St John's College Cambridge Fellows Weekly Menu

Thai green coconut broth with crispy fried tofu and lime leaf

Beetroot, red onion and goats cheese galette, mange tout and Swiss chard, basil pesto

Traditional beef lasagne with garlic focaccia, rocket and sun-blushed tomato salad

Gingerbread tiramisu

Chargrilled sous vide octopus, taramasalata, nasturtium, red pepper syrup

Spinach, chestnut mushroom and lentil strudel, saffron mash, baby turnips salsa verde

Roulade of guinea fowl, porcini farce, truffle arancini, chargrilled red spring onion, tomato and tarragon sauce

Roast nectarine, baked hazelnut yoghurt, white peach sorbet

Petit pois and watercress soup

Rigatoni cacio e pepe with shaved parmesan and saute artichoke and spinach

Spiced leg of lamb steak, sweet potato mash, chargrilled aubergine, corn salsa, mint and garlic yoghurt

Strawberry and pastry cream Napoleon

Whipped feta cheese, preserved red grape, sticky balsamic walnuts, crisp toasts

Whipped gorgonzola, chicory leaves, fried capers, spiced honey

Sweet potato and chestnut mushroom gnocchi, garlic spinach chargrilled peppers

Breast of corn-fed chicken, stewed peppers, black olives and parsley, saffron mash, French beans

Mango bavarois, bitter chocolate sorbet, passionfruit coulis

Butterbean and roasted red pepper soup

Farfalle pasta with pistachio-mint pesto, asparagus mange tout and cherry tomatoes

Slow roast pork belly, crackling, Roast potatoes, carrots and mange tout, Bramley apple sauce and gravy

Key lime pie with meringue topping

Smoked chicken, spinach and pancetta galette, olive tapenade and wild rocket

Roast pepper, goat's cheese and Swiss chard strudel, crisp artichokes, stem broccoli

Fillet of sea bream, saute potato, samphire and fennel, marinara sauce, dill oill

Vanilla cheesecake topped brownie with macerated strawberries

Leek and potato soup with crème fraîche

Vegan keema samosa, cucumber and mint salad, cumin roast courgette, lime pickle

Lamb rump dhansak, squash Parmentier, vegetable biryani, cumin roast courgette

Mango and pineapple crisp with coconut custard

Tandoori paneer and pepper skewer, carrot and red onion salad, coriander chutney

Sicilian Arancini of saffron, mozzarella, basil and arrabbiata sauce, king oyster mushrooms

Smoked sirloin of beef, parmesan potato rosti, stem broccoli, red onion jam

Bitter chocolate crème brûlée with fresh raspberries

Sweet potato, roast garlic and tamarind soup

Vegan fishless fingers, lemon and black pepper mayonnaise

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

Smoked haddock rarebit, beef tomato, chive and shallot salad

Mixed berry trifle

Spring vegetable panzanella salad, plum tomato, asparagus and radish, garlic focaccia croutons, buffalo mozzarella, basil oil

Risotto of sun-dried tomato, basil and mascarpone, chargrilled fennel and heritage carrot

Honey mustard glazed pork shoulder, chargrilled fennel, red pepper pommes puree, heritage carrot

Cherry and almond bread and butter pudding with vanilla ice cream

Broccoli and spinach soup

Courgette, squash and lemon risotto, asparagus, shaved parmesan and wild rocket

Chargrilled breast of chicken, bulgur wheat tabbouleh, guacamole, sauce vierge

Milk chocolate & raspberry meringue roulade

Nori crusted fillet of salmon, wasabi mayonnaise, mouli, spring onion and sesame salad

Homity pie with potatoes, onion and leek, Dauphinoise potato, petit pois a la Francaise, baby carrot, orchard fruit chutney

Roast rump of lamb, risotto prima vera with asparagus, pea and courgette, balsamic cherry tomato, parmesan shards, salsa verde

Apricot and rhubarb dartois with vanilla anglaise