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, cherry and walnut brownies

Baked mango lassi cheesecake, kiwi and pomegranate

Korean barbecue

Courgette and pea soup

Gochujang baby back ribs with honey and soy glaze

Grilled chicken fillets with ginger, sesame and garlic

Grilled tofu slice with chilli ketchup, onion and radish salad

Vegetable fried rice

Kimchi slaw

Steamed broccoli and bok choi

Vegan chocolate cherry and walnut brownies

Hotteok (Sweet Pancake) with pecan caramel filling

Mediterranean vegetable soup with chickpeas

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

Chestnut mushroom and tarragon risotto, shaved Parmesan

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 with chickpeas

Aubergine & vegan feta and basil tart, fennel & 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, jalapeno, 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

Steamed carrots and courgettes

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

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

Steamed broccoli

Maple glazed carrots

Plain rice

Selection of desserts (Please check allergen card)

Potato and watercress soup

Spinach, onion and artichoke folded pancakes cheesy mustard sauce

Pulled beef and pork enchiladas,smoked cheddar, tomato and onion salsa

Barbecue tofu corn tortilla, peppers onion , smashed avocado, vegan sour cream

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

Roast Squash

Pesto roasted new potatoes

Steamed broccoli

Crème caramel with fresh strawberries