St John's College Cambridge Fellows Weekly Menu

Leek and potato broth

Spaghetti with creamy brie sauce, spinach and lemon, parsley and black pepper, mache and Romano pepper salad

Pulled beef puff pastry lattice, Mushroom and sweetcorn rice, braised baby leek, Madeira jus

Marmalade and sultana bread and butter pudding with custard

Breast and confit leg of partridge, mushroom consommé, chanterelle mushrooms, red wine poached salsify

Pithivier of roast artichoke, cauliflower purée, lemon spinach, sprouting brococli

Mashed potato topped fillet of halibut, leeks, capers and brown shrimps ion a fish cream, lemon spinach, sprouting broccoli

Crème pâtissière filled beignets, mulled winter fruits

Cream of butterbean and sun-dried tomato soup

Sweet potato and cabbage latkes, braised green lentils, chargrilled aubergine, whipped vegan feta, coriander and mint chutney

Breast of free range chicken à la Normande, roast apple, parmentier potato, carrot and cabbage, cremy mustard and cider sauce

Mincemeat Chelsea buns with honey and lemon frosting

Salmon and prawn pakora, cucumber and mint raita, red pepper and onion salad

Sun-dried tomato and basil polenta fondant, curly kale, orange glazed carrots, mascarpone cream sauce

Braised blade of beef, Celeriac mash, honey roast root vegetables, curly kale,, horseradish cream

Rhubarb crème brûlée, stem ginger cookie

Carrot and parsnip mulligatawny soup with red lentil and basmati rice

Risotto of butternut courgette, sage and chestnut, baby beets, cavelo nero and creamy goats curd

Roast loin of pork, crackling, roast potatoes, spinach, cauliflower cheese, pork gravy

Pear and star anise tart tatin, orange mascarpone

Sweet potato, red lentil and cumin filo parcel, carrot and cucumber salad, mint yoghurt

Crisp gnocchi, lemon spinach, marinara sauce, pink oyster mushrooms, cheese crisps

Home smoked salmon fillet, potato and beetroot rosti, French beans, cucumber and herb butter sauce

Sticky ginger parkin, vanilla anglaise , rhubarb ice cream

Hot and sour soup, shemeji mushrooms and pak choi

Courgette and red onion scarpaccia, lemon and chilli mascarpone, roast aubergine, pesto cannellini beans

Lamb and root vegetable hot pot with boulangère topping, chargrilled fennel and red onion

Black forest cheesecake, sour cherries, whipped cream and chocolate shavings

Shiitake mushroom and rice noodle spring rolls with dipping sauce

Beetroot and barley loaf, bubble and squeak, pickled cabbage and caraway, rocket and parmesan salad

Spiced clementine glazed duck leg, bubble and squeak cake, squash parmentier, pickled cabbage and caraway

Spiced cranberry bread and butter pudding, white chocolate ice cream

Cream of sumac roast cauliflower soup

Creamy pesto polenta, saute garlic mushrooms and onions, roast turnips and swede, crumbled goats cheese

Baked coley fillet, capers, prawns and dill, new potatoes, beurre noisette

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

Apple and blackberry strudel with custard

Smoked haddock and potato gratin, mature cheddar crumb

Risotto of sun-dried tomato and basil, baby beetroot, chargrilled courgette

Roast rack of lamb, pomes anna, caponata, hispi cabbage, thyme jus

Lemon olive oil sponge, toasted meringue, raspberry sorbet

Cream of chestnut mushroom soup with black pepper and parsley

Sweet potato, chickpea and tofu curry, chana dal and lime pickle

Malaysian curried chicken legs with coconut, cinammom and sweet potato, chana dal, lemon spinach

Apple and berry strudel with pouring cream

French onion puff pastry tarts, blue cheese, shaved pear and red chicory

Root vegetable and cannellini bean crumble, roast potato, stem broccoli

Herb roast loin of pork ,honey glazed parsnip and carrot, broccoli puree, roast potato

Honey, yoghurt and raspberry semifreddo, honeycomb and raspberry coulis