WEDNESDAY SUPPER
MENU
Selection of cold meats, fish and vegetarian
Sliced Suffolk ham and roast topside beef
Coronation chicken (EG) (MU) (SU)
Smoked salmon, trout and mackerel platter (FI)
Herb crusted salmon (FI) (G)
Vegetarian quiche (V) (G) (EG) (MI)
Salads
Green and tomato
Coleslaw (EG) (MU)
Mediterranean vegetable cous cous salad (G)
Dessert
Banoffee pie (G) (MI)
Cheeseboard, biscuits, rolls and fresh fruit bowl (G) (MI) (CE) (SU)