St John's College Cambridge Fellows Weekly Menu

Cream of tomato and basil soup

Leek, potato and Gruyère tart topped with red onion marmalade, saute new potatoes and spinach

Barbecue braised duck legs with coconut and lime rice, tender stem broccoli, sesame, pomegranate and coriander

Confit duck leg, speckled lentil, Toulouse sausage and carrot cassoulet, parmentier potato, roast broccoli

Bitter chocolate tiffin, ginger biscuit, dried cranberry and hazelnut

Seared scallops, creamed sweetcorn, chorizo sausage, straw sweet potato

Blue cheese and pumpkin egg roulade, red onion tarte tatin, charred leek, creamed carrot

Truffle and Comte stuffed guinea fowl, red onion tarte tatin, charred leek, creamed carrot

Baked lemon and vanilla rice pudding, roast fig and plum, candied hibiscus

Root vegetable and sweet potato potage with speckled lentils

Sweet potato, chickpea and turmeric fritters, roast peppers, rainbow chard, green chilli and miso yoghurt

Smoky breast of chicken, patatas bravas, roast peppers, rainbow chard and guacomole

Chicken breast au poivre with steeped fennel, new potatoes, peppers and onions

Italian Bomboloni with vanilla and ginger pastry cream

Garlic mushroom and brie puff pastry parcels, parsley and lemon dressing

Treacle glazed celeriac steak, lemon and spinach orzo pasta, French beans, tomato and basil sauce

Treacle glazed fillet of salmon, lemon and spinach orzo pasta, French beans, tomato and basil sauce

Dorset apple sponge cake, vanilla custard and clotted cream

Sweetcorn and potato chowder, smoked paprika and curly kale

Pearl barley, pumpkin and walnut loaf, roast potatoes, broccoli and courgette gratin, charred button onions and gravy

Roast Sirloin of beef, roast potatoes, Yorkshire pudding, cauliflower cheese, and braised red cabbage

Cranberry, white chocolate and matcha swiss roll

Chargrilled halloumi, red pepper hummus, honey and orange dressing

Braised lentil tian, saffron and chive risotto, turnips, carrots and gremolata

Braised ossobuco, saffron and chive risotto, turnips and carrots, crisp parsnip, gremolata

Rhubarb and blackberry pavlova, orange curd and whipped cream

Fakes, Greek style lentil and tomato soup

Squash, feta and spinach seeded crumble, green beans, confit aubergine, onion gravy

Roast crown and confit leg of guinea fowl, lemon and oregano potato wedges, baby carrots, green beans, mustard cream sauce

Cuban mojo roast pork loin with citrus fruit, mint and cumin, potato wedges, green beans, baby carrots, mango and sweetcorn salsa

Galaktobureko- Greek custard pie with roast plum

Jerk spiced courgette and sweetcorn fritters, avocado and lime, tomato and coriander relish

Winter vegetable stuffed Romano pepper, black olive crisp polenta, cavolo nero, salsa verde

Lemon and anchovy crusted rack of lamb, black olive crisp polenta, root vegetable ratatouille, cavolo nero

Bitter chocolate and espresso budino, orange mascarpone, pistachiobiscotti

Carrot and coriander soup with toasted cumin

Creamy herb polenta, haricot bean caponata, toasted pine kernels, capers

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

Baked fillet of cod, tomato, olive and pepper stew, saffron and garlic aioli

Citrus poached pears, popcorn granola, vanilla yoghurt

Raised game pie, venison, pigeon and mallard, pickled fig, port caviar

Whipped goats curd and beetroot egg roulade, walnut sable, cherry balsamic

Home smoked salmon, charcoal blinis, herb emulsion, daikon and lotus root

Osso buco, truffle pumpkin risotto, gremolata

Fried parmesan and basil polenta, mushroom and spinach fricassee, garlic pangrattatto

Roast monkfish tail, haricot bean and manzanilla olive potage, artichoke crisps, Iberico pancetta crumb

Pommes aligot with Comte and fontina cheese

Roast sprouts and chestnuts with smoked rosemary salt

Steamed carrots, turnips and fennel

Bitter chocolate fondant, vanilla ice cream, raspberry sauce

Italian hot chocolate with grappa, green pistachio biscotti

Preserved pears, figs and plums, vanilla mascarpone

Panettone perdu, salted caramel parfait, cranberry coulis

Platters of prepared fruits Platters of Spanish cheeses Petit fours Passionfruit pate de fruits Chocolate, hazelnut truffles

Cream of mushroom soup

Vegetarian toad in the hole, creamy mashed potato, savoy cabbage and onion gravy

Chargrilled pork cutlet, tomato and chilli chutney, creamy mashed potato, savoy cabbage, capers and lemon wedge

Macadamia and banana blondie with raspberry coulis

Smoked cheese and mozzarella stuffed portobello mushroom, garlic butter crumb, wild rocket and roast pepper salad

Beetroot and chickpea fritters, roast potatoes, carrots and parsnips, mushroom and thyme cream sauce

Roast sirloin of beef, roast potatoes, Yorkshire pudding, roast carrots and parsnip

Iced banana caramel parfait, pineapple and blackberry carpaccio