St John's College Cambridge Fellows Weekly Menu

Leek and potato broth

Spaghetti with creamy brie sauce, spinach and lemon, parsley and black pepper, mache and Romano pepper salad

Pulled beef puff pastry lattice, Mushroom and sweetcorn rice, braised baby leek, Madeira jus

Marmalade and sultana bread and butter pudding with custard

Roast quail, fig, toasted pearl barley and smoked pancetta

Pithivier of roast artichoke, cauliflower purée, beetroot rostï,

lemon and herb marinated tail of monkfish, piperade, saffron pommes Parisienne, steamed chard, black olive and caper dressing

Crème pâtissière filled beignets, mulled winter fruits

Cream of butterbean and sun-dried tomato soup

Sweet potato and cabbage latkes, braised green lentils, chargrilled aubergine, whipped vegan feta, coriander and mint chutney

Breast of free range chicken, rosemary Parmentier potato, tender stem broccoli, honey and grain mustard cream sauce

Mincemeat Chelsea buns with honey and lemon frosting

Salmon and prawn pakora, cucumber and mint raita, red pepper and onion salad

Sun-dried tomato and basil polenta fondant, savoy cabbage, orange glazed carrots, mascarpone cream sauce

Pepper and oregano braised duck legs, fondant potato, savoy cabbage and pancetta, orange glazed baby carrots

Rhubarb crème brûlée, stem ginger cookie

Carrot and parsnip mulligatawny soup with red lentil and basmati rice

Risotto of butternut courgette, sage and chestnut, baby beets, cavelo nero and creamy goats curd

Oak smoked loin of pork, apricot and almond farce, roast potatoes, spinach, cauliflower cheese, pork gravy

Pear and star anise tart tatin, orange mascarpone

Sweet potato, red lentil and cumin filo parcel, carrot and cucumber salad, mint yoghurt

Crisp gnocchi, lemon spinach, marinara sauce, pink oyster mushrooms, cheese crisps

Rarebit topped fillet of cod, potato and onion farl, lemon spinach, marinara sauce,

Sticky ginger parkin, vanilla anglaise , rhubarb ice crea

Hot and sour soup, shemeji mushrooms and pak choi

Courgette and red onion scarpaccia, lemon and chilli mascarpone, roast aubergine, pesto cannellini beans

Lamb and root vegetable hot pot with boulangère topping, chargrilled fennel and red onion

Black forest cheesecake, sour cherries, whipped cream and chocolate shavings

Shiitake mushroom and rice noodle spring rolls with dipping sauce

Beetroot and barley loaf, pont neuf, king oyster mushroom, rocket and parmesan salad, chimicurri

Slow roast beef sirloin, pont neuf, king oyster mushroom, rocket and parmesan salad, chimicurri sauce

Spiced cranberry bread and butter pudding, white chocolate ice cream

Cream of sumac roast cauliflower soup

Creamy pesto polenta, saute garlic mushrooms and onions, roast turnips and swede, crumbled goats cheese

Baked coley fillet, capers, prawns and dill, new potatoes, beurre noisette

Beer battered fillet of hake, chunky chips, steamed pea, tartare sauce and lemon wedge

Apple and blackberry strudel with custard

Smoked haddock and potato gratin, mature cheddar crumb

Risotto of sun-dried tomato and basil, baby beetroot, crisp basil

Apple and fennel braised pork shoulder, pommes Macaire, baby courgette, creamed beetroot, roast apple

Lemon olive oil sponge, toasted meringue, raspberry sorbet

Cream of chestnut mushroom soup with black pepper and parsley

Sweet potato, chickpea and tofu curry, chana dal and lime pickle

Malaysian curried duck legs with coconut, cinammom and sweet potato, chana dal, lemon spinach

Pistachio baklava cheesecake

French onion puff pastry tarts, blue cheese, shaved pear and red chicory

Root vegetable and cannellini bean crumble, roast potato, stem broccoli

Loin of pork and crackling, roast potato, panache of vegetables

Honey, yoghurt and raspberry semifreddo, honeycomb and raspberry coulis