Summer Dining Menu .pdf

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Original filename: Summer Dining Menu.pdf
Author: laptop3

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Choice of 3 courses – prices may vary

Starters:
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
Main Courses:
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
Mayonnaise
Desserts:
Selection of homemade ice creams, served in Tuile Basket, with Cream and Berry
Coulis
Refreshing Summer Fruit Trifle
Pineapple and Coconut Cheesecake, served with charred Pineapple tartare and Mint
gel


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