St John's College Buttery Menu

Carrot and parsnip

Build your own Ramen or donburi bowl

Broths: Spicy beef ramen Tonkotsu pork ramen Rich shoyu ramen (Vg)

Protein: Braised beef short rib Roast pork belly Glazed tofu steak (Vg)

Noodles or rice: Udon noodles Ramen noodles Flat rice noodles (GF) Steamed Jasmin rice

Toppings: Tea-stained eggs Pickled shitake mushrooms Sliced scallions Bamboo shoots Fish cake Crispy onions Crispy chilli oil Pickled ginger

Bok choi Bean sprout & edamame Pickled carrot and sesame salad

Japanese souffle cheesecake with apricot jam

Vegan sultana and apple flpajack

Parsnip, apple and turmeric soup

Sweet potato and toasted chickpea buddha bowl, edamame, pickled vegetables and coconut rice

Tomato, olive and basil gnocchi, bocconcini mozzarella, spinach and pangritata

Braised beef cottage pie with smoked cheddar mash topping

Potato and parsnip mash

Balsamic roast squash and red onion

Kale and Swiss chard

Clementine and almond cake, vanilla mascarpone

Parsnip, apple and turmeric soup

Beetroot falafel, corn tortilla, vegan feta, harissa dressing, onion and cucumber salad

Courgette, butternut squash and speckled lentil lasagne, ricotta cheese and basil

Thai green chicken curry, shiitake mushrooms, peppers, mange tout and baby corn

Black bean rice

Roast fennel and courgette

Roast baby corn and pepper

Chocolate rice pudding with pear and sultana compote

Leek and potato soup, chive sour cream

Bbq shredded tempeh, quesadilla, avocado salsa, pico de gallo

Button mushroom, walnut and pearl barley wellington, carrot marmalade, thyme gravy

Smoked garlic and rosemary rubbed leg of lamb, mint sauce and gravy

Roast potatoes

Cauliflower smoked cheese gratin

Roast carrots and turnips

Banana caramel muffins

Vegan mango cheesecake with mango and passionfruit salad

Leek and potato soup

Cauliflower and chickpea korma, toasted almonds and pilau rice

Vegetable chilli nachos, chilli cheese, tomato salsa, guacamole

Cumberland ring ciabatta sandwich, bacon and onion jam

French fries

Steamed courgettes with lemon and dill

Mixed bean ragu

Apple and blackberry crumble with cinnamon custard

Vegan mango cheesecake with mango and passionfruit salad

French onion soup with sourdough croutons

5 bean and tofu chilli with coriander vegan sour cream and nachos

Sweet potato, halloumi and chickpea tagine, pomegranate and preserved lemon

Sichuan crispy fried pork strips, spring onions, beansprouts, sticky soy and ginger sauce

Coriander and lime rice

Balsamic roasted courgettes

Steamed bok choi and mange tout

Plum and cardamom cream galette

French onion soup with sourdough croutons

Quinoa and walnut stuffed pepper, spiced pepper relish

4 cheese and squash Mac n cheese, herb crumb

Chargrilled skirt steak open sandwich, mustard mayo, rocket, emental cheese and crisp onions

Saute potatoes

Roasted parsnips

Panache of seasonal vegetables

Pear, sultana and bitter chocolate strudel with whipped cream

Roasted plum tomato and basil soup

Breaded tempeh steak with wild mushroom and spinach cassoulet, tarragon and garlic aioli

Tofu Ramen, ramen noodles, soy cured egg, pack choi and carrot

Smoked haddock, rarebit topping, new potato and spinach

Beer battered fillet of haddock, tartare sauce and lemon wedge

Chunky chips

Peas/Mushy Peas

Baked beans

Apple tart, compote of granny smith apple and golden sultana

Vegan pecan pie with whipped vegan cream

Roast plum tomato and basil soup

Moroccan zaalouk with spiced tomato and aubergine, crisp chickpeas, toasted pitta bread

Provencal vegetable puff pastry tart, goat’s curd, onion confit

Lemon and garlic braised chicken legs, parsley crumb, mustard cream sauce

Roast new potatoes with capers and red onion

Maple roast carrots

French beans

Chocolate and walnut brownie cookies, whipped cream

Vegan pecan pie with whipped vegan cream

Pancake and Waffles Station with a Selection of Toppings and Sauces

Full English Breakfast Sausage, Bacon, Baked Beans, Hash Browns, Mushrooms, Fried Eggs, grilled tomato, black pudding, scrambled egg, veggie grill

Moroccan harira soup with chickpeas, sweet potato and preserved lemon

Jumbo vegan hot dog, saurkraut, American mustard, crisp onions

Roast cauliflower, halloumi and Swiss chard frittata, sun-dried tomato and basil salad

Lebanese pulled beef shawarma, tomato and cucumber salad, herb yoghurt, khobez bread

Dirty fries with roast garlic mayo, spring onion and jalepeno

Corn-on-the-cob with paprika butter

Carrots and Brocolli

Oreo, white chocolate and cranberry rocky road

Red miso soup with smoked tofu, shiitake and Chinese leaf

vegan mince loaf, beetroot chutney, grain mustard gravy

Spinach, sweet potato and feta bourekas with mixed seeds, tomato dressing

Thyme marinated chicken 1/4 date and sage stuffing, gravy

Roast potatoes

Cauliflower and leek cheese

Medley of steamed vegetables

Banana cake with butterscotch sauce

Red miso soup with smoked tofu, shiitake and Chinese leaf

Mediterranean style white beans and greens, toasted flatbread, vegan crumbled feta

Arancini of wild mushroom and ricotta, tomato fondue and basil pesto

Pastisio: bucatini pasta topped with spiced lamb ragu, bechamel sauce and crumbled feta cheese

Spiced ratatouille

Steamed rice

Seasonal vegetables

Pistachio and olive oil cake with citrus whipped cream