St John's College Cambridge Buttery Weekly Menu

Japanese curry soup with mushroom, spinach and udon noodles

Potato, thyme and onion tart, chive vegan cream, balsamic glaze

Chicken parmigiana, breaded chicken fillet, tomato sauce, mozzarella and parmesan topping

Apple, raspberry and oatmeal crumble with custard

Japanese curry soup with mushroom, spinach and udon noodles

Shepherds pie with champ mash topping

Vegetable and pearl barley broth, basil pesto

Paneer, chickpea and spinach masala with pappadams

Chargrilled skirt steak, balsamic cherry tomatoes, chimicurri

Peach polenta sponge, green pistachio, buttercream

Vegetable and pearl barley broth, basil pesto

Leek and fennel seed tart tatin, mushroom and borlotti bean duxelle

Yellow spilt pea and ginger soup

Mushroom, onion and stilton cheese galette

Spiced honey glazed gammon, pineapple chutney and gravy

Coconut and lime panna cotta with passionfruit soup

Yellow spilt pea and ginger soup

Sweet and sour crispy chicken, pineapple, peppers and sesame

Carrot, orange and ginger soup

Butternut squash fondant, blue cheese, walnut and cranberry topping, maple and rosemary glaze

Sesame crusted tofu bowl, edamame, radish and cucumber, steamed rice

Blueberry and lemon ricotta galette with candied almonds

Carrot, orange and ginger soup

Brioche summer pudding with clotted cream

Broccoli and fennel soup with cannellini beans

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

Cranberry ricotta torte with whipped cream

Broccoli and fennel soup with cannellini beans

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

Asparagus, watercress and courgette soup

Sweetcorn, shiitake mushroom and hispi cabbage broth

Lemon pepper roast breast of turkey, pigs in blankets and gravy

Sweetcorn, shiitake mushroom and hispi cabbage broth