Emmanuelmenufinedining

emmanuel collegeFine Dining Menus

Emmanuel CollegeSt Andrews Street, Cambridge CB2 3AP

MildMay Menu

Amuse Bouche

Pan-fried line-caught Cod Fillet on a Bacon & Crab Cake

with Pickled Samphire

Roast Sandringham Estate Organic Sirloin of Beef with

Red-Wine Braised Shallots & Horseradish Cream

A selection of Seasonal Vegetables

Chef’s choice of Potatoes

“Black Forest” White Chocolate Mousse, Cherry Cremeux

& Velvet Spray

Coffee and Handmade Chocolates

£39.55 + VAT per head

TeMple Menu

Amuse Bouche

Terrine of Pressed Smoked Eel & Foie Gras with Apple Textures

Pan-fried Medallion of Venison with rich Port & Berry Sauce


Gratin Dauphinois Potatoes

Apple Cloud, Pistachio Cake,

Pistachio Soil & Apple Sorbet

Coffee and Handmade Chocolates


Harvard Menu

Warm Pigeon Salad with Peashoot Salad, Garlic Croutons

& Edible Flower

Pesto-crusted Rack of Lamb, Melanzane & Rosemary Jus


Sauté Potatoes with Garlic & Rosemary

Apple Tart Tatin with Apple Brandy Ice Cream

Coffee and Chocolates


Wren Menu

Smoked Duck & Crab Salad with Watercress Gel & Crisp Duck Egg

Char-grilled Rib Eye Steak with Tomato Hollandaise


Gratin Dauphinois Potatoes

Maralumi Chocolate Cremeux with Strudel & Berries



THoMas young Menu

Young Goats Curd wrapped in Filo Pastry served on a

Roast Vegetable Salad

Pan-fried Duck Breast & Leg Confit with Artichoke Puree

& Griotine Cherries


Parisienne Potatoes

Sweet Chestnut Tart with Irish Whiskey Crème Anglais



sandcrofT Menu

Devilled Cromer Crab Salad with Brown Shrimp Dressing

Pan-fried Medallion of Beef with Ham Hock Scotch Egg


Amandine Potatoes

Classic Lemon Tart



cHapMan Menu

Tiger Prawn & Ginger Ravioli with Saffron Coriander Cream Sauce

Roasted Duck Margret on a Forest Mushroom & Shallot Nest

with Sherry Jus


Anna Potatoes

Cardamom Pannacotta with Pineapple, Lime & Coconut



cHaderTon Menu

Cured & seared Rainbow Trout with Baby Watercress Salad

& Potato Noodles

Roast Rack of Gloucester Old Spot Pork with Herb Butter &

Roast Red Onion Jus


Chef’s choice potatoes

Warm Blackberry Tart with Apple Crumble Ice-cream



fisHer Menu

Seared diver-caught Scallops with Roasted Hazelnut Butter

& Buttered Samphire

Cannon of Lamb with Char-grilled Asparagus


Chef’s choice Potatoes

Banana Tarte Tatin & Salted Caramel Ice-Cream



Hopkins Menu

Forest Mushroom Risotto with Parmesan

Grilled Denham Castle Estate Lamb Cutlets with Buttered Fen Leeks

& Piquant Sauce



Seasonal Fruit Strudel with Berry Sauce

Coffee and Chocolate


Tindale Menu

Char-grilled Pear, Baby Spinach, Cucumber & Feta Cheese

with Herb Vinaigrette

Crisp line-caught Cod Supreme with Saffron Sauce

& Crown of Mussels



Iced Passion Fruit Parfait with warm Chocolate Sauce



Bedell Menu

Warm Chicken Liver Salad with Black Pudding Croutons

& Mushrooms on Toast

Pan-fried Halibut with Griddled Asparagus, Crispy Ham

& Lemon Butter



Warm Dark Chocolate Fondant with Walnut Ice Cream



HoBecH Menu

Salmon & Watercress Terrine wrapped in Smoked Salmon

with Lemon Dressing

Supreme of Guinea Fowl with Smoked Bacon,

Chorizo, Mushroom & Shallot Crust & Red Wine Jus



Prune & Bourbon Cheesecake with Orange Syrup



WilliaMs Menu

Poached Salmon with Cucumber Spaghetti & Mint Hollandaise Sauce

Supreme of free-range Chicken with a Braised leg,

Mushroom Puree & garlic Gnocchi



Lemon & Ginger Steam Pudding with Seville Orange Marmalade



WelBourne Menu

Ham Hock Terrine with Basil & Tomato Chutney

Pan-fried line-caught Pollack Fillet on a Bacon &

Potato Rosti with Tomato Salsa



Turkish Delight & Lychee Mille-Feuilles



BirkeTT Menu

Pan-fried Mackerel Fillet with Herb Crust & warm Caper Dressing

Braised Shoulder of Lamb with Goat’s Cheese Crumble



Pistachio, White Chocolate & Jasmine Opera



vegeTarian Menu #1

Ribbons of Summer Vegetables on Rye Bread Crostini

with Truffled Crème Fraiche

Char-Grilled Gateau of Polenta with Mediterranean Ratatouille

& Crispy Onion Rings



Chocolate Marquise



vegeTarian Menu #2

Borlotti Bean & Aubergine Koftas with Goat’s Cheese,

Pea & Asparagus Filo Tart

Creamy Forest Mushroom & Parmesan Risotto with

Seasonal Vegetable Tempura

A selection of Vegetables


Seasonal Fruit Strudel in Filo Pastry with Crème Fraiche



vegeTarian Menu #3

A Salad of Grilled Pears, Spinach, Cucumber & Feta Cheese

with Herb Vinaigrette

Wild Mushroom & Potato Pave with Pan-fried Spring Onions

& Cambridge Blue Cheese



Apple & Black Berry Crumble with Vanilla Ice Cream



pescaTarian Menu

Cured & seared Rainbow Trout with Baby Watercress

Salad & Potato Noodles

Courgette Melanzanne with Deep-fried Courgette Flowers



Pear Tart Tatin & Ginger Ice-Cream



gluTen free Menu

Tuna & Prawn Salad with Green Beans,

Cherry Tomatoes, Olives & Pine Nuts

Char-grilled Polenta Gateau with Ratatouille & Goat’s Cheese



Seasonal Fruit Compote with Clotted Cream


Menu selecTor

Starters

Vegetarian

Courgette Summer Pudding Terrine with Pesto Dressing £5.75

Avocado, Cannellini Bean, Cherry Tomato & Basil Salad £5.85

Marinated Artichokes served with Rocket & £5.90

Parmesan Shavings

Leek Cannelloni filled with Goat’s Cheese & Roast Garlic £6.05

Goats Cheese wrapped in Basil & Filo Pastry with £6.15

a Roast Vegetable Salad

Spinach & Ricotta Ravioli with Gorgonzola Sauce £6.25

Marinated Forest Mushrooms on a bed of seasonal £6.30

Lettuce, Croutons & Dried Tomato

Cold Fish and Seafood

Smoked Salmon & Watercress Terrine with £6.75

Watercress Dressing

Salmon & Crab Terrine served with Lemon Dressing £6.95

A Gateau of Indian Spiced Crabmeat, Pimento & Basil £8.60

with Mango Salsa

Tuna Carpaccio with Rocket Salad & Parmesan £9.65

Hot Fish & Seafood

Smoked Haddock & Spinach Tartlet topped with £7.65

a Poached Egg & Hollandaise Sauce

Roast Sea Bass marinated in Coriander & Lime £7.90

with Preserved Ginger Topping

Pan-fried Scallop with Black Pudding & Watercress Salad £8.35

Salad of Grilled Tiger Prawns with Soy & Chilli Dressing £9.50

Cured Game Meat or Poultry

Smoked Chicken & Sweet Pepper Salad with £7.05

Thai Ginger & Lime Dressing

Warm Caesar Salad with a Duck Confit & Parmesan Shavings £7.25

Warm Smoked Pigeon, Bacon & Puy Lentils with £7.50

Marinated Artichokes

Ham Hock Terrine with Tomato Relish £7.95

Soups

Curried Carrot & Orange Soup with Caraway Bread £4.75

Roast Tomato & Basil Soup with Crème Fraiche £4.90

Leek & Potato Soup with flakes of Smoked Haddock £5.15

Pumpkin Soup with Walnut Bread £5.50

Consommé of Smoked Chicken with Ricotta Tortellini £5.85

Second Course

Elderflower Sorbet £3.85

Medallions of Monkfish with Cucumber Cream Sauce £9.65

Steamed Fillet of Bass with Pak Choi & Sesame Oil Vinaigrette £9.30

Seared Scallops on a bed of Spinach with a light Mornay Sauce £9.95

Main Course

Lamb

Rosemary Marinated Cannon of Lamb with Celeriac £17.95

Rosti & Rosemary Jus

Fillet of Lamb marinated in Moroccan Spices on £18.90

Lemon Couscous

Seared Fillet of Salt Marsh Lamb served with Pickled £18.65

Samphire & Beetroot Chips

Roast Rack of Lamb with Bramble Jelly & Herb Jus £19.35

Chicken and Duck

Fillet of Chicken wrapped in Pancetta Bacon £16.30

with Rosemary Jus

Supreme of Maize-fed chicken with Parsley & Thyme Jus £16.55

Guinea Fowl Supreme wrapped in Parma Ham with £16.65

Glazed Shallots & Red Wine Jus

Char-grilled Supreme of Chicken with Chorizo £16.80

& Saffron Potatoes

Roast Supreme of Aylesbury Duck served with £18.85

Parsnip Purée & Prune Jus

Beef

Pan-fried Medallions of Beef with Coarse-grain £18.95

Mustard Mash

Braised Shin of Beef served with Essence of Port £18.25

Roast Sirloin of Beef with rich Red Wine, Shallot £18.65

& Tarragon Sauce

Pan-fried Fillet of Beef with Gorgonzola & £19.85

Cracked Black Pepper

Pork

Two Pork Medallions served with Caramelised £17.60

Apples & Herb Jus

Fillet of Pork with Sage & Apricot Stuffing served £17.85

on Sweet Potato Purée

Pot Roasted Belly of Pork with light Onion Purée £17.95

Wellington Pork Fillet with Madeira Sauce £18.75

Game

Some dishes are seasonal- please check with the

Head of Catering for availability

Supreme of Guinea Fowl on Celeriac Purée & £17.65

Pancetta Bacon Crisp

Roast French Partridge with Cassoulet of £18.25

Green Lentils & Smoked Bacon

Marinated Saddle of Hare with Caramelised £18.90

Conference Pears & Red Current Jus

Venison Medallions served on Dijon Mustard £19.50

Scented Parsnip Purée & Game Jus

(min. 10 portions)

Fish

Baked line-caught Cod Fillet with a Mustard Crust £17.55

Roast Farmed Bass with Preserved Lemon & Chives £17.85

Pan-fried line-caught Cod Fillet on a Bacon & £17.95

Crab Cake with Pickled Samphire

Braised farmed Halibut Steak in Thai Spice & £17.85

Coconut Milk

Medallions of Chilli-roasted Monkfish served on £18.25

Saffron Mash

Pan-fried Fillet of Bass on a bed of Aubergine Confit £18.35

with Tomato Salsa

Seared Tuna Loin served on Roast Baby Fennel £19.50

Vegetarian

A Gateau of Char-grilled Polenta & fine Ratatouille £14.20

with Crispy Onion Rings

Filo Pastry Lasagne of Baby Vegetables & Pine Nuts £14.30

Grilled Olive Bread with Wild Mushroom & Goats Cheese £14.40

Spiced Oyster Mushroom & Spinach with Yoghurt £14.60

& Saffron Rice

Goats Cheese & Sun-dried Tomato Filo Tart £14.85

Slow Roasted Moroccan Aubergine with Couscous £15.35

Coulibiac of Aubergine, Saffron Rice & Cream Cheese £15.40

Vegetable Wellington £15.80

Baked Sweet Pepper & Goats Cheese with Herb Topping £15.95

Aubergine & Feta Cheese Cannelloni £16.35

Roast Vegetables & Pine Nuts on Griddled Olive Bread £16.85

with Lemon & Garlic Gremolata

Please add:

Two fresh Market Vegetables & Potatoes £3.95

Choose from of the following potatoes:

Amandine: Almond Coated Croquettes

Gratin Dauphinois: Sliced & oven baked in Cream & Cheese

Parisienne: Roasted marble size

Forestiere: Diced & roasted with Forest Mushrooms

Dessert

Crème Brulée £5.40

Steamed Chocolate & Pear Pudding with Chocolate Sauce £5.55

Classic Lemon Tart with Crème Chantilly £5.60

Classic Sticky Toffee Pudding with Sauce Anglais £5.65

Warm Dark Chocolate Fondant with Vanilla Ice-cream £5.65

Iced Passion Fruit Parfait with Warm Chocolate Sauce £5.70

Chocolate Marquise with a Hazel Biscotti & £5.85

Irish Cream Ice-cream

Baked Belgian White Chocolate Cheesecake with £5.90

Raspberry Coulis

Drambuie Parfait with Oatmeal Tuille & £5.90

Heather Honey Ice-cream

Apple & Blackberry Crumble with Lemon Curd Ice cream £5.95

Vanilla Pannacotta Mille Feulle with Spiced Plum Compote £5.95

Panettone Toffee Bread & Butter Pudding with £6.10

Mascarpone Ice-cream

Warm Apple Linzertorte with Tangerine Ice cream £6.15

& Sugared Hazelnuts

Pear Tart Tatin with Ginger Ice-cream £6.25

Warm Blackberry Tart with Home-made Apple £6.65

Crumble Ice-cream & Lemon Sauce

Poached Marsala Pear on a crisp Amaretto Biscuit £6.85

with Italian Ice cream

Summer Pudding with Clotted Cream £6.95

Iced Belgian Dark Chocolate & Passion Fruit

Gateau with Tropical Fruit £7.45

Tropical Fruit in White Rum with Iced Ginger £6.55

Parfait & Brazil Nut Sable

Iced Fig Tart with Emmanuel Port Sorbet £7.65

White & Dark Belgian Chocolate Cigars with £8.45

Passionfruit Sauce

After Dinner

Coffee & Mints £2.65

Assorted Handmade Chocolates £3.85

Petit Fours £4.25

Savouries

Croque-Monsieur £5.65

Welsh Rarebit £5.75

Angels on Horseback £5.90

Selection of English Cheese with Grapes, £5.95 per person

Celery, Biscuits & freshly Baked Bread

If you require any assistance in choosing your menu please contact our Catering Office: [email protected] 01223 334235/334217

please noTe

We cannot offer a la carte choices.

When compiling your menu please choose ONE item per course e.g. one starter, one main course and one sweet for the group. If required choose one vegetarian option per course.

Please let us know when you submit your choices if you have any special dietary requirements amongst your diners such as gluten free or nut allergy. It can be helpful to select the main course first and build the other courses around it.

If you require any assistance in choosing your menu please contact our Catering Office: [email protected]

Booking TerMs and condiTions

All bookings must be confirmed by letter or email to the Catering Administrator, with details of menu choice, wine selection and approximate number of guests 10 days prior to the event: Email: [email protected] Tel: 01223 334235 or 334277

Final numbers must be notified 48 hours prior to the date of the function. Whilst we will make every effort to accommodate late additions for meals, cancellation of places within 48 hours of the event will be charged in full.

Cancellation charges Cancellation with three to six months notice 25% of the quoted rate.

Cancellation with three months to 72 hours’ notice 50% of the quoted rate.

Cancellation with less than 72 hours’ notice 100% of the quoted rate.

The cancellation charge will be calculated on the number of delegate places as stated above and any charge quoted for room or equipment hire and/or food in our letters, faxes or emails of confirmation of the event.

All food and beverage must be purchased from the College.

A surcharge of £5.00 plus VAT per head will be made when diners opt to take their seats for dinner after 19:30.

The above prices include service.

All invoices are net, and are payable 28 days from date of invoice.

The College reserves the right to charge interest at a rate of between 2% and 5% per month on outstanding balances.

VAT Exemption – in some circumstances, events which are organised by an eligible body and which have an appropriate academic content may be exempt from VAT.

We must have a completed VAT Exemption Form prior to invoicing or the College will have to charge VAT at the current rate.

A copy of the conference/seminar programme is required with the completed form. Please ask us if in doubt.

The College insurance covers public liability claims where the College is held to be liable.

The organization making the booking shall indemnify the College against damage to its property caused by those attending the event

Force Majeure – the College will not be held liable for circumstances beyond its reasonable control which may prevent it from meeting its obligations in respect of a booking.

Emmanuel College Cambridge, CB2 3AP

Effective from 1st May 2013 – replaces all previous price lists

Emmanuel CollegeSt Andrews Street, Cambridge CB2 3AP

Emmanuelmenufinedining

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