Supper & brunch menu w/c 2nd of May

Monday

Warm lentil & broccoli salad with goat’s cheese

Tuesday

Salmon in a Bengali mustard sauce, basmati rice & dal

Wednesday

Linguine with mozzarella, wild garlic & anchovy and a tomato salad

Thursday

Chicken & courgette frittas, boiled new potatoes & a watercress salad

Friday

Spiced mackerel with tomatoey white beans & wilted spinach

Saturday

Scrambled eggs & smoked salmon

Strawberries & fromage frais

Sunday

Griddled Portobello mushrooms with thyme & Gubbeen

Carrot, orange & walnut bar

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