St John's College Cambridge Fellows Weekly Menu

Cauliflower and parsnip soup

Vegetarian Cumberland sausage toad in the hole, Mange toute, roast squash and sage, creamy peppercorn sauce

Roasted lamb rump, spring onion mashed potato, Mange toute and grain mustard, olive and tarragon jus

Pineapple tarte tatin, anise and vanilla syrup, crème fraiche

Butter poached king prawns, saffron emulsion, golden beetroot and dill oil

Polenta and baron Bigod cheese fondant, steamed greens, crisp parsnips, parsley cream sauce

Loin and faggot of venison, cabbage and celeriac dumpling, beetroot gel, boxty pancake

Red wine poached quince, pistachio ice cream, pistachio sponge

French onion soup with cheesy croutons

Singapore fried rice vermicelli noodles, smoked tofu, baby corn, sugar snaps and Pak choi

Braised pork neck steak, dauphinoise potato, caraway baby carrots, green peppercorn sauce

Plum clafoutis with vanilla Chantilly

Glazed goats cheese, chargrilled aubergine and courgetti, red chicory, tomato dressing

Cumin and mint falafels, beetroot hummus, fried okra, crushed avocado

Spinach and filo wrapped chalk-stream trout fillet, red pepper and black olive orzotto, confit baby fennel, salsa Verde

Passionfruit curd meringue pie, bitter chocolate ganache

Minestrone soup with macaroni and borlotti bean

Roast vegetable and pearl barley casserole, herb dumplings, roast potato, vegetable medley, onion gravy

Crown and confit leg of corn-fed chicken, sage and onion stuffing, cocotte potato, cabbage and bacon

Chocolate fudge brownie with whipped cream

Fillet of Mackerel, sauce gribiche, ciabatta toast and amaranth

Riso al Salto with parmesan custard, sauté mushrooms and crisp artichoke

Peppered fillet of beef, crisp pesto polenta, baby turnips, chestnut mushrooms, hollandaise sauce

Malva pudding with yoghurt ice cream

Cream of butternut squash

Black bean, sweetcorn and potato empanada, coconut steamed rice, roast cauliflower, chimichurri sauce

Asian braised duck leg, stir fried egg noodles, shiitake, beansprout and spring onion salad

Blackberry and apple fool, cinnamon palmier

Poors soup

Leek, celeriac and apple suet pudding, steamed kale, spinach cream sauce

Baked fillet of cod, borlotti and chorizo cassoulet, steamed kale, cucumber and clam sauce

Bitter chocolate mousse, honeycomb, chocolate shavings, whipped cream

Carrot, coriander and red lentil soup

Roast Cauliflower, okra, button mushroom and paneer biryani, pomegranate and lemon

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

Fillet of Hake, clam, lemon and saffron risotto, wilted spinach

Salted caramel and apple cheesecake

Seafood paella, saffron mayo, salty fingers

Heritage carrot and hazelnut tart, chargrilled leek, roast parsnip, maple butter

Rump of lamb, boulangère potato, caponata, baby carrot, thyme jus

White chocolate and cranberry bread butter pudding, orange sauce

Coconut, kale and ginger soup with spiced chickpeas

Sun-dried tomato and basil risotto, pine kernels, crisp parmesan, rocket and soused red onion salad

Braised Beef short rib, truffle creamed polenta, celeriac remoulade, griddled king oyster mushroom

Pear and blueberry meringue roulade

No Dinner

No Lunch

Beetroot cured salmon, gala apple and toasted pine kernel, grain mustard vinaigrette

Vegan bolognaise filled courgette, mozzarella glaze, toasted pumpkin seeds, cabernet sauvignon reduction

Roast belly of pork, black pudding stuffing, rosemary roast potato, charred apple sauce, honey roast root vegetables

Steamed marmalade pudding, vanilla anglaise