Wednesday, 19 March 2014

THE MENU 19/03




Buttery Lunch Menu

                                       Parsnip and Apple Soup

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Roast Leg of Lamb
Rosemary Yorkshire pudding and redcurrant jus

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Steamed Hake
Carrots, orange and coriander

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Courgette, Basil and Rice Stuffed Peppers

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Blueberry and Peach Crumble
Vanilla custard


Buttery Dinner Menu

 Parsnip and Apple Soup

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Duck Tagine with Clementines

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Beer Battered Tilapia
Red chilli and orange sauce

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Carrot and Sesame Burgers

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Banana Cake
Caramel sauce


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