Dinner menu w/c 4th of October


Crusted pumpkin wedges with dill sour cream, quinoa + red chard salad


Baked lamb meatballs with roast vegetable bulghur wheat, harissa + minted yoghurt


Griddled yoghurt marinated chicken with Victoria plum sauce, green beans and couscous


Aubergine + lemon risotto with Parmesan, rocket + toasted almond salad


Smoked haddock + spinach gratin with boiled Roseval potatoes


Chickpeas, spinach + tomato curry, served with wholegrain basmati rice and preserved lemon yoghurt


Honey + chilli salmon stir fried with soba noodles, sugar snap peas and toasted sesame seeds

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