Supper menu w/c 21st of February


Spiced cauliflower with scrambled eggs, wholegrain basmati rice & toasted almonds


Griddled chicken thighs with roast fennel, new potatoes & preserved lemon


 Pan-fried trout fillets  with Puy lentils, roast tomatoes & salsa verde


Greek style chicken fillets with a zesty Feta topping, tenderstem broccoli and rice


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


Winter minestrone with parsley & walnut pesto, toasted sourdough


Rice pilau with oyster, chestnut mushrooms & toasted hazelnuts, served with a green salad

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