St John's College Cambridge Fellows Weekly Menu

Carrot and coriander soup with toasted cumin

Creamy herb polenta, haricot bean caponata, toasted pine kernels, capers

Baked fillet of haddock, tomato, olive and pepper stew, saffron and garlic aioli

Citrus poached pears, popcorn granola, vanilla yoghurt

Butternut squash and mozzarella arancini, tomato and pepper sauce

Beetroot tart tatin, crumbled feta cheese, roast radish, red pepper mash and balsamic

Breast of corn-fed chicken, roast radish, red pepper mash, lemon spinach,

Bramley apple and mincemeat jalousie, cinnamon anglaise

Cream of mushroom soup

Vegetarian toad in the hole, creamy mashed potato, savoy cabbage and onion gravy

Chargrilled pork cutlet, tomato and chilli chutney, creamy mashed potato, savoy cabbage, capers and lemon wedge

Macadamia and banana blondie with raspberry coulis

Smoked cheese and mozzarella stuffed portobello mushroom, garlic butter crumb, wild rocket and roast pepper salad

Beetroot and chickpea fritters, roast potatoes, carrots and parsnips, mushroom and thyme cream sauce

Roast sirloin of beef, roast potatoes, Yorkshire pudding, roast carrots and parsnip

Iced banana caramel parfait, pineapple and blackberry carpaccio