The Menu
Formal Hall
Sunday 23rd January
Grilled Salmon with Sun-Blushed Tomatoes
Olive dressing and sage
(V) Toasted Bruchette
With olives, tomato and sage
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Roast Leg of Lamb
Traditional vegetable and potatoes
Redcurrant and rosemary jus
(V) Lentil and Almond Loaf
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Warm Apple and Cinnamon Crumble
Crème Anglaise
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