The Menu
Feast Night Formal Hall
Wednesday 16th February
Jerusalem Artichoke Soup
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Fillet of Sea Bass with Jus Vanilla
Fennel, pureed potato and salsify
(V) Wild Rice and Parsnip Fritters
With mushrooms in cider sauce and thyme, pureed potato
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Hot Chocolate Fondant
Ginger ice cream and chocolate sauce
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Welsh Rarebit
Bon Appetite!
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