St John's College Cambridge Fellows Weekly Menu

Spinach and watercress soup with crème fraiche

Spinach, ricotta and pearl barley lasagna, baby carrots and sugar snaps, garlic bread

Free-range chicken chasseur, button mushrooms, onions and smoked bacon, Lyonnaise potato, creamed butternut squash, saute spinach

Coffee crème brûlée, chocolate and walnut biscotti

Sesame crusted tuna loin, mooli, mango and avocado salad, ponzu gel

Pithivier of roast root vegetables, braised speckled lentils

Roasted breast of pheasant, pearl barley and pancetta risotto, baby turnip, raisin and pickled walnut jus

Pain d’epices, brown butter ice cream, roast figs, creme anglaise

Sweetcorn and sage pattie, celeriac and horseradish remoulade, creamed avocado

Professor Boyde 90th Birthday lunch

Home smoked halibut, sorrel and horseradish cream sauce, apple, caper and dulse salad

Risotto of mushroom and globe artichoke, cavelo nero, crisp garlic and truffle butter

Slow roast filet of beef, pommes fondant, cavelo nero, mushroom duxelles, peppercorn sauce

Fig and pear tart tatin, calvados ice cream, spiced vanilla syrup

Prosciutto, lemon ricotta and roast pepper egg roulade, black olive tapenade and Mache salad

Roast fillet of salmon, black olive and basil mash, ratatouille, saffron beurre Blanc

Vegetable paella filled aubergine, okra, artichoke and courgette, rocket and caper dressing

Chocolate and Irish liqueur pot, langues de chat biscuit

Chestnut mushroom and wild rice soup with garlic croutons

Smashed chickpea and root vegetable loaf, roast potato, cavelo Nero, Yorkshire pudding and gravy

Roast rib of beef, roast potato, broccoli and leek cheese Yorkshire pudding, horseradish sauce and gravy

Biscoff, apple and caramel cheesecake

Puff pastry case filled with caponata, balsamic syrup

Tomato, goats cheese and Swiss chard frittata, rocket and red onion salad

Moroccan spiced lamb shank, roast vegetable and cous cous pastille, creamed sweet potato, lemon and sumac sauce

Orange crème caramel, pear and sultana compote

Hot and sour soup with enoki mushrooms, tofu and beansprouts

Crisp pesto polenta, ratatouille, French beans, olive and tarragon dressing

Duck cottage pie, savoy cabbage and oyster mushrooms, baby turnips, cinnamon sauce

Matcha pancakes, mango and passionfruit and miso caramel

Woodland mushrooms on brioche toast served with miso and tarragon butter

Spinach and ricotta cannelloni, tomato ragout, parmesan and garlic crumb, chargrilled courgette

Fillet of beef, smoked cheese potato cake, rainbow chard, roast radish and horseradish sauce

Baked cardamon yoghurt, mango, kiwi and papaya salad

Celeriac, leek and sage soup

Mushroom, quinoa and carrot strudel, golden beetroot, savoy cabbage, mascarpone and thyme sauce

Beer battered fillet of fish, chunky chips, mushy peas, home-made tartare sauce and lemon wedge

Steamed fillet of coley, saffron potato, tomato and pine kernels, smokey fish broth

Lemon and blueberry parcels

Michaelmas supper:

Seafood platter: smoked tuna, smoked salmon pate, soused mackerel, potted brown shrimp, buttered Guinness bread, baby watercress

Galantine of grouse, pheasant and duck, pickled vegetables, game chips, cranberry jam

Curry spiced lentils, chargrilled pepper and courgette, baby beets, sauce vierge

Mixed bean and smokey tempeh ragout filled aubergine, garlic butter crumb and béarnaise sauce

Braised Venison and trompette mushroom pasty, mustard seed and shallot jus

Fillet of gilt-head bream, lobster saffron risotto, sauce Americaine

Mulled winter fruits with ginger sabayon

Chocolate and hazelnut panforte di Siena

Blackberry frangipane slice, whisky Chantilly

Winter vegetable broth with salsa Verde

Bombay sweet potato samosas red lentil dhal, stewed red pepper, vegan mint yoghurt

Braised venison shoulder pithivier, peppered swede parmentier, peppered cabbage, girolle mushroom

Galatopita with honey and Greek yoghurt

No Dinner

No Lunch

Teriyaki Salmon and prawn skewers, spiced sweetcorn, cucumber and coriander salsa

Mushroom, spinach and courgette arancini, stewed peppers

Roast crown and leg of corn-fed chicken, fondant potato, hispi cabbage, bread pudding, crisp pancetta

Rhubarb Bakewell tart with vanilla ice cream