Starter Options:

Warm Asian Chicken salad (chicken pakora, chicken Bon Bon, sticky sesame seed skewer)

Wild garlic mushrooms, herb baked croute, rocket and balsamic leaves

(V, VE, GFI, DFI)

Sundried tomato and buffalo mozzarella tart with red pepper, spring onion and cherry tomato salsa

(V, GFI)

Main course options:

Roast chicken dinner served with seasonal vegetables, roast potato’s, stuffing, Yorkshire pudding and plenty of proper gravy!

(GFI, DFI)

Vegetarian roast dinner, roasted quorn fillets with seasonal vegetables, roast potato’s, stuffing and vegetarian gravy

(V, VE, DFI)

Seared salmon with braised fennel, green beans, dauphinoise potato’s and a chervil veloute

(GFI)

Dessert Options:

Raspberry and white chocolate cheesecake with a raspberry gel

(V)

Sticky toffee pudding with butterscotch sauce

(V)

Homemade triple chocolate brownie with a mixed berry compote and raspberry dust

(V, VE, DFI, GFI)