
April Menu 2018
March 1st, 2018
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Dinner for 14 7.30pm
Starters
Double baked goats cheese soufflés with roast apple and leek
Warm salad of roast fennel, asparagus and aubergine with cashew cream and lime and sweet chilli dressing (vegan)
Pate of locally smoked trout
home-made breads and toasts
Main Course
Fillet of locally reared beef with red wine gravy
Breast of organic chicken with lemon, pancetta and sage stuffing, cider gravy
Poached Wild Salmon with champagne and basil sauce
Chickpea, sweet potato and coconut pancakes with wild garlic and sorrel sauce(gf/df)
all with seasonal vegetables
Puddings
Rhubarb and ginger polenta cake with lemon and saffron ice cream
Hot vegan chocolate fudge cake with vanilla ice cream or soya ice-cream
The cost – £28.000 per head for adults
£18 per head for children under 14 having 3 courses or £12 for 2 courses. Under 5s £5.00 per head for 2 mini courses. Please read following page for more information…….