Dinner menu w/c 25th of October


Oven-baked chestnut mushroom & porcini risotto with poached duck egg & Parmesan, little gem & toasted cobnut salad


Crab cakes with red pepper sauce, Charlotte potatoes and watercress


Coconut chicken with chilli & thyme roasted butternut squash, green beans


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


Salmon fillets baked on curried leeks, served with basmati rice & toasted almonds


Baked buttermilk chicken with a herb crust, creamy honey & mustard sauce, mashed potato and purple sprouting  broccoli


Spiced lamb meatballs, rice ‘n beans & pilli-pilli sauce

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