THE MENU 03/2013

Buttery Dinner Menu

Leek and Potato soup

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Confit Duck Leg

With Plum jus

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Baked Hake

With Tomato and red onion salsa

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Moroccan Tofu and Vegetable Tagine

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Hot Scones

With clotted cream and jam

Buttery Dinner Menu

Leek and Potato Soup

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Toad in the Hole

Caramelized onion gravy

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Moules Mariniere

With garlic bread and lemon

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Spicy Lentil and vegetable Casserole

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Mixed Berry Sponge

With white chocolate sauce