St John's College Cambridge Fellows Weekly Menu

Spinach, smoked garlic and white bean soup

Spinach, feta and artichoke fritters, roast garlic mash, tomato and sweetcorn relish

Treacle braised pork shoulder, roast garlic mash, saute cabbage and onion, fig chutney, rosemary gravy

Apple and fig flaugnarde, creme anglaise

Potted brown shrimps, seeded toast, yuzu butter

King oyster mushroom and green lentil pasty, turnips, beets and baby leek

Peppered loin of venison, venison cottage pie, spinach, turnips and beets

Sauternes soaked savarin, chantilly cream, blackberries, redcurrants and raspberries

Broccoli, spinach and watercress soup

Leek, chestnut mushroom and vegan mince ragout, crisp onion and rosemary crumble topping with steamed broccoli

Teriyaki fillet of salmon, stir fried noodles, broccoli, toasted sesame, spring onion and lime

Mandarin, madeira cake and bitter chocolate trifle

Salad of goats cheese and candied walnut, sweet pickled fig, red chicory and sorrel

Artichoke and pesto arancini, caponata, saffron cream sauce

Pesto marinated corn-fed chicken, potato and parmesan pave, curly kale, caponata, truffle cream sauce

Apricot sponge, raspberry ice cream and coulis

Spiced black bean and mixed pepper soup

Courgette, sweetcorn and sage muffin, whipped cream cheese and chive, roast potatoes, aubergine and onion, toasted pumkin seeds

Roast rib of beef, roast potatoes, cauliflower and celeriac cheese, French beans, Yorkshire pudding, horseradish sauce and gravy

Coconut and lime panna cotta, mango and passionfruit salad

Hot smoked salmon pate, blinis, caper yoghurt and watercress

Borlotti bean and barley wellington, heritage carrot, savoy cabbage, sorrel veloute

Slow roast duck leg, borlotti bean duck ragout, heritage carrot, savoy cabbage

Chocolate orange cheesecake, marmalade ice cream

Chestnut mushroom, artichoke and leek soup

Red onion and brie tart tatin, herb cous cous, roast artichoke, olive and sun dried tomato tapenade

Chargrilled breast of corn-fed chicken, Herb cous cous, steamed courgette, yoghurt garlic dressing

Cranberry and orange blondies

Poppyseed and gruyere scone, onion jam, whipped feta, mache salad

Risotto of wild mushroom and kale, sprouting broccoli, roast squash, sun-dried tomato sauce

Grilled sea bream, risotto of clam, kale and dill, sprouting broccoli, sun dried tomato sauce

Pain perdu, poached pear, ginger crumb, clotted cream

Tom Yum soup with lemongrass, kaffir lime leaves, galangal, lime and chilli

Spiced lentil and aubergine stuffed peppers, vegan feta cheese, harissa dressing

Steamed fillet of seabass, fried rice, sizzling garlic, bok choi, ginger and lemongrass dressing

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

Carrot and walnut loaf with orange and vanilla cream

Potted mushrooms, citrus butter, pickled vegetables, beetroot blinis

Potted salmon, citrus butter, pickled vegetables, beetroot blinis

Risotto of pumpkin and sage, roast topinambour, rainbow chard, wood blewit mushrooms

Chargrilled free-range chicken, celeriac and horseradish potato rosti, rainbow chard, wood blewit mushrooms

Chocolate and Williams pear frangipane tart, cranberry sorbet, vanilla anglaise

Baron bigod and Beauvale, sourdough crackers and rosehip jam

Chocolate truffles

Platters of prepared fruits

Assorted shelled nuts

Thai green curry soup with courgette mange tout and fennel

Orecchiette pasta with broccoli, chestnut mushrooms and artichoke, rocket pesto, grana padano shavings

Braised lamb shoulder shepherds pie, sweet potato and cheddar cheese topping, baby carrots and sugar snaps

Sticky toffee pudding with butterscotch sauce

Beetroot and goats cheese puff pastry pinwheel, basil, radish and red onion salad

Sage onion and quinoa patty, Pomme puree, braised red cabbage, cider cream sauce

Loin of pork with brown sugar and sage, crackling, Pomme puree, red cabbage, cider cream sauce

Chocolate and walnut brownie bavarois