St John's College Cambridge Fellows Weekly Menu

Root vegetable, pearl barley and smoked paprika broth with curly kale

Root vegetable and borlotti bean gratin, garlic butter crumb, roast peppers and artichokes

Salmon fillet Bordelaise, lemon , garlic and parsley crust, new potatoes with tomato pesto, steamed kale, beurre blanc

Coconut and raspberry jam roly poly with custard

Seared tuna nicoise, pickled quails egg, fine beans, confit new potato and kalamata olive,, salsa verde

Pithivier of Mediteranean vegetables, braised speckled lentils, baby turnips, sage butter sauce

Braised duck leg, pearl barley and pancetta risotto, baby turnip, kale and pickled walnut jus

Pain d’epices, butternut squash ice cream, roast figs, cranberry jam

Parsnip soup

Pumpkin, ricotta and red onion tart with crispy sage, tender stem broccoli, radicchio salad

Tuscan chicken breast with sundried tomato, spinach and parmesan, pesto fusilli, tender stem broccoli

White chocolate and orange mousse, ginger biscuit

Mushroom and smoked garlic pate, truffle butter, toasted brioche, radish and cucumber

Mushroom, sweet potato and parsley fritter, sun-dried tomato and flageolet bean ragout, braised fennel and butter sauce

Roast tail of monkfish, mussel, sun-dried tomato and flageolet bean ragout, braised fennel, spinach, chive butter sauce

Sticky ginger sponge, butterscotch sauce, marmalade ice cream

Thai red coconut curry soup with noodles and thai basil

Chestnut and lentil wellington, roast potatoes, carrots and sugar snaps, mushroom and tarragon gravy

Roast silverside of beef, Yorkshire pudding, roast potatoes, vegetable medley, horseradish sauce and gravy

Maple pudding with whipped cream and apple compote

Californian salmon/vegetable sushi rolls with soy dipping sauce

Carrot and red onion tart tatin, grilled grelots, saffron fregola and wild garlic salsa Verde

Hay and lavender baked rump of lamb, grilled grelots, saffron fregola and wild garlic salsa Verde

German bee sting cake with almond Florentine

Green pea soup with salsa verde

Black bean chilli enchiladas, citrus roast broccoli, soured cream and guacomole

Tandoori chicken leg, chana dal, pickled vegetable salad, turmeric rice pilaf, citrus roast broccoli

Glazed lemon rice pudding with roast pineapple

Shiitake mushroom and rice noodle spring rolls with dipping sauce

Spiced jumbo cous cous filled feuilette case, fondant potato, fennel and shallot jam, garlic spinach, lemon and ginger dressing

Slow roast sirloin of beef, fondant potato, fennel and shallot jam, garlic spinach, truffle jus

Raspberry and white chocolate cranachan, candied oatmeal, chocolate shavings

Butternut squash, coconut and ginger soup

Broccoli and stilton quiche, chunky chips, peas, cornichons and rocket

Beer battered fillet of haddock, steamed peas, chunky chips, tartare sauce and lemon wedge

Steamed fillet of coley, crushed potato and spinach, mussel, apple and smoked bacon broth

Chocolate oreo brownies with raspberries

Potted prawns, lemon & dill butter, toasted rye bread

Baked feta & chervil cheesecake, crisp pesto polenta, caponata, cavolo nero

Roast rump of lamb, crisp pesto polenta, caponata, cavolo nero

Lemon vanilla semolina pudding, poached plums

Minestrone soup, black cabbage, macaroni and borlotti bean

Thai green tofu curry, shiitake mushroom, mange tout and courgette, coconut and coriander rice

Chargrilled guinea fowl supreme, potato and root vegetable hash, roast carrots, mushroom cream sauce

Coffee crème brulee, chocolate shortbread

Rillette of hot and cold smoked salmon, red onion, caper and lemon

Quinoa and chestnut mushroom pattie, borlotti bean cassoulet, marmalade glazed carrots, savoy cabbage, chive butter sauce

Twice baked belly pork, borlotti and black pudding cassoulet, marmalade glazed carrots, savoy cabbage

Glazed lemon and lime tart with fresh raspberries and sauce