St John's College Cambridge Fellows Weekly Menu

Japanese curry soup with mushroom, spinach and udon noodles

Refried bean and smoked cheese quesadilla, smashed avocado, tomato relish, roast beetroot and red onion

Chicken parmigiana, breaded chicken fillet, tomato sauce, mozzarella and parmesan topping, potato gnocchi, mange tout

Vegan chocolate pots with fresh raspberries

Chargrilled asparagus spears, poached egg, pangritata

Creamy herb polenta, tomato and chickpea ragout, rainbow chard, balsamic glaze

Braised veal knuckle, truffle arancini, rainbow chard, porcini jus

Strawberry cheesecake with passionfruit sauce

Vegetable and pearl barley broth, basil pesto

Paneer, chickpea and spinach masala with pappadams, vegetable bryani

Chargrilled sirloin steak, balsamic cherry tomato, rocket and parmesan salad, saute new potato

Peach polenta sponge, green pistachio, buttercream

Acquasala: Puglian salad of plum tomato, red onion, and fresh oregano with crusty bread and olive oil

Potato and onion tart, mushroom and borlotti bean duxelle

Grilled plaice, baby new potatoes, fennel, French beans, brown shrimp and cucumber butter sauce

Pistachio creme brulée, chocolate biscotti

Yellow spilt pea and ginger soup

Mushroom, onion and stilton cheese galette, Roast potatoes, steamed vegetables, tomato pesto

Spiced honey glazed gammon, roast potatoes, broccoli and red onion gratin, pineapple chutney and gravy

Coconut and lime panna cotta with passionfruit soup

Vietnamese crab rolls, pineapple chilli sauce

Courgette, brie and spring onion quiche, steamed carrots, summer leaves, black olive tapenade

Za’atar spiced rack of lamb, charred spring cabbage, tomato fregola, olive and preserved lemon relish

Chilled lemon rice pudding with sour cherry compote and candied pistachio

Carrot, orange and coriander soup

Butternut squash fondant, blue cheese, walnut and cranberry topping, maple and rosemary glaze, lemon dressed broccoli

Middle eastern roast rump of lamb, cucumber and red onion salad, jumbo cous-cous, lemon dressed broccoli

Blueberry and lemon ricotta galette with candied almonds

Baby vegetable and radish crudites with truffle butterbean dip

Grilled haloumi stuffed portobello mushroom, seared gem lettuce, Parisienne potato, garlic butter crumb

Trocon of halibut grenobloise, seared gem lettuce, saffron Parisienne potato

Blueberry and lemon ricotta galette with candied almonds

Broccoli and fennel soup with cannellini beans

Cornbread pancakes, summer vegetable and chickpea fricassee, roast new potatoes and chicory salad

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

Fillet of seabass, coconut and galangal broth, red chilli and spring onions

Cinnamon buns with pecan and maple syrup

Artichoke and feta dip, crisp toasts, cucumber and mint salad

Aubergine, feta and plum tomato moussaka with toasted cumin, globe artichoke, garlic spinach

Taleggio stuffed chicken supreme, globe artichoke, garlic spinach, beetroot Spaetzle, tomato pesto

Glazed Amalfi lemon tart with raspberry sorbet

Asparagus, watercress and courgette soup

Creamy tagliatelle with artichoke, spinach and peas and parmesan,

Marinated monkfish tail, black eyed bean and chorizo ragout, chargrilled fennel, sorrel cream sauce

Sour cherry and vanilla yoghurt cake

Crab tostadas, spiced crisp tortilla, guacamole, tomato and basil salsa

Conchiglie pasta bake, stem broccoli, cherry tomato, mozzarella and basil sauce

maple and pink pepper glazed pork loin, chargrilled apricot, borlotti bean ragu, red cabbage and fennel slaw

Banoffee pots