St John's College Cambridge Fellows Weekly Menu

Carrot and coriander soup

Creamy pesto polenta, ratatouille, new potatoes, olive and tarragon dressing

Pork chilli, tagliatelle pasta, courgette ribbons, crisp kale, shaved parmesan

Chocolate chip brioche loaf, poached pear, chocolate custard

Poors soup

Pearl barley and sage orzotto, roast Romano peppers, toasted pumpkin seeds

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

Chipotle vegan mince quesadilla, sweetcorn, and kidney bean, spicy tomato relish

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

Lemon and blueberry parcels

Spinach, feta and lemon filo pastry parcel, spinach and mint hummus

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

Fillet of cod, parsley potato cake, rainbow chard, roast radish, beetroot and horseradish sauce

Orange crème brulee, pear and sultana compote

Pearl barley, root vegetable and black cabbage broth

Sun dried tomato, spinach and courgette arancini, stewed peppers, rocket salad

Braised venison pithivier, horseradish mash, stewed peppers

Coconut and lime crème caramel, passionfruit and kiwi salad

Broccoli, leek and kale soup

Pumpkin, black olive, crumbled feta and pumpkin seed frittatta with balsamic syrup

Roast chicken breast 1/4, cocotte potato, hispi cabbage, bread pudding, crisp pancetta

Mulled orchard fruits with stones ginger wine sabayon