St John's College Cambridge Fellows Weekly Menu

Spicy miso ramen, chilli baby corn, pak choi and spring onion

Sweet potato and rosemary blinis, green goddess hummus, Steamed rice, bok choi, tenderstem and asparagus

Chinese braised blade of beef, red pepper, pickled ginger and carrot, steamed rice and bok choi

Italian carrot cake with orange and vanilla mascarpone and orange segments

Marinated tuna loin, chargrilled aubergine, tomato confit, spring onion and coriander salad

Mushroom and quinoa Wellington, parmesan pommes mousseline, petit ratatouille

Braised lamb shoulder Wellington, parmesan pommes mousseline, petit ratatouille

Rhubarb mousse, stem ginger and almond biscotti

Polish potato, carrot and dill broth

Roast butternut squash gnocchi, sage, ricotta and toasted pine kernels, steamed broccoli with lemon dressing

Chicken breast scarpariello, Romano peppers, spiced sausage, lemon and sage, roast onions and artichoke

Blueberry and vanilla yoghurt cake, berry compote

Potted brie and cranberry, garlic and rosemary crumb, brioche soldiers

Potato, caramelised onion and emmental croquette, braised speckled lentils, French beans, Romano pepper sauce

Oatmeal crusted fillet of halibut, braised speckled lentils with chorizo sausage, French beans, Romano pepper sauce

Italian cream puff, vanilla ricotta, toasted pistachio, raspberry sauce

Tomato, butterbean and red pepper soup

Pearl barley arancini, tomato and green pepper salad, mint cous cous

Roast Sirloin of beef, roast potatoes, Yorkshire pudding, cauliflower cheese, and braised red cabbage

Lemon meringue eclairs

Tian of smoked chicken, mango and avocado, coriander and coconut salad

Black bean, mushroom and parsley fritter, spring onion crushed potato cake, braised green chicory, creamed carrot and ginger

Stuffed pork loin, date, pancetta and pine kernel farce, spring onion crushed potato cake, braised green chicory, creamed carrot and ginger

Red velvet chocolate torte, raspberry sauce, creme fraiche

Mediterranean vegetable and lentil soup with rosemary and dill

Kung pao tofu, stir fried vegetable, cashew nuts and coriander, steamed rice

Za'atar spiced duck leg, orange, pomegranate and pistachio, sauté cabbage, pepper, chickpea and herb giant cous cous

Vanilla poached pears with lemon thyme mascarpone, maple syrup and candied oatmeal

Halloumi, chorizo and green pepper skewer, red chard and salsa verde

Crisp herb polenta, caponata stuffed aubergine, toasted pine kernels, swiss chard

Roulade of corn-fed chicken, parmesan and walnut mousse, crisp herb polenta, caponata, chicken thyme jus

Apple cider cake, salted caramel sauce, vanilla ice cream

Thai coconut soup with ginger, lemongrass and enoki mushrooms

French onion and brie galette, sauté oyster mushrooms, baby carrots, lambs lettuce

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

Cod and shrimp poke bowl, edamame, sushi rice, avocado, spring onion and radish

Pecan pie slice with creme anglaise

Lemon and chilli marinated bocconcini mozzarella, heritage beetroot, baby basil, balsamic dressing

Risotto of celeriac and smoked cheddar, preserved tomato, sauté oyster mushrooms

Slow roast beef fillet, celeriac rosti, wilted spinach, sauté oyster mushrooms

Lemon and lime cheesecake, ginger biscuit crumb

Mediterranean vegetable and lentil soup with curly kale

Mushroom, swiss chard and pearl barley pie, roast fennel and button onion, tomato and tarragon sauce

Chicken breast Kapitan, jasmine rice, roast cauliflower, smashed macadamia, lime wedge and red chilli

Fig and plum tart tatin, chantilly cream

Cottin goats cheese focaccia crostini, beetroot chutney, asparagus and chicory salad

Cashel blue and red onion tart, balsamic cherry tomato, roast summer squash

Roast rump of lamb, dauphinoise potato, tender stem broccoli, ratatouille

Pineapple tarte tatin, star anise ice cream, vanilla syrup