The Durham University Treasure Trap Banquet 2020
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The menu is not finalised yet, but to give you a general flavour here is the menu from last year.
Strong and peppery gingerbread squares
Green Cheese (V)
A herb soft-cheese
Vegan Cheese (V)(Ve)
Almond paste with a rose flavour
Benes Y Fryed (V)(Ve)
Beans poached in gode broth with onions, served with croutons
Chicken in Sauces Three
Roasted Chickens served with 3 sauces
3 sauces to go with dishes throughout the banquet:
Apple and Sage Jelly (V)(Ve)
A fruit preserve with a subtle hint of sage
Sauce Gamelyne with Gyngener (V)(Ve)
A cinnamon and ginger sauce
Parsnips and Chestnuts (V)(Ve)
Buttered Worts (V)(Ve)
Seasonal leafy brassicas, alliums and herbs blanched with olive-oil and served with croutons
Almond Ryce (V)(Ve)
Ryce cooked in Almond Milk
A sweet dish of shrimp with raisins
Aubergine Caviar (V)(Ve)
Aubergine served in a sharp, earthy sauce
The showpiece suprise ~ Grete Pies, Diverse!
Armoured Turnips (V)
Layers of turnips, spiced butter and melted cheeses
Salsa A Bolets (V)(Ve)
Sauted mushrooms served with a sharp, herby vinegarette
Homemade smoked pork and fennel sausages
Buttered Carrots (V)
Salmon in Beer (P)
Side of salmon marinaded in olive oil and black pepper and roasted in strong beer
A delicious medieval take on mushy peas with onions and parsley
Tuscan Lentils, another way (V)
Spiced lentils topped with baked egg and parmesan
Vegan Tuscan Lentils (V)(Ve)
Spiced lentils topped with vegan cheese
Pork as Rabbit
Diners will be provided with bread (V)(Ve).
A warmly-spiced gingery oat cake
Payne Foundow (V)
Bread pudding with fruit, wine and spices, served with a white wine sauce
Milk jelly flavoured with rose water
Candied Hazelnuts (V)(Ve)
Candied Fruits (V)(Ve)
(V) suitable for vegetarians (Ve) suitable for vegans (P) suitable for pescatariansWe will ensure that all allergies and preferences that we are informed of are catered for.
This menu is brought to you by Serve it Forth!