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

Mediterranean evening

Chicken souvlaki

Za'atar spiced leg of lamb steak, crumbled feta, pomegranate and pine nuts

Haricot bean and shredded jackfruit cassoulet filled pepper with spiced sausage

Pesto new potato and grilled red peppers

Ceaser salad with anchovy, croutons and shaved parmesan

Lentil tabouleh

Vegan chocolate cherry and walnut brownies

French strawberry tart with crème patissiere

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

Beef Chilli con Carne with Mixed Peppers and Cumin

Chargrilled Leg of Lamb Steak with Sesame and Green Herbs

French Fries

Maple glazed carrots

Mixed Vegetables

Basmati Rice

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

Pizza Margarita

Spiced lamb keema, flatbread and mint yogurt

Fried Chips

Steamed Courgette

Roast Carrots

Vegan carrot cake with lemon buttercream

Dark chocolate and cranberry brownie

Potato and watercress soup

Pulled beef nachos , smoked cheddar, tomato and onion salsa

Mushroom and tofu stroganoff with tagliatelle pasta

Aubergine, feta and plum tomato moussaka with toasted cumin

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 flatbread with cheesy mustard sauce

Orange and lemon thyme braised duck leg, root vegetables and speckled lentil ragu

Rosemary parmentier potatoes

Cajun roast cauliflower

Steamed Courgettes

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

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

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

Risotto of flageolet beans, broccoli, sun-dried tomatoes and black olive

Vegetarian pizzas

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