TONIGHT’S MENU

Cream of Chicken and Leek Soup

Smoked Trout Nicoise Salad (gr)

Mozzarella, Watermelon and Cucumber Salad with a Honey, Lime and Mint Dressing (v, gr)

Selection of Chilled Fruit Juices (v, vg, gr)

Roast Copplestone Turkey (gr) served with Sage and Onion Stuffing and Cranberry Jus

Poached Fillet of Salmon (gr) with Crushed New Potatoes and a White Wine and Dill Sauce

Pan Fried Lamb’s Liver served on a Potato Cake with Onion Gravy

Pancake filled with Mushrooms, Spinach and Cream Cheese (v)

Vegan Chilli with Rice (vg)

All served with Vegetables and Potatoes of the day

Warm Classic Bread and Butter Pudding with Custard

Strawberry and Clotted Cream Roulade with Raspberry Coulis

Belgian Chocolate Brownie with an Orange Caramel Sauce and Clotted Cream

Fresh Fruit Salad served (gr, vg) with Clotted Cream or Ice Cream

Honeycomb Ice Cream