The Durham University Treasure Trap Banquet 2017
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Strong and peppery gingerbread squares
Heiss (V) (Ve)
Sweet nutty balls with almonds, pistachio and dates
made to a medieval recipe containing beef
Vegetarian Mince Pies (V)(Ve)
made to a medieval recipe
Green Cheese (V)
A herb soft-cheese
Vegan Cheese (V)(Ve)
Chicken in Three Sauces
Roasted Chickens served with 3 sauces
Almond Ryce (V)(Ve)
Ryce cooked in Almond Milk
Buttered Wortes (V)(Ve)
Seasonal leafy brassicas, alliums and herbs blanched with olive-oil and served with croutons
The showpiece suprise
Roasted chick-peas poached in gode broth with garlic and saffron
Salmon in Beer (P)
Side of salmon marinaded in olive oil and black pepper and roasted in strong beer
A sweet dish of shrimp with raisins
Armoured Turnips (V)
Layers of turnips, spiced butter and melted cheeses
Whole portobello mushrooms poached with leeks and fennel in a wild mushroom jus
A tarte for Ember day (V)
A tart of eggs, currants, cheese and herbs
Benes Y Fryed Tart (V)(Ve)
A tart filled with beans poached in gode broth with onions
A steamed pudding made of lamb and spices
Diners will be provided with bread (V)(Ve).
A marzipan hedgehog served on a garden of jelly
Payne Foundow (V)(Ve) and Caudel (V)
Bread pudding with fruit, wine and spices, served with a white wine sauce
Made with egg whites, cream and rose water.
WARNING: contains raw egg whites
(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!