parcs booklet 2013 layout 1 21/01/2014 14:00 page 1 parcs ... · parcs booklet 2013_layout 1...

ParcsRestaurant2013-14

01733 762189

parcs booklet 2013_Layout 1 21/01/2014 14:00

ParcsRestaurantOpening Times

Monday - Friday12 noon - 1.15pm (last orders)

Wednesday Evenings - Carvery5.00pm - 7.00pm (last orders)

Thursday Evenings – Fine Dining6.00pm - 7.00pm (last orders)

Price List

• Wednesday evenings from £5.95-£9.95• Thursday evenings from £16.95 - £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 £11.95• Table d’hôte evening meal from £16.95• Christmas lunch £11.95 (£5 Deposit)

To make a reservation please call 01733 762189 or email [email protected]


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Evenings atParcsWednesday EveningsParcs Restaurant will be opening its doors at5pm – 7pm (last orders) offering a Carvery witha selection of starters and desserts.1 Course £5.952 Courses £7.503 Courses £9.95Children’s 3 courses £5.00

Thursday EveningsThis will be our fine dining evening, serving a3 Course Table d’hôte menu. Bookings takenfrom 6.00 - 7.15pm (last orders). The cost of a Thursday evening will be £16.95.

Our themed events will also run on selectedThursday Evenings, for this we would ask customers to arrive at 6.00pm. For group bookings of 12 or more we will require a £5.00per person deposit. Our themed events are priced from £19.95.


Thursday 30th January Guest Chef Evening £25.00

Thursday 6th February German 2 for £20.00

Thursday 13th February Casino Night £19.95

Thursday 27th February Polish 2 for £20.00

Thursday 6th March Greek 2 for £20.00

Thursday 13th March Chinese 2 for £20.00

Thursday 20th March Brazilian 2 for £20.00

Thursday 27th March Wine and Food Harmony £25.00

Thursday 3rd April American 2 for £20.00

Thursday 24th April VRQ L3 Cook-Off £19.95

Thursday 1st May South Asian 2 for £20.00

Thursday 8th May Lecturer’s Evening £25.00

Thursday 15th May Pacific Rim 2 for £20.00

Thursday 22nd May Flambé Evening £19.95

Thursday 5th June The Best of the U.K 2 for £20.00

Thursday 12th June Summer Evening Menu £19.95

Thursday 19th June Scandinavian 2 for £20.00

Thursday Evening Themed Dinners 2014


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2013 - 2014

Thursday Evening


PARCS RESTAURANT 01733 762189

Thursday 30 January 2014 - £25.00 per person

Zâxáà V{xy XäxÇ|ÇzAmuse Bouche

Richard Berry, House Manager, Peterborough Milton Golf ClubMini Quail Scotch Egg served with a roasted Red Pepper Shot

hgStarter

Michael Butters, Chef De Partie St. Michaels Manor, St Albans Wild Mushroom Consommé with crisp Pig’s Cheek, Herb

Gnocchi, Confit Tomatoes and Pickled Mushrooms

hgFish

Philip Corrick, Executive Chef, Royal Automobile Club&

Howard Bisset, Head Chef, Woodcote ParkSeared Orkney Scallops, Cauliflower Puree, Cumin Velouté and

Apple Caramel

hgMain

Fred Muddiman, Executive Chef, Holiday InnSautéed Supreme of Guinea Fowl, presented with Slow-roasted

Thigh, Redcurrant, Apricot and Thyme Jus, Glazed Root Vegetables and Baby Roast Potatoes with Bacon

hgDessert

John Woodward, Executive Chef, De Vere Venues Deconstructed Black Forest Gateau

Flourless Chocolate Brownie, Cherry Jelly, ChocolateDust/Kirsch Foam, steeped Cherries, Cherry Ice with Vanilla

Shortbread



Thursday 13 February 2014 - £19.95 per person

Vtá|ÇÉ a|z{àSmoked Haddock Scotch Egg served with a

Mixed Leaf Salad and Marie Rose Sauce

Smoked Corn-fed Chicken Roulade sat on Lamb’s Lettuce withSun-blushed Tomatoes and Black Olive Dressing

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Char-grilled fillet of Swordfish sat on crushed new potatoes, Asparagus and Pea Ragout

Pan-seared Pork fillet served with Julienne of Sweet and Sour Vegetables and a Pilau Rice Timbale

Chickpea and Aubergine Falafels Tzatziki Sauce

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Trio of Desserts

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Coffee



Thursday 27 March 2014 - £25.00 per person

j|Çx 9 YÉÉw [tÜÅÉÇçA glass of wine will be served with each course

Crispy Squid served with a Soy, Ginger, Lime and Chilli Sauce

Roasted Mediterranean Vegetable Terrine, Wild Rocket and Crisp Slaw drizzled with a Dill Cream

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Glazed Paupiette of Plaice stuffed with a Prawn and ChervilMousseline sat on a Roast Butternut Squash Risotto

with a Smoked Salmon Crisp

Braised Chump of Lamb, Rosemary infused Fondant Potato,Roasted Root Vegetables and Cumberland Gravy

Vegetarian option on request

hgTrio of Dessert

hgCoffee

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Thursday 24 April 2014 - £19.95 per person

VRQ Level 3 Cook offReservations for this are now being taken.

We will have two teams competing to produce the Ultimate Menu

You will choose your preferred menu on the evening. You may mix and match between menus.

The highest scoring menu will decide the winning team!

Menu to follow at a later date

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Thursday 8th May 2014 - £25.00 per person

_xvàâÜxÜËá XäxÇ|ÇzAmuse Bouche – Terry Windsor

Chicken Consommé with a Sage Crisp

hgStarter – Steven ParrAssiette of Melon

Chargrilled Watermelon with dressed Lime and Gingered Bean Sprouts

Cantaloupe and Lemon Mint Sorbet

Julienne of Galia Melon with Coriander Cress, Parma Ham Crisp and Rhubarb Balsamic

hgIntermediate Fish Course – Phillip Sammons

Ballontine of Sea Trout, Caper and Cucumber Ketchup and Brown Shrimp Fritters

hgMain – Robert Presland

A modern twist on a French Classic - Canard Rôti a la Montmorency Aux Poivre

Roast Duckling with a Black Cherry reduced rich Jus, Cream Sauce flavoured with roasted cracked Black Peppercornsand Thyme served with glazed Button Onions and turned Root

Vegetables, “Légumes Glacés” and Pommes de Terre Parmentiere

hgDessert - Karen Markley

Trio of SweetsChocolate Spoon filled with a Caramel and Fudge Ice Cream

Mini Lemon Soufflé

Compote of Strawberries served in a Pink Peppercorn Sauce

hgCoffee


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Thursday 22 May 2014 - £19.95 per person

YÄtÅu° XäxÇ|ÇzTomato and Mozzarella salad drizzled with a Balsamic and

Olive Oil Dressing

Flambéed Strips of Duck Breast sat on steamed Pak-Choy andSpring Onions, served with a Honey and Mandarin Dressing

hgCucumber and Mint Sorbet

hgBrochette of Queen Scallops and Seabass sat on a chargrilled

Polenta and Herb Cake served with Sauce Vierge

Classic Steak Diane served with a Croquet potato and glazedbaby vegetables

Spinach and Ricotta Cannelloni topped with a Goats Cheese and White Wine and Cream Sauce

hgTrio of Dessert

hgCoffee



Thursday 12 June 2014 - £19.95 per person

fâÅÅxÜ XäxÇ|Çz `xÇâChar-grilled Spears of Asparagus topped with a poached

Quails Egg and Béarnaise Sauce

Cocktail of Crayfish and Avocado served with a Parma Ham Crisp,Lemon and Dill Mayonnaise

hgTrio of Summer Salmon, warm Citrus poached Salmon,

hot Hickory smoked Salmon and a tian of cured Salmon, Pickled Cucumber and dill Beurre Blanc

Roulade of Corn-fed Chicken stuffed with a Gammon and Pistachio Mousseline, roasted Vine Tomatoes, Potato

Galette, Tarragon Jus

hgTrio of Desserts

hgCoffee


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