St John's College Cambridge Fellows Weekly Menu

Spinach, chickpea and tomato broth

Sweet potato, feta and artichoke fritters, roast garlic mash, tomato and sweetcorn relish

Braised pork belly with white beans, chorizo and root vegetables, saute cabbage and onion

Apple and fig flaugnarde, creme anglaise

Potted brown shrimps, seeded toast, yuzu butter

King oyster mushroom and green lentil pasty, turnips, beets and baby leek

Peppered loin of venison, saffron braised chicory, spinach, potato and stilton souffle, turnips and beets

Sauternes soaked savarin, chantilly cream, blackberries, redcurrants and raspberries

Pesto roast cauliflower soup

Leek, chestnut mushroom and vegan mince ragout, crisp onion and rosemary crumble topping

Moroccan spiced fillet of salmon, pepper and chickpea tagine, mint cous cous

Moroccan spiced fillet of salmon, pepper and chickpea tagine, mint cous cous, steamed broccoli

Mandarin, madeira cake and bitter chocolate trifle

Salad of goats cheese and candied walnut, sweet pickled fig, red chicory and sorrel

Artichoke and pesto arancini, caponata saffron, cream sauce

Pesto marinated corn-fed chicken, potato and parmesan pave, fine beans, caponata, truffle cream sauce

Apricot sponge, raspberry ice cream and coulis

Tandoori sweet potato soup with speckled lentils

Courgette, sweetcorn and sage muffin, whipped cream cheese and chive, roast potatoes, aubergine and onion, toasted pumkin seeds

Roast rib of beef, roast potatoes, cauliflower and celeriac cheese, French beans, Yorkshire pudding, horseradish sauce and gravy

Coconut and lime panna cotta, mango and passionfruit salad

Hot smoked salmon pate, blinis, caper yoghurt and watercress

Borlotti bean and barley wellington, heritage carrot, savoy cabbage, sorrel veloute

Slow roast duck leg, borlotti beans with prunes and sage, steamed kale, baby turnip

Chocolate orange cheesecake, marmalade ice cream

Chestnut mushroom, artichoke and leek soup

Red onion and brie tart tatin, herb cous cous, roast artichoke, olive and sun dried tomato tapenade

Chargrilled breast of corn-fed chicken, Herb cous cous, steamed courgette, yoghurt garlic dressing

Chicken tikka masala breast, toasted almonds, cardamom rice, steamed courgette, lemon spinach

Cranberry and orange blondies

Poppyseed and gruyere scone, onion jam, whipped feta, mache salad

Risotto of wild mushroom and kale, sprouting broccoli, roast squash, sun-dried tomato sauce

Baked fillet of cod with black olive crust, roast pepper orzo pasta, stem broccoli, saffron and chive butter sauce

Pain perdu, poached pear, ginger crumb, clotted cream

Tom Yum soup with lemongrass, kaffir lime leaves, galangal, lime and chilli

Spiced lentil and aubergine stuffed peppers, vegan feta cheese, harissa dressing

Steamed fillet of seabass, fried rice, sizzling garlic, bok choi, ginger and lemongrass dressing

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

Carrot and walnut loaf with orange and vanilla cream

Whipped mushroom parfait, toasted ciabatta, radish, nasturtium and toasted sunflower seeds

Risotto of pumpkin and sage, roast topinambour, rainbow chard, wood blewit mushrooms

Breast and leg of partridge, parsnip tart tatin, red cabbage, baby carrot

Chocolate and Williams pear frangipane tart, cranberry sorbet, vanilla anglaise

Thai green curry soup with courgette mange tout and fennel

Orecchiette pasta with broccoli, chestnut mushrooms and artichoke, rocket pesto, grana padano shavings

Braised lamb shoulder shepherds pie, sweet potato and cheddar cheese topping, baby carrots and sugar snaps

Sticky toffee pudding with butterscotch sauce

Beetroot and goats cheese puff pastry pinwheel, basil, radish and red onion salad

Sage onion and quinoa patty, Pomme puree, braised red cabbage, cider cream sauce

Loin of pork with brown sugar and sage, crackling, Pomme puree, red cabbage, cider cream sauce

Chocolate and walnut brownie bavarois