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Restaurantparcs 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
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