St John's College Cambridge Fellows Weekly Menu

Breaded lamb sweetbreads, smoked garlic aioli, butter lettuce

Fillet of red mullet, tomato seafood linguine, samphire, nasturtium

Smoked chicken, orange and walnut salad, creamed avocado, mache leaves

Cod mornay with gruyere cheese, herb brioche crumb, wilted spinach, sprouting broccoli and saute new potatoes

Chamomile panna cotta, summer berry consommé, crisp honey

Beetroot and goats cheese terrine, pickled walnut ketchup, celery leaf, walnut bread

Peppered skirt steak, onion confit, broad beans, blue cheese mousse, gaufrette potato, watercress

Peach melba: vanilla poached peach vanilla ice cream fresh raspberries and sauce

Spinach and mint falafel, labneh, radish and cucumber

Crisp lamb breast, violet potato, pea puree, chargrilled red chicory, hung yoghurt, pine kernels

Brioche summer pudding with clotted cream

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

Vichyssoise – chilled leek and potato soup, flakes of smoked haddock and chives

Rabbit legs cooked with red pepper and black olives, herb gnocchi, wilted rocket

Fontainebleau with kiwi, raspberry, honey and lemon balm

Twice baked goats cheese souffle, heritage tomato, olive tapenade, basil oil

Harissa roast poussin, bulgur wheat with spinach, pine kernels and raisins, stem broccoli, preserved lemon and black olive dressing