St John's College Fellows Menu

Breaded lamb sweetbreads, smoked garlic aioli, butter lettuce

Bulgur wheat stuffed pepper, green olive, mint and preserved lemon salsa,

Fillet of red mullet, tomato seafood linguine, samphire, nasturtium

Summer berry pastry cream tarts

Silken tofu tom yum soup

Quorn Cornish pasty with home-made ketchup, French beans

Chicken Caprese topped with vine tomato, mozzarella and basil, pesto penne pasta, French beans

Raspberry and peach pavlova

Peppered home smoked salmon, dill yoghurt, crisp capers, toasted sourdough

Filo pastry rolls filled crumbled cheese, onion and pepper, fried aubergine and tomato

Chargrilled rump of lamb, aubergine and cumin puree, roast pepper and courgette, beetroot rosti

Chamomile panna cotta, summer berry consommé, crisp honey

Miso rice noodle soup with edamame, shiitake and red chilli

Fennel seed socca topped with mint hummus, shaved fennel and black olives, carrots and mange tout

Rosemary and garlic roast leg of lamb with mint sauce and gravy, roast potatoes, cauliflower and leek cheese

White chocolate and cranberry cheesecake

Beetroot and goats cheese terrine, pickled walnut ketchup, celery leaf, walnut bread

Risotto of sun-dried tomato, spinach and cannellini bean, roast stem broccoli and fennel, deep fried basil

Peppered sirloin steak, onion confit, broad beans, blue cheese mousse, gaufrette potato, watercress

Peach melba: vanilla poached peach vanilla ice cream fresh raspberries and sauce

Mushroom and smoked paprika soup

Creamy basil gnocchi, blistered cherry tomatoes, roast squash, wilted rocket,

Pork belly souvlaki, plum tomato, cherry tomato and cucumber salad, mint raita, lemon rice

Milk chocolate cherry and coconut tiffin

Spinach and mint falafel, labneh, radish and cucumber

Tomato, aubergine and penne pasta bake, mozzarella, pesto crumb, roast cauliflower

Crisp lamb breast, violet potato, pea puree, chargrilled red chicory, hung yoghurt, pine kernels

Brioche summer pudding with clotted cream

Spinach, leek and tarragon soup

Red onion, courgette and quinoa clafoutis, carrot jam, radicchio and asparagus salad

Beer battered fillet of fish, chunky chips, peas, tartare sauce and lemon wedge

Baked salmon fillet, caper and dill butter sauce

Raspberry and white chocolate brownie

Vichyssoise – chilled leek and potato soup, flakes of smoked haddock and chives

Almond satay cauliflower steak, aubergine and lentil curry, red chilli and coriander

Rabbit legs cooked with red pepper and black olives, herb gnocchi, wilted rocket

Fontainebleau with kiwi, raspberry, honey and lemon balm

Yellow pepper and coconut soup

Sweet potato and pea samosa, green chutney, chana dal, shredded iceberg lettuce and pickled red pepper

Slow cooked duck leg, saffron fregola, red chicory, roast figs, crushed peas

Peach galette with chantilly cream

Twice baked goats cheese souffle, heritage tomato, olive tapenade, basil oil

Harissa roast poussin, bulgur wheat with spinach, pine kernels and raisins, stem broccoli, preserved lemon and black olive dressing

Sweetcorn and basil and goats cheese omelette, saute chestnut mushroom and courgette, stem broccoli

Rhubarb and custard eclairs