WEDNESDAY SUPPER
MENU
Meats and salads:
Sliced ham and beef
Smoked salmon and roasted salmon supreme (FI)
Green and tomato salad (V)
Mixed bean salad (V)
Orzo and pumpkin seed pesto salad (V)
Coleslaw (V) (EG) (MU)
Vegetarian quiche (V) (G) (EG) (MI)
Bread rolls (V) (G)
Dessert:
Mini scones with fresh cream and berries (V) (G) (MI)
Cheeseboard and biscuits and a fruit bowl (V) (MI) (G) (CE)

LONG VACATION DINNER
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Deconstructed Cornish crab and king prawn cocktail
Devilled quail egg, lemon gel, caviar,
baby gem, ciabatta crostini
*
(Vegetarian option pre-ordered only)
Deconstructed avocado, mango and bell pepper cocktail
Devilled quail egg, lemon gel, aubergine caviar,
baby gem, ciabatta crostini
.
Beef tournedos Rossini, chicken liver and
wild mushroom croute
Truffle and chive pomme puree
Green beans wrapped in leek
Wild mushroom and tarragon fricassee
Bordelaise sauce (A)
*
(Vegetarian option pre-ordered only)
Feuillete of artichoke, wild mushroom and heritage tomato
Truffle and chive pomme puree
Green beans wrapped in leek
Wild mushroom and tarragon fricassee
Champagne cream sauce (A)
*
Salted chocolate tart
Cocoa tuille, honeycomb ice cream and chocolate sauce
*
Italian cheeseboard, salsa, celery and grapes