Dinner menu w/c 21st of March

Monday

Chinese-style noodles with shitake mushrooms & sugar snap peas, a fried duck egg and toasted sesame seeds

Tuesday

Pan-fried trout fillets with an oat & mustard crust, chive creme fraiche and roast beetroot salad

Wednesday

Sticky lemon chicken with ginger & lemongrass, wilted greens and basmati rice

Thursday

Veal, sage & spinach cannelloni, chunky tomato sauce, rocket & Parmesan salad

Friday

Coley fillets baked with a spicy tomato sauce, butternut squash and rice

Saturday

Griddled lamb leg steaks with roast red onion & tomato bulghur wheat, minted yoghurt

Sunday

Baked salmon with leeks and a parsley-anchovy vinaigrette, boiled Cyprus potatoes

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