St John's College Cambridge Fellows Weekly Menu

Pea and sorrel soup

Roast tofu niçoise bowl, French beans, new potatoes, black olives and dried tomato

Filipino pork ribs with star anise and black pepper, garlic and ginger sticky glaze, roast courgette and peppers, stir fried rice noodles

Summer berry jelly pots with chantilly cream

Salad of wood pigeon, orange, walnut and watercress, walnut emulsion

Broccoli and stilton crustless quiche, fruit chutney, balsamic syrup, balsamic roast beetroot, fine beans

Fillet of cod, chickpeas with creamed spinach, fine beans, garlic and parsley butter, sauce bois boudrin

Crêpes Suzette with vanilla ice cream

Roast red pepper and butternut squash soup

Katsu roast cauliflower steak, pickled carrot, mooli and red chilli, steamed rice

Beef meatballs, tomato and oregano ragout, shaved parmesan, herb tagliatelle, stem broccoli

Pineapple and mandarin trifle, with white chocolate shavings

Fillet of chalk stream trout, saffron emulsion, melon radish, shredded radichio

Penne pasta, haricot bean and courgette creamy pasta bake with mozzarella and basil, slow roast plum tomato, rocket salad

Oak smoked sirloin of beef, slow roast plum tomato, balsamic beetroot, sate new potato, gribiche dressing

Elderflower champagne jelly, gooseberry sorbet,

Summer vegetable minestrone with orzo pasta and pesto

Pea, mint and lemon risotto, shaved radish and pea shoots

Honey and mustard roast pork belly, orchard fruit chutney, roast otatoes, cauliflower cheese and rosemary gravy

Glazed lemon tart with fresh berries

Platter of British cured meats, baron bigod, rosemary focaccia and tomato chutney

Ricotta stuffed piquillo peppers, pesto orechietta, peas, broad beans, sauce vierge

Barbecued salmon fillet, pesto orechiette pasta, peas, broad beans, treviso and sauce vierge

Matcha panna cotta with mango and passionfruit

Sweetcorn and potato chowder with chives

Tomato and red pepper linguini, shredded buffalo mozzarella, basil dressing, French beans and confit shallots

Lemon, garlic and rosemary chicken thighs, potato wedges, steamed carrots, creamy parsley sauce

Coffee and walnut financiers with coffee buttercream

Tartlet of tuna tartare, cucumber tagliatelle, sesame miso emulsion

Szechuan roast tofu, carrot, rice noodle pancake, , bok choi, beansprouts and spring onion, sticky sesame sauce

Char sui braised belly pork, rice noodle pancake, sesame bok choi, pickled mushroom, soy and ginger sauce

Watermelon and ginger granita, pomegranate, pine kernel brittle

Sweetcorn and yellow pepper soup

Teryaki tempeh stir fry, broccoli, beansprouts, edamame and rice noodles

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

Steamed hake fillet, samphire, clams, orange butter sauce

Strawberries and cream doughnut

Banana shallot tarte tatin, Devon blue cheese, pickled girolle mushroom

Spinach and ricotta tortellini, braised fennel, toasted walnutscherry tomato, caper and basil

Chargriled pork loin steak with honey and smoked paprika, confit smoked garlic, red spring onions, sweet potato fondant

Pain perdu with poached rhubarb and lemon curd

Roast plum tomato soup with chickpeas

Warm salad of crisp gnocchi, capers, walnuts, black olives and salsa rossa, sugar snaps and baby corn

Chargrilled chicken fillet, guacamole, crispy pancetta lardons, spiced pomodoro sauce, saute new potato, sugar snaps and baby corn

Kiwi and raspberry pavlova

Grilled halloumi, compressed watermelon, creamed avocado, basil dressing

Hazelnut crusted paillard of pork, asparagus, lemon and chervil rice, roast peach, sauce vierge

Vegan mince strudel, smashed butterbeans, asparagus, baby turnips, sauce vierge

Blueberry and rhubarb crumble with vanilla ice cream