TCM at Sixty: Dinner

The provisional menu for the Dinner at Clare College is as follows.

• Starter: ballotine of sea trout wrapped in nori, watercress emulsion, trout roe, potato noodles and radishes. Viognier Vin de Pays d'Oc 2010.
• Starter (vegetarian): crispy hen's egg, white bean stew, rocket, chive oil.
• Main course: slow cooked duck breast, celeriac purée, pancetta and savoy cabbage, fondant potato, cherry vinaigrette and chocolate jus. De Bortoli Vat 8 Shiraz 2009.
• Main course (vegetarian): individual leek and wild mushroom tart, poached hen's egg and blue cheese sauce, vegetables as above.
• Dessert: rhubarb and custard tart, nutmeg ice cream, rhubarb jelly, rhubarb and orange confit.
• Coffee and port.

Those requiring the vegetarian option, or with other dietary requirements, should ensure that they mention this when booking, or otherwise let Alan Clarke (ac771@cam.ac.uk) know.

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