THE MENU 24-04

Buttery Lunch Menu

Aubergine and Harissa Soup

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Kerala Style Beef Stew

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Poached Coley

With ginger and sesame broth

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Yellow Peppers Filled with Pilaf Rice

Currants and toasted pine nuts

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Lemon Puddle Pudding

White chocolate sauce

Buttery Dinner Menu

Aubergine and Harissa Soup

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Braised Chicken Chasseur

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Roasted Cod with Fennel

Red onion and balsamic tomatoes

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Leek and Goat’s Cheese Tart

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Stem Ginger and Rhubarb Crumble

With vanilla custard