The Menu this Week
Monday 02 March 2015
Soup Parsnip & parsley (v)(gf) V
Main course    Suffolk chicken & root vegetable stew with herb mash
Vegetarian Cous cous stuffed peppers with rocket salad & minted yogurt V
Dessert sticky toffee pudding & cream
  Evening café
Soup Parsnip & parsley (v)(gf) V
Main course traditional Beef lasagne with muixed leaves
Vegetarian penne pasta, roasted red peppers, courgette & pesto served with warm garlic Bread (v) V
Dessert Chefs choice
Tuesday 03 March 2015
Sharing board Boulanger potatoes with roasted winter roots
Main course Cottage pie , buttered new pots carrots & peas
Vegetarian Mushroom & stilton quiche with tomato and onion salsa and a garden salad V
Dessert Sugar doughnuts
  Evening Café
Soup Cream of onion soup with cheesy croutons (v) (gf) V
Main course Bacon steak with, grilled vine tomato, chunky chips and béarnaise sauce
Vegetarian Mozzarella & basil polenta with a fruit & nut cous cous & a sweet tomato jam (v) V
Dessert Chefs choice
Wednesday 04 March 2015
Soup Spicy tomato & bean (v)(gf) V
Main course Tandoori chicken leg with steamed basmati rice, naan bread and lime chutney
Vegetarian Med veg and roasted plum tomato lasagne with farm house cheddar V
Dessert Steamed fruit pudding
  Caramelised red onion & welsh goats tart with rocket salad , spiced port reduction
  Heritage Beetroot crusted Scottish salmon, fennel risotto Crispy hens egg & parmesan crisp
  Basil tofu , fennel risotto Crispy hens egg & parmesan crisp (v)
  Lime & coconut panacotta, pineapple compote
  British cheese plate & a selection of chutneys
  Thursday 05 March 2015
Sharing board Smoked bacon , spring onion & costal cheddar frittata Roast pumpkin & coastal frittata (V)(gf) V
Main course Roast pork, roast potatoes, steamed mixed vegetables & sage gravy
Vegetarian Vegetable spring roll with egg fried rice & sweet chilli sauce V
Dessert Lemon tart
  Evening Café
Soup Cauliflower & broccoli (v) (gf) V
Main course Thai green chicken curry jasmine rice & prawn crackers
Vegetarian Thai red veggie curry jasmine rice & prawn crackers V
Dessert Chefs choice
Friday 06 March 2015
Soup Cream of winter vegetable (v)(gf) V
Main course Smoked haddock Florentine & Wilted greens
Vegetarian lemon ricotta penne with tomato & pepper sauce and herb garlic bread V
Dessert Pear & peach crumble with custard
  Evening Café
Soup winter vegetable (v)(gf) V
Main course Fresh catch of the day served with crushed pesto potatoes , rocket salad & lemon butter sauce
Vegetarian Classic egg Florentine served with crunchy slaw V
Dessert Chefs choice



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  Feb.27.2015