St John's College Cambridge Fellows Weekly Menu

Asparagus and spinach soup

Antipasti topped focaccia, cherry tomato, mozzarella, globe artichoke and roast pepper with balsamic syrup

Salmon and smoked haddock fishcake, cucumber and caper salad, lemon and dill mayonnaise

Baked mango lassi cheesecake, kiwi and pomegranate

Crab emmental and endive quiche, watercress and pequillo pepper salad

Slow roast beef tomato filled with orzotto prima vera, courgette, peas and lemon with a chervil cream sauce

Slow cooked chateaux briande, beetroot mash, beer battered onion rings, roast rainbow radish, garlic spinach, red wine jus

Honey poached nectarines, anise parfait, hazelnut brittle

Mediterranean vegetable soup withy chickpeas

Tofu Buddha bowl, smoky roast tofu, crispy chickpeas, radishes, avocado and pickled vegetables

Pork belly buddha bowl, crispy chickpeas, radishes, avocado, pickled vegetables and sticky rice

Risen buttermilk pancakes, fresh blueberries, blueberry sauce, creme fraiche

Spinach and ricotta pinwheel, onion chutney, balsamic syrup

Butternut squash, sage and black olive risotto, cherry tomato and pine kernel salad, creamed corn, seared gem lettuce

Maple and smoked paprika glazed corn-fed chicken, spring onion potato cake, creamed corn, seared gem lettuce

Passion fruit panna cotta, strawberry and kiwi salsa

Butternut squash and ginger soup. toasted pumpkin seeds

Sweet potato and mixed pepper frittata, baby carrots and beets, onion jam and summer salad

Roast sirloin of beef, Yorkshire pudding, roast potatoes, baby carrots and beets, gravy

Chocolate and Strawberry Eton mess with smashed meringue and chocolate shavings

Tandoori paneer skewer, dal fry, coriander and carrot salad

Plum tomato, ricotta cheese and black olive cannelloni, confit fennel, onion confit

Baked fillet of cod, saffron pommes Parisienne, confit fennel, seaweed butter sauce

Pineapple tart tatin, banana ice cream, rum syrup

Potato and watercress soup

Pork stroganoff with smoked paprika, cornichons, steamed rice and tender stem broccoli

Aubergine, ricotta and plum tomato moussaka with toasted cumin

Bitter chocolate torte, compote of cherry, whipped cream

Potted salmon, lemon and dill butter, toasted sourdough

Butternut squash, lentil and mushroom empanada, crisp pesto polenta, garlic spinach

Marinated rump of lamb, crisp pesto polenta, caponata, garlic spinach

Blueberry frangipane tart with blueberry jam and vanilla ice cream

Mexican black bean and sweetcorn soup, soured cream

Beetroot falafels, Coriander and lime hummus, chargrilled aubergine, carrot and onion salad

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

Baked fillet of stone bass, pack choi, spring onion, red chilli and Thai fish broth

Passionfruit and white chocolate cheesecake

Glazed goats cheese, heritage tomato, black olive tapenade, balsamic syrup

Barley, beetroot and summer squash wellington, savoy cabbage, mushroom cream sauce

Honey mustard braised beef blade, saffron and chive risotto, baby beets, savoy cabbage

Baked vanilla yoghurt, blackberries, honey comb

Cream of sweet potato and rosemary

Orzotto of flageolet bean, broccoli, sun dried tomato and black olive, roast peppers and onions

Moroccan roast rump of lamb, chickpea and vegetable tagine, cous-cous, roast courgette

Millionaires salted caramel tiramisu

Smoked haddock fishcake, gribiche mayonnaise, watercress

Spinach and ricotta pasty, tomato and pepper stew, braised radicchio

Basque style breast of chicken, stewed peppers, black olives and parsley, saffron mash, French beans

Walnut and pistachio baklava l, cinnamon ice cream, orange and anise gel