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 g @ p e m. c a m. a c. u k o r s p e a k t o u s o n 0 1 2 2 3 7 6 4 5 6 1-2
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 70 110 570 Nihon Room N/A 50 440 Thomas Gray 16 45 440 Outer Parlour 18 18 440 Christopher Smart 8 10 325
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
Afternoon Tea menus Afternoon Tea menus Traditional afternoon tea Traditional afternoon tea 21.50 per person Freshly brewed coffee and selection of teas with selection of classic 21.50 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 21.50 per person 21.50 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.
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 14.50 per bottle A separate wine and drinks list is available
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.
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)
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
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
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
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
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
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