St John's College Cambridge Buttery Weekly Menu

Cauliflower and parsnip soup

Chana dhal with vegetable samosa

Vegetarian Cumberland sausage toad in the hole, creamy peppercorn sauce

Shepherd’s pie with parmesan mash topping

Braised long grain rice with onions and peppers

Mange tout with grain mustard

Roast squash and sage

Rocky road bar

Cauliflower and parsnip soup

Sichuan mapo Tofu, vegan mince and Spring onions

Spicy chicken thighs

Spiced cod turnover, sweet chilli sauce

Vegetable chow mein

Steamed rice

Baked aubergine in Soy

Crispy fried cabbage, salt and sugar

Miso and maple pecan butter mochi cake

French onion soup with cheesy croutons

Singapore fried rice vermicelli noodles, smoked tofu, baby corn, sugar snaps and pak choi

Chilli Quorn enchilada with tomato sauce and smoked cheddar

Pulled pork and pancetta wellington, fruit and honey chutney and grain mustard gravy

Cheesy mashed potato

Caraway baton carrots

Steamed broccoli

Plum clafoutis with vanilla Chantilly

French onion soup with cheesy croutons

Vegetable pakora, saag aloo

Potato, onion and cheddar cheese pie

Korean fried chicken breast with sesame and spring onion

Stir fried rice noodles with Pak choi and Chinese leaf

Roast peppers and red onions

Steamed sweetcorn

Lemon meringue muffins

Minestrone soup with macaroni and cannellini bean

Breaded tofu katsu curry, turmeric rice, spring onion and red chilli

Roast vegetable and pearl barley casserole, herb dumplings, onion gravy

Chicken ¼, sage and onion stuffing, Yorkshire pudding and gravy

Roast potatoes

Steamed cauliflower and brocolli

Carrots

Steamed courgette

Chocolate fudge brownie with whipped cream

Minestrone soup with macaroni and cannellini bean

Spaghetti and vegan meatballs, spicy tomato and basil sauce

Chilli Quorn mince and spiced rice burritos, chilli cheese and soured cream

Breaded pork cutlet katsu with spring onion and red chilli

Lemon and coriander rice

Steamed Bok choi and Chinese leaf

Balsamic roast beetroot and chicory

Rocky road

Cream of butternut squash

Black bean, sweetcorn and potato empanada, chimichurri sauce

Beetroot, artichoke and goats’ cheese crumble, balsamic walnuts and crispy sage

Asian braised duck leg, shiitake, beansprout and spring onion salad

Coconut steamed rice

Baby sweetcorn and mange tout

BBQ roast cauliflower

Raspberry and cinnamon doughnuts

Cream of butternut squash

Stir fried vegetables and tofu with soy and mirin dipping sauce

Toasted ciabatta topped with fig chutney, pears, Gorgonzola and mozzarella

Chilli beef, mixed peppers, jalapeno, with Red Leicester and soured cream

Sweet potato fries

Roast carrot and spring onion

Panaché of vegetables

Pecan cake

Carrot, coriander and red lentil soup

Vermicelli noodle bowl, Pak choi, radish, carrot and roast cauliflower

Roast cauliflower, button mushroom and paneer biryani, pomegranate and lemon

Beer battered fillet of haddock, tartare sauce and lemon wedge

Fillet of hake , clam, lemon and saffron risotto

Chunky chips

Peas/Mushy Peas

Baked beans

Salted caramel and apple cheesecake

Carrot, coriander and red lentil soup

Mushroom, mixed bean and spinach lasagne

Sweet potato, ricotta and aubergine frittata, black olive dressing

Chicken curry and turmeric rice

Jumbo cous cous with lemon and herbs

Orange and anise glazed carrots

Roasted mixed vegetables

Churros with cinnamon sugar, chocolate and chilli sauce

Full English Breakfast

Pancake and Waffles Station with a Selection of Toppings and Sauces

Coconut, kale and ginger soup with spiced chickpeas

Vegan spicy lentil burger, beef tomato, avocado and gem lettuce

Sun-dried tomato and basil risotto, pine kernels, crisp parmesan

Chicken fillet burgers , smoked bacon, Monterey jack cheese and sesame bun

Dirty fries with garlic crème fraiche and red onion

Barbecue mixed beans

Mange tout and carrot

Millionaires’ brownie

Broccoli and courgette soup

Vegan chilli mince, kidney beans, grated vegan cheese, steamed rice

Stilton and mushroom tartlet tomato chutney

Roast loin of pork, bramley apple sauce, crackling and gravy

Rosemary roast potatoes

Vegetable medley

Roast Squash

Pear and blueberry meringue roulade

Broccoli and courgette soup

Vegan bolognaise stuffed peppers with toasted pumpkin seeds and balsamic glaze

Vegetable Spring rolls, steamed Bok Choi and sweet chilli sauce

Beef stroganoff

Roast garlic mashed potato

Braised red cabbage

Stewed aubergines

Sticky toffee pudding with butterscotch sauce