The Menu this Week


Monday 21 July 2014
SoupRoasted vine tomato & basil V
Main course  Roasted Hawthorn Farm chicken, New season Cornish new potatoes, dressed baby leaf salad with grain mustard and tarragon aioli
VegetarianCambridge asparagus, goats cheese & spinach tartlet with wild rocket salad V
Dessert Cambridge burnt cream with a raspberry & vanilla compote
  Evening Café
Soup Courgette & parmesan V
Main course Salt marsh lamb & spinach lasagne with three cheese crust, served with warm garlic ciabatta & wild rocket salad
Vegetarian Baked butternut squash and chickpea falafel with parsley and preserved lemon tabbouleah with harissa yoghurt V
Dessert Chegworth strawberry Eton mess
Tuesday 22 July 2014
Sharing board Selection of locally cured meats & antipasti served with rapeseed extra virgin olive oil
Main course Salmon, chive & dill fishcake with poached hens egg, caper & lemon hollandaise wilted spinach & baby leeks
Vegetarian Smoked tomato, olive & mozzarella linguine with char grilled garlic focaccia V
Dessert Strawberry & vanilla drop meringues
  Evening Café
Soup Spring vegetable broth with Glebe farm barley V
Main course Maple glazed Old Spot bacon, baby leek and smoked Gubeen cheddar tart, crunchy apple, celeriac and Savoy cabbage slaw
Vegetarian Lemongrass, chilli & ginger vegetable spring rolls with pineapple rice & sweet chilli jam V
Dessert Organic lemon posset with vanilla shortbread
Wednesday 23 July 2014
Soup Cambridge heritage carrot and orange V
Main course Roasted loin of Cambridgeshire pork, sage and brown butter mash, caramelized apples, summer greens, Cromwell cider jus
Vegetarian Broad bean, feta, spinach and mint arancini, mizuna and rocket salad with lemon dressing V
Dessert Warm double chocolate brownie with Clotted cream
  Formal Dinner
  Pressed terrine of ham hock, prune and pistachio, homemade piccalilli, mustard seed and parsley toast
  Chargrilled pear, chicory and dandelion salad, toasted pecans, blue cheese dressing
  Pan-fried fillet of sea bass, crispy capers brown shrimps and buttered tender stem broccoli
  Roasted Crown Prince Squash, Black stick blue cheese and pearl barley risotto, wilted baby spinach, parsley and toasted hazelnut pesto
  Deep filled lemon tart, raspberry & vanilla ripple cream
  British cheese plate with homemade fig & walnut bread & a selection of chutneys
Thursday 24 July 2014
Sharing board Grilled halloumi, fire roasted peppers, wild rocket, caramelised red onions & sherry vinegar dressing V
Main course Slow cooked shoulder of lamb shepherd’s pie, roasted Cam Valley roots with rosemary and Worcestershire gravy
Vegetarian Dried tomato, marinated artichoke & pecorino bruschetta with a wild rocket & mizuna salad V
Dessert Baked raspberry & vanilla cheesecake with crème fraiche
  Evening Café
Soup Cauliflower & English mustard V
Main course Chargrilled Suffolk chicken and maple cured bacon club sandwich, dressed baby leaves and homemade smoked paprika crisps
Vegetarian Thai red vegetable curry, crispy basil tofu and steamed bok choi with lemon grass and ginger rice V
Dessert Dark chocolate & orange mousse with mini chocolate cookie
Friday 25 July 2014
Soup Wild mushroom, chervil & truffle oil V
Main course Kings parade battered haddock with triple cooked chips, mushy peas, fresh lemon & tartare sauce
Vegetarian Spiced squash, feta & roasted pepper calzone with a shaved fennel, endive & orange salad V
Dessert Individual Russet apple and cinnamon custard trifle
  Evening Café
Soup Roasted red pepper & vine tomato V
Main course Loch Duarte salmon, cod and king prawn Fisherman’s pie, saffron mash and steamed greens
Vegetarian Spinach, red onion & new potato frittata with skinny rosemary and rock salt chips V
Dessert Carrot & walnut cake with cream cheese frosting



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: 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

Service only available during full term.

Payment System
Upay Clare Hall Guide (PDF, 175 KB)
Upay General Guide (PDF, 1.6 MB)
Updated  Jul.19.2014
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