St John's College Cambridge Fellows Weekly Menu

Mexican black bean and sweetcorn soup with creamed avocado

Mushroom spinach & gruyere cheese quiche, lyonnaise potato, French beans and tomato chutney

Beef and chestnut mushroom stroganoff, smoked paprika, cornichon French beans and steamed rice

Italian lemon cake with ricotta icing and berry compote

Bourride with monkfish, mussels, prawns and ailoi

Lentil ragout stuffed filo parcel, sweet potato bubble and squeak, french beans and black olive tapenade

Rack and sweetbread of lamb, black olive gnocchi, mint hummus, chargrilled courgette, pomegranate jus

Rhubarb and custard sphere, shortbread discs, strawberry onsommé

Moroccan roast cauliflower soup, roast chickpeas and preserved lemon

Pepper, halloumi and cherry tomato fritatta, herb cous cous sprouting broccoli and salsa verde

Chargrilled chicken supreme, corn and red cabbage slaw, saute new potato

Sticky toffee pudding, toffee sauce & whipped cream

Croquette of emmental and smoked cheddar, beetroot ketchup, pickled shallot and watercress

Sweetcorn and smoked cheese arancini, cannellini and sun-dried tomato cassoulet, braised red chicory, ginger glazed carrots

Caraway and tarragon confit duck leg, cannellini and sun-dried tomato cassoulet, braised red chicory, ginger glazed carrots

White chocolate pistachio mousse, cherry compote, stem ginger granola

Asparagus, courgette and fennel soup

Quorn and vegetable pot pie, onion jam and gravy

Peppered rib of beef, Yorkshire pudding, roast potatoes, cauliflower and leek cheese, creamed horseradish and gravy

Strawberry and rhubarb pavlova

Shredded chicken and shiitake mushroom rice paper rolls, honey, ginger and cashew dipping sauce

Heritage tomato, brie and spinach tart, potato and chive croquette, crushed peas, sauce vierge

Seared salmon, potato and chive croquette, crushed peas, sauce vierge

Bitter chocolate budino with amaretti and fresh raspberries

Roast plum tomato, speckled lentil and spinach soup

Pumpkin and rosemary cornmeal scones, glazed baby carrot, sprouting Brocolli and mushroom fricassee

Chorizo and basil stuffed chicken breast, fusilli pasta with tomato and oregano, red cabbage coleslaw

Lemon and raspberry polenta cake with fresh raspberries

Horseradish and chive panna cotta, smoked trout pate, watermelon radish

Ratatouille stuffed aubergine, bubble and squeak cake, bearnaise sauce

Sirloin steak, bubble and squeak cake, roasted carrots, and peppercorn sauce

Pistachio Paris brest, fresh raspberries and white chocolate

Spring vegetable minestrone with peas, courgette and orzo pasta

Falafel buddha bowl, pickled red cabbage, edamame, roast sweet potato

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

Coley fillet, samphire and cherry tomato, chive butter sauce

Vegan Matcha panna cotta with mango and passionfruit

Salad of bocconcini mozzarella, pickled heritage beetroot, perdro ximinez dressing, rocket salad

Spiced bulgur wheat stuffed Romano pepper, red pepper pommes puree, asparagus, black olive dressing

Corn fed chicken saltimbocca, potato and gruyere gratin, stem broccoli and puree,

Giant cinnamon palmier, creme patissiere, strawberries and kiwi sorbet

Pea, rocket and lemon soup

Sweet potato, mixed bean empanada, maple glazed baby carrot, tomato and red pepper relish

Char sui pork belly, steamed rice, pickled bok choi, carrot and beansprouts, sweet sesame sauce

Golden syrup sponge with custard

Smoked salmon and asparagus frittata, capers, cucumber and guacamole

Spinach, mushroom and artichoke gnocchi, hipsi cabbage, tomato chutney

Slow roast beef sirloin, truffle parmesan polenta fondant, hispi cabbage, wild garlic hollandaise

Lime posset, ginger biscuit, blackberry gel