St John's College Cambridge Buttery Weekly Menu

Cream of pumpkin and coconut soup

Tandoori roast cauliflower, sweet potato and chick pea aloo

Cottage cheese and spring onion pie, rocket and tomato salad

Cajun bbq pulled pork ciabatta, corn and red cabbage slaw,

Lemon garlic and parsley rice

Roast broccoli

Courgette with tomato dressing

Strawberry and vanilla crème brûlée

Cream of pumpkin and coconut soup

Sweet potato, chickpea and kidney bean hash, smashed avocado, scrambled tofu

Goats cheese and spinach filo parcel, tomato and butterbean ragout

Beef and tiger prawn chow mein, oyster sauce, beansprouts and mange tout

Stir fried vegetable noodles

Sesame roast cauliflower

Steamed French beans

Lemon mousse with fresh raspberries

Asparagus, courgette and fennel soup

Mexican spiced bean pastie, lime guacamole

Okonomyaki: Japanese savoury pancake with noodles and cabbage, spring onions, pickled pink ginger and dipping sauce

Hawaiian shoyu chicken thighs with soy, brown sugar. ginger and garlic sauce, spring onions and sesame

Steamed rice

Bok choi and Chinese leaf

Roast squash with garlic and thyme

Chocolate meringues, matcha cream, English strawberries

Asparagus, courgette and fennel soup

Sweet potato and red lentil fritters, tamarind and date chutney

Veggie tagliatelle Bolognese, shaved parmesan

Hot honey chicken fillet, sweetcorn and red pepper relish

Lyonnaise potato

Steamed carrots and courgettes

Cumin roast aubergine

Coconut and raspberry jam tarts, whipped passionfruit cream

Sweetcorn soup with chimicurri

Pitta bread pizza, mixed peppers, black olives and feta cheese,. wild rocket and red onion salad

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

Roast potatoes

Medley of vegetables

Cauliflower cheese

Sour cherry and almond muffins

Sweetcorn soup with chimicurri

Vegan Quorn korma, toasted almonds and coriander

Rigatoni Primavera, courgette, spinach, peas and asparagus with a herby cream sauce and parmesan cheese

Bulgogi pork belly bao buns, carrot and beansprouts, toasted spiced sesame

Steamed rice with caramzalized onions and lemon

Mange tout

Roast courgettes with balsamic syrup

Orange and rhubarb polenta cake with whipped cream

Celery and potato soup

Pesto courgette fritters, cucumber and lime vegan yoghurt

Pepper, onion and halloumi skewers, hot honey and grain mustard glaze

Chargrilled lamb skewers, mint soured cream, walnut dukkah

Giant cous cous with raisins, black olives and herbs

Peas with red onion and mint

Smokey maple roast squash

Celery and potato soup

Smoky harissa beans on toast, avocado slices and fried onions

Artichoke proscuitto and spinach pizza

Hummus soup with roast chickpeas

Mushroom and chick pea pav bhaji, chapatis

Margherita Pizza rolls, creamed pesto ricotta dip

Beer battered fillet of fish, chunky chips, home-made tartare sauce and lemon wedge

Potato, mushroom and red onion filo pastry pie, crumbled feta and oregano

Hummus soup with roast chickpeas

Cumberland sausage sandwich, red onion con fit, American mustard, ciabatta roll

Tofu Karaage: Japanese fried tofu, shredded mouli, carrot and enoki mushrooms

Brunch: Sausage, Bacon, Baked Beans, Hash Browns, Mushrooms, Fried Eggs, grilled tomato, black pudding, scrambled egg

Tofu, pineapple and red pepper skewers, sticky barbecue glaze, stir fried rice noodles

Cauliflower and turmeric soup

Chipotle chicken and chilli cheese quesadilla, avocado and lime

Sweet potato soup with speckled lentils

Roast chicken breast 1/4, honey and cranberry stuffing, chicken gravy

Sweet potato soup with speckled lentils

Thai fried rice bowls, crisp tempeh, broccoli, edamame and cashew