St John's College Cambridge Fellows Weekly Menu

Cream of mushroom, artichoke and parsley

Beetroot falafel, spinach hummus, roast cauliflower, tomato and chilli dressing

Braised beef bourgignone, steamed rice, saute cabbage

Marmalade sponge and custard

Chapel and swan smoked salmon, pickled red onion, baby capers, lemon wedge

Risotto of sun-dried tomato, basil and parmesan, pesto dressing and baby leaf

Anju squab pigeon, truffle pearl barley, baby beetroot, trompette mushrooms

Poached williams pear, bitter chocolate sauce, vanilla ice cream