Buttery Menu Michaelmas Week 1

Mon 6th Oct - Sunday 12th Oct

Monday

Fitzwilliam College Cambridge

Lunch - 12:00 - 13:30

2.60 Roast Pork Leg with Roasted Apples Thyme and Parsley
2.40 Beef Chilli and Rice
1.60 Vegetarian Chefs Special: Veggie Cheese Burger
Dinner - 18:00 - 19:00
2.60 Salmon and Broccoli Pasta in Blue Cheese Sauce
1.99 Vegan: Baked Aubergine Tomato and Basil Sauce
1.99 Vegetarian: Winter Vegetable Pie with Parmesan Crust
Tuesday

Lunch - 12:00 - 13:30

2.60 Roast Turkey Breast with Stuffing

2.40 Venison, Bacon and Mushroom Casserole
1.99 Vegetarian: Creamy Vegetable Kiev
Dinner - 18:00 - 19:00
2.60 Lamb Curry
2.40 Steak and Kidney Pie
1.99 Vegetarian: Cannelloni Verdi
Wednesday

Lunch - 12:00 - 13:30

2.60 Clove Spiced Bacon Joint

2.40 Chicken and Mushrooms with Garlic Cream
1.99 Vegetarian: Cheese and Onion Pasty
Dinner - 18:00 - 19:00
2.60 Meatballs with Pasta in a Spicy Tomato Sauce
2.40 Parmesan Coated Fish with Romesco Sauce
1.99 Vegetarian: Chickpea, Vegetable and Apricot Tagine
Thursday

Lunch - 12:00 - 13:30

2.60 Braised Silverside with Mustard and Horseradish

2.40 Breaded Pork Escalope with Roast Garlic Mayonnaise
1.99 Vegetarian: Roast Vegetable and Cheese Enchilladas
Our curries are made with pastes which are manufactured in factories that use nuts and nut products.
Our curries have no nut containing ingredients

Buttery Menu Michaelmas Week 1

Mon 6th Oct - Sunday 12th Oct

Thurs Cont

Fitzwilliam College Cambridge

Dinner - 18:00 - 19:00

2.60 Savoury Lamb with Homemade Yorkshire Pudding

2.40 Farfalle with Seafood in a White Wine Sauce
1.99 Vegan: Spicy Black Eyed Bean Cakes with Tomatoes and Aubergines
Friday

Lunch - 12:00 - 13:30

2.60 Garlic and Rosemary Studded Lamb Shoulder

2.40 Battered Fish of the Day
1.99 Vegetarian: Tortelloni Formaggio
Dinner - 18:00 - 19:00
2.60 Chicken Basque
2.40 Pasta Carbonara with Pancetta
1.99 Vegan: Moroccan Quinoa Stuffed Pepper
Saturday

Brunch - 11:30 - 13:30

0.58 All Brunch Items - See separate list.

Dinner - 18:00 - 19:00
2.60 Beef Spinach and Potato Madras with Rice
2.40 Pasta Cannelloni Bolognaise
1.99 Vegan: Bean and Leek Hash with Quorn Pieces
Sunday

Lunch - 12:00 - 13:30

2.60 Roast Turkey Breast

2.60 Roast Bacon Joint
1.99 Vegetarian: Nut, Parsnip and Cranberry Loaf
Dinner - 18:00 - 19:00
2.60 Slow Braised Beef Steak in a Chasseur Sauce
2.40 Baked Salmon with Slow Cooked Leeks and Red Wine Butter
1.99 Vegetarian: Ratatouille with Goats Cheese Filo Tart

Our curries are made with pastes which are manufactured in factories that use nuts and nut products.
Our curries have no nut containing ingredients