St John's College Cambridge Fellows Weekly Menu

Mexican black bean and sweetcorn soup with creamed avocado

Mushroom spinach & gruyere cheese quiche, lyonnaise potato, French beans and tomato chutney

Beef and chestnut mushroom stroganoff, smoked paprika, cornichon French beans and steamed rice

Italian lemon cake with ricotta icing and berry compote

Beetroot salmon gravadlax, fennel, caper and cucumber salad, lime creme fraiche

Lentil ragout stuffed filo parcel, sweet potato bubble and squeak, french beans and black olive tapenade

Rack and sweetbread of lamb, black olive gnocchi, mint hummus, chargrilled courgette, pomegranate jus

Rhubarb and custard sphere, shortbread discs, strawberry onsommé

Moroccan roast cauliflower soup, roast chickpeas and preserved lemon

Pepper, halloumi and cherry tomato fritatta, herb cous cous sprouting broccoli and salsa verde

Chargrilled chicken supreme, corn and red cabbage slaw, saute new potato

Sticky toffee pudding, toffee sauce & whipped cream

Chargrilled asparagus spears, truffle egg mayonnaise, pickled shemiji mushrooms

Sweetcorn and smoked cheese arancini, cannellini and sun-dried tomato cassoulet, braised red chicory, ginger glazed carrots

Caraway and tarragon confit duck leg, cannellini and sun-dried tomato cassoulet, braised red chicory, ginger glazed carrots

White peach and yoghurt parfait, cherry granola, raspberry sauce

Asparagus, spinach and artichoke soup

Quorn and vegetable pot pie, onion jam and gravy

Peppered rib of beef, Yorkshire pudding, roast potatoes, cauliflower and leek cheese, creamed horseradish and gravy

Strawberry and rhubarb pavlova

Chicken and black pudding terrine, piccalilli, mache salad

Heritage tomato, brie and spinach tart, potato and chive croquette, crushed peas, sauce vierge

Seared salmon, potato and chive croquette, crushed peas, sauce vierge

Lemon and blueberry semolina torte, lemon curd, blueberry ice cream

Roast plum tomato, speckled lentil and spinach soup

Pumpkin and rosemary cornmeal scones, glazed baby carrot, sprouting Brocolli and mushroom fricassee

Chorizo and basil stuffed chicken breast, fusilli pasta with tomato and oregano, red cabbage coleslaw

Lemon and raspberry polenta cake with fresh raspberries

Black rice paella, saute squid, saffron aioli and dill oil

Ratatouille stuffed aubergine, bubble and squeak cake, bearnaise sauce

Sirloin steak, bubble and squeak cake, roasted carrots and peppercorn sauce

Pistachio Paris brest, fresh raspberries and white chocolate

Butternut squash, red pepper and marjoram soup

Falafel buddha bowl, pickled red cabbage, edamame, roast sweet potato

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

Hake fillet, samphire, prawns and cherry tomato, chive butter sauce

Vegan Matcha panna cotta with mango and passionfruit

Salad of bocconcini mozzarella, pickled heritage beetroot, perdro ximinez dressing, rocket salad

Spiced bulgur wheat stuffed Romano pepper, red pepper pommes puree, asparagus, black olive dressing

Corn fed chicken saltimbocca, potato and gruyere gratin, stem broccoli and puree,

Bitter chocolate orange fondant, blackberry ripple ice cream

Pea, rocket and lemon soup

Sweet potato, mixed bean empanada, maple glazed baby carrot, tomato and red pepper relish

Char sui pork belly, steamed rice, pickled bok choi, carrot and beansprouts, sweet sesame sauce

Golden syrup sponge with custard

Smoked salmon and asparagus frittata, capers, cucumber and guacamole

Spinach, mushroom and artichoke gnocchi, hipsi cabbage, tomato chutney

Slow roast beef sirloin, truffle parmesan polenta fondant, hispi cabbage, wild garlic hollandaise

Lime posset, ginger biscuit, blackberry gel