Dinner menu w/c 14th of February


Big curry noodle pot with udon noodles, roasted peanuts and coriander


Baked plaice fillets with a tapenade, tomato and wilted spinach filling, served with rice


Moroccan spiced chicken with roast winter vegetable bulghur wheat and  minted yoghurt


Trout fillets with an oat & mustard crust, roast beetroot salad, boiled Charlotte potatoes and chive cream


Tofu baked with curried leeks and cherry tomatoes, served with wholegrain basmati rice and toasted almonds


Rustic sweet pepper soup, served with chopped avocado, tortilla chips, chillies and lime


Chinese style noodles with Lapsang Souchong tea-marinated lamb, tenderstem broccoli and toasted sesame seeds


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