St John's College Cambridge Fellows Weekly Menu

Mexican spiced pinto bean soup with sweetcorn and coriander

Chestnut mushroom and butternut squash linguine carbonara, garlic roast tender stem broccoli shaved parmesan

Apple and maple braised pork shoulder steak, grain mustard potato cake, garlic roast tender stem broccoli

Honey baked pears, stem ginger and oatmeal granola

Proscuitto, coppa and salami, shaved pecorino, mixed olives and wild rocket with carta di musica bread

Tagliatelle pasta, ragout of girolle, curly kale and courgette ribbon, crisp artichoke and tarragon oil

Ballotine of chalk stream trout, crab and dill mousse, saffron potato, curly kale and caviar butter sauce

Apple and fig tart tatin, crème fraîche sorbet

Vietnamese Pho with rice noodles, shiitake mushroom, pak choi and silken tofu

Pea, ricotta and lemon tart, maple roast baby carrots, rocket and onion salad

Pesto crumbed fillet of salmon, new potatoes and capers, rainbow chard, lemon and chive butter sauce

Nonnettes with orange marmalade

Jerk spiced prawns, plantain crisps, shaved carrot and red cabbage, lime wedge

Pearl barley butternut squash and sage pithivier, shimeji mushrooms, spinach, olive butter sauce

Roast breast of guinea fowl, confit leg, pearl barley and sage risotto, shimeji mushrooms, spinach, anise jus

Lemonopita with blueberry compote

Parsnip, spinach and watercress soup

Polenta and roasted vegetable terrine, onion jam, roast potatoes, carrots, sugar snaps and gravy

Slow roast belly pork with pepper and fennel, apple sauce roast potatoes, braised red cabbage and gravy

Semolina tart with Amarena cherries

Tarte fine of marinated artichoke, gorgonzola and sun-blushed tomato, pickled shallots, rocket pesto

Roast aubergine, red onion and spinach egg roulade, beetroot mash, baby turnips, cavelo nero

Port braised beef cheeks, beetroot mash, baby turnips, cavelo nero

Pain perdu, cardamom caramel apple, yoghurt ice cream

Colcannon soup with potato, cabbage and black pepper

Vegan mince and root vegetable shepherds pie with herb mash topping, sweetheart cabbage

Chargrilled spiced leg of lamb steak, walnut dukkha, pomegranate, coriander and mint dressing, cous cous and roast peppers

Apple and sultana crumble with custard

Spiced crab salad, vermicelli noodle, kimchi, spring onion and coriander

Cauliflower, blue cheese and sweet potato tart, red onion confit, rainbow chard, rocket salad

Breast of free range chicken, confit leg, chorizo and chickpea ragout, rainbow chard, spiced balsamic jus

Blood orange iced parfait, raspberry sauce and sorbet

Split pea, rosemary and Swiss chard soup

Roast vegetable, black bean and feta pie, filo pastry topping, steamed peas

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

Steamed hake fillet, soy garlic and galangal broth, crisp chilli oil

Gingerbread loaf, poached rhubarb, lime mascarpone

Fillet of smoked mackerel, chive buttermilk, celery, apple and walnut salad

Spiced mixed bean stuffed Romano pepper fondant potato, hispi cabbage, baby carrots

Lemon pepper braised duck leg, fondant potato, hispi cabbage, baby carrots

Apple and cranberry crisp with custard

Celeriac, leek and artichoke soup

Roast cauliflower, chickpea and halloumi, toasted flatbread, cucumber and red onion salad

Braised beef shin marsala, porcini mushrooms, baby turnips, speckled lentils and creamy tarragon sauce

Milk chocolate creme brulee

Lightly cured fillet of salmon, beetroot blinis, dill, soured cream

smashed chick pea, walnut and carrot filo pastry strudel, rosemary roast potato, artichoke, onion and squash

Roast rump of lamb, rosemary roast potato, artichoke, onion and squash, smoked garlic jus

Stem ginger sticky toffee pudding with butterscotch sauce