Supper & Brunch menu w/c 11th of April

Monday

Spring vegetable casserole with wild garlic-walnut pesto and spelt bread

Tuesday

Griddled salmon with new potatoes, olives and herbs

Wednesday

Chinese style noodles with ducks’ liver, pak choi & toasted sesame seeds

Thursday

Chorizo & chickpea stew served with wilted baby spinach

Friday

Warm lentil & purple sprouting broccoli salad with goats’ cheese

Saturday

Eggs Florentine

Tendresse aux pommes

Sunday

Buttermilk pancakes with maple cured crispy bacon + vine tomatoes

Rhubarb + oat crisp

  

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