St John's College Cambridge Buttery Weekly Menu

Cream of baked potato soup with spring onions

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

Leek potato and gruyère cheese pastie, onion and fennel chutney

Sichuan crispy fried pork with coriander, green chilli and sticky ginger sauce

Stir fried coconut rice

Roast carrot and red onion

Lemon dressed broccoli

Vegan chocolate and cherry brownies

Cranberry and pecan cinnamon buns, white chocolate frosting

Cream of baked potato soup with spring onions

Indian Thali:

Paneer makhani

Rassa Kuzhambu (mutton curry)

Vegetable korma

Saffron rice

Potato and pea curry

Curried Green beans

Black dal

Raita Papadums Mango chutney Lime pickle

Vegan chocolate and cherry brownies

Gulab Jamun

Broccoli, fennel and watercress soup

Vegan meatball pizza with mozzarella and oregano

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

Beef brisket and chestnut mushroom pie

Crushed turnip and swede

Caramelised onion and mushroom rice

Charred hispi cabbage wedges

Roast new potato

Malvern pudding with bramley apple and cinnamom

Broccoli, fennel and watercress soup

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

Breaded haddock ciabatta sandwich, tartare sauce, gem lettuce

Moving mountain burger, vegan tzatziki, tomato, sesame seed bun

Cajun sweet potato fries

Roast artichoke and squash with smoked paprika

Lemon dressed broccoli

Coffee mousse filled Eclair, bitter chocolate and cocoa nibs

Silken tofu laksa, rice noodles, bean sprouts and coriander

Berber omelette, Moroccan spices, olives, tomatoes and parsley, with walnut dukkah

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

Roast chicken 1/4, sage and onion farce and gravy

Roast potatoes

Broccoli cheese

Vegetable medley

Vegan maple and pecan pie

Chocolate fridge cake with cherries, ginger biscuits and pecan

Silken tofu laksa, rice noodles, bean sprouts and coriander

Vegan hot dogs, saurkraut American mustard and ketchup

Vegetarian meatball pizza with tomato mozzerella and oregano

Pork burger, Applewood smoked cheese, sesame seed brioche bun

steamed greens

Mixed greens medley of vegetables

Red cabbage

Vegan maple and pecan pie

Gingerbread loaf with lime mascarpone

Cream of cauliflower soup

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

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

Lamb and root vegetable hot pot with boulangère topping

Grain mustard mashed potato

Roasted peppers and red onions

Herby courgettes

Black forest roulade, sour cherries, whipped cream and chocolate shavings

Cream of cauliflower soup

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

Spinach and ricotta tortellacci, sage and lemon beurre noisette

Beef stroganoff with button mushrooms, cornichons and smoked paprika

Steamed rice

Savoy cabbage

Roast aubergine and courgette

Baked yoghurt cheesecake, mango and passionfruit salsa

Sweetcorn, potato and sage chowder

Loaded sweet potatoes, chickpea and green peppers curry

Veggie lasagne alla Bolognese, veggie parmesan, basil and oregano

Beer battered fillet of haddock, tartare sauce and lemon wedge

Steamed fillet of cod, rice noodles, Kombu dashi broth with mushroom, spring onion and beansprouts

Chunky chips

Steamed/mushy peas

Baked beans

Vegan blackberry trifle, vanilla custard and toasted almonds

Apple, pear and sultana pancake burrito, maple syrup and whipped cream

Sweetcorn, potato and sage chowder

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

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

Chicken katsu curry, spring onions, red chilli coriander

Vegetable fried rice

Green beans and carrots

Sautéed cabbage and caraway

Vegan blackberry trifle, vanilla custard and toasted almonds

Sticky toffee pudding with butterscotch sauce and whipped cream

Brunch: Sausage, Bacon, Baked Beans, Hash Browns, Mushrooms, Fried Eggs, grilled tomato, black pudding, scrambled egg

Tomato, speckled lentil and sage soup

Pearl barley, chestnut mushroom and tarragon wellington, rocket pesto

Mushroom, spinach and smoked cheese pizza

Tagine of lamb, apricot, preserved lemon and chickpeas

Pomegranate and herb cous cous

Steamed broccoli

Balsamic roast beetroot

Giant stem ginger and white chocolate cookies with vanilla mascarpone

Root vegetable, pearl barley and kale broth

Mixed vegetable pakora, saag aloo

Vegetarian Cumberland sausage toad in the hole, creamy peppercorn sauce

Glazed gammon with fruit chutney and gravy

Roast potatoes

Cauliflower gratin

Vegetable medley

Vegan blueberry galette with lemon cream cheese

Chocolate and orange semolina tart

Root vegetable, pearl barley and kale broth

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

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

Cornflake fried chicken legs, ranch dressing

Dirty fries, chive mayo, piquillo pepper, red Leicester cheese

Braised red cabbage

Garlic roast courgette

Vegan blueberry galette with lemon cream cheese

Toffee apple sponge and custard