St John's College Cambridge Fellows Weekly Menu

Seared scallops, arroz negro, chargrilled pimento, aioli

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

Summer fruit gazpacho, lime yoghurt, mint oil

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

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

Lemon and passionfruit brioche charlotte, raspberry sorbet

Risen banana pancakes, fresh strawberries, whipped cream

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

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

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

English strawberries with glazed champagne sabayon, strawberry sorbet

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

Chocolate, hazelnut and raspberry dacquoise