St John's College Cambridge Fellows Weekly Menu

Courgette, asparagus and parsley soup

Breaded tofu schnitzel, sweet potato mash, spring cabbage, mushroom cream sauce and crisp capers

Chargrilled pork loin steak, sweet potato mash, spring cabbage, button onions, mushrooms and chorizo , pork gravy

Cappuccino tiramisu with chocolate ganache

Lobster and prawn ravioli, tomato consomme, caviar, white asparagus

Homity pie with potatoes, onion and leek, tomato and pepper stew, braised radicchio

Braised beef short rib, crips parsley polenta, roast artichoke, creamed summer squash, balsamic jus

Homity pie with potatoes, onion and leek, tomato and pepper stew, roast artichokes, creamed summer squash

Coconut and lime panna cotta, compressed watermelon, blueberry soup

Sweetcorn, red pepper and spring onion chowder

Penne pasta, lemon roast cauliflower and red onion, wilted rocket and tomato pesto, pine kernels

Corn-fed coronation chicken supreme, curry yoghurt sauce, golden sultana, coriander and toasted almonds, basmati rice and brocolli

Lemon and elderflower mousse, sour cherry compote

Maslala stone bass fillet, pea puree, lime yoghurt

Truffle sweetcorn risotto, charred red pepper puree, crisp oyster mushrooms, chive oil

Orange and cinnamon braised duck leg, spring onion pommes puree, mange tout, braised gem lettuce, passionfruit jus

Argentinian chocotorta with dulce de leche

Sweet potato and red lentil mulligatawny soup

Red lentil and walnut loaf , roast potatoes, French beans and onion gravy

Roast rib of beef, roast potatoes, cauliflower and broccoli gratin, Yorkshire pudding, creamed horseradish and gravy

Apple and cardamom cake, butterscotch sauce

Baked feta cheese, confit tomato, pepper and onions, mint and oregano dressing

Vegan mince and mushroom cannelloni, tomato and basil passata, mozzarella topping, asparagus spears and spinach

Fillet of sea trout, flageolet beans, asparagus and cherry tomato ragout, samphire, lemon and garlic butter sauce

Spiced gingerbread, poached apricot, vanilla cream

Roast broccoli and fennel soup

Gnocchi with broccoli, mushrooms and spinach, balsamic roast squash, cheesy mascarpone sauce

Chargrilled leg of lamb steak, dauphinoise potato, pickled red cabbage, watercress and mint pesto

Strawberry and stem ginger crème brulee with vanilla shortbread biscuit

Tomato and pesto tarts, goats curd, balsamic syrup

Quinoa, green olive and artichoke stuffed Romano pepper, potato and spring onion pancake, purple sprouting broccoli, salsa rossa

Lemon pepper breast of chicken, potato and spring onion pancake, purple sprouting broccoli, ratatouille, chicken butter sauce

Pineapple tarte tatin, coconut and lime sorbet, rum caramel

Roast plum tomato and basil soup

Grilled halloumi and roast vegetable souvlaki, toasted chickpea and harissa yoghurt

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

Fillet of coley, moqueca prawn stew

Lemon curd and blueberry meringue roulade

Spiced Quorn and smoked cheese empanada, chimichurri

Chargrilled smoked tofu, beetroot rosti, asparagus and garlic spinach, sauce bearnaise

Slow roast sirloin of beef, beetroot rosti, asparagus, garlic spinach and sauce bearnaise

Strawberry cheesecake topped brownie, fresh strawberries and sauce

Green pesto minestrone

Creamy gluten free pasta with red pesto, black olive and cherry tomato

Peppered vension steak, cannellini bean ragout, chargrilled fennel, pommery mustard sauce

Apple & blackberry crumble, custard

Beetroot cured gravadlax of salmon, shaved fennel, radish, dill soured cream

Potted prawn and crab, herb butter, toasted brioche

Puff pastry case filled with a courgette and sweetcorn fricassee, Gnocchi with white beans and sun dried tomatoes, stem broccoli

Porchetta, gnocchi with white beans and sun dried tomatoes, stem broccoli, treviso

Summer fruit trifle, vanilla genoise, custard and whipped cream