The Menu this Week
Monday 28 July 2014
Soup Moroccan sweet potato with fresh coriander & mint V
Main course    Lamb & mint sausages with creamy colcannon mash crispy onion rings & thyme gravy
Vegetarian Stuffed Portobello mushrooms with creamed leeks & a crispy brioche crumb with a aged balsamic dressing V
Dessert Vanilla panna cotta with strawberry coulis
  Evening Café
Soup Purple sprouting broccoli & stilton V
Main course Tandoori chicken legs with sag aloo potatoes, saffron & honey nan bread & cucumber & mint raita
Vegetarian Organic penne pasta, roasted red peppers, courgette & red pesto served with warm garlic ciabatta V
Dessert Black cherry bakewell tart
Tuesday 29 July 2014
Sharing board Barrel aged feta Greek salad with kalamata olives and aged balsamic
Main course Seared yellow fin tuna nicoise with soft boiled egg & an organic lemon dressing
Vegetarian Aubergine, potatoes & spinach, rogon josh, steamed basmati rice, poppadum’s, chutneys & pickles V
Dessert Classic coffee tiramisu
  Evening Café
Soup Celeriac, fennel & dill V
Main course Homemade “Clare Hall” quarter pounder with beef tomato, iceberg lettuce & potato wedges
Vegetarian Mozzarella & basil fritters with a fruit & nut cous cous & a sweet tomato jam V
Dessert White chocolate & coffee mousse
Wednesday 30 July 2014
Soup Summer vegetable minestrone with orzo pasta & basil oil V
Main course Slow roast topside of Hereford beef with duck fat potatoes, Yorkshire pudding & honey glazed carrots
Vegetarian Pan fried parmesan polenta cake with char grilled vegetables & salsa Verde V
Dessert Scottish Raspberry fool with pistachio biscotti
  Formal Dinner
  Chilled summer pea & asparagus veloute with truffle goats curd
  Seared breast of duck with a blackberry & port vinegar dressing, fondant potato & baby spinach
  Homemade gnocchi, roasted artichokes and field mushrooms with white wine cream, wilted rocket and shaved pecorino
  Strawberry & vanilla trifle with candied pecans
  British cheese plate with homemade fig & walnut bread & a selection of chutneys
Thursday 31 July 2014
Sharing board Classic Caesar salad with marinated anchovies, aged parmesan & focaccia croutons V
Main course Hawthorn farm chicken stroganoff with wild mushrooms, smoked paprika & lemon rice served with sour cream
Vegetarian Individual heritage tomato & mozzarella tarts, caramelised onion marmalade, black olive tapenade V
Dessert Orange, almond & cranberry flapjack
  Evening Café
Soup Fresh pea & mint V
Main course Parmesan breaded pork escalope served with a spaghetti arrabiatta & summer leaf salad
Vegetarian Vegetable chilli nachos with chunky guacamole, sour cream & salsa V
Dessert Orange & polenta cake
Friday 1 August 2014
Soup Heritage leek, potato & sweet corn chowder with fresh dill V
Main course Kings parade battered Cod with triple cooked chips, mushy peas, fresh lemon & tartare sauce
Vegetarian Spinach & herb ricotta cannelloni with a four cheese sauce served with wild rocket salad V
Dessert Apple & almond tart with clotted cream
  Evening Café
Soup Tomato, chick pea & roasted cumin V
Main course Breaded scampi & hand cut fries with minted garden peas & chunky tartare sauce
Vegetarian Classic egg Florentine pizza served with crunchy summer slaw V
Dessert Summer berry compote & English custard with a oat crumble topping



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.26.2014
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