The Menu this Week
Monday 18 August 2014
Soup Roasted vine & tomato V
Main course    Pork & leek sausage, mustard mash & onion gravy
Vegetarian Spinach & feta quiche with olive & tomato salad V
Dessert Lemon posset with fresh blueberries
  Evening Café
Soup Wild mushroom & tarragon V
Main course Honey glazed ham, warm new potato salad & grape chutney
Vegetarian Spanish omelette & green salad V
Dessert Raspberry fool
Tuesday 19 August 2014
Sharing board Sesame salmon, egg noodles & teriyaki vegetables
Main course Chicken kiev, Caesar salad & warm Jersey potatoes
Vegetarian Vegetable & bean chilli with nachos & sour cream with chives V
Dessert Baked American vanilla cheesecake with strawberry sauce
  Evening Café
Soup Pea & mint V
Main course Chunky chilli con carni with rice
Vegetarian Vegetable lasagne & garlic bread V
Dessert Apple crumble pots
Wednesday 20 August 2014
Soup Broccoli & Colston Basset Stilton V
Main course Roast loin of pork, braised red cabbage & roasted rosemary potatoes
Vegetarian Crispy vegetable tempura, egg fried rice & sweet chilli dipping sauce V
Dessert Mango panna cotta with caramelised pineapple
  Formal Dinner
  Chilled carrot & coriander soup with pink grapefruit
  Pan fried Loch Duart salmon, herb & lemon risotto, braised fennel & poached hens egg
  Chargrilled polenta cake with roasted peppers baby spinach & grilled vine tomatoes
  Cambridge burnt cream with fresh raspberries
  Selection of English & French cheeses with red onion chutney
Thursday 21 August 2014
Sharing board Harissa chicken, fatoush salad & tzatziki V
Main course Beef jalfrezi, braised coriander rice, mango chutney & poppadums’
Vegetarian Freshly baked pizza with tomato, olive & mozzarella V
Dessert Diplomat pudding with fresh whipped Jersey cream
  Evening Café
Soup Sweetcorn chowder V
Main course BBQ chicken with coleslaw and jacket wedges
Vegetarian Vegetable tagine with cous cous V
Dessert Chocolate cake
22 August 2014
Soup Vegetable, summer herb and barley broth V
Main course Battered Pollock fillet, triple cooked chips, mushy peas, fresh lemon & tartare sauce
Vegetarian Mushroom & spinach wellington with chive cream sauce & chicory salad V
Dessert Eton mess
  Evening Café
Soup Leek & potato V
Main course Breaded cod goujons, skinny chips & tartare sauce
Vegetarian Mushroom stroganoff with lemon rice & sour cream V
Dessert Crème caramel



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  Aug.10.2014
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