St John's College Cambridge Fellows Weekly Menu

Cream of pumpkin and coconut soup

Tandoori roast cauliflower, sweet potato and chick pea aloo, basmati rice

Cajun bbq pork shoulder steak, roast broccoli, corn and red cabbage slaw, lemon and parsley rice

Strawberry and vanilla crème brûlée

King prawns, arroz negro, chargrilled pimento, aioli

Goats cheese and spinach filo parcel, tomato and butterbean ragout, roast stem broccoli

Moroccan braised lamb knuckle, herb tabbouleh, roast stem broccoli with preserved lemon, apricots and almonds

Summer fruit gazpacho, lime yoghurt, mint oil

Cream of courgette and fennel soup

Okonomiyaki: Japanese savoury pancake with noodles and cabbage, spring onions, pickled pink ginger and dipping sauce, steamed bok choi and Chinese leaf

Hawaiian shoyu chicken thighs with soy, brown sugar. ginger and garlic sauce, spring onions and sesame, steamed rice and roast squash

Chocolate meringues, matcha cream, fresh raspberries

Rainbow trout, flageolet beans with sun dried tomato, black olive tapenade

Sweet potato and red lentil fritters, tamarind and date chutney, saute new potatoes, chargrilled peppers

Sirloin steak and kidney skewers, rosemary and bone marrow butter, saute new potato, chargrilled peppers

Passionfruit brioche charlotte, raspberry sorbet

Sweetcorn soup with chimicurri

Vegan chestnut and speckled lentil loaf, fig jam , roast potatoes, seasonal vegetables, thyme gravy

Roast topside of beef, Yorkshire pudding, roast potatoes, steamed vegetables, creamed horseradish and gravy

Orange and rhubarb polenta cake with whipped cream

Sticky glazed pork belly, carrot and beansprout salad, toasted seeds

Rigatoni Primavera, courgette, spinach, peas and asparagus with a herby cream sauce and parmesan cheese

Fillet of sea bream cooked en papillote with a spaghetti of vegetables, lemon and dill butter, roast baby new potatoes

Lemon and lime drizzle cake, raspberry sorbet

Celery and potato soup

Pepper, onion and halloumi skewers, giant cous cous, roast squash, hot honey and grain mustard glaze

Chargrilled rump of lamb, mint soured cream, walnut dukkah, giant cous cous, peas and red onion

Strawberry shortcake bars with whipped vanilla cream

Smoked salmon, mascarpone and avocado rolls, spinach salad, lemon pepper dressing

Brie, cherry tomato and rocket quiche, courgette and mixed pepper gateau, fig chhutney

Breast of guinea fowl, courgette and mixed pepper gateau, garlic butter mashed potato, broccoli puree

English blackberries with glazed champagne sabayon, strawberry sorbet

Hummus soup with roast chickpeas

Potato, mushroom and red onion filo pastry pie, crumbled feta and oregano, sugar snaps and chips

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

Baked fillet of salmon, curried mussel velouté

Chocolate Chip Cookies

Confit heritage tomatoes, red chicory, marinated bocconcini mozzarella

Finely sliced peppered sirloin of beef, heritage beetroot, dressed baby spinach, straw potatoes, caper dressing

Portobello mushroom and blue cheese crumble, heritage beetroot, dressed baby spinach, straw potato and caper dressing

Chocolate marquise with griottine cherries

Cauliflower and turmeric soup

Roast cauliflower steak, smashed kidney beans, steamed broccoli, sauce Diane

Chipotle chicken supreme, tomato and coriander rice, steamed broccoli, avocado and lime

Banoffee pie

Tempura prawns, mooli, red cabbage and spring onion, sweet chilli dressing

Pearl barley and Provencal vegetable and basil wellington, mange tout, glazed carrot, tomato and olive sauce

Treacle glazed loin of pork, fondant potato, baby corn and mange tout, apple and rosemary sauce

Pistachio and olive oil cake with citrus whipped cream