St John's College Cambridge Buttery Weekly Menu

Courgette and pea soup

Almond satay cauliflower steak, aubergine and lentil curry, green 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 and Tartare sauce

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

Courgette and pea soup

Moo ping pork skewers

Gai yung chicken thighs

Grilled seabass with ginger, chilli and spring onions

Thai green tofu slices

Thai broth with white radish, garlic and celery

Wheat noodles

Bok choi Baby corn and beansprouts

Coconut rice

Nam Jim Jaew and Mookatata dipping sauce

Vegan chocolate cherry and walnut brownies

Mango sticky rice with toasted sesame

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

Chips

Roast onions and artichokes

Sauté sweet and sour cabbage

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

Mediterranean vegetable soup with chickpeas

Singapore fried Vermicelli marinated tofu and Bok Choi

Butternut squash and black olive tortilla, ratatouille and pumpkin seeds

Chargrilled Leg of Lamb Steak with Sesame and Green Herbs

Sauté potatoes with chives

Maple glazed carrots

Roast courgette

Lemon meringue pie

Butternut squash and ginger soup.

Quorn chiqin ciabatta with chilli mayo and leaves

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

Glazed gammon Joint, onion chutney and gravy

Roast potatoes

Broccoli and courgette cheese

Carrots and savoy cabbage

Vegan carrot cake with lemon buttercream

Chocolate and strawberry Eton mess, smashed meringue, chocolate shavings

Butternut squash and ginger soup.

Vegetable shashlik with avocado, garlic naan and chilli mayo

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

Spiced lamb keema, flatbread and mint yogurt

Jumbo cous cous with mixed peppers and herbs

Steamed courgettes with lemon and dill

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

Pulled beef nachos , smoked cheddar, tomato and onion salsa

Aubergine and black bean chilli tacos

Caramelised onion and mushroom rice

Steamed broccoli

Maple glazed carrots

Rhubarb cake with vanilla cream

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 Courgette

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, sugar snaps, spring onion, red chilli and Thai fish broth

Chunky chips

Baked beans

Mushy & garden peas and sweetcorn

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 Fricasee

Braised Beef Chilli with Toasted Cumin and Mixed Peppers

Fries

Carrots and sugar snaps

Roast tomato and artichoke with balsamic syrup

Vegan chocolate chip muffins

Chocolate Bar Rocky Road Surprise

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 Bolognaise with Penne pasta

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

Vegan mince and sweetcorn empanada with chimichurri

Sweet potato, spinach and goats cheese frittata with onion chutney

Korean sticky chicken wings with sesame and spring onion

Roast Squash

Pesto roasted new potatoes

Steamed broccoli

Crème caramel with fresh strawberries