CHINESE EVENING

Water chestnut, toasted cashew nut and black bean wonton
Hot and sour sauce (N)
*
Szechuan breast of duck
Bamboo shoots, beansprouts and pak choi
Singapore chow mien
Plum and ginger sauce
*
Mango and lychee ice cream
*
Coffee

VEGETARIAN MENU

Water chestnut, toasted cashew nut and black bean wonton
Hot and sour sauce (N)
*
Egg fried rice cake
Bamboo shoots, beansprouts and pak choi
Singapore chow mien
Plum and ginger sauce
*
Mango and lychee ice cream
*
Coffee

Puy lentil and root vegetable soup
Gruyere cheese croutons
*
Loin of pork steak marinated in lemon and coriander
Pineapple and coconut risotto
Roasted peppers
Sweet chilli sauce
*
Spiced orange tart
Blackcurrant marmalade
*
Coffee

VEGETARIAN MENU

Terrine of Mediterranean vegetables and Wensleydale cheese
wrapped in a herb crepe with sauce rouille
*
Baked flat mushroom with spring onion hummus, olives
and chargrilled artichoke
Pesto new potatoes (N)
Griddled aubergine
Pea puree
Tomato and coriander sauce
*
Lemon parfait
Winter berries and cream
*
Coffee