St John's College Cambridge Buttery Weekly Menu

Leek and potato soup

Gochujang roast Tofu, stir fried Bok choi, baby corn and red onion

Spaghetti with creamy brie sauce, spinach and lemon, parsley and black pepper

Chipotle beef, sweetcorn and smoked cheese quesadilla, smoked avocado and tomato relish

Sweetcorn fried rice

Mixed greens

Sesame roast squash

Roasted sweet potato

Marmalade and sultana bread and butter pudding with custard

Vegan custard tarts with poached rhubarb

Leek and potato broth

Pizza NIght

Hot honey roasted pumpkin with gorgonzola on a white base (V)

Nduja, buffalo mozzarella, basil

Italian fennel sausage, friarielli and scarmoza

Classic margarita

Rocket and parmesan salad

Tomato and shallot salad

Roasted courgettes with lemon and oregano

Fried aubergine with a rich tomato and basil sauce

Tiramisu (served in a whole gastro pan) scooped to order

Vegan custard tarts with poached rhubarb

Cream of butterbean and sun-dried tomato soup

Potato and cabbage latkes, whipped vegan feta, coriander and mint chutney

Vegetarian paella, green olives, roast chickpeas and artichoke

Chicken thighs à la Normande, roast apple wedges, apple and mustard cream sauce

Rosemary parmentier potatoes

Honey and lemon thyme glazed carrots

Sautéed savoy cabbage

Mincemeat Chelsea buns with honey and lemon frosting

Cream of butterbean and sun-dried tomato soup

Wild mushroom and tofu stir fry with carrots, peppers and onions

Potato, artichoke and green pepper tortilla, beetroot and onion relish

French onion braised beef, rosemary dumplings,

Braised mixed beans

Cheesy baked mashed potato

Steamed broccoli

Chocolate and walnut brownie

Carrot and parsnip mulligatawny soup with red lentil and basmati rice

Pearl barley, mushroom and smashed bean loaf, sage and onion gravy

Risotto of butternut, Courgette and chestnut, creamy goats curd

Roast topside of beef, Yorkshire pudding and gravy

Roast potatoes

Cauliflower gratin

Steamed carrots and courgettes

Giant stem ginger, white chocolate and pecan cookies with vanilla mascarpone

Vegan lemon and poppyseed sponge with vegan lime frosting

Carrot and parsnip mulligatawny soup with red lentil and basmati rice

Root Vegetable, Chickpea and Sage Crumble

Vegetarian sloppy joes pizza

Honey sumac glazed duck leg, chickpea, red pepper and kale cassoulet

Steamed new potatoes with chives

Savoy cabbage

Roast parsnips

Steamed maple and pecan pudding with custard

Vegan lemon and poppyseed sponge with vegan lime frosting

Hot and sour soup, shimeji mushrooms and pak choi

Courgette and red onion scarpaccia, pesto cannellini beans

Red pesto ragout stuffed pancake, marinara sauce, mozzarella cheese

Lamb and root vegetable hot pot with boulangère topping

Creamy mashed potato

Roast aubergine with sun dried tomato and oregano

Steamed Broccoli

Black forest cheesecake, sour cherries, whipped cream and chocolate shavings

Hot and sour soup, shimeji mushrooms and pak choi

Char sui tempeh bao buns, pickled vegetables, spring onion and chilli

Butter paneer curry with steamed rice and popadoms

Belly pork sandwich, red chilli mayo, daikon slaw, sesame bun

Basmati rice

Carrots and sugar snaps

Steamed cabbage

Sticky toffee pudding with butterscotch sauce and whipped cream

Cream of sumac roast cauliflower soup

Lahmacun: flatbread topped with spiced vegan mince, tahini roast chickpeas, sumac pickled cucumber

Creamy pesto polenta, saute garlic mushrooms and onions, crumbled goats cheese

Beer battered fillet of haddock , tartare sauce and lemon wedge

Baked coley fillet, capers, prawns and dill, beurre noisette

Chunky chips

Steamed peas/mushy peas

Baked beans

Apple and blackberry strudel with custard

Vegan sticky toffee pudding with vegan caramel sauce

Cream of sumac roast cauliflower soup

Mixed vegetable spring rolls, sweet chilli dipping sauce

Goats cheese and beetroot galettes with tomato chutney and baslamic syrup

Beef Stroganoff with Paprika and Cornichon

Steamed rice

Panaché of vegetables

Stir fried noodles

Black Forest cheesecake pots

Vegan sticky toffee pudding with vegan caramel sauce

Pancake and Waffles Station with a Selection of Toppings and Sauces

Full English Breakfast Sausage, Bacon, Baked Beans, Hash Browns, Mushrooms, Fried Eggs, grilled tomato, black pudding, scrambled egg, veggie grill

Cream of chestnut mushroom soup with black pepper and parsley

Mixed vegetable and tofu pakora fritter, lime pickle

Mushroom, artichoke and spinach pizza with smoked cheddar

Ayam Goreng: Malaysian fried chicken legs, Asian slaw

Steamed rice

French beans

Chana dal

Apple and berry strudel with pouring cream

Cream of parsnip and celeriac soup

Goats cheese and beetroot lattice, beetroot chutney, balsamic gravy

Black bean, corn and quinoa quesadilla, tomato and coriander salsa

Roast loin of pork, apple sauce, crackling and gravy

Roast new potato

Broccoli cheese

Panaché of vegetables

Cream of parsnip and celeriac soup

Spicy buffalo cauliflower wings, toasted cashews and carrot salad

Vegetarian sloppy Joe pizza with spiced mince, tomato and mozzarella

Open sourdough skirt steak sandwich, pickled red onion, emental cheese, wild rocket

Dirty fries with smoked cheddar and spring onions,

Sweetcorn

Mange tout and sugar snaps