DINING MENUS SPRING/SUMMER To devise a menu within our standard dinner charge of per head excluding VAT simply:

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DINING MENUS SPRING/SUMMER 2016 At Robinson College, we are justifiably proud of our reputation for the best food in Cambridge and when it comes to lunch and dinner functions, we have the venue, the

1 DINING MENUS SPRING/SUMMER 2016 At Robinson College, we are justifiably proud of our reputation for the best food in Cambridge and when it comes to lunch and dinner functions, we have the venue, the staff and the ambience to ensure that your hopes and expectations are realised. From a fairly simple, great quality, informal meal through to a grand, formal Gala Banquet, we can offer a variety of all-inclusive arrangements. We ve thought of everything that may be needed for your function and we ve set these out in easy to follow steps to take away the strain of planning the detail. How to choose: To devise a menu within our standard dinner charge of per head excluding VAT simply: Select one starter, one main course and one dessert from the menu selector section at the back of the menus. Further courses available for a supplement include fish course, sorbet or cheese course. Linen napkins and full colour menu cards can be added for a supplement. Or why not include half a bottle of house red or white wine for under 7.00 per person + VAT. Alternatively, let us take the strain simply choose one of our pre-selected packages. These menus have been carefully constructed by Chef to ensure balance and something that little bit extra special. We ve also taken care of the wine by choosing white and red wines that will complement each dish. Bon appѐtit! Tel: (01223) or conference@robinson.cam.ac.uk You can view all our dishes and packages on our website

2 All dinners include: Hire of the room for dining Printed menu cards Fresh flower arrangements Waited service Fresh roll and butter Bottled mineral water Fresh seasonal vegetables as part of main dish Coffee and after dinner mints Microphone system in the dining hall 20 minutes allowed for speeches/entertainment (30p per head for each 20 minutes thereafter) Final numbers for dinners are required 7 days in advance The final account is based upon this number unless it has been exceeded. Within the prices we have allowed for dinner to start up to 8.00pm Dinners starting later than this might be subject to a surcharge. We can organise a pre-dinner drinks reception in the College gardens (weather permitting), or in the Bar or Hall Balcony. We can arrange full musical entertainment on your behalf and we have full details of a number of very enjoyable groups. It is normal to make a cash payment to these groups at the end of the evening. For all events exceeding 250 diners we ask our Chef to approve your menu choice before final confirmation, to ensure our high levels of presentation and service can be maintained. All prices are subject to VAT at the current rate To the best of our knowledge we do not use ingredients produced from genetically modified maize and/or soya. (H= Served hot, V= Suitable for vegetarians, N= Contains Nuts, A= Contains Alcohol) Tel: (01223) or conference@robinson.cam.ac.uk You can view all our dishes and packages on our website

3 PRE-SELECTED MENU PACKAGES Menu package includes: 3, 4 or 5 course served dinner as specified Wines as specified Linen napkins Printed menu cards (full colour) Fresh flower decorations on table Waited service Bottled mineral water Fresh roll and butter Coffee and after dinner mints Hire of room for dining PA system in Dining Hall 20 minutes allowed for speeches/entertainment (30p per head for each 20 minutes thereafter) The following pages show our all-inclusive packages (including selected wines) offered at the following supplements: MENU PACKAGE SA Per person exc VAT MENU PACKAGE SB Per person exc VAT MENU PACKAGE SC Per person exc VAT MENU PACKAGE SD Per person exc VAT For the extra special occasion add a Pre-dinner Sparkling wine reception Méthode Champenoise Chilean Sparkling wine NV Costero Extra Brut San Antonio VAT per head The wines selected are subject to stock availability, and will be substituted with wines of equal quality if there is insufficient stock time. All prices are subject to VAT at the current rate

4 MENU PACKAGE SA16 Red Thai hoki and prawn fish cakes Mango, avocado and cashew nut salad Sweet chilli dipping sauce and cucumber relish (N) Vegetarian: Red Thai lentil and squash patties Mango, avocado and cashew nut salad Sweet chilli dipping sauce and cucumber relish (N) Seared Supreme of free range chicken Sweet potato, thyme and watercress puree Stir fried chorizo and mushroom strudel Manchego cheese and spinach sauce Vegetarian: Scorched zucchini with quinoa and local vegetables Sweet potato, thyme and watercress puree Stir fried smoked tofu and mushroom strudel Manchego cheese and spinach sauce Mango cream profiteroles Pina colada shot, raspberry syrup and pineapple sherbet (A) Wines (2½ glasses per person) Apaltagua Reserva Riesling, Curico Valley, Chile Laboure-Roi Pinot Noir, Vin de France

5 MENU PACKAGE SB16 Salmon tartare with Lilliput capers, coriander and bell pepper Sieved hens egg, heirloom tomatoes and tuna maki roll Avocado vinaigrette, poppy seed tuille and sweet onion crème fraiche Vegetarian: Vegetable tartare with Lilliput capers, coriander and bell pepper Sieved hens egg, heirloom tomatoes and cucumber and tofu maki roll Avocado vinaigrette, poppy seed tuille and sweet onion crème fraiche Fillet of free range pork wrapped in bacon Barbecued pulled pork croquette Stir fried wild mushrooms with sushi ginger, radish and watercress Sweetcorn relish Wholegrain mustard and spring onion Vegetarian: Aubergine, white bean and red onion falafel Barbecued pulled sweet potato croquette Stir fried wild mushrooms with sushi ginger, radish and watercress Sweetcorn relish Wholegrain mustard and spring onion Cappuccino and walnut tart Fruit and nut granola, orange compote Sesame and aniseed crostillant (A) (N) Wines (3 glasses per person) Verdejo, Estola, Castilla La Mancha, Spain Rioja Cosecha, Eguren Ugarte, Rioja, Spain

6 MENU PACKAGE SC16 Griddled English asparagus and crispy ham shank bon bons Soft boiled duck egg, pea shoots, black pudding, spinach and tomato muffin Grain mustard dressing, Hollandaise Vegetarian: English asparagus and halloumi bon bons Soft boiled duck egg, pea shoots, quorn, spinach and tomato muffin Grain mustard dressing, Hollandaise Salmon Bulgogi Stir fried mushroom and pak choi Avocado and mango salsa Vegetarian: Bulgogi rice burger with kimchi Stir fried mushroom and pak choi Avocado and mango salsa Chargrilled English lamb fillet Pithivier of Marquez sausage and red onion marmalade Sautéed Jersey Royals, minted leek falafel and chargrilled ratatouille Red wine and Rosemary jus (A) Vegetarian: Grilled Chevre goat s cheese Pithivier of lentil pate and red onion marmalade Sautéed Jersey Royals, minted leek falafel and chargrilled ratatouille Basil sauce Rich chocolate slice Passionfruit sorbet, chocolate sabayon Toasted pinenut pave (N) Wines (3 glasses per person) Torea Oystercatcher Sauvignon Blanc, Marlborough, New Zeland Winery Road Shiraz/Cabernet Sauvignon, South Australia

7 MENU PACKAGE SD16 Pancetta wrapped ham hock and Cambridgeshire rabbit terrine Spring onion, radish, quail egg and crispy buttermilk shallots Vanilla apple compote and citrus beetroot jelly Vegetarian: Asparagus, pimento and ricotta terrine Wrapped in buckwheat pancake Spring onion, radish, quail egg and crispy buttermilk shallots Vanilla apple compote and citrus beetroot jelly Smoked Scottish fish chowder Dill, sweetcorn and salmon fish cake Lemon and chive mascarpone (A) Vegetarian: Tuscan bean chowder Dill, sweetcorn and tofu cake Lemon and chive mascarpone (A) Fillet of 28 day matured castle Estate beef Crusted with mustard, garlic and horseradish Pommes Dauphinoise Mini pot of braised ox cheek and local baby vegetables Béarnaise and Courvoisier and chive sauce (A) Vegetarian: Puff pastry tart of onion chutney, Camembert and spinach Pommes Dauphinoise Mini pot of braised butterbeans and local baby vegetables Béarnaise and Courvoisier and chive sauce (A) Cassis parfait pear and almond tart Lime curd and limoncello ice cream (A) (N) Selection of award winning Artisan Gold cheese s Peeled celery, seedless grapes, truffle honey, onion chutney and crackers Wines (4 glasses per person) Macon Villages Blanc, Domaine Perelles, Maconnais, France Hoopenburg Integer Syrah/Mourvedre/Carigan (Rhone Blend) Swartland, South Africa Plus: 1 glass of Port or Brandy

8 MENU SELECTOR STARTERS The dishes below are included in our standard charge SS16/1 SVS16/1 SS16/2 SVS16/2 SS16/3 SS16/4 SS16/5 SVS16/5 SS16/6 SVS16/6 Ricotta, Pea and mint terrine Crisp Serrano ham, radish, peach and broad bean salad Beetroot pesto, baby gem and goats curd (N) Vegetarian: Ricotta, pea and mint terrine Vegetable crisps, radish, peach and broad bean salad Beetroot pesto, baby gem and goats curd (N) Tequila, coriander and lime cured salmon Beetroot and dill shot, lemon crème fraiche, quail egg with avruga caviar Rye bread and spicy shrimp sandwich, mango and gooseberry relish (A) Vegetarian: Buffalo mozzarella with lime and coriander Beetroot and dill shot, lemon crème fraiche, devilled quail egg Rye bread and spicy houmous sandwich, mango and gooseberry relish (V) Baked English goats cheesecake Deconstructed Panzella salad, ceviche of rainbow carrot Apple and fig chutney and toasted herb brioche (V) Meze Roast red pepper houmous, tiroitakia and chilli falafel Tzatziki, Kalamata olives and Greek cress and aubergine pureѐ Crisp Rosemary flat bread (V) Pulled Pork enchiladas with bell pepper salsa and Monterey Jack cheese Mexican bean gazpacho, spicy cumin and lime coleslaw Guacamole and chive soured cream (V) Vegetarian: Spinach and butternut squash enchiladas with Monterey jack cheese Mexican bean gazpacho, spicy cumin and lime coleslaw Guacamole and chive soured cream(v) Skewered and griddled chicken and bacon Caesar salad Romaine lettuce, anchovies, Parmesan reggiano and aioli Sun drenched tomato pesto and Italian bread croutons (N) Vegetarian: Skewered and Griddled Halloumi and pimento Caesar Salad Romaine lettuce, avocado, Parmesan and aioli Sun drenched tomato pesto and Italian bread croutons (N)

9 FISH COURSES These fish dishes are offered for a supplement of 9.30 per person SF16/1 SF16/2 SF16/3 SF16/4 SF16/5 SF16/6 Chermoula marinated sea trout Pea, radish, sushi ginger and watercress Spiced gooseberry relish Classic French Bouillabaisse Red pepper rouille and garlic baguette (A) Scottish Hake wrapped in Parma ham Tomato prawn confit and lemon caper sauce Fillet of Mediterranean seabass en croute Crayfish tail, Chablis and chive butter sauce (A) Smoked salmon Croque Monsieur With goats cheese and spinach Tomato and basil jus Baked Fillet of cod with curried spices Butternut squash saag aloo Fried onions and lemon mint yogurt All of the above can be served as main dishes if required SORBETS Why not try one of our home-made sorbets at this stage of the proceedings, to clear the palate, for example: Orange, Lemon, Spicy pineapple and tequila (A) Mojito (A), Raspberry and mint, Mango and ginger Strawberry and Honey, Champagne (A), Redcurrant and Lime Triple Berry This course is offered for a supplement of 4.00 per head

10 MAIN COURSES The dishes below are included in our standard charge, served complete with vegetable accompaniments SM16/1 SM16/2 SM16/3 Roulade of corn-fed chicken with chorizo, fig and manchego Spaghetti of pesto vegetables, crispy confit thigh and sweet potato Sauvignon wine sauce with tomato concasse, chive and nut brown mushrooms (A) (N) Supreme of chicken filled with a tomato and basil chutney Rosemary roasted new potatoes, tartine Savoyarde, spinach salad and chargrilled vegetables Coriander and garlic sauce Noisettes of Suffolk lamb with café de Paris butter Leek, sweet potato and goats curd terrine Minted broad bean puree, honeyed baby carrots Lamb and Rosemary jus (A) SM16/4 SM16/5 SM16/6 Tenderloin of free range pork en croute With a dolcelate, Braeburn apple, sage and grain mustard Black pudding skordalia, crisp pancetta, baton vegetables, Chive and calvados sauce (A) Pork medallion with an apple and walnut pesto and ham shank and pea croquette Pease pudding, parmentier of vegetables and baby watercress Cider, apple and tarragon sauce (A) (N) Szechuan Peppered Beef Tournedos Wild Mushroom stroganoff and chicken liver parfait crepe Griddles asparagus and vegetable tian Caramelised shallot and mustard sauce (A) VEGETARIAN MAIN COURSES SVM16/1 SVM16/2 SVM16/3 Smoked aubergine, courgette and pecorino baklava Spaghetti of pesto vegetables, crispy mushroom confit and sweet potato Sauvignon wine sauce with tomato concasse, chive and nut brown mushrooms (V)(N)(A) Caprese stuffed chestnut mushroom with macadamia nuts Rosemary roasted new potatoes, Quorn savoyarde, spinach salad and chargrilled vegetables Coriander and garlic sauce (V)(N) Asparagus wrapped in filo pastry with onion relish and Galbani mozzarella Leek, sweet potato and goats curd terrine Minted broad bean puree, honeyed baby carrots Puttanesca sauce (V)

11 SVM16/4 SVM16/5 SVM16/6 Butternut squash and dolcelate en croute With Braeburn apple, sage and grain mustard Pea skordalia, crisp aubergine and baton vegetables Chive and calvados sauce (V) (A) Leek and truffled wild mushroom arancini Pease pudding, parmentier of vegetables and baby watercress Cider, apple and tarragon sauce (V)(A) Baked gnocchi Pomodoro with sage and gruyere cheese Mushroom and broccoli stroganoff crepe Griddles asparagus and vegetable tian Caramelised shallot and mustard sauce (V)(A) DESSERTS These dishes are included in our standard charge SD16/1 SD16/2 SD16/3 SD16/4 SD16/5 SD16/6 Berry Liqueur syllabub Vanilla sable with a sweet mint vinaigrette Berry gelee (A) Peach and elderflower layered torte Blueberry fomage frais ice cream Gooseberry compote and pistachio crumble (N) Mango and lime tart Papaya piccalilli, lemongrass syrup and melon carpaccio (A) Chocolate fudge brownie cheesecake Blood orange curd and vodka infused berry salad (A) Strawberry and apple cider roulade Blackberry marmalade and nectarine emulsion (A) Praline ganache meringue mille feuille Kirsch cherry compote and scarlet cress (A)(N) CHEESE COURSE Selection of British and continental cheeses, together with biscuits is offered for a supplement of 5.15 per head. COFFEE Coffee and after dinner mints are included in our standard charge A selection of petit fours or chocolate truffles can be added at 1.95 per head.

CHRISTMAS DINNER MENU 2014

CHRISTMAS DINNER MENU 2014 At Robinson College, we are justifiably proud of our reputation f the best food in Cambridge and when it comes to lunch and dinner functions, we have the venue, the staff and