St John's College Cambridge Buttery Weekly Menu

Courgette, asparagus and parsley soup

Breaded tofu schnitzel, mushroom cream sauce and crisp capers

Makhani Paneer Biryani with toasted cashews and tomato

Smoked pork shoulder steak, lemon and honey glaze, spiced sweetcorn relish

Sweet potato mash

Spring cabbage

Roast carrots with grain mustard

Vegan chocolate chip cookies

Mango and lime panna cotta

Courgette, asparagus and parsley soup

Carribean evening

Goat curry

Grilled red snapper

Vegan curry

Jerk chicken

Caribbean slaw

Caribbean corn

Rice and peas

savoury mac and cheese

Jamaican fried dumpling

Vegan chocolate chip cookies

Coconut Gizzola with pineapple and lime salsa

Sweetcorn, red pepper and spring onion chowder

Turkish flatbread pide with spiced soy mince, vegan feta cheese and green chilli

Penne pasta, lemon roast cauliflower and red onion, wilted rocket and tomato pesto

Chicken saltimbocca with lemon sage and proscuitto, chicken butter sauce

New potatoes with sun-dried tomato and black olives

Steamed courgettes with lemon and dill

Spiced roast aubergine and onions

Chocolate brownie, sour cherry compote

Sweetcorn, red pepper and spring onion chowder

Aloo baingan, aubergine and potato curry with red lentils and mini poppadum’s

Risotto of green peas, black eyed beans, butternut squash and shaved parmesan

Open skirt steak sandwich, garlic aioli, gherkin and crisp onion

Onion and spinach fried rice

Maple and fennel roast beetroot

Steamed Courgettes

Cinnamon sticky buns with maple and pecan

Sweet potato and red lentil mulligatawny soup

Red lentil and walnut loaf, caramelised onion chutney, gravy

Ratatouille lasagne with toasted focaccia

Roast topside of beef, Yorkshire pudding, creamed horseradish and gravy

Roast potatoes

Cauliflower and broccoli gratin

Steamed savoy cabbage

Vegan chocolate and walnut brownies

Apple and cardamom cake, butterscotch sauce

Sweet potato and red lentil mulligatawny soup

Baked black bean, sweetcorn and tomato taquitos, green goddess sauce

Spinach mushroom and feta frittata, sun dried tomato pesto

Breaded haddock fillet ciabatta, fennel slaw, radicchio

Skin-on fries

Roast peppers and red onions

Steamed Mixed greens

Vegan chocolate and walnut brownies

Lemon and vanilla rice pudding with compote of strawberry

Roast broccoli and fennel soup

Vegan lentil kofta, butterbean tagine, vegan tzatziki

Gnocchi with broccoli, mushrooms and spinach, cheesy mascarpone sauce

Slow cooked lamb and oyster mushroom ragu, wild rocket and shaved parmesan

Farfalle pasta with basil pesto

Balsamic roast squash

Steamed Savoy cabbage

Strawberry and stem ginger crème brulee with vanilla shortbread biscuit

Roast broccoli and fennel soup

Vegan mince and French onion shepherds pie

Creamy tagliatelle with chestnut mushrooms, quorn pieces and shaved parmesan

Peking Duck leg, steamed pancakes, sesame and spring onion, hoi sin sauce

Mixed vegetable egg fried rice

Sesame roast broccoli

Steamed Courgettes

Chocolate bread and butter pudding, vanilla pouring cream

Roast plum tomato and basil soup

Smokey vegan meatball gumbo with okra, coriander and lemon wedge

Quorn burger, sliced cheese , lettuce and onion confit in a floured bun

Beer battered fillet of haddock, tartare sauce and lemon wedge

Fillet of coley, moqueca prawn stew

Chunky chips

Mushy & garden peas and sweetcorn

Baked beans

Lemon curd and blueberry meringue roulade

Cranberry, popcorn and ginger biscuit rocky road

Roast plum tomato and basil soup

Vegan pizza with cherry tomato, chestnut mushrooms and black beans

Grilled halloumi and roast vegetable souvlaki, toasted chickpea and harissa yoghurt

Breaded turkey schnitzel, fried egg, tomato caper and red pepper sauce

New potatoes with lemon and black pepper

Roast onions and artichokes

Sesame roasted cauliflower

Cranberry, popcorn and ginger biscuit rocky road

Banoffee pots

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

Green pesto minestrone

Creamy gluten free pasta with red pesto, black olive and cherry tomato

Chilli braised beef enchiladas, smoked cheese, avocado and soured cream

Vegan patty ciabatta with slaw, baby gem and tomato

Steamed rice

Chilli beans

Corn-on-the-cobs with vegan garlic butter

Apple and blackberry crumble, pouring cream

Garlic, ginger and shitake mushroom broth, edamame and glass nooodles

Vegan tofu and chickpea korma with steamed rice

Vegetarian sausage and caramelised onion Yorkie wrap vegetarian gravy

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

Rosemary roast potatoes

Roasted medley of vegetables

Broccoli & leek gratin

Vegan Rocky Road

Mixed berry triffle

Garlic, ginger and shitake mushroom broth, edamame and glass nooodles

Jamaican sweet potato and kidney bean patties with green pepper relish

Grilled 4 cheese sourdough sandwich, beef tomato, onion confit

Crispy shredded pork, pineaplle, cashew and kung pao sauce

Steamed rice

Stir fried mixed vegetables

Roast courgette and squash

Steamed Bok choi and Chinese leaf

Vegan Rocky Road

Sticky toffee pudding with butterscotch sauce and whipped cream