St John's College Cambridge Fellows Weekly Menu

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

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

Crêpes Suzette with vanilla ice cream

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

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

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

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

Tartlet of tuna tartare, cucumber tagliatelle, sesame miso emulsion

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

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

Chargrilled lamb cutlets with honey and smoked paprika, confit smoked garlic, red spring onions, sweet potato fondant

Pain perdu with poached rhubarb and lemon curd

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