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

Gravadlax of salmon, fennel, caper and cucumber salad, lime creme fraiche

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

Chargrilled corn fed chicken, ragout of peppers, olives and parsley, saffron mash and French beans

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

Smoked trout rillettes, seeded crouton, gherkin, red onion and chive creme fraiche

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

Milk chocolate and raspberry mille feuille

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

Creme caramel with summer fruits

Marinated halloumi, cous cous tabbouleh, pico de gallo

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

Pan roast hake, of monkfish, 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

Madras king prawns, straw sweet potato, cucumber, gem and chickpea salad

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, borlotti bean, smoked pancetta and clam cassoulet

Lemon curd and blueberry meringue roulade

Salad of heritage tomato, bocconcini mozzarella and kalamata olive, baby basil and balsamic syrup

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

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

Bitter chocolate brownie bavarois with strawberry

Green pesto minestrone

Creamy farfalle 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

Puff pastry case filled with a courgette and sweetcorn fricassee, Parmentier potatoes, savoy cabbage, tomato and oregano dressing

Treacle braised belly pork, Iberico black pudding, grain mustard Parmentier potatoes, savoy cabbage, golden sultana jus,

Summer fruit trifle, vanilla genoise, custard and whipped cream