1. 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