St John's College Cambridge Fellows Weekly Menu

Carrot and parsnip

Root vegetable and spiced potato hash, red pepper and black beans, smashed avocado and balsamic glaze

Chicken supreme, chorizo, chickpea and smoked paprika ragu, roast new potatoes, braised red cabbage, baby carrots

Caramel crisp stuffed baked apples, cinnamon anglaise

Carpaccio of Norfolk venison, girolle mushrooms, truffle honey mayonnaisse, watercress

Souffle of sweet potato and goats cheese, saute violet potato, spinach, baby leek, sauce maltaise

Souffle of turbot and Cornish crab, saute violet potato, spinach, baby leek, sauce maltaise

Warm pain d'epices, calvados ice cream, poached apricots

Parsnip, apple and turmeric soup

Tomato, olive and basil gnocchi, bocconcini mozzarella, spinach and pangritata, balsamic roast squash

Treacle braised blade of beef, potato and parsnip mash, kale and chard, herb dumpling

Braised beef cottage pie, smoked cheddar cheese mash,, steamed kale, balsamic roast butternut squash

Clementine and almond cake, vanilla mascarpone

Spinach, feta and green olive stuffed piquillo peppers, herb bulgur wheat, lemon dressing

Root vegetable and lentil pasty, dauphinoise potato, braised red cabbage, creamed carrot and ginger, stem broccoli

Chargrilled loin of pork, dauphinoise potato, braised red cabbage, creamed carrot and ginger, stem broccoli

Apple and sultana crumble tart, salted caramel ice cream

Leek and potato soup, chive sour cream

Root vegetable wellington, carrot marmalade, roast potatoes and thyme gravy

Smoked garlic and rosemary rubbed leg of lamb, roast potatoes, roast carrot and turnip, mint sauce, gravy

Apple and blackberry crumble with cinnamon custard

Beetroot cured salmon gravadlax, buckwheat blinis, dill yoghurt, cornichon and white radish

Cannelloni of quorn wild mushroom and spinach, braised red chicory, tomato fondue, mozzarella topping

Thyme and honey roast duck leg, potato and root vegetable cake, braised fennel, hispi cabbage, pomegranate jus

Chocolate and hazelnut mille feuille, cherry gel

French onion soup with sourdough croutons

Sweet potato, halloumi and chickpea tagine, coriander and lime rice, green beans and pomegranate and preserved lemon

Sichuan roast pork belly, spring onions, sticky ginger sauce, coriander rice, steamed bok choi and mange tout

Coffee crème brulé

Terrine of ham hock and parsley, carrot and beetroot jam, mache salad

Tartlet of somerset brie, leek and tarragon, celeriac and beetroot remoulade, roast pepper vierge dressing

Baked fillet of hake, artichoke, caper and butterbean ragout, rainbow chard, mussel and saffron sauce

Sour cherry clafoutis, vanilla ice cream

Roast plum tomato and basil soup

Tofu Ramen, ramen noodles, soy cured egg, pack choi and carrot

Smoked haddock, rarebit topping, new potato and spinach

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

Gypsy tart, compote of granny smith apple and golden sultana

Potted camembert, onion and rosemary crumb, mixed radish, balsamic onions and cucumber

Butternut squash and butterbean stuffed aubergine, heritage carrot, cavolo nero, herb yoghurt dressing

Roast rump of lamb, toasted spelt, squash and cavolo nero, heritage carrot, mint yoghurt, black olive jus

Moroccan harira soup with chickpeas, sweet potato and preserved lemon

Roast cauliflower, halloumi and Swiss chard frittata, carrots and sugar snaps, sun-dried tomato and basil salad

Chargrilled rump steak, straw potatoes, sprouting broccoli, creamed beetroot, Café de Paris butter

Banana cake with caramelised banana and butterscotch sauce

Smoked mackerel and dill pate, lemon pepper butter, seeded toast

Roast aubergine, rainbow chard and feta strudel, boulangère potato, braised red cabbage, baby turnips

Twice baked pork belly, boulangère potato, braised red cabbage, baby turnips

Tiramisu pots with honey roast fig