St John's College Cambridge Fellows Weekly Menu

Mediterranean vegetable, cannellini bean & lemon soup

Tortellini in brodo, spinach and ricotta tortellini in a fennel, cavolo nero and mushroom broth

Za'atar spiced leg of lamb steak, giant cous cous, stem broccoli, crumbled feta, pomegranate & pistachio

Coconut & passionfruit pudding

Baby squid stuffed with chorizo and bulgur wheat farce, tomato, basil and black olive ragout

Beetroot and horseradish gnocchi, roast turnip, rainbow chard, blue cheese cream sauce

Roulade of rabbit, tarragon and truffle mousse, potato and blue cheese croquette, rainbow chard, heritage beetroot

Poached pears, figs and blackberries, zabaglione, pistachio cantucci

Celery leek and spinach soup with ground black pepper

Beetroot, leek and goats cheese crumble, balsamic walnuts and crispy sage, carrots and sugar snaps

Beef lasagne, garlic bread, rocket & parmesan salad

Cornflake cake

Lightly cured fillet of hake, langoustine bisque, shredded fennel and wild rocket

Broccoli, leek and smoked cheddar tart, potato and celeriac rosti, mushroom and artichoke fricassee

Roast chicken supreme, potato and celeriac rosti, savoy cabbage and smoked pancetta, mushroom and artichoke fricassee

Apple and sultana strudel, vanilla anglaise

Broccoli and sorrel soup

Sweet potato, ricotta and aubergine frittata, broccoli and red onion gratin, black olive dressing

Roast loin of pork, roast potatoes, broccoli and onion gratin, squash wedge, bramley apple sauce, crackling and gravy

Orange and vanilla panna cotta, plum soup

Glazed goats cheese, dried cranberry and pecan topping, green chicory, spiced honey

Root vegetable and pearl barley tian, potato and spring onion cake, creamed parsnip, curly kale, bearnasie sauce

Balsamic glazed sirloin of beef, potato and spring onion cake, creamed parsnip, curly kale, bearnaise sauce

blackberry meringue semi freddo, blueberry compote

Cream of tomato and red pepper with chickpeas

Roast cauliflower, button mushroom, spinach and paneer biryani, pomegranate and lemon

Smoked hake fillet, samphire and pea, new potato and caper, mussel veloute

Steamed golden syrup pudding with custard

Smoked mackerel salad, red chicory, horseradish and chive buttermilk

Chickpea and sweet potato tagine filled aubergine, pomegranate and mint cous cous, onion and sumac salad

Breast and braised leg of guinea fowl, pommes Parisienne, red grape, chestnuts and French beans

Mango bavarois, passionfruit jelly, blueberry sorbet

Potato and chestnut mushroom soup with wild rice

Beer battered fillet of haddock, tartare sauce and lemon wedge

Spinach mozzarella and courgette arancini, stewed peppers, basil pesto

Steamed coley fillet, peas and button onions, mussel and potato chowder

Blueberry Bakewell tart, vanilla Chantilly

Greek themed evening

Kakavia Fillet of stone bass topped with herb fish mousse, kakavia sauce, Parisienne vegetables, bronze fennel, dill oil

Melitzana papoutsaki Vegetable and tomato stuffed aubergine topped with mornay sauce, wilted greens

Beef Giouvetsi Beef cheek pave, beef tomato orzo, whipped feta, parsley oil

Dolmas- Rice and herb stuffed cabbage leaf roll with avgolemono sauce

Ekmeh kadaifi Kadaifi pastry, pastry cream / Chantilly cream, green pistachio

Curried butternut squash soup

Butternut squash, chestnut mushroom and sage carbonara, crispy chickpeas

Chargrilled rump steak, garlic and parsley butter, portobello mushroom, grilled tomato and French fries

Speculoos cheesecake

Roast pepper and panner samosa, coriander and mint chutney

Mushroom and celeriac pie, bubble and squeak, red cabbage

Roast pork loin, bubble and squeak, red cabbage, baby turnip and roast plum

Rhubarb and pear crumble tart, vanilla ice cream