St John's College Cambridge Buttery Weekly Menu

Carrot and sweet potato soup

Grilled cauliflower steak, black eyed bean ragout, red pepper, olive and caper salsa

Beetroot, feta and red onion galette salsa rossa

Open skirt steak focaccia sandwich, peppered cheese fondue, gherkin and crisp onion

Sauté potato

Lemon dressed broccoli and courgette

Rosemary roast squash

Lemon & strawberry meringue cake

Mushroom and lentil kofta, tzatziki, pulled aubergine and grilled pepper

Marinated lamb shish kebabs, grilled pitta bread, sweet pickled red onion, garlic and mint yoghurt

Grilled chicken fillet with lemon, oregano and pepper, flatbread and baba ganoush

Saksuka with aubergine, courgette tomato and chilli

Lemon and spinach pilaf

Green beans with tomato sauce and dill

Walnut and rosewater baklava with orange cream

Sour cherry pie, chocolate and hazelnut ice cream

Indian spiced lentil soup

Black bean, corn and smoked cheese quesadilla (GF), guacamole and tomato relish

Roast butternut squash gnocchi, sage, ricotta and toasted pine kernels

Lamb Tagine with pomegranate and preserved lemon

Steamed rice

Turmeric roast cauliflower

steamed hispi cabbage

Raspberry and lemon curd polenta cake G wheat / E / M /N almond

Indian spiced lentil soup

Butternut squash and chick pea and red lentil curry, spinach and toasted nigella seeds

Barbecue veggie meatball pizza with mozzarella and oregano

Colombian chicharones with tomato and spring onion salsa

Spiced vegetable couscous

French beans

Sweetcorn

Sour cherry and vanilla yoghurt cake

Mushroom and tarragon soup

Mushroom and mixed bean seitan loaf with grain mustard gravy

Goats cheese and beetroot tarts with balsamic syrup

Roast chicken 1/4, pigs in blankets and gravy

Roast potatoes

Roast carrots and beets

Broccoli and leek cheese

Sticky toffee pudding, toffee sauce & pouring cream

Mushroom and tarragon soup

Jamaican vegan chilli beef patties with jerk sauce

Quorn and chestnut mushroom stroganoff with cornichons and paprika

Honey, soy and ginger glazed salmon, spring onions, black sesame and beansprouts

Lemon and coriander rice

Tenderstem broccoli

Maple roast carrots

Blueberry Basque cheesecake

Leek, potato and watercress soup

VG Walnut satay tofu and mixed pepper skewers, steamed rice

Pumpkin and rosemary cornmeal scones, asparagus and mushroom fricassee

Beef lasagne with garlic bread

Steamed new potatoes with parsley oil

Roast peppers and red onions

Braised red cabbage

Pavlova with orange and poached rhubarb

Leek potato and watercress soup

Tofu, rice and black bean burritos, chilli and lime mayo, tomato relish

Spinach, green pepper and summer squash frittata, tomato chutney

Chargrilled pork ribeye steak, grilled plum tomato, peppercorn sauce

French fries

Mushrooms and artichokes

Garlic roast aubergine

Chocolate steamed pudding, chocolate custard

Broccoli and pea soup

Spaghetti with tomato and aubergine ragout, garlic and parsley crumb

Broccoli, chestnut mushroom and goats cheese pizza

Beer battered fillet of haddock, tartare sauce and lemon wedge

Chunky chips

Peas/Mushy Peas

Baked beans

Crème caramels with kiwi and pomegranate seeds

Broccoli and pea soup

Seitan donor kebab, shredded lettuce, cucumber, tomato, pickled chilli, chilli and garlic sauce

Maple glazed tempeh lettuce and beef tomato sandwich on seeded bloomer

Moroccan spiced chicken leg, chickpea, preserved lemon and green olive tagine

Giant couscous with mint and pomegranate

Cumin roast courgette

Steamed carrots

Sticky ginger Jamaican cake, coconut cream sauce

Sausage, Bacon, Baked Beans, Hash Browns, Mushrooms, Fried Eggs, grilled tomatoes, Black pudding, scrambled eggs

Pancake and Waffles Station with a Selection of Toppings and Sauces

Thai coconut broth with sweetcorn, shiitake and rice noodles

No Dinner

Aloo baingan, aubergine and potato curry with red lentils and mini poppadum’s

Grilled halloumi and roast vegetable souvlaki, toasted chickpea and harissa yoghurt

Chilli braised beef enchiladas, smoked cheese, avocado and soured cream

Mexican rice with tomato and red pepper

Chilli beans

Corn-on-the-cobs with vegan herb butter

Crème brulee doughnut

Green pesto minestrone

Jackfruit and lentil kedgeree with smoky curry sauce and toasted almonds

Beetroot and chickpea loaf, chestnut mushroom gravy

Treacle glazed gammon, rosemary gravy

Roast potatoes

Vegetable medley

Savoy cabbage with toasted caraway

Lemon & raspberry bread & butter pudding, custard

Green pesto minestrone

Crispy fried sweet and sour tofu, pineapple, mixed pepper and steamed rice

Spicy mixed bean burger, guacamole, sauerkraut, smoked cheese and brioche bun

Chicken shortcrust pie

Moroccan chicken tagine

Fries

Squash, red onion and cherry tomato tray bake

French fries

Gin & lime custard tart