CHRISTMAS DINNER MENU 2014

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Reginald Warren
5 years ago
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1 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 the ambience to ensure that your hopes and expectations are realised. From a fairly simple, great quality, infmal meal through to a grand, fmal Gala Banquet, we can offer a variety of all-inclusive arrangements. We ve thought of everything that may be needed f 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: Please select the same starter, main course and dessert f all guests. Any vegetarians special diets will be catered f separately. Further courses available f a supplement include a fish course, sbet cheese course. Please ask if you are interested in any of these extras. Linen napkins, tablecloths and full colour menu cards are included in the price stated above. Alcohol is not included but why not add half a bottle of house red white wine f under 7.50 per person. Entertainment We can ganise f you, please discuss with the Conference and Catering Office (drawing attention to Ts and Cs f external contracts) Cash bar facilities may be available (upon request) Bon appétit! TEL: (01223) FAX: (01223) conference@robinson.cam.ac.uk You can view all our dishes and packages on our website

2 All Christmas dinners include: Hire of the room f dining Printed menu cards Fresh flower arrangements Waited service Crackers Party Novelties Linen napkins and tablecloths Fresh roll and butter Bottled mineral water Fresh seasonal vegetables with main courses Coffee and mince pies Microphone system in the Dining Hall 20 minutes allowed f speeches/entertainment (30p per head f each 20 minutes thereafter) Final numbers f 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 f dinner to start up to 8.00 pm. Dinners starting later than this might be subject to a surcharge. We can ganise a pre-dinner drinks reception in the College gardens (weather permitting), in the Bar Hall Balcony. We can arrange musical entertainment on your behalf and we have full details of a number of very enjoyable groups. It is nmal to make a cash payment to these groups at the end of the evening. F all events exceeding 250 dinners we ask our Chef to approve your menu choices befe 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/ soya. (H = served hot, V = suitable f vegetarians, N = contains nuts A = contains alcohol) TEL: (01223) FAX: (01223) conference@robinson.cam.ac.uk You can view all our dishes and packages on our website

3 STARTERS Heritage tomato, buffalo mozzarella and roquette tart Zucchini pesto mayonnaise, griddled spring onion, baby fennel Beetroot puree and pea shoots (N) Butternut squash, leek and kale soup English goats cheese croutons Home cured vodka, dill and citrus salmon Potted shrimp on rye bread, soft boiled quails egg, Caesar Vinaigrette and tomato concasse FISH COURSES These fish dishes are offered f a supplement of 9.00 per person SORBETS This course is offered f a supplement of 3.25 per person

4 MAIN COURSES and are served with a selection of fresh vegetables. Roast breast of Nfolk turkey Grain mustard and garlic glazed Newmarket chipolatas Bacon roulade with pear, tarragon and prune Red wine and cranberry sauces Chargrilled rump of British lamb marinated in honey, mint and basil Onion squash wrapped in prosciutto with a wild mushroom, brandy and chive sauce VEGETARIAN MAIN COURSE and are served with a selection of fresh vegetables. Ratatouille, vegetarian haggis and gruyere cheese hot pot Spinach, caramelised chestnut and cherry bell pepper salad Soubise sauce

5 DESSERTS Traditional Christmas pudding Winter fruit compote Brandy sauce White chocolate hazelnut ganache Raspberry compote and nut brittle (N) Passion fruit cheesecake Rich chocolate sauce and seasonal fruit salad CHEESE COURSE This course is offered f a supplement of 5.00 per person A selection of British and continental cheeses together with biscuits COFFEE Coffee and mince pies are included in our standard charge

Christmas & New Year 2017

Christmas & New Year 2017 Festive Lunch & Dinner Served from Friday 1st December until Friday 29th December, 12noon - 2.30pm & 5pm - 9.30pm (excluding Sundays, Christmas Day and Boxing Day) Starters Cream