Summer Dining Menu .pdf
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Choice of 3 courses – prices may vary
Choice of cold soups: Tomato, Leek and Potato, Mint and Pea or Roasted Red Pepper
Mini BBQ Pulled Pork Sliders, with refreshing Mango and Lime Salsa
Crispy Puff Pastry Parcels, filled with Spinach, Mushrooms and Ricotta Cheese
Chicken Supreme, stuffed with Bacon and Garlic Stuffing, served with Hasselback
Potatoes, grilled Asparagus and Rosemary emulsion
10 oz Rib-eye steak, served with Skinny Fries, crispy onions and dark Ale sauce
Black bean and Quinoa Patty, served in homemade bun with sundried tomato salsa
Pan Fried Fillet of Cod, served with Spinach Puree, Potato Rosti and Lemon
Selection of homemade ice creams, served in Tuile Basket, with Cream and Berry
Refreshing Summer Fruit Trifle
Pineapple and Coconut Cheesecake, served with charred Pineapple tartare and Mint