St John's College Cambridge Fellows Weekly Menu

Cream of roast celeriac soup

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

Mole poblano chicken legs steamed rice, saute cabbage and onion, roast courgette

Lime cheesecake, ginger biscuit, blackberry compote

Potted brown shrimps, seeded toast, yuzu butter

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

Peppered loin of venison, duchesse potatoes, spinach, turnips and beets

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

Broccoli, white bean and smoked garlic soup

Teriyaki beef, stir fried noodles, broccoli, toasted sesame, spring onion and lime

Spinach and ricotta tortoloni, oregano and tomato sauce, mozzarella, steamed broccoli

Mandarin, madeira cake and bitter chocolate trifle

Morrocan spiced duck spring roll, carrot and cucumber salad, ras el hanout

Baked hake with spaghetti alle vongole , stem broccoli

Rhubarb custard parfait, confit rhubarb, ginger crumble