WEDNESDAY SUPPER
MENU
Selection of cold meats, fish and vegetarian
Sliced Suffolk ham and roast topside beef
Roast chicken
Smoked salmon and smoked mackerel (FI)
Grilled salmon supreme (FI)
Vegetarian quiche (V) (G) (EG) (MI)
Herby feta (MI)
Mayonnaise and dressing (EG) (MU) (SU)
Salads
Green and tomato
Coleslaw (EG) (MU)
Mediterranean vegetable cous-cous (G)
Dessert
Blueberry cheesecake (G) (MI)
*
Cheeseboard, biscuits, rolls and fresh fruit bowl
(G) (MI) (CE) (SU)

LONG VACATION DINNER
MENU
Confit chicken, duck and orange terrine
wrapped in serrano ham
Ploughmans chutney, bitter leaves,
citrus fennel salad, crisp sourdough
.
(Vegetarian option pre-ordered only)
Roasted squash, cherry bell pepper and goats cheese terrine
wrapped in smoked zucchini
Ploughmans chutney, bitter leaves,
citrus fennel salad, crisp sourdough (V)
*
Roasted fillet of turbot,
pan-fried pumpkin seed pesto scallops
Sweet potato, caramelised shallot and asparagus terrine
Rainbow baby carrots
Griddled Mediterranean vegetables
Lemon and caviar beurre blanc (A)
.
(Vegetarian option pre-ordered only)
Parmesan and herb polenta cake with
pumpkin pesto halloumi
Sweet potato, caramelised shallot and asparagus terrine
Rainbow baby carrots
Griddled Mediterranean vegetables
Lemon and grain mustard sauce
*
Passion fruit and mango torte
Tropical fruit compote, raspberry coulis and
shortbread crumb
*
French cheeseboard, truffle honey, celery and grapes