St John's College Cambridge Fellows Weekly Menu

Cream of baked potato soup with spring onions

Sweet potato and toasted chickpea buddha bowl, bok choi, edamame and pickled vegetables

Sichuan crispy pork shoulder, stir fried coconut rice, bok choi, coriander, green chilli and sticky ginger sauce

Cranberry and pecan cinnamon buns, white chocolate frosting

Home smoked fillet of Stone Bass, beetroot gel, horseradish sable, nasturtium salad

Sun-dried tomato and truffle fried polenta, speckled lentils. baby leek, carrot and ginger and crisp sage

Roast crown and confit leg of Mallard, speckled lentils with smoked pancetta, baby leek, creamed carrot and ginger

Warm hazelnut and rhubarb financier, apricot compote, creme fraiche ice cream, preserved blackberries

Broccoli, fennel and watercress soup

Baked smoked cheese polenta cakes, tomato, aubergine and mushroom ragout, steamed hispi cabbage with carraway

Beef brisket and chestnut mushroom pie, creamy mashed potato, crushed turnip and swede

Malvern pudding with bramley apple and cinnamom

Pork shoulder and apricot presse, caramelised red onion and lentil, cornichons

Pequillo pepper and sweetcorn risotto, Swiss chard, crisp artichoke, salsa verde

Lemon and herb crusted fillet of halibut, crab and sweetcorn risotto, Swiss chard, roast pepper sauce

Raspberry and roast fig pavlova, mango ice cream

Silken tofu laksa, rice noodles, bean sprouts and coriander

Berber omelette, Moroccan spices, olives, tomatoes and parsley, lemon and garlic spinach, walnut dukkah

Roast crown and confit leg of chicken, sage and onion farce, roast potato, broccoli cheese and gravy

Gingerbread loaf, roast fig and lime mascarpone

Smoked haddock and gruyere fishcake, crushed peas, caper and dill creme fraiche

Cannelloni of beetroot, mascarpone and red chard, tomato and basil sauce, smoked cheese crumb

Braised blade of beef, bourguignonne garnish, boulangere potato, steamed curly kale

Lemon vanilla polenta cake, lemon curd and sorbet

Cream of cauliflower soup

Gochujang sesame tempeh, steamed rice, stir fried Bok choi, baby corn and red onion

Lamb and root vegetable hot pot with boulangère topping, roast carrot and fennel

Black forest roulade, sour cherries, whipped cream and chocolate shavings

Shiitake mushroom and rice noodle spring rolls with dipping sauce

Roast cauliflower, speckled lentil and caramelised onion pastie, chargrilled squash, stem broccoli, mushroom fricassee

Coriander and ginger braised duck leg, chargrilled squash, speckled lentils, stem broccoli, shimeji mushrooms and toasted pine kernels

Vanilla panna cotta, orange, mango and mint salad

Sweetcorn, potato and sage chowder

Veggie lasagne alla Bolognese, chunky chips, gem lettuce and plum tomato salad

Beer battered fillet of haddock, tartare sauce and lemon wedge

Steamed fillet of cod, rice noodles, Kombu dashi broth with mushroom, spring onion and beansprouts

Apple, pear and sultana pancake burrito, maple syrup and whipped cream

Croquette of lobster and prawn, basil & lime mayonnaise, mango, pink radish and lotus root

Agnolotti of mushroom, artichoke & spinach, stem broccoli, baby turnips, sage & walnut cream sauce

Noisettes of hogget, braised neck cabbage bon-bon, parsnip pommes anna, girolle mushrooms, stem broccoli

Bitter chocolate budino with amaretti, port poached plum and pear

Tomato, speckled lentil and sage soup

Pearl barley, chestnut mushroom and tarragon wellington, balsamic roast beetroot, rocket pesto

Ras el hanout crown of Guinea fowl and confit leg, preserved lemon and chickpeas, pomegranate and herb cous cous, chargrilled broccoli

Sticky toffee pudding with butterscotch sauce and whipped cream

Beetroot gnocchi, Rachel goats cheese, shimeji mushrooms, sage beurre noisette

Spinach and ricotta egg roulade, braised red cabbage, roast Jerusalem artichoke

Confit duck leg, fricassee of mushroom and tarragon, crisp parmesan and lemon polenta, saute savoy cabbage and carrot

Rum roast pineapple, coconut and lime sorbet, vegan banana and coconut sponge