The Durham University Treasure Trap Banquet 2020
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The menu is not finalised yet, but to give you a general idea, here's last year's menu....
made to a medieval recipe containing beef
Vegetarian Mince Pies (V)(Ve)
made to a medieval recipe
Emberday Tart (V)
A tart of eggs, currants, cheese and herbs
Frozen Grapes (V)(Ve)
Armada Gallina in Sauces Three
Roasted Chickens in a Bacon Shell served with 3 sauces
3 sauces to go with dishes throughout the banquet:
Apple and Thyme Jelly (V)(Ve)
Benes Y Fryed (V)(Ve)
Broad beans fried with garlic and spices
Buttered Worts (V)(Ve)
Seasonal leafy brassicas, alliums and herbs blanched with olive-oil and served with croutons
The showpiece suprises! (including a vegan option)!
An english lightly peppered white pudding-like sausage
Armoured Turnips (V)
Layers of turnips, spiced butter and melted cheeses
Almond Ryce (V)(Ve)
Ryce cooked in Almond Milk
Plucked white fish stew
A dark rye bread
A delicious medieval take on mushy peas with leeks and parsley
Ciurons Tendres Ab Let De Melles (V)(Ve)
Tender chickpeas cooked in almond milk with herbs
Diners will be provided with bread (V)(Ve).
Higos ala Francesa (V)(Ve)
Spiced figs poached in wine
Sweet Cheese (V)
A sweet soft cheese, flavoured with orange
Almond Cheese (V)(Ve)
A sweetened soft cheese, made with almonds
Golden Morsels (V)
Fried sweetened bread flavoured with rosewater and saffron
(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!