Supper & brunch menu w/c 25th of July

Monday

Spinach, tomato & chickpea curry served with basmati rice & toasted almonds

Tuesday

Chermoula fish fillets parcel with sweet pepper & courgette couscous

Wednesday

Poached chicken with summer vegetables, crisp bread & tahini sauce

Thursday

Roast beetroot salad with anchovy, mint & mozzarella

Friday

Griddled salmon on lemony lentils & green bean salad

Saturday

Parma ham & courgette frittas

Fromage frais with raspberries

Sunday

Mushrooms & poached egg on toast

Donut peach

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