Dinner menu w/c 25th of October

Monday

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

Tuesday

Crab cakes with red pepper sauce, Charlotte potatoes and watercress

Wednesday

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

Thursday

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

Friday

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

Saturday

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

Sunday

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

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