Fairtrade Evening

Butternut squash, leek and tarragon soup
with Beenleigh blue cheese croutons
*
Parmesan and chive panko-breaded escalope of Suffolk turkey with
Cranberry, tommetade and sage butter
New potatoes
Creamy leek fricassee
Chargrilled peppers
Fairtrade white wine sauce (A)
*
Fairtrade baked banana cheesecake
Chocolate sauce


VEGETARIAN MENU


Butternut squash, leek and tarragon soup
with Beenleigh blue cheese croutons
*
Parmesan and chive panko-breaded Portobello mushroom
with spiced chick peas, courgettes and aubergine New potatoes
Creamy leek fricassée
Chargrilled peppers
Fairtrade white wine sauce (A)
*
Fairtrade baked banana cheesecake
Chocolate sauce

Fairtrade Evening

Butternut squash, leek and tarragon soup
with Beenleigh blue cheese croutons
*
Parmesan and chive panko-breaded escalope of Suffolk turkey with
Cranberry, tommetade and sage butter
New potatoes
Creamy leek fricassee
Chargrilled peppers
Fairtrade white wine sauce (A)
*
Fairtrade baked banana cheesecake
Chocolate sauce




VEGETARIAN MENU


Butternut squash, leek and tarragon soup
with Beenleigh blue cheese croutons
*
Parmesan and chive panko-breaded Portobello mushroom
with spiced chick peas, courgettes and aubergine New potatoes
Creamy leek fricassée
Chargrilled peppers
Fairtrade white wine sauce (A)
*
Fairtrade baked banana cheesecake
Chocolate sauce

Chargrilled Mediterranean vegetable stack with buffalo mozzarella
Slow-roasted cherry tomatoes
Pesto mayonnaise
Crisp ciabatta (N)
*
Supreme of corn-fed chicken
Pithivier of bacon and fois gras
Parmentier potatoes
Bouquetiere of fresh seasonal vegetables
Red wine and mushroom sauce
*
Fruitini served with a berry sorbet (A)
*
French cheeseboard in SCR


VEGETARIAN MENU

Chargrilled Mediterranean vegetable stack with buffalo mozzarella
Slow-roasted cherry tomatoes
Pesto mayonnaise
Crisp ciabatta (N)
*
Tofu and ratatouille satay (N)
with fennel, mushroom and carrot escabeche
Coriander rice cake
Bouquetiere of fresh seasonal vegetables
Vine tomato and basil sauce
*
Fruitini served with a berry sorbet (A)
*
Artisan cheeseboard in SCR

Thai-spiced Asian vegetable salad with rice noodles,
avocado and tofu
Peanut and ginger dressing (N)
*
Chicken, bacon and mushroom wellington
Garlic potatoes
Julienne of vegetables
Red wine sauce (A)
*
Pina colada cream profiteroles
Tropical fruit compote (A)



VEGETARIAN MENU

Thai-spiced Asian vegetable salad with rice noodles,
avocado and tofu
Peanut and ginger dressing (N)
*
Leek, watercress and Shropshire blue cheese wellington
Garlic potatoes
Julienne of vegetables
Wild mushroom sauce
*
Pina colada cream profiteroles
Tropical fruit compote (A)

Chargrilled Mediterranean vegetable stack with buffalo mozzarella
Slow-roasted cherry tomatoes
Pesto mayonnaise
Crisp ciabatta (N)
*
Supreme of corn-fed chicken
Pithivier of bacon and fois gras
Parmentier potatoes
Bouquetiere of fresh seasonal vegetables
Red wine and mushroom sauce
*
Fruitini served with a berry sorbet (A)
*
French cheeseboard in SCR


VEGETARIAN MENU

Chargrilled Mediterranean vegetable stack with buffalo mozzarella
Slow-roasted cherry tomatoes
Pesto mayonnaise
Crisp ciabatta (N)
*
Tofu and ratatouille satay (N)
with fennel, mushroom and carrot escabeche
Coriander rice cake
Bouquetiere of fresh seasonal vegetables
Vine tomato and basil sauce
*
Fruitini served with a berry sorbet (A)
*
Artisan cheeseboard in SCR