Dinner menu w/c 5th of July


Baked salmon fillets with spicy lentils, wilted spinach and minted yoghurt


Veal, sage and lemon cannelloni with a chunky tomato sauce, watercress & Parmesan salad


Chilli tofu, sweet potato and sugar snap peas in a coconut noodle broth


Tray baked pollock with runner beans + pine nuts, served with Anya potatoes


Chicken baked with cannellini beans, tarragon and white wine, served with tenderstem broccoli

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