The Menu this Week
Facilities
                   
 
 
 
   
Monday 29 September 2014
  Lunch
House Bread Glebe farm Rustic white roll & malted beer & honey
Soup Cream of broccoli & stilton
Bistro Main Morrocan Spiced Chicken, Giant Cous Cous, Roasted Squash, Pomegranate & Cumin yoghurt
Vegetarian Vegetable Sausage Toad In The Hole, Cheddar Mash, Savoy Cabbage & Onion Gravy
Dessert Banana & walnut cake
Salad Protein Gloucester Old spot scotch eggs with red onion & thyme chutney
Salad Bar Heritage tomatoes, English cucumber, mixed leaf, New season potato salad, coleslaw
Energize Salad    Chefs choice
  Evening Café
House Bread Glebe farm Rustic white roll & malted beer & honey
Soup Cream of broccoli & stilton
Main Course Chilli Beef & Bean Tacos, Green Rice, Jalapeno Salsa, Sour Cream & Guacamole
Vegetarian Penne Pasta Arrabiatta, Boccachini, Roasted Tuscan Vegetables
Dessert Mississippi mud pie cream
Cake of the Day Chefs choice
Salad Bar Selection of seasonal salads with dressings & toppings
Jacquet Potatoes Baked king Edwards & sweet potatoes
Hot Fillings Chefs choice
Cold Fillings Grated mature cheddar, pole caught tuna
  
  Tuesday 30 September 2014
  Lunch
House Bread Glebe farm Rustic white roll & malted beer & honey
Sharing Boards Boccochini Mozzarella, Tomato, Roasted Courgette, Red Onion & Spinach Leaf
Bistro Main Lamb Kofta Pitta Burger, Sweet Potato & Chilli Wedges, Mint Yoghurt & Sweet Chilli
Vegetarian Roasted Pepper, Broccoli & Brie Fritatta With House Salad
Dessert Classic coffee tiramisu
Salad Protein Gloucester Old spot scotch eggs with red onion & thyme chutney; Tender stem broccoli & Colston basset stilton quiche
Salad Bar Heritage tomatoes, English cucumber, mixed leaf, New season potato salad, coleslaw
Energize Salad Chefs choice
  Evening Café
House Bread Glebe farm Rustic white roll & malted beer & honey
Soup Heritage leek, potato & sweetcorn chowder with fresh dill
Main Course Vietnamese Orange & Star Anise Glazed Duck, Udon Noodles & Vegetable Stir-Fry
Vegetarian Woodland Mushroom Strogonoff, Buttery Onion Rice, Sour Cream Beetroot & Gherkins
Dessert Lemon tart with crème fraiche
Cake of the Day Chefs choice
Salad Bar Selection of seasonal salads with dressings & toppings
Jacquet Potatoes Baked king Edwards & sweet potatoes
Hot Fillings Chefs choice
Cold Fillings Grated mature cheddar, pole caught tuna
  
  Wednesday 01 October 2014
  Lunch
House Bread Glebe farm Rustic white roll & malted beer & honey
Soup Pea & Hampshire watercress with fresh mint
Bistro Main Pulled Pork, Brioche Bun, Tangy Slaw, BBQ Sauce, Skinny Fries
Vegetarian Portabella Mushroom, Goats Cheese & Ratatouille Burger, Skewered Rosemary Potato Pearls
Dessert Sticky toffee pudding with butterscotch sauce or crème anglaise
Salad Protein Treacle baked Ham, Smoked salmon & horseradish, Tender stem broccoli & Colston basset stilton quiche
Salad Bar Heritage tomatoes, English cucumber, mixed leaf, New season potato salad, coleslaw
Energize Salad Chefs choice
  Formal Dinner
Starter Smoked Salmon Spaghetti, Rocket, Caper Dill & Lemon
Vegetarian Char-Grilled Broccoli, Butter Bean, Peas, Goats Cheese & Pumpkin Seeds
Main Slow Braised Herdwick Lamb Shoulder, Moroccan Spices, Mustard Mash
Vegetarian Roasted Crown Prince Squash, Black stick blue cheese and pearl barley risotto, wilted baby spinach, parsley and toasted hazelnut pesto
Dessert Warm Chocolate Fondant, Pistachio Ice-Cream
Cheese British cheese plate with homemade fig & walnut bread & a selection of chutneys
  
  Thursday 02 October 2014
  Lunch
House Bread Glebe farm Rustic white roll & malted beer & honey
Sharing Boards Halloumi, Fennel, Cucumber, Olive, Tomato & Roasted Carrots With Cumin Seeds
Bistro Main Smoked Haddock & Pea Risotto, Hampshire Leeks & Parsley Oil
Vegetarian Tuscan Vegetable Lasagne, Rocket & Parmesan Salad
Dessert Raspberry cheesecake
Salad Protein Treacle baked Ham, Smoked salmon & horseradish, Tender stem broccoli & Colston basset stilton quiche
Salad Bar Heritage tomatoes, English cucumber, mixed leaf, New season potato salad, coleslaw
Energize Salad Chefs choice
  Evening Café
House Bread Glebe farm Rustic white roll & malted beer & honey
Soup Pea & Hampshire watercress with fresh mint
Main Course Teriyaki Salmon, Asian Vegetable & Noodle Stir Fry, Prawn Crackers
Vegetarian Vegetable Sausage Toad In The Hole, Cheddar Mash, Savoy Cabbage & Onion Gravy
Dessert Peanut butter cheesecake
Cake of the Day Chefs choice
Salad Bar Selection of seasonal salads with dressings & toppings
Jacquet Potatoes Baked king Edwards & sweet potatoes
Hot Fillings Chefs choice
Cold Fillings Grated mature cheddar, pole caught tuna
  
  Friday 03 October 2014
  Lunch
House Bread Glebe farm Rustic white roll & malted beer & honey
Soup Oyster mushroom & noodle
Bistro Main Chicken Tikka Massala, Onion & Coriander Bhaji, Steamed Rice, Poppadoms & Chutneys
Vegetarian Spiced Vegetable & Cheese Quesidillas,Salsa, Sour Cream & Chives
Dessert Warm double chocolate brownie with Clotted cream
Salad Protein
Salad Bar Heritage tomatoes, English cucumber, mixed leaf, New season potato salad, coleslaw
Energize Salad Chefs choice
  Evening Café
House Bread Glebe farm Rustic white roll & malted beer & honey
Soup Oyster mushroom & noodle
Main Course Fried Buttermilk Chicken, Thyme & Honey Roasted New Potatoes,Caesar salad
Vegetarian Stuffed Portobello mushrooms with creamed leeks & a crispy brioche crumb with a aged balsamic dressing
Dessert Apple & blackberry crumble cream
Cake of the Day Chefs choice
Salad Bar Selection of seasonal salads with dressings & toppings
Jacquet Potatoes Baked king Edwards & sweet potatoes
Hot Fillings Chefs choice
Cold Fillings Grated mature cheddar, pole caught tuna

 

 

 
Opening Hours

Lunch: 1.00pm to 1.45pm
Supper: 6.00pm to 7.30pm
Formal Dinner: 7.00 for 7.30pm

Formal Dinner

Book before 2.00pm Tuesday through the booking sheet in dining room or email:  kitchen@clarehall.cam.ac.uk Please assume your booking has been accepted unless you hear otherwise.

Weekend Catering

Robinson College welcomes members of Clare Hall to enjoy their catering facilities at times when our own kitchen does not operate. Please verify schedules and read the details of this invitation on our
Weekend Catering
page.

Service only available during full term.

Payment System
Upay Clare Hall Guide (PDF, 175 KB)
Upay General Guide (PDF, 1.6 MB)
 
 
       
     
         
Updated  Sep.25.2014
 
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