Dinner menu w/c 28th of February


Baked pancakes with spinach, chestnut mushrooms and Gruyère, served with balsamic roast tomatoes


Moroccan spiced chicken with carrots & chickpeas served with bulghur wheat


Rose harissa griddled lamb leg steaks, Persian spiced pilaff, green beans and minted yoghurt


Salmon fillets baked on rosemary roast potatoes, beetroot salad & horseradish-walnut creme fraiche


Italian baked pollock fillets with tomatoes, potatoes & Kalamata olives, served with purple sprouting broccoli


Mixed root & kidney bean borscht & chive cream served with smoked salmon pumpernickel bread


Butternut squash, sage and barley risotto with crumbled Roquefort, rocket & toasted pumpkin seed salad

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