Hertford College Hall Lunch & Dinner 5th Week BRUNCH CLOSED Lunch Monday Tuesday Wednesday Thursday Friday Saturday Sunday Soup of the Day Jacket Potato & Filling Beef Lasagne Breaded Chicken Fillet topped with Tomato Sauce & Mozzarella Today’s Special Butter Chicken Aloo Gobi (Potatoes & Cauliflower) Aloo Tikka (v) (Shredded Potato Cakes) Vegetable Pakora (v) Roast Duck Leg Orange Sauce Breaded Scampi Steak, Emmental Cheese, Rocket & Red Onion Ciabatta BRUNCH Spinach & Ricotta Cannelloni (V) Beef Tomato stuffed with Pearl Barley, Roasted Squash & Peppers (Vegan) Char Grilled Roasted Pepper Polenta topped with Tomato Sauce & Mozzarella (v) (Vegan Special) Matar Paneer (Paneer Cheese & Peas)(v) Vegetable Samosa (v) Pilaf Rice Brown Rice (Vegan & Dairy Free) Cranberry Chestnut & Lentil Nut Roast, Balsamic Onion Gravy Vegan Brie, Leek & Squash Quiche (V) Vegan Special Garlic Bread Green Beans & Sugar Snap Peas Balsamic Roasted Aubergine, Courgette, Red Onion & Tomatoes Gnocchi & Pesto Baked New Potatoes Wilted Kale Carrots & Tender Stem Broccoli Dessert Tasting Plate Mango Lassi Barfi Gulab Jamun Gajar Ka Halwa Roast Potatoes Braised Red Cabbage Cauliflower Cheese Carrots, Leeks & Broccoli French Fries Garden Peas Fresh Vegetables Vegan Carrot Cake Chocolate Tiffin Pineapple Upside Down Cake & Custard Dessert of the Day Minted Leg Of Lamb Steak with Minted Gravy Asian Style Pork Meatballs with Chilli & Ginger dipping Sauce Served on Pak Choi Lamb Red Wine & Red Currant Casserole with Herb Dumplings Chicken & Chorizo Burger Crispy Duck Salad, Oranges, Pomegranate, Sesame & Soy Dressing Lentil Shallot & Nut Roast with Red Pepper Sauce (Vegan) Gratin Potatoes Roast Root Vegetables Sautéed Cabbage Asian infused Aubergine ‘meatballs’ with Ginger & Chilli Dipping Sauce Served on Bean Sprouts & Pak Choi (Vegan) Sesame Noodles Steamed Rice Stir Fried Vegetables Pearl Barley & Root Vegetable Casserole with Herb Dumplings (V) Roast New Potatoes Kale & Roast Parsnips CLOSED Veggie Burger Vegan Burger Sweet Potato Fries Tomato & Red Onion Fresh Salad Leaves Sliced Cheese Slow Cooked Lamb Shank with Red Wine Roast Garlic Potato Cake Heritage Carrots Savoy Cabbage Mushroom Stilton & Spinach Wellington (V) Baked Vanilla Cheesecake & Roasted Plums Lunch Dinner Hertford College