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



Monday 27 October 2014
Soup White bean & courgette V
Main course    Hereford beef pie with grain mustard mash & baby leaf salad
Vegetarian Arrancini pumpkin & mozzarella risotto with parmesan & aged balsamic rocket salad V
Dessert Apple & sultana crumble
  Evening Café
Soup White bean & courgette V
Main course Roasted lemon thyme Suffolk farmed chicken, roasted baby potatoes & dressed baby leaf salad
Vegetarian Chargrilled Mediterranean vegetables with lemon tabboulah with harissa yoghurt V
Dessert Trifle pots
Tuesday 28 October 2014
Sharing board Crudités with homemade Houmous, Baba ganoush, Imam byaldy
Main course Pork loin chops served with a fresh herb pesto, cherry tomato and olive spaghetti
Vegetarian Classic mac & cheese with oven dried tomatoes & basil pesto served with garlic & herb dough balls V
Dessert Steamed jam sponge
  Evening Café
Soup Autumn vegetable soup` V
Main course Maple glazed old spot bacon chop with crunchy apple, celeriac slaw
Vegetarian Honey roast butternut squash, olive & ash farm goats cheese frittata with mixed leaf salad V
Dessert Key lime pie
Wednesday 29 October 2014
Soup Nottinghamshire roasted carrot & cumin V
Main course Lamb madras with steamed basmati rice, minted cucumber yoghurt with a cabbage lemon salad and poppadum’s
Vegetarian Thai vegetable & soy bean curd curry with steamed coconut rice & lime cabbage slaw V
Dessert Treacle tart
  Formal Dinner
  Beetroot carpaccio with marinated feta and olives
  Free roaming Suffolk chicken with Parma ham, fondant potato with buttered kale & ruby chard served with a port wine and thyme jus
  Red pepper and mozzarella arancini balls with baby mixed leaf salad and artichoke pesto dressing
  Seasonal berries and vanilla rippled crème fraiche coupe with lexi brownie
  British cheese plate with a selection of chutneys
Thursday 30 October 2014
Sharing board Roast roots with lemon thyme and honey and potato gratin V
Main course Suffolk free roaming chicken leg with rich thyme gravy, roast potato parsnip & carrot puree
Vegetarian Tagliatelle with wild mushroom sauce, toasted pine nuts & parmesan salad V
Dessert Lexi brownie
  Evening Café
Soup V
Main course ‘Mild to wild’ Chilli night Hereford beef chilli with steamed rice, sour cream, guacamole, salsa Jalapenos and nachos
Vegetarian Vegetable bean chilli with steamed rice sour cream, guacamole, salsa Jalapenos and nachos V
Dessert Chefs choice
Friday 31 October 2014
Soup Cauliflower & Somerset brie V
Main course Bombardier battered haddock with triple cooked chips, mushy peas wedge of lemon & tartar sauce
Vegetarian Goats cheese & pumpkin Quiche, toasted walnuts & watercress salad V
Dessert Pear & blackberry cobbler
  Evening Café
Soup Cauliflower & Somerset brie V
Main course Fresh catch of the day served with organic new potato, edamame & pea salad
Vegetarian Homemade veggie burger with brioche bun and Chunky chips with minted yoghurt V
Dessert Banoffee pie



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.24.2014