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

Seared scallops, carrot and cumin puree, salty fingers, pickled baby leek

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

Venison wellington, spinach pancakes, mushroom and pancetta farce, saffron mash, baby turnips, cherry jus

Poached plums, caramelised brioche, mascarpone ice cream

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

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 duck breast, tabbouleh, pomegranate, sweetcorn and mouli dressing

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

Spiced fillet of cod, chickpea, chorizo and rosemary ragout, crisp artichoke, rainbow chard

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

Tartlet of black olive and ricotta, radish and pea shoot salad, balsamic syrup

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

Chargrilled sirloin of beef, boxty pancake, baby beets, king oyster mushroom

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

Red onion and blue cheese galette, lambs lettuce beetroot ketchup

Risotto of sun-dried tomato, basil and mascarpone, chargrilled baby courgette

Braised pork shoulder, lentils, chorizo and sweetcorn, warm potato and shallot salad

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

Salad of smoked trout, chicory, orange and beetroot, herb buttermilk

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

Roast rack of lamb, petit pois a la Francaise, dauphinoise potato, heritage baby carrot

Apricot and rhubarb dartois with vanilla anglaise