Bell pepper, aubergine and feta cheese filo parcel
with toasted pine kernels, cos lettuce,
heirloom tomato salad and chive Greek yogurt
*
Fillet of beef caprese
New potatoes
Baton vegetables
Garlic and mushroom sauce
*
Rhubarb trifle with rum-soaked parkin crumb (A)




VEGETARIAN MENU


Bell pepper, aubergine and feta cheese filo parcel
with toasted pine kernels, cos lettuce,
heirloom tomato salad and chive Greek yogurt
*
Spick bean cutlet on a puy lentil, squash and tarragon fricassee
New potatoes
Baton vegetables
Mushroom sauce
*
Rhubarb trifle with rum-soaked parkin crumb (A)

FELLOWS HIGH TABLE MENU


Bell pepper, aubergine and feta cheese filo parcel
with toasted pine kernels, cos lettuce,
heirloom tomato salad and chive Greek yogurt
*
Fillet of beef caprese
New potatoes
Baton vegetables
Garlic and mushroom sauce
*
Rhubarb trifle with rum-soaked parkin crumb (A)



VEGETARIAN MENU


Bell pepper, aubergine and feta cheese filo parcel
with toasted pine kernels, cos lettuce,
heirloom tomato salad and chive Greek yogurt
*
Spick bean cutlet on a puy lentil, squash and tarragon fricassee
New potatoes
Baton vegetables
Mushroom sauce
*
Rhubarb trifle with rum-soaked parkin crumb (A)

Cambridge Pink Week
Warm gazpacho with garlic bread
*
Prawn-stuffed butterfly rainbow trout with a pink peppercorn sauce
Smoked salmon, tomato and red onion frittata with pink stem radish
Roasted beetroot and cauliflower
*
Pink grapefruit panna cotta
Strawberry shortbread



VEGETARIAN MENU



Cambridge Pink Week
Warm gazpacho with garlic bread
*
Quorn satay with a pink peppercorn sauce
tomato and red onion frittata with pink stem radish
Roasted beetroot and cauliflower (N)
*
Pink grapefruit panna cotta
Strawberry shortbread

FELLOWS HIGH TABLE MENU


Roast butternut squash, apple, smoked bacon and spring onion soup
Shropshire blue cheese crouton
*
Pistachio and citrus crusted halibut
Sweet potato, artichoke and red Thai curry
Prawn and coriander stuffed squid
Bouquetiere of fresh seasonal vegetables
Coconut and lemongrass sauce (N)
*
Farmhouse English cheeseboard
*
Vanilla pannacotta with citrus fruit salad, pistachio shortbread (N)




VEGETARIAN MENU

Roast butternut squash, apple, smoked tomato and spring onion soup
Shropshire blue cheese crouton
*
Lime and mango quorn satay
Spicy rice noodles, garlic and coriander flat bread
Bouquetiere of fresh seasonal vegetables
Chardonnay sauce (A)
*
Farmhouse English cheeseboard
*
Vanilla pannacotta with citrus fruit salad, pistachio shortbread (N)