Cafeteria Lunch
Asparagus soup
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Confit of free-range chicken with a sage and onion farce
Cranberry jus
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Baked fillet of sustainable pangasius
With a Mediterranean salsa
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Vegetable lasagne with a cheese and tomato crust
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Blackberry cake
With custard
HOTPLATE SPECIAL
Roast lamb with minted gravy
Dinner
Roasted Loin of pork sous vide
With teriyaki and pineapple jus
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Steamed mussels with white wine, lemon, garlic and butter
Garlic bread
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Vegetable tagine with apricots, chilli, and pine nuts
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Prune cake
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