St John's College Cambridge Fellows Weekly Menu

Parsnip, squash and ginger soup

Chestnut mushroom, pea and ricotta risotto, roast turnips and beets, basil pesto

Pulled pork and pancetta wellington, buttermilk mash, saute cabbage, fruit chutney and grain mustard gravy

Plum and almond crumble with custard

Scallop and prawn boudin, dashi broth, keta caviar, shiitake mushrooms

Mushroom, celeriac and rosemary suet pudding, turnips, cavelo nero, tarragon cream sauce

Braised venison suet pudding, girolle mushrooms, turnips and blackberries

Raspberry and white chocolate mille feuille, chambord gel, bitter chocolate sorbet

Cream of carrot, beetroot and cumin with soured cream

Shahi paneer korma with saffron and cashew with cumin rice, lemon spinach

Korean roast chicken supreme withpak choi and Chinese leaf, sesame and spring onion and, fried rice

Steamed lemon curd sponge pudding with custard

Leek, parmesan and mascarpone tart, wild rocket, Romesco sauce

Miso glazed king oyster mushrooms, braised gem, saffron mash, spinach, tomato and caper sauce

Miso glazed Coley, braised gem, crisp pancetta, saffron mash, spinach, tomato and & caper sauce

Saffron pear and almond tart, mulled wine syrup, vanilla mascarpone

Cream of sweet potato with black beans and cumin

Artichoke, olive and black cabbage tortilla, new potatoes, roast fennel, tomato chutney

Roast leg of lamb, roast potatoes, cauliflower cheese, French beans, and gravy

Potted chocolate crémeux, creme fraiche and cocoa nibs

Tandoori king prawns, sweet potato saag aloo, cucumber and mint salad

Truffle butterbean croquette, parsnip fondant, kale, heritage beetroot and saute mushrooms

Breast of guinea fowl, parsnip fondant, steamed kale, heritage beetroot, saute mushrooms, peppercorn sauce

Lemon and vanilla rice pudding cake, roast fig, cranberry coulis

Cream Of Sweet Potato, Black Beans and Cumin

Mature cheddar, onion and sage muffin, saute potato, steamed chard, tomato chutney, fennel salad

Pulled beef cottage pie, mature cheddar mash, steamed chard, fennel and beetroot salad

Greek semolina cake with orange and pistachio and roast plum

Shiitake mushroom and rice noodle spring rolls with dipping sauce

Lemon & ginger braised celeriac steak, pearl barley & root vegetable risotto, French beans, blue cheese sauce

Lemon and ginger braised duck leg, pearl barley and root vegetable risotto, French beans, blackberry jus

Giant éclair filled with praline crème mousseline, salted bitter chocolate, sour cherry sauce

Caramelised onion and speckled lentil soup

Aloo samosa with spiced potato and peas, black cabbage with toasted cumin, tamarind chutney, carrot salad

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

Roast fillet of salmon, new potato, black cabbage, lemon and chive butter sauce

Bramley apple and salted caramel pie with vanilla cream

Baked feta cheese wrapped in filo pastry, toasted sesame, lemon thyme honey

Braised beef shortrib, potato and red onion rosti, creamed beetroot, saute hispi cabbage

Speckled lentil and date croquette, potato and red onion rosti, creamed beetroot, saute hispi cabbage

Iced passionfruit parfait, kiwi, pineapple and passionfruit salad, candied coconut

Leek, potato and watercress soup

Vegetable and borlotti bean pot pie, steamed broccoli, tarragon and parsley sauce

Bbq pork belly, tomato and basil braised rice, pineapple relsih, steamed broccoli

White chocolate and cranberry cheesecake

Black rice paella with mussels, clams and chorizo sausage, basil oil and saffron aioli

Lemon and garlic braised seitan filled Romano pepper, dauphinoise potatoes, cavolo nero & creamed carrots

Braised shoulder of lamb, dauphinoise potatoes, cavolo nero & salsa verde, creamed carrots

Banoffee Crème Brûlée