St John's College Cambridge Buttery Weekly Menu

Courgette and pea soup

Almond satay cauliflower steak, aubergine and lentil curry, red chilli and coriander

Antipasti topped focaccia, cherry tomato, mozzarella, globe artichoke and roast pepper with balsamic syrup

Salmon and smoked haddock fishcake, cucumber and caper salad, lemon and dill mayonnaise

New potatoes with capers and red peppers

Chilli oil tossed broccoli and baby sweetcorn

Savoy cabbage

Vegan chocolate and walnut brownies

Baked mango lassi cheesecake, kiwi and pomegranate

Turkish barbecue

Courgette and pea soup

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

Marinated lamb shish kebabs

Lemon and spinach pilaf

Green beans with tomato sauce and dill

baba ganoush

Grilled pitta bread

Vegan chocolate cherry and walnut brownies

Walnut and rosewater baklava with orange cream

Mediterranean vegetable soup withy chickpeas

Tofu Buddha bowl, smoky roast tofu, crispy chickpeas, radishes, avocado and pickled vegetables

Chestnut mushroom and tarragon risotto, rocket and parmesan salad

Welsh dragon hot dogs, onion confit and American mustard

Salt and pepper potato wedges

Roast onions and artichokes

Sauté sweet and sour cabbage

Risen buttermilk pancakes, fresh blueberries, blueberry sauce, creme fraiche

Mediterranean vegetable soup withy chickpeas

Aubergine & vegan feta and basil tart, rocket & red onion salad 

Butternut squash and black olive tortilla, ratatouille and pumpkin seeds

Chargrilled chicken sourdough sandwich, gem lettuce, beef tomato, mustard mayo

Saute potato with chives

Maple glazed carrots

Roast courgette

Lemon meringue pie

Butternut squash and ginger soup. toasted pumpkin seeds

Mixed vegetable, lentil and walnut loaf, red onion gravy

Sweet potato and mixed pepper frittata, onion jam and rocket salad

Apricot glazed gammon joint, onion chutney and gravy

Roast potatoes

Broccoli and courgette cheese

Carrots and beets

Vegan carrot cake with lemon buttercream

Chocolate and strawberry Eton mess, smashed meringue, chocolate shavings

Butternut squash and ginger soup. toasted pumpkin seeds

Black bean and pulled aubergine tacos, jalepeno, red onion and lime

Plum tomato, ricotta and black olive tart, rocket and carrot salad

Spiced lamb, spinach and feta spanakopita

Jumbo cous cous with mixed peppers and herbs

French beans

Cumin roast beetroot

Vegan carrot cake with lemon buttercream

Dark chocolate and cranberry brownie

Potato and watercress soup

Mushroom and tempeh stroganoff with tagliatelle pasta

Aubergine, ricotta and plum tomato moussaka with toasted cumin

Pulled beef enchiladas, smoked cheddar, tomato and onion salsa

Sweet potato wedges

Steamed broccoli

Maple glazed carrots

Mississippi mud pie with toasted marshmallows

Potato and watercress soup

Barbecue tofu fajitas, peppers and onions, smashed avocado, vegan soured cream

Spinach, onion and artichoke folded pancakes cheesy mustard sauce

Orange and lemon thyme braised duck leg, Provencal vegetable speckled lentil ragout

Rosemary parmentier potatoes

Cajun roast cauliflower

Steamed carrots

Blueberry frangipane tart with whipped cream

Mexican black bean and sweetcorn soup, soured cream

Beetroot falafels, Coriander and lime hummus, chargrilled aubergine, carrot and onion salad

Mediterranean cous cous filled aubergine, crumbled feta, black olive tapenade

Beer battered fillet of haddock, tartare sauce and lemon wedge

Baked fillet of stone bass, pack choi, spring onion, red chilli and Thai fish broth

Chunky chips

Baked beans

Mushy & garden peas

Vegan chocolate chip muffins

Passionfruit and white chocolate cheesecake

Mexican black bean and sweetcorn soup, soured cream

Vegan meatball sub, chilli vegan mozzarella, marinara sauce

Macaroni cheese with basil and parmesan black pepper crunch

Creamy chicken, mushroom and sweetcorn lasagne

Fries

Carrots and sugar snaps

Roast tomato and artichoke with balsamic syrup

Vegan chocolate chip muffins

Espresso panna cotta with cocoa nibs and chocolate shavings

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

Pancake and Waffles Station with a Selection of Toppings and Sauces

Cream of sweet potato and rosemary

Orzotto of flageolet bean, broccoli, sun dried tomato and black olive

Sundried tomato arancini and spiced tomato relish

Slow cooked lamb tagine, pomegranate, preserved lemon, green olives and toasted almonds

Cous cous with chickpeas and herbs

Peppered hispi cabbage

Roast courgettes and onions

Millionaires salted caramel tiramisu

Moroccan chickpea and red pepper broth

Vegan pasta bolognaise, parsley and vegan cheese

Root vegetable and oyster mushroom ragout, mature cheddar and rosemary cobbler

Roast loin of pork, crackling and apple sauce

Roast potatoes

Cauliflower and broccoli gratin

Medley of seasonal vegetables

French chocolate flan with creme fraiche

Moroccan chickpea and red pepper broth

Curried vegetable and red lentil wellington, green chutney

Penne pasta bake with sun-dried tomato, broccoli and basil

Korean sticky chicken wings with sesame and spring onion

Pesto roasted new potatoes

Roast Squash

Steamed broccoli

Crème caramel with fresh strawberries