sant Orsola Brut, Veneto, Italy Grapes: Prosecco A crisp, light and extremely refreshing aperitif from Northern Italy Pinot Grigio Rosé, Villa Garducci, Veneto, Italy Light salmon pink in colour, with a lovely blend of raspberry and stone fruit flavours White Wine Sancerre, Domaine Jean & Michel Naudet, Loire Valley, France Sauvignon Blanc Crisp, fruity and with a lovely mineral finish. Made by a small, but multi award winning grower Apaltagua Gran Verano Sauvignon Blanc, Central Valley, Chile Grapes: Sauvignon Blan Fresh and fruity sauvignon blanc, with flavours of citrus fruits and green apple

16 Viognier, Domaine Durban, Vaucluse, Rhone Valley, France Grapes: Viognier Smooth, rounded and full of floral, aromatic fruit flavours, which are great with spicy food Torea Oystercatcher Sauvignon Blanc, Marlborough, New Zealand Grapes: Sauvignon Blanc A mouthful of the famous New Zealand Sauvignon flavours of gooseberry and tropical fruit Chateau Pontac, Loupiac, Bordeaux, France Grapes: Semillon & Sauvignon Blanc The most full flavoured and deep coloured of the 3 dessert wines, with orange marmalade flavours Red Wine Apaltagua Reserva Pinot Noir, Curico Valley, Chile Grapes: Pinot Noir Silky and smooth Pinot Noir from a multi award winning winery, with delicate red fruit flavours Fleurie, Domaine Bouroniere, Beaujolais, France Grapes: Gamay Light, juicy and packed with red fruit flavours of strawberry and cherry - classic Beaujolais Apaltagua Gran Verano Merlot, Central Valley, Chile Grapes: Merlot Smooth and juicy merlot flavours, with excellent structure and length on the palate Rioja Crianza, Mindiarte, Rioja Alta, Spain Grapes: Tempranillo A classic Crianza, with soft and earthy flavours of red and black fruits

17 Corporate & Private Events Booking Form Page 1 of.. Organizers Name.. Company Name.. Address Phone Number.. Reception Time.. Time of Meal Finishing Time. DateofFunction. Room Booked. No. of Guests. Special Diets Speeches. Wheelchair Access Req.... Light Sandwich Lunch Finger Buffet Deluxe Finger Buffet Hot/Cold Buffet (Delete as appropriate) Menu (Please Print) Reception Drinks Canapés First Course Fish Course Sorbet Main Course Dessert Course Cheese Platter Wines (Please Print) This form should be completed and returned at least two weeks prior to the function. Final Numbers must be confirmed in writing at least two full working days prior to the function Additional requirements (Flowers, Place Cards etc,) should be discussed and agreed separately with the Catering/Conference Team Please ensure you read the booking form. I confirm I have read and understood the booking Terms & Conditions Signed..Date..

18 Page of.. Organizers Name Sandwich Lunch Finger Buffet Deluxe Finger Buffet Hot/Cold Buffet (Delete as appropriate) Reception Drinks Canapés First Course Fish Course Sorbet Main Course Dessert Course Cheese Platter Organizers Name Yes/No Date of Function Date of Function Sandwich Lunch Finger Buffet Deluxe Finger Buffet Hot/Cold Buffet (Delete as appropriate) Reception Drinks Canapés First Course Fish Course Sorbet Main Course Dessert Course Cheese Platter Yes/No I confirm I have read and understood the booking Terms & Conditions. Signed..Date

At Fitzwilliam College we are proud of our reputation for excellent catering and fine dining. Our skilled chefs will help you choose (if required)

At Fitzwilliam College we are proud of our reputation for excellent catering and fine dining. Our skilled chefs will help you choose (if required) and will prepare a meal to our usual high standards. Our