parcs booklet 2014_Layout 1 09/09/2014 12:26 Page 1
restaurantParcs
www.peterborough.ac.uk/parcs-restaurant 01733 762189 parcs booklet 2014_Layout 1 09/09/2014 12:26 Page 2
opening times
Monday - Friday 12 noon - 1.15pm (last orders) Wednesday Evenings - Carvery 5.00pm - 7.00pm (last orders) Thursday Evenings – Fine Dining 6.00pm - 7.00pm (last orders) price list
• Wednesday evenings from £5.95-£9.95 • Thursday evenings from £15.00 - £25.00 • Table d’hôte 3 course meal £9.50 • Table d’hôte 2 course meal £8.25 • Staff meal 2 course £6.70 • Monday Staff Offer – 2 x 2 course meals £10.00 • Student 2 course meal £5.00 • Plate of Plenty £3.70 • Party Lunch Menu £12.95 • Christmas lunch £13.25 (£6 deposit) Pre-order required
To make a reservation please call 01733 762189 parcs booklet 2014_Layout 1 09/09/2014 12:26 Page 3
evenings at Wednesday Evenings Parcs Parcs Restaurant will open its doors on a Wednesday evening at 5pm and last orders will be taken at 7pm for carvery service, with a selection of chef’s specials also available.
Carvery with a selection of starters and desserts • 1 Course £5.95 • 2 Courses £7.50 • 3 Courses £9.95 • Children’s 3 course carvery (8 years and under) £5.00
Thursday Evenings Our popular themed evenings will continue to run every Thursday of the forthcoming academic year. Dates and themes can be found in this booklet. We will be taking reservations from 6pm - 7pm (last orders). Prices start from £15.00 - £25.00.
email [email protected] parcs booklet 2014_Layout 1 09/09/2014 12:26 Page 4
plate of plenty
1 main course lunch for just £3.70
monday - friday 12noon - 1.15pm (last orders)
No reservation necessary. Available in the reception area of the restaurant. parcs booklet 2014_Layout 1 09/09/2014 12:26 Page 5
thursday evening
Menu Brochure parcs booklet 2014_Layout 1 09/09/2014 12:26 Page 6
Date Theme Price per person
2nd October 2014 Recipes from the Great British Menu £15.00 9th October 2014 Seven Course Taster Menu £15.00 16th October 2014 Best of the UK £15.00 23rd October 2014 Trafalgar Night £15.00 6th November 2014 Pie and Mash Night £15.00 13th November 2014 Curry Night £15.00 20th November 2014 Sugar Craft Evening £15.00 27th November 2014 Closed for Private Function £15.00 4th December 2014 Christmas Carvery £19.95 11th December 2014 Christmas Carvery £19.95 8th January 2015 An Evening with Past Students £15.00 15th January 2015 Flambé Evening £15.00 22nd January 2015 Burns Night £15.00 29th January 2015 Guest Chef Evening £25.00 5th February 2015 Chinese New Year £15.00 12th February 2015 Valentines Evening £15.00 26th February 2015 Casino Night £15.00 5th March 2015 An Evening with a Mystery Chef £15.00 12th March 2015 Country and Western Night £15.00 19th March 2015 St Patrick’s Night £15.00 26th March 2015 Wine and Food Harmony £15.00 16th April 2015 Italian Night £15.00 23rd April 2015 St George’s Night £15.00 30th April 2015 Quiz Night £15.00 7th May 2015 Lecturer’s Evening £15.00 14th May 2015 Dimostrazione di Pasta £15.00 21st May 2015 Flambé Evening £15.00 4th June 2015 Taste of East Anglia £15.00 11th June 2015 Guest Chef Evening £25.00 18th June 2015 Favourite Dishes from the Year £15.00 parcs booklet 2014_Layout 1 09/09/2014 12:27 Page 7
recipes from the great british menu thursday 2nd october 2014
£15.00 per person
Starter • Soused Mackerel with Chive Potato Salad • Ham Hock Terrine, Pickled Mushrooms and Apple Compote • Glazed Goat’s Cheese and Beetroot with a Salad of Herbs and Beetroot Dressing
Main • Pan Fried Sea Bream with Madras Curry Sauce and Semolina Polenta • Honey Roast Cornish Duckling with Cabbage and Smoked Bacon • Leek and Wild Mushroom Tart with Fried Quails’ Egg, Hollandaise sauce
Dessert • Passion fruit and vanilla cheesecake • Almond tart with a prune and Armagnac ice-cream • Apple tartin served with Chantilly cream parcs booklet 2014_Layout 1 09/09/2014 12:27 Page 8
seven course taster menu thursday 9th october 2014
£15.00 per person
Prawn Beignet (Cucumber jelly, Bisque foam) Ravioli (Butternut Squash and Ricotta) Sorbet (Elderflower and Lime) Escabeche of Salmon (Coriander and Orange Cous cous) Loin of Lamb (Celeriac Puree, Goats Curd crumb, Red Wine Balsamic) Poached Peach Melba (Vanilla ice cream, Meringue and Raspberry sauce) Chocolate (Dark Chocolate, Cointreau Truffle) parcs booklet 2014_Layout 1 09/09/2014 12:27 Page 9
best of the uk thursday 16th october 2014
£15.00 per person
Starter • Cullen Skink • Black Pudding Scotch Egg with Cox’s Apple Relish •Leek and Stilton Tart with Baby Carrot and Rosemary Puree
Main • Fish Pie with Glazed Cheddar (Salmon and Prawn) • Braised Brisket of Beef Wellington with Ale and Caramelized Onion Gravy • Honey Roasted Root Vegetable Hotpot with Pease Pudding
Dessert Trio of desserts: Pear Frangipane served with Chantilly cream Spotted dick with custard Lemon Syllabub parcs booklet 2014_Layout 1 09/09/2014 12:27 Page 10
trafalgar night thursday 23rd october 2014
£15.00 per person
Starter • Parisienne of Melon in Ruby port • Salmon and Smoked Salmon Cake with Crème Fraiche • Shoulder of Lamb Shepherd’s Pie with Celeriac Mash
Main •Baked Loin of Cod on roasted Peppers and Barley Risotto •Roast Sirloin of Beef served with Chateau potatoes and Roasted Root Vegetables •Mediterranean Vegetable and Goats Cheese Strudel with White bean and Onion Stew, roasted Cherry Tomatoes
Dessert Trio of desserts: Mini trifle Lemon Posset Poached pear parcs booklet 2014_Layout 1 09/09/2014 12:27 Page 11
pie and mash night thursday 6th november 2014
£15.00 per person
Starter • Jellied Eels with Chilli Vinegar • Homemade Hand Raised Belly Pork Pie with Pear and Cider Chutney • Pea and Mint Soup
Main • Baked Fillet of Salmon wrapped with Lemon Butter with Chive Mash, Watercress Salad • Steak and Ale Pie served with Creamed Mash and Mushy peas and Gravy • Lentil and Mushroom Cottage Pie
Dessert • Banoffi pie • Lemon meringue pie • Bakewell tart served with custard parcs booklet 2014_Layout 1 09/09/2014 12:27 Page 12
curry night thursday 13th november 2014
£15.00 per person
Starter Selection of Vegetable Pakora, Onion Bhaji, Samosa and Poppadoms served with Raita and Mango Chutney
Main Choice of: Prawn Bhuna, Lamb Madras, Vegetable Dansak (All served with Pillau Rice, Bombay potato and Nan Bread)
Dessert Assiette of Desserts: Gulab Jamin- Miniature Dumplings Mango Kulfi – Iced Mango Mousse Bebinca – Layered Cake with Coconut parcs booklet 2014_Layout 1 09/09/2014 12:27 Page 13
sugar craft evening thursday 20th november 2014
£15.00 per person
Starter • Gingered Tempura Prawns Served on a Rocket and Roasted Pepper Salad with Lemongrass Vinaigrette • Pulled Pork Terrine served with a Wholegrain Mustard Piccalilli • Roasted Butternut Squash Soup served with Toasted Pumpkin Seeds and Parmesan Crisp
Main • Pan-fried Trout Fillets cooked with Cajun Spices served on a Spring onion and Coriander Risotto • Roast Rump of Lamb served on a Potato and Rosemary Dauphinoise with a Redcurrant Jus • Local Vegetable Frittata with Glazed Baby Vegetables, Red Wine Balsamic
Dessert • Chocolate Mousse cake served with fresh raspberries • Rhubarb and custard Bruleé • Spiced apple crumble slice served with vanilla Ice-cream parcs booklet 2014_Layout 1 09/09/2014 12:27 Page 14
christmas 2014, evening dates
£19.95 per person
Christmas Carvery • Thursday 4th December 2014 • Thursday 11th December 2014
Reservations are being taken now. Please call: (01733) 762189 Email: [email protected] parcs booklet 2014_Layout 1 09/09/2014 12:27 Page 15
an evening with past students thursday 8th january 2015
£15.00 per person
The menu for this evening will be designed by our past students and will be available at a later date.
Reservations are being taken now. Please call: (01733) 762189 Email: [email protected] parcs booklet 2014_Layout 1 09/09/2014 12:27 Page 16
flambé evening thursday 15th january 2015
£15.00 per person
Starter • Smoked Haddock and Quails Egg Florentine in Filo Pastry Tartlet • Sautéed Strips of Pheasant flambéed in Brandy and Soured Cream on a Lambs Lettuce and Fennel Salad • Baby Plum Tomato and Mozzarella Salad with Aioli
Main • Peppered Seared Tuna Steak on a Warm Nicoise Salad • Traditional Steak Diane • Ragout of Game in a Puff Pastry Basket with Cumberland Jus • Chickpea and Wild Mushroom Croquette on Spiced Ratatouille
Dessert • Crepe suzette • Blueberry baked cheesecake • Salted caramel and chocolate mousse parcs booklet 2014_Layout 1 09/09/2014 12:27 Page 17
burns night thursday 22nd january 2014
£15.00 per person
Starter • Potted Scottish Salmon and Smoked Salmon with Horseradish Dressing • Chicken Liver and Whiskey Pate with Caramelised Onion Chutney and Oat cakes • Leek and Potato Broth
Main • Steamed Fillet of Haddock with Poached Egg and Sage Butter Sauce • Haggis, Neeps and Tatties with Gravy • Vegetarian Haggis, Neeps and Tatties with Vegetable Gravy
Dessert • Cranachan • Clottie dumpling • Whiskey truffle cake parcs booklet 2014_Layout 1 09/09/2014 12:27 Page 18
guest chef evening thursday 29th january 2015
£25.00 per person
For this wonderful evening we are joined by a number of guest chefs who will design and prepare dishes alongside our Hospitality and Catering Students.
The menu for this will be available at a later date. Reservations are being taken now.
Please call: (01733) 762189 Email: [email protected] parcs booklet 2014_Layout 1 09/09/2014 12:27 Page 19
chinese new year thursday 5th february 2015
£15.00 per person
Starter A Selection of: Chicken Satay Skewer, Sesame prawn Toast, BBQ Spare Ribs, Vegetable Won ton
Main A Selection of: Kung Pao Prawns, Roast Pork in Plum Sauce , Shredded Crispy Beef Szechuan Vegetable Chow Mein, Egg Fried Rice
Dessert Tropical fruits in lemon grass syrup, Mango Pudding Banana pancake rolls served with a caramel sauce parcs booklet 2014_Layout 1 09/09/2014 12:27 Page 20
valentines evening thursday 12th february 2015
£15.00 per person
Starter • Baked Goats Cheese with a Baby Plum Tomato and Spinach Salad, Redcurrant Dressing • Chicken Liver and Pink Peppercorn Parfait served with Cumberland Jam and Melba toast • Spiced Beetroot soup with Chive Crème Fraiche
Main • Fillet of Salmon en Croute with Prawn Duxelle and Dill Hollandaise • Roast Rack of Lamb with a Rosemary and Dijon Crust on Creamed Celeriac Puree, Port Jus • Wild Mushroom and Brie Tart Tatin with Julienne of Butternut Squash
Dessert • Sablee biscuit served with fresh strawberries • Chocolate fondant served with Chantilly cream. • Fresh fruit pavlova parcs booklet 2014_Layout 1 09/09/2014 12:27 Page 21
casino night thursday 26th february 2015
£15.00 per person
Starter • Crayfish and Marie Rose Cocktail in a Filo Pastry Basket with Seasonal leaves • Smoked Chicken and Crispy Bacon Caesar Salad • Breaded Risotto Fritters stuffed with Camembert and Tomato Coulis
Main • Pan Fried Sea Bream on Seafood and Vine Tomato Tagliatelle • Griddled Breast of Duck with Honey Mustard Dressing, Pak Choi and Gaufrette Crisps • Stuffed Roasted Yellow Pepper with Wild Rice and Toasted Pine nuts
Dessert Trio of Desserts: Key lime pie Chocolate brownie served with vanilla ice-cream New York cheesecake parcs booklet 2014_Layout 1 09/09/2014 12:27 Page 22
an evening with a mystery chef thursday 5th march 2015
£15.00 per person
This exciting evening welcomes a mystery chef to design and prepare a menu whilst working alongside our Hospitality and Catering students.
The menu for this will be available at a later date. Reservations are being taken now.
Please call: (01733) 762189 Email: [email protected] parcs booklet 2014_Layout 1 09/09/2014 12:27 Page 23
country and western night thursday 12th march 2015
£15.00 per person
Starter • Deep Fried Popcorn Shrimp with Cajun Mayonnaise • BBQ Chicken Salad with Crushed Nachos and Honey Dressing • Crispy Mozzarella Sticks in Corn meal with Guacamole
Main • Grilled Red Snapper with Crushed Sweet potato and Capers served with Lemon Butter • Char grilled Rump of Beef with Onion Rings, Battered Mushrooms and Refried Beans, Spiced Tomato sauce • Rolled Vegetable Tortilla with Corn on the cob and Soured Cream
Dessert • Cowboy pudding served with a Chantilly cream • Pecan nut pie • Baked Alaska parcs booklet 2014_Layout 1 09/09/2014 12:27 Page 24
st. patrick’s night thursday 19th march 2015
£15.00 per person
Starter • Steamed Mussels in Cider • Irish Sausage and Bacon Coddle • Fried Cabbage and Potato Soup with Soda Bread
Main • Poached Smoked Haddock served on Spring onion Champ with a Cream Cheese sauce • Guinness and Mustard Honey Glazed Loin of Pork on Boxty cake with Whisky Gravy • Mushroom and Baby Onion casserole with Puff Pastry Lid served with Colcannon
Dessert • Irish cream chocolate cheesecake • Irish apple pie served with custard • Crème brulee laced with Irish cream parcs booklet 2014_Layout 1 09/09/2014 12:27 Page 25
wine and food harmony thursday 26th march 2015
£15.00 per person
Starter • Seared Scallops on Pea and Basil Puree • Smoked Bacon, Brie and Cherry Tomato Tart on Seasonal leaves, Olive Oil Mayonnaise • Roasted Pepper and Quails Egg Salad
Main • Baked Fillet of Coley with a Lemon and Coriander crust with Hollandaise sauce • Chargrilled Medallions of Pork with Wild Mushroom and Dijon Mustard Fricassee • Mediterranean and Blue Cheese Moussaka
Dessert • Glazed lemon tart served with raspberries • Mango parfait served with a coconut sorbet • Chocolate fondant served with Chantilly cream parcs booklet 2014_Layout 1 09/09/2014 12:27 Page 26
italian night thursday 16th april 2015
£15.00 per person
Starter • Fried Calamari in Garlic Oil with Toasted Ciabatta • Palma Ham and Rocket Dressed Salad with Olives and Oregano • Vegetable Antipasti
Main • Risotto alla Marinara (Prawns & scampi in cream sauce & rice) • Saltimbocca alla Romana (Veal escalope with ham, sage & white wine sauce) • Spinach and Ricotta Cannelloni with Marinated Tomato and Basil
Dessert • Tirimusu • Torta di riso • Limoncello bread pudding parcs booklet 2014_Layout 1 09/09/2014 12:27 Page 27
st george’s night thursday 23rd april 2015
£15.00 per person
Starter • Classic Prawn Cocktail • Strips of Roasted Beef in Horseradish Dressing served in a Yorkshire pudding • English Onion Soup with Herb Flute
Main • Deep Fried Haddock in Beer Batter with Triple cooked chips and Mushy Peas, Homemade Tartare Sauce • Traditional Lancashire Hotpot with Glazed Root Vegetables and Red Wine Gravy • Smoked Cheese and Tomato Bread and Butter Pudding
Dessert • Eton mess • Milk chocolate tart • Sticky toffee pudding with a hot toffee sauce parcs booklet 2014_Layout 1 09/09/2014 12:27 Page 28
quiz night thursday 30th april 2015
£15.00 per person
Starter • Crab & Avocado Salad, Sun blush Tomato and Dressing & Parmesan Crisp • Confit of Duck and Hoi sin Vegetable Pancake roll with Sweet Chilli Dressing Iced Tomato Water with Julienne of Cumber
Main • Peppered Seared Salmon on Stir Fried Baby Spinach and Pak Choi with Sorrel Beurre Blanc • Roast Pork Belly on a Potato and Apple Rosti with Caramelized Red Onion and Cider Jus • Blue Cheese and Sweet Potato Beignets with Red Pesto and Aubergine Puree
Dessert • Banofee pie • Strawberry and white chocolate mille fueille • Raspberry bake well pudding parcs booklet 2014_Layout 1 09/09/2014 12:27 Page 29
lecturer’s evening thursday 7th may 2015
£15.00 per person
Each of our extremely talented chef lecturers will design a dish to create a wonderful menu for this evening.
The menu for this will be available at a later date. Reservations are being taken now.
Please call: (01733) 762189 Email: [email protected] parcs booklet 2014_Layout 1 09/09/2014 12:27 Page 30
dimostrazione di pasta thursday 14th may 2015
£15.00 per person
Starter • Tomato Linguine with Shellfish and White wine • Minestrone soup with Toasted Ciabatta • Gorgonzola and Artichoke Arranchini with Pickled Fennel
Main • Oregano and Olive Baked Trout Fillets on Parmesan and Cilantro Risotto • Chicken and Pancetta Tortellini with Basil Pesto and Zucchini Ribbons • Spinach and Potato Gnocchi with Roasted aubergine and Vine Tomato Sauce
Dessert • Ricotta cheesecake • Cappuccino panacotta with hazelnut syrup • Chocolate pasta served with strawberry compote parcs booklet 2014_Layout 1 09/09/2014 12:27 Page 31
flambé evening thursday 21st may 2015
£15.00 per person
Starter • Salmon Gravlax with Lemon and Dill with Dressed leaves and Salsa Verde • Chicken, Chorizo & Roasted Pepper Terrine, Aubergine Puree • Avocado Mousse with Gazpacho Dressing
Main • Escabeche of Swordfish on a Crab and Spring onion Cous cous • Flambéed Beef Steak Stroganoff • Puy Lentil and Mediterranean Vegetable Falafel with Chive Greek Yoghurt
Dessert • Semi Freddo- white chocolate and raspberry • Pimms Jelly with a cucumber sorbet • Crepe suzette parcs booklet 2014_Layout 1 09/09/2014 12:27 Page 32
taste of east anglia thursday 4th june 2015
£15.00 per person
Starter • Poached Egg served with an Olive Oil Sabayon and Buttered Spinach • Char grilled Asparagus and Broad Beans served with Crisp Baby Gem Lettuce and Parmesan Shavings • Huntingdon fidget Pie served with Red Onion Marmalade
Main • Smoked Eel and Trout Sausage on Fresh Herb Mash, Wild Mushroom and Cream Sauce • Roast Pork Loin with an Apple Beignet, Fondant Potato and Parsnip Puree served with a Creamy Sage and Cider Sauce • Carrot an Fennel and Stilton Parcel with Beetroot Puree
Dessert • Strawberry iced parfait served with shortbread • Baked peach Alaska served with a raspberry coulis • Classic cherry strudel served with a vanilla ice-cream parcs booklet 2014_Layout 1 09/09/2014 12:27 Page 33
guest chef evening thursday 11th june 2015
£25.00 per person
For this wonderful evening we are joined by a number of guest chefs who will design and prepare dishes alongside our Hospitality and Catering Students.
The menu for this will be available at a later date. Reservations are being taken now.
Please call: (01733) 762189 Email: [email protected] parcs booklet 2014_Layout 1 09/09/2014 12:27 Page 34
favourite dishes of the year thursday 18th june 2015
£15.00 per person
Throughout the year we will ask our customers what have been their favourite dishes from our evening menus. The most popular dishes will make up the menu for this exciting evening.
Reservations are being taken now.
Please call: (01733) 762189 Email: [email protected] parcs booklet 2014_Layout 1 09/09/2014 12:27 Page 35 parcs booklet 2014_Layout 1 09/09/2014 12:27 Page 36
Parcs Restaurant Parck Crescent Peterborough PE1 4DZ
Tel: 01733 762189 Email: [email protected] Web: www.peterborough.ac.uk