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

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Nicholas Henry
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1 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 Menu 2016 Our 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, enhanced servery dinner and buttery) 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. For waitress served dinners please choose one starter, one main course and one dessert. Please also choose a vegetarian alternative. We are happy to offer two choices for each course plus a vegetarian alternative subject to the conditions below: 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 option. 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 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 80 for a Standing Buffets and 120 for 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) 3.71 Minimum of 20 glasses for a reception Fitzwilliam s own punch (non-alcoholic) 2.42 Minimum of 20 glasses for a reception Pimms & lemonade 4.13 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 2.95 Per bottle College Labelled Cava Glass price based on 6 per bottle 2.85 Per bottle College Labelled Champagne Glass price based on 6 per bottle 4.86 Per bottle College House Wine Glass price based on 4 per bottle White 3.27 Per bottle Red 2.90 Kir Royale with Cava Glass price based on 6 per bottle 3.05 Per bottle with Champagne Glass price based on 6 per bottle 5.06 Per bottle Mulled Wine 3.05 Minimum of 20 glasses for a reception Sherry (50ml) 1.33 After Dinner Drinks Port 50ml Glass 1.33 Port per bottle Madeira 50ml Glass 1.33 Brandy 25ml Glass 2.25 Liqueurs 50ml Glass 2.25 (Various i.e. Tia Maria, Drambuie etc.) 2.25

4 Canapé selection / 6.80 / 8.10 Additional choices may be added to your selection A Selection of Nibbles are also 3.65 (W) = warm option Twice baked soufflé (W) Mozzarella, tomato and pesto Smoked salmon and spiced crab Cucumber, salmon and cream cheese Crayfish with avocado, mango and coconut Charred asparagus, parma ham and tomato Smoked duck and orange Cheese wafer with spiced aubergine and goats cheese Pickled Asian slaw in a rice paper wrap Beef with sweet and sour peppers Rarebit tart with chives (W) Pork and apple meatball (W) Sweet and sour pepper sushi Sweetcorn and chilli fritter

5 Bowl food Please choose 5 options from the list below: Meat Herb and spiced sliced pork loin with warm tabbouleh salad Coconut and chicken curry with saffron rice and coriander Lasagne Beef and pork meatball, penne pasta with tomato and mascarpone sauce Hot and sour pork belly with noodle s Corn fed chicken with pesto, cherry tomato and pasta Newmarket sausage and mashed potatoes with onion gravy Beef chilli with nachos guacamole and sour cream Hoi sin duck stir fry with egg noodles Fish Seared tuna with a warm nicoise salad Fish pie with creamed potato Smoked salmon and dill with pasta Pesto baked salmon with roasted new potatoes Battered Cod and chips with tartare sauce Vegetarian Wild mushroom and penne pasta with cream and truffles Gnocchi with roasted tomato and basil sauce Thai green curry with jasmine rice Creamy vegetable curry and pilaf rice Sweet and sour vegetable stir fry with egg noodles Vegetable chilli with nachos guacamole and sour cream Vegetable tagine with apricots, almond and herb couscous Dessert Banoffee pie Chocolate brownie with mascarpone cream Tiramisu Mango lassi Greek yogurt with berries, honey and oats

6 Served Lunches and Dinners: 2 Course Lunch Course Lunch Course Dinner 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 with curried spiced onions and coriander crouton Roast squash soup with toasted seeds and crème fraiche Chilli spiced sweetcorn soup with salted popcorn powder Pea soup with pork belly and truffle oil 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) (W) = warm option Sliced prosciutto ham, pea mousse and asparagus with balsamic quails egg Baked ricotta cheese, pea mousse and asparagus with truffle crumb Treacle cured salmon, red endive with a lemongrass and ginger gel Treacle cured tofu, red endive with a lemongrass and ginger gel (W) Pancetta and pea mousse with crispy duck egg and asparagus (W) Ricotta mousse with artichokes, balsamic glaze, chive oil and baby leaves Smoked salmon, pea and avocado guacamole, tomato and crab salsa Marinated courgette, pea and avocado guacamole with tomato and lentil salsa Goats cheese with tomato jelly, wafer, and smoked tomato dressing Pressed pork belly with compressed apples, black pudding, butter emulsion and hazelnuts (W)

7 Fish (Can be chosen as a Main Course or added as an extra course (half portion) for a 8.40 supplement) Pan fried mackerel and confit fillet with charred, jellied and cucumber ketchup Roast seabass with sweet potato crab cake, celeriac salad and lobster cream Seared monkfish loin with asparagus, confit cherry tomatoes and serrano ham Seared sea bass fillet with crushed new potato, wilted spinach and celeriac puree Lightly smoked salmon and crisp skin with a pea veloute, truffles and emulsion 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 Main courses Please choose 1 main course for everyone Plus choose 1 Vegetarian alternative Corn fed chicken, creamed potatoes with wild mushrooms and baby leeks Potato terrine with baked Guinea fowl, sautéed cabbage, charred shallots and mushroom cream Rolled beef sirloin, Anna potatoes with cepe puree, carrots, celeriac and spinach Twice cooked ham hock and wrapped in pancetta, spring onion mash, creamed cabbage with roast carrots Pan fried partridge fillet with confit leg, sticky red cabbage, dauphinoise and carrots Slow cooked lamb rump with spiced aubergine, dauphinoise potato, shaven carrot with mustard seeds Confit pork belly with smoked pork loin, fondant potato, parsnip and honey puree Loin of venison and fried liver, fondant potato, celeriac and carrot dauphinoise, parsnip puree, charred shallot and chocolate jus (Supplement) Cooked to the chefs choice

8 Roast meats: Choose from roast beef, pork or turkey. with roast potatoes, selection of vegetables and Yorkshire pudding Vegetarian main courses Roasted red pepper polenta and puree with green beans and broccoli Baked stuffed leek and fried artichoke, fondant potato, celeriac and carrot dauphinoise, parsnip puree, charred shallot and red wine reduction Potato terrine with stuffed artichoke, sautéed cabbage, charred shallots and mushroom cream Charred artichoke and chickpea pave, Anna potatoes with cepe puree, carrots, celeriac and spinach Grilled tofu with spiced aubergine, dauphinoise potato, shaven carrot with mustard seeds Sous vide miso tofu with fried cauliflower, sweetcorn relish, spiced aubergine, leek and potato terrine Desserts (Please choose 1 Dessert or a Traditional Cheese Board for everyone) (W) = warm option Hot chocolate fondant with coffee mousse and blackberry sorbet (W) Glazed lemon tart, raspberry parfait and jelly with sherbet macaroon Brioche and butter pudding with ginger soaked apricots and white chocolate parfait (W) Apple and almond pudding, crème anglaise, biscuit crumb and vanilla ice cream (W) Warm chocolate brownie, salted caramel ice cream and honeycomb wafer (W) Chilled chocolate mousse, passion fruit parfait and gel with cookie crumb 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.

9 Light Business Lunch This a fine selection for a light lunch, ideal for small groups to eat during a meeting. 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. Fresh Tea and Fairtrade Coffee

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 sweet chilli sauce (W) Thai fish cake (W) Smoked salmon and cream cheese on focaccia Tuna with pea guacamole Cajun baked salmon (W) Lemon and pepper prawn s in a filo basket Sesame seared tuna with pickled ginger Duck spring roll with plum sauce (W) Meat Pastrami and gherkin mini bagel Cajun baked chicken with tomato salsa (W) Spiced lamb burger (W) BBQ pulled pork spring roll (W) Thai rare beef skewer (W) Spiced chicken samosa (W) Duck spring rolls (W) Vegetarian Cumin spiced sweet potato cake (W) Vegetable samosa (W) Vegetable spring roll (W) Chickpea chips with roast garlic mayo Goat s cheese and chive filled pepper Mini onion bhaji (W) Dessert Chocolate and toffee bakewell Carrot cake with mascarpone Yogurt, honey and strawberry shot Mini Banoffee pie Chocolate brownie and mascarpone sundea Lemon curd tart Additional choices may be selected at for a 1.90 supplement

11 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 a 6.80 supplement Please choose either: Hot new potatoes, chips or rice. All served with fresh vegetables Meat Lemon and garlic baked lamb Baked chicken, roasted fenland vegetables with leek and mustard cream Slow cooked beef and beer stew with dumplings Chicken and chorizo paella Beef lasagne Creamy chicken and spinach curry with coconut Fish Pesto baked salmon fillet Miso poached salmon with pea wasabi Prawn and squash curry Grilled bass fillet with caper butter sauce Open fish pie with dill cream Battered cod loin with tartare sauce Vegetarian Sweet potato, lentil and spinach curry with toasted coconut Spinach and ricotta tortellini Spiced sweet potato cake Artichoke, spinach and feta filo parcel Falafel fritters with spiced aubergine pickle Roast squash and artichokes with penne pasta Dessert White chocolate and raspberry cheesecake Irish chocolate coffee cake Warm bakewell tart Fresh fruit salad Mixed berry meringue roulade

12 Additional Chocolate Truffles pp Buttery Lunch (Two Course plus Tea or Coffee) Buttery Dinner (Two Course plus Tea or Coffee) Enhanced Servery Dinner (Two Course plus Tea or Coffee) Enhanced Servery Lunch (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 otherwise be closed otherwise no charge) Bar Extension past 23: per hour (or part thereof) Mobile Draught/Bottle Bar

13 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 Blanc Fresh and fruity sauvignon blanc, with flavours of citrus fruits and green apple 11.13

14 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

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