Supper & brunch menu w/c 18th of July

Monday

Linguine with fresh broad beans, Feta and dill.

Tuesday

Griddled chicken thighs, tomato salsa & Mexican  new potato salad

Wednesday

Lime & mint salmon fillets, basmati rice with peas, edamame beans & toasted sesame seeds

Thursday

Pan-fried minute steak with lamb’s lettuce & fennel salad with bagna cauda

Friday

Chorizo, chicken & chickpeas, served with green beans

Saturday

Griddled maple cure bacon & roast vine tomatoes

Kentish cherries

Sunday

Duck egg omelette with fresh herbs

Gooseberry, elderflower & almond crumble

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