The Menu this Week
Monday 20 October 2014
Soup Roast pumpkin & cumin V
Main course    Suffolk chicken Kiev, baby spinach & buttered new potatoes
Vegetarian Autumnal vegetable cottage pie with roast parsnips & baby spinach V
Dessert Trifle pots
  Evening Café
Soup Carrot & ginger V
Main course Tandoori chicken curry, jasmine rice with naan bread
Vegetarian Cous cous stuffed peppers, harissa & baby mixed leaves V
Dessert Key lime pie
  Lunch 21 October 2014
Sharing board Patatas bravas, Grilled chorizo, Aubergine & chick pea
Main course Bacon steaks with slow roast tomatoes , fried egg & skinny chips
Vegetarian Slow roast vine ripened tomatoes with Puy lentil casserole & baby mixed leaves V
Dessert Spotted dick & custard
  Evening Café
Soup Soup of the day V
Main course Irish stew , roast Nottinghamshire carrots
Vegetarian Spinach & chestnut mushroom lasagne , roast tomato sauce & rocket V
Dessert Chocolate sponge chocolate sauce
Wednesday 22 October 2014
Soup Cream of Nottingham spinach V
Main course Slow roasted Kent farmed chicken leg & rich thyme gravy Roast potato parsnip & carrot puree
Vegetarian Courgette & mushroom stroganoff , saffron rice V
Dessert Treacle tart
  Formal Dinner
  Oak smoked & poached Scottish salmon rillete ,dill oil, toasted sour dough & herb salad
  Lentil & chick pea pate , toasted sour dough & herb salad
  Hereford beef bourguignon crispy bacon , crushed parsley potatoes
  Herb & goats cheese stuffed aubergine , crushed parsley potatoes and roast vine ripened tomato & sundried pepper sauce
  Crème caramel & Cointreau caramelised oranges & butter short bread finger
  British and French cheese plate with homemade fig & walnut bread & a selection of chutneys
Thursday 23 October 2014
Sharing board Celeriac gratin, maple roast roots V
Main course Salt marsh lamb shepherd’s pie , crust & wilted savoy cabbage
Vegetarian Roast pumpkin , sage & ricotta risotto, rocket salad V
Dessert Lexi brownie
  Evening Café
Soup Cream autumn vegetable V
Main course Coq-au vin, crushed new potatoes with grain mustard
Vegetarian Butternut squash, courgette and pearl barley stew V
Dessert Banoffee pie
Friday 24 October 2014
Soup Oriental vegetable V
Main course Salmon, chive & dill fishcake with poached hens egg, caper & lemon hollandaise wilted spinach & baby leeks
Vegetarian Honey & soy marinated tofu , wilted bok choi & egg noodles V
Dessert Pear cobbler
  Evening Café
Soup Closed due to graduation dinner V
Main course
Vegetarian V



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  Oct.17.2014