Spring/summer Menus 2016
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1 Spring/summer Menus 2016 All our food is served using the very best seasonal produce whilst supporting local businesses & their products. King s College/ Conference & Dining Page 1
2 Canapés Mini tuna nicoise, balsamic quail egg & anchovy Smoked trout parfait, kohlrabi, beetroot jelly, wasabi emulsion Smoked salmon & caviar, rye crouton, cucumber veil Gin & pomegranate gravadlax, grilled cucumber, lime pearls Ruby grapefruit cured halibut, poppy seed, fennel toast Indian spiced crab, chickpeas, mango, onion seed Monkfish & chip, lime & paprika mayo Salt cod & lemon brandade, parsley crumb Vietnamese fishcake with dipping sauce Lobster & tiger prawn bon bon, coconut dust Bruschetta of prosciutto, tomato preserve, olive crumb, micro basil Cured beef fillet, aubergine, artichoke purée, parmesan Ham hock & medjool date terrine, pickled walnut relish Charred venison, balsamic, beetroot, ewe s cheese Braised & smoked pig, apple & poppy seed ketchup Tamarind duck, charred pineapple, lime & chilli Pork belly confit scotch egg, crispy black pudding Aged beef steak & chip, cep purée, thyme Griddled Thai chicken & shrimp cake, sesame, soy dip Lamb kofta, bulgar wheat, saffron & orange yogurt Pistachio crusted goat's cheese, rhubarb & chilli glass Tomato sourdough, artichokes, olive oil parfait, fennel herb Asparagus, avocado, carrot mock sushi, wasabi, soy Baked brillat savarin & baby leek cheesecake, black olive rye Walnut toast, peppered ewe s cheese, apple jelly, pea shoots Chickpea, polenta, quail egg, morel, truffle hollandaise Aubergine, spinach, coconut & cardamom pakoras Pumpkin, gorgonzola & pine nut croquette Porcini & parsley doughnut Deep fried wild mushroom arancini Desserts Prices - per person White chocolate & salted lemon fudge Select Mini cinnamon rum babas Select Milk chocolate, orange & popping candy truffles Select Lime leaf chocolate truffles Select Orange blossom pastille & rosewater sugar Raspberry & white chocolate macaroon King s College/ Conference & Dining Page 2
3 Starters Charred mackerel, cucumber, pickled fennel, crab, horseradish, dill Citrus cured salmon, terrine, bon bon, chives, cucumber, crème fraîche, flowers, watercress Escabeche of scallop & mackerel, orange, fennel, pickled vegetables, soft herbs Chicken & leek terrine, crispy skin, mustard, onion emulsion, pearl onions, raisins 9.75 Pressed rabbit, mustard emulsion, cured ham, carrots, pickles, toast Maple glazed chicken, pea purée, asparagus, tarragon emulsion, baby onions, pickled mushrooms Heritage tomato salad, yoghurt, olives, mozzarella, basil, Bloody Mary jelly, ketchup, rocket 9.75 Asparagus velouté, asparagus soldiers, Lodigrana, herb oil 9.75 Pea mousse, radishes, broad bean hummus, pea shoots, Lodigrana, toast, mint oil 9.75 Salad of asparagus, Jersey Royal potatoes, chives, radishes, flowers, horseradish, broad beans King s College/ Conference & Dining Page 3
4 Main Courses Roasted cod, cauliflower purée, couscous, crudités, jasmine soaked raisins, apple, curry dressing Cured sea trout, samphire, cucumber, spring onions, mussels & cockle broth Fillet of beef, oxtail, smoked mashed potato, broccoli, spinach, spiced peanuts Lamb loin, slow braised shoulder, smoked aubergine purée, feta cheese, tomatoes, yoghurt Suffolk pork fillet, braised belly, Parma ham, cheek, bubble & squeak, green beans, carrots Lamb cutlet, lamb & potato terrine, crispy sweetbreads, pea purée, baby gem, broad beans Guinea fowl, crispy wing, broccoli purée, stalks, confit potato, sage, honey & soy jus Roasted chicken breast, mushroom ketchup, fondant potato, asparagus, runner beans, broad beans, herbs, mushrooms, herb dressing Chilli & garlic falafels, smoked aubergine purée, feta, tomato, yoghurt Seasonal vegetable risotto, baby courgettes, pearl onions, pea shoots, Ticklemore cheese Sweet potato gnocchi, tomatoes, chilli, coriander, rocket, Lodigrana Romano pepper with jewelled quinoa, Portobello mushrooms, blackened aubergine purée, pumpkin seed dressing King s College/ Conference & Dining Page 4
5 Desserts Chocolate fondant, cherry ice cream, pickled cherries, crème fraîche, cherry gel 9.75 Caramelised lemon tart, raspberry jelly, meringue, raspberry purée, raspberry sorbet 9.75 Eton mess, meringue, strawberry jelly, raspberries, raspberry gel, dried raspberry, vanilla cream 9.75 Chocolate torte, real ale ice cream, granola, chocolate paint, crackling candy 9.75 Mango parfait, carpaccio of pineapple, coconut, compressed melon, passion fruit, coriander 9.75 Baileys panna cotta, espresso ice cream, hazelnut biscotti, chocolate cocoa beans, Atsina Cress 9.75 Cambridge burnt cream, shortbread biscuit, poached rhubarb, rhubarb sauce, ginger 9.75 Carrot cake, cream cheese ice cream, carrot & cardamom purée, glazed pineapple, walnuts 9.75 Chocolate marquise, salted popcorn, honeycomb & vanilla ice cream 9.75 Strawberry three ways strawberry parfait, strawberry jelly, strawberry & white chocolate profiteroles, fresh strawberries, mint 9.75 Cheese boards Full portion Half portion 6.65 To include assorted biscuits, farmhouse bread, quince, grapes, olives Additional Items Marinated olives & toasted almonds 3.85 Homemade chocolates, glazed petit fours 4.85 Tea, coffee & College mint chocolates 3.75 King s College/ Conference & Dining Page 5
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