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Lunch - Daily from 12:45-13:30   •   Informal Dinner - Daily (except on College Nights) from 18:15-19:00
TRINITY TERM MENU
Week 1
 Monday Lunch
  • Homemade Lasagne. Sauté Potatoes. Green Salad.
  • Spinach and Goats Cheese Cannelloni
  • Homemade Meringues with Raspberry and Passionfruit Cream
 Dinner
  • Beer-can Chicken with Spicy Rub. Homemade Coleslaw. Green Salad. Jacket Potatoes
  • Butternut Squash, Cherry Tomato and Courgette Skewers with Pepper, Red Onion and Tomato Relish
  • Chocolate Truffle Torte with Sugared Kumquats
 Tuesday Lunch
  • Sauté Chicken with Chestnut Mushrooms, Tarragon and Crème Fraîche. Crushed Potatoes. Green Vegetables
  • Roasted Squash, Sweet Pepper and Tarragon Stroganoff
  • Lemon Drizzle Cake with Strawberry Cream
 Dinner
  • Steak Chilli with Mixed Beans and Fresh Coriander and Sour Cream Herb Rice
  • Roasted Sweet Potato, Fine Bean and Tomato Curry with Fresh Spinach. Leaves and Sour Cream
  • Fresh Berry Crème Patisserie Tarts
 Wednesday Lunch
  • Roasted Loin of Pork basted in Sage and Lemon Butter. Redcurrant and Sage Gravy. Red Cabbage. Roast Potatoes. Carrots and Green Vegetables
  • Lattice Topped Portobello Mushrooms with a Tomato and Oregano Sauce
  • Rhubarb and Apple Crumble with Stem Ginger and Oat Topping
 Dinner
  • Baked Cod with a Tomato, Basil, Black Olive and Anchovy Sauce. Spaghetti. Mixed Salad
  • Spaghetti with Mascarpone, Peas, Roquette and Sun-dried Cherry Tomatoes
  • White Chocolate and Kaffir Lime Leaf Mousse
 Thursday Lunch
  • Lamb, Lentil and Spinach Curry with Chopped Coriander. Basmati Rice. Naan Bread.
  • Pumpkin and Pea Curry with Fresh Coriander and Greek Yoghurt
  • Lemon Tarts with Strawberry Coulis
 Dinner
  • Turkey, Mushroom and Leek Pie with White Wine and Parsley Sauce. Creamy Mash. Green Vegetables
  • Stuffed Peppers with Mozzarella, Slow-cooked Butternut Squash, Pine Nuts with a Fresh Pesto Sauce
  • Individual Caramelised Orange Baked Rice Puddings
 Friday Lunch
  • Fish and Chips with Lemon Wedges. Homemade Tartare Sauce. Pea, Mascarpone and Mint Purée
  • Sweet Potato, Feta and Coriander. Fritters with Herb and Tomato Salsa
  • Raspberry Cheesecake Brownies
 Dinner
  • Sliced Belly of Pork on Slow-cooked Lentils with Mustard, Tomato and Fresh Parsley. Roasted Carrots and Parsnips with Honey and Sesame
  • Saffron, Tomato, Pepper, Parsley and Pea Paella
  • Pimms and Summer Berry Jellies
Week 2
 Monday Lunch
  • Chicken, Butternut Squash and New Potato Casserole with Fine Beans and Fresh Herbs
  • Baked Polenta with Roasted Red Onions and Mozzarella with Chunky Tomato and Basil Sauce
  • Sticky Banana Pudding with Toffee Sauce and Cream
 Dinner
  • Pork Loin rubbed with Fennel Seeds and Rosemary. Parmesan Roast Potatoes. Cavolo Nero with Olive Oil and Sea Salt
  • Mozzarella, Basil and Tomato Stuffed Aubergine with Herb Breadcumbs and Cherry Tomato Sauce
  • Maple and Pecan Blondies with Cream and Berries
 Tuesday Lunch
  • Slow Cooked Lamb with Oregano, Olives, Tomatoes and finished with Lemon and Herb Gremolata. Crushed Potatoes with Olive Oil. Green Vegetables
  • Butternut Squash, Feta, Mint and Pea Risotto with Herb Oil
  • Crème Caramel with Fresh Berries
 Dinner
  • Chinese Braised Beef with Ginger Lemongrass Rice. Broccoli and Fine Beans
  • Tofu, Greens, Pepper and Cashew Stir-Fry
  • Lemon Mousse with Fresh Berries
 Wednesday Lunch
  • Roast Topside of Beef with Onion and Rosemary Gravy. Yorkshire Puddings. Roast Potatoes. Carrots and Broccoli
  • Carrot, Mushroom and Celery Nut Loaf with Shallot and Redcurrant Gravy and an Orange and Cranberry Sauce
  • Chocolate Orange Jaffa Pudding with Pouring Cream
 Dinner
  • Prawn, Chilli and Lemongrass Risotto with Fresh Basil and Parmesan
  • Roasted Vegetable and Mozzarella Lasagne. Mixed Salad
  • Vanilla Panna Cotta with Stewed Rhubarb
 Thursday Lunch
  • Braised Chicken in a Tomato, Basil and Red Onion Sauce topped with Mozzarella and Herb Breadcrumbs. Roasted New Potatoes. Mixed Salad
  • Parsnip, Carrot, Swede and Pepper Casserole with Herb and Lemon Dumplings
  • Pear and Almond Tarts with Vanilla Yoghurt Cream
 Dinner
  • Keema LambCurry. Poppadom. Basmati Rice
  • Baby Vegetable Thai Red Curry
  • Blackberry Eton Mess
 Friday Lunch
  • Home Salmon, Haddock, Sweet Potato and Spring Onion Fishcakes. Lemon and Herb Mayonnaise. New Potato, Kos, Cucumber and Sweet Pepper Salad
  • Celeriac and Red Onion Rosti with Roasted Vegetable Stack and Herb Pesto
  • Baked Stem Ginger and Lemon Cheesecake with Cherry Compote
 Dinner
  • Pan-fried Chicken with Peas, Shallots and Crème Fraîche. New Potatoes
  • Individual Onion and Wholegrain Mustad Tart with Leek Sauce
  • Banoffee Pie
Week 3
 Monday Lunch
  • Chicken, Pea, Potato and Fresh Coriander Curry with Basmati Rice and Garlic and Coriander Naan Bread
  • Aubergine, Lentil and Chickpea Curry with Fresh Spinach and Fresh Coriander
  • Triple Ginger Cake with Crème Fraiche and Ginger Toffee Sauce
 Dinner
  • Slow-roast Persian Lamb with Jeweled Cous Cous and Watercress Salad
  • Roasted Sweet Potato Tagine with Fresh Herbs and Greek Yoghurt
  • Clove and Cinammon Poached Peaches with Honey and Almond Cream
 Tuesday Lunch
  • Homemade Beef and Pork Meatballs with Roasted Tomato and Smoked Paprika Sauce and Baked Macaroni Mixed Roquette Salad
  • Roasted Pepper, Feta and Roquette Risotto with Herb Oil
  • Baked Chocolate Mocha Tarts with Orange Cream
 Dinner
  • Chicken Cacciatore. Roast New Potatoes with Olive Oil and Herbs. Green Salad
  • Pine Nut, Red Onion and Goats Cheese Frittata with Cherry Tomato and Basil Sauce
  • Blackcurrant Bavarois
 Wednesday Lunch
  • Roast Leg of Lamb with Salsa Verde. Boulangère Potatoes. Honeyed Carrots and Fine Beans
  • Spinach and Goats Cheese Pannier with Spinach and Cream Cheese Sauce
  • Blackbery and Apple Crumble Cake with Soft-whipped Honey Cream and Toasted Almonds
 Dinner
  • Smoked Salmon, Cream Cheese and Chive Tagliatelle
  • Gnocchi in a Crème Fraîche and Blue Cheese Sauce
  • Chocolate and White Chocolate Brownies with Raspberry Cream
 Thursday Lunch
  • Risotto with Sliced Garlic and Basil Roasted Chicken, Summer Greens, Pea Shoots and Parmesan
  • Roasted Sweet Potato and Cherry Tomato Chilli with Sour Cream and Mixed Beans. Herb Rice
  • Mascarpone and Blueberry Cheesecake
 Dinner
  • Local Pork and Leek Sausages. Mashed Potatoes. Onion and Thyme Gravy. Sugar Snap Peas
  • Quorn Sausages in a Shallot, Mushroom and Parsley Sauce
  • Crème Brulée with Cocoa Shortbread
 Friday Lunch
  • Haddock, Salmon and King Prawn Pie topped with Potato, Swede and Shallot Rosti Topping. Peas and Sweetcorn with Thyme and Lemon Butter
  • Cauliflower, Leek and Pea Pie with Cheesy Sliced Potato Top
  • Carrot and Sultana Cake with Coconut Frosting and Blueberry Coulis
 Dinner
  • Oxtail Wellingtons with Redcurrant and Herb Pan-Sauce. Parmentier Potatoes. Green Vegetables
  • Butternut Squash, Feta and Cumin Wellintons with Spinach and Garlic Sauce
  • Steamed Spiced Chocolate Pudding with Chocolate Sauce
Salad Bar (lunch)
 Monday
  • Green Leaves
  • Pasta Salad with Asparagus, Mozzarella and Red Peppers
  • Mixed Bean Salad with Cherry Tomatoes, Feta and Parsley
  • Fruit Salad
 Tuesday
  • Green Leaves
  • Curried New Potato Salad with Caraway Seeds, Cumin and Fresh Coriander
  • Grated Carrot, Sultana, Chopped Coriander, Cumin and Orange Salad
  • Mixed Salad
 Wednesday
  • Green Leaves
  • Cous Cous with Mint, Parsley, Lemon and Feta
  • Parsnip, Red Onion and Chive Coleslaw
  • Fruit Salad
 Thursday
  • Green Leaves
  • Rice Salad with Pomegranates, Toasted Nuts, Chopped Tomatoes, Mint and Parsley
  • Mozzarella, Avocado, Roasted Tomato and Ciabatta Crouton Salad with Lemon and Olive Oil Dressing
  • Mixed Salad
 Friday
  • Green Leaves
  • New Potato salad with Wholegrain Mustad, Olive Oil and Toasted Seeds
  • Noodle Salad with Peanuts, Bean sprouts, Chilies and Sliced Beans
  • Fruit Salad
Content last updated: Fri, 3rd May 2013, 14:07:30