Supper & brunch menu w/c 5th of June

Monday

Fragrant aubergine curry with basmati rice & toasted almonds

Tuesday

Salmon fillets with Puy lentils, salsa verde & roast tomatoes

Wednesday

Chicken thigh fillets baked with new potatoes, oregano, white wine & creme fraiche, served with runner beans

Thursday

Veal & courgette frittas, chunky tomtoes sauce and bulghur wheat

Friday

Lime & mint trout fillets with cucumber quinoa, black sesame seeds & edamame beans

Saturday

Soft boiled Burford Brown eggs with asparagus-Parma ham soldiers

Strawberries & vanilla fromage frais

Sunday

Huevos rancheros

Banana espresso muffin

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