St John's College Cambridge Buttery Weekly Menu

Red pepper orzo soup with black cabbage and lemon

Vegetable and tofu shashlik, garlic and chive vegan yoghurt

Baked tomato and onion gnocchi, rocket pesto, mozzarella and oregano

Tuscan chicken breast with sundried tomato, spinach and parmesan

Lemon and parsley rice

Roast fennel and beetroot

French beans

Caramel banana blondies

Red pepper orzo soup with black cabbage and lemon

Caribbean evening

Plantain and sweet potato curry

Jerk chicken thighs

Saltfish (cod) patties

Rice and red beans

Creamed spinach with scotch bonnets and tomatoes

Buttery roti

Fried plantain

West indies porter cake, Cream cheese topping

Creamy sweetcorn soup with spring onions and coriander

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

Baked smoked cheese polenta cakes, tomato, aubergine and mushroom ragout

Parmesan breaded pork escalope, parsley and lemon butter, olive, radicchio and red onion salad

Steamed new potatoes with salsa Rossa

Paprika roast carrots

Sweetheart cabbage

Lemon curd cobbler

Creamy sweetcorn soup with spring onions and coriander

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

Vegetarian meatball pizza with tomato mozzerella and oregano

Tuna melt, toasted sourdough, caper mayonnaise, red Leicester cheese

Pearl cous-cous with olives and herbs

Steamed broccoli

French beans

Golden syrup sponge pudding and custard

Roasted cauliflower soup

Pearl barley, chestnut mushroom and tarragon wellington, creamed leek, rocket pesto

Roast breast and pulled leg of Norfolk turkey, pear and sage stuffing, pigs in blankets, turkey gravy

Glazed gammon with fruit chutney and gravy

Roast potato

Roast parsnips and carrots

Brussel sprouts

Christmas pudding with rum sauce

Roasted cauliflower soup

Pepper, aubergine and tofu shashlik, garlic and chive vegan yogurt

Vegan cheese, potato and onion pie, mustard and rosemary cream sauce

Tandoori chicken leg, chana dal, pickled vegetable salad

Vegetable biryani

Tandoori roast cauliflower

Broccoli

Milk chocolate and banana bread and butter pudding

Leek, potato and rosemary soup

Vegan mac and cheese, stem broccoli, dried tomato, basil crumb

Pumpkin, black olive, green pepper and goats cheese frittata, crispy kale

Beef goulash with mixed peppers, smoked paprika and toasted caraway

Chervil and tarragon steamed rice

Braised red cabbage

Peas and mange tout

Sticky toffee pudding with butterscotch sauce and whipped cream

Leek, potato and rosemary soup

Crispy quinoa patties, peppered vegan cream cheese, sweetcorn and pepper relish

Beetroot and mixed bean wellington

Sichuan crispy fried pork with coriander and green chilli

Vegetable drunken egg noodles

Roast peppers and artichoke

Steamed cabbage and beansprouts

Chocolate filled doughnuts with butterscotch sauce

Celeriac and sage soup

Pan fried Cantonese noodles, sticky sesame seitan, Bok choi and baby corn

Sesame crusted halloumi burger, beef tomato, gem lettuce and herb hummus

Beer battered fillet of haddock, tartare sauce and lemon wedge

Roast salmon fillet with chive butter sauce

Chunky chips

Peas/Mushy Peas

Baked beans

Giant stem ginger and white chocolate cookies with vanilla mascarpone

Celeriac and sage soup

Vegetable spring rolls with sweet chilli sauce

Spinach and ricotta tortellacci, sage and lemon beurre noisette

Lamb and root vegetable hot pot with boulangère topping

Pearl barley and root vegetable cassoulet

Balsamic beetroot and red onion

Steamed courgette

Cherry and white chocolate bread and butter pudding

Full English Breakfast

Pancake and Waffles Station with a Selection of Toppings and Sauces

Button mushroom and roast garlic soup

Loaded sweet potatoes, chickpea and green peppers curry

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

Chicken bhuna masala with coriander and chapatti

Steamed basmati rice

Roast squash with garlic and rosemary

Savoy cabbage

Chocolate semolina tart

Butternut squash and ginger soup

Gochujang sesame tempeh, steamed rice, stir fried Bok choi, baby corn and red onion

Mushroom, artichoke and spinach pizza with smoked cheese

Roast breast of chicken, fruit stuffing and gravy

Roast potatoes

Braised red cabbage

Vegetable medley

Peppered Pineapple upside-down cake with custard

Butternut squash and ginger soup

Moroccan vegetable and chickpea tagine, with apricots and green olives

Wild mushroom and grain strudel, mushroom cream sauce

Beef chilli con carne with long grain rice

Boulangère potato

Roast courgette in Provencal sauce

Steamed carrots

Toffee apple sponge