Supper menu w/c 8th of November


Oven-baked porcini and chestnut mushroom, poached duck egg & Parmesan


Baked salmon with spiced lentils and wilted spinach


Harissa chicken thighs baked with butternut squash, purple sprouting broccoli


Moroccan lamb meatballs, roast vegetable bulghur wheat and minted yoghurt


Honey roast turkey breast fillets on lemon & rosemary potatoes, curly kale and horseradish


Salt cod and sweet potato fish cakes, red pepper sauce and watercress salad with toasted pumpkin seeds


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

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