Hall Menu
Michaelmas Term Week 4 - 2nd November 2025
Date |
Lunch |
Dinner |
|---|---|---|
| 2nd November |
Late Brunch: Bacon, Sausage, Vegan Sausages Selection of Eggs, Mushrooms, Tomato, Hash Browns, Toast & Pastries Fresh Fruit Salad and Yoghurts |
Cream of Leek and Potato Soup Roast Loin of Pork with Sage, Apple and Apricot Stuffing, Apple Sauce and Crackling(G,C,SD) Vegetable Strudel, Tomato Sauce(V)(G) Roast Potatoes with Sea Salt, Creamed Cabbage and Parsnips Marmalade Whisky Sponge Pudding with Vanilla Custard(G,Milk,SD,E)
|
Date |
Lunch |
Dinner |
|---|---|---|
| 3rd November |
Grilled Chicken Breast, Mushroom Sauce, Peas and Greens(MilK) Angelic Caponata Bacon and Cheese Turnover Fresh Vegetables and Potato of the Day Yoghurts, Fresh Fruit Salad and Fresh Fruit |
Turkey Pad Thai with Noodles(G,Sesame,Soya) Creamy Mushroom Pasta with Garlic Bread(G) Cheese and Onion Pasty Fresh Vegetables and Potato of the Day Yoghurts, Fresh Fruit Salad and Fresh Fruit
|
Date |
Lunch |
Dinner |
|
|---|---|---|---|
| 4th November |
Spanish Style Beef Goulash, Creamed Potato Courgette Pesto Lasagne Vegetable Bake Jacket Potato and Fillings Fresh Vegetables and Potato of the Day Victoria Jam Sponge, Chantilly Cream(G,Milk,E) |
Breaded Pork Escalope, Mushroom Cream Sauce(G,E,Milk) Macaroni Lentil Cheese(G,Milk) Cornish Pasty Parsley Potato and Ratatouille Vegetables Apple and Pear Crumble, Vanilla Custard(G,Milk)
|
Date |
Lunch |
Dinner |
|---|---|---|
| 5th November |
Pork Chop Arrabbiata, Creamed Potato Sausage Rolls Jacket Potato and Fillings Fresh Vegetables and Potato of the Day Orange Polenta Cake, Whipped Cream |
Breaded Turkey Escalope, Mushroom Cream Sauce(G,Milk,E) Tofu and Vegetable Stir Fry with Noodles(G,Sesame,Soya) Fish Finger Bap Fresh Vegetables and Potato of the Day Yoghurts, Fresh Fruit Salad and Fresh Fruit 2nd Hall Smoked Haddock and Crayfish Risotto, Shaved Parmesan, Fried Breaded Turkey Escalope, Creamed Potato, Mushroom Cream Sauce Halloumi and Vegetable Stack, Butternut Puree, Kale and Rocket Pesto Dressing (V)(Milk) Eve’s Pudding, Vanilla Bean Custard. Peach Compote
|
Date |
Lunch |
Dinner |
|---|---|---|
| 6th November |
Italian Style Lamb and Spinach Stew, Steamed Rice Butter Bean Ribollita Cornish Pasty Jacket Potato and Fillings Fresh Vegetables and Potato of the Day Lemon and Orange Cheesecake(G,Milk)
|
1st Hall Chicken with Mushrooms and Tarragon Pie(G,Milk,E) Vegetable Curry with Rice Cornish Pasty Assorted Vegetables and Potatoes Assorted Cold Desserts Formal Hall Demi Tasse of Jerusalem Artichoke, Fried Rocket Wild Mushroom, Spinach and Blue Cheese Tart, Saffron Dressing(G,Milk,E,Soya) Roast Venison Loin, Truffle Creamed Potato, Tender stem Broccoli, Cherry Vine Tomato, Blackberry Jus(C) Root Vegetables and Red Pepper Tian, Sundried Tomato Pesto (V) Chocolate and Orange Tart, Vanilla Bean Ice Cream, Compote of Berries(G,Milk,E)
|
Date |
Lunch |
Dinner |
|
|---|---|---|---|
| 7th November |
Baked Salmon with Shrimp and Dill Sauce, Roasted New Potatoes(F,Milk) Spinach and Ricotta Ravioli, Artichoke Tomato Cream Jacket Potato and Fillings Fresh Potatoes and Vegetables of the day Yoghurts, Fresh Fruit Salad and Fresh Fruit |
Celeriac and Fennel Soup, Crispy Potatoes(C) Marinated Lamb Steak with Warm Cous Cous, Roasted Mediterranean Vegetables, Red Pepper Vierge(G) Mediterranean Vegetable and Bean Pasta Bake – 1st Hall(G) Cauliflower Steak, Tahini Dressing, Watercress Salad, Pomegranate(V) – 2nd Hall(Sesame) Giant Sausage Rolls Fresh Vegetables and Potato of the Day Salted Caramel Crème Brulee with Espresso Biscuits, Caramelized Pineapples(G,Milk,E) |
Date |
Lunch |
Dinner |
|---|---|---|
|
8th November
|
Early Brunch: Bacon, Sausage, Mushrooms, Tomato, Baked Beans, Hash Browns and Toast Yoghurts Pots and Fresh Fruit
|
No Service |
Please DO NOT USE the “block booking” option to book meals for the foreseeable future as your booking will NOT be registered.
*Menus and allergens are subject to change.
Please check at the Servery on arrival.
Allergens
G=Gluten;
C=Celery;
L=Lactose;
E=Eggs;
N=Nuts;
SD=Sulphur Dioxide;
M=Mustard;
F=Fish;
LU=Lupin;
SESAME;
MOL=Molluscs;
CRU=Crustaceans;
P=Peanuts;
SOYA
