Guest Dinner Menu (TT25 Week 3)

Grilled Asparagus and Roast Pepper with Spinach and Quinoa Salad

(Contain- Soy, Sulphites)

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Prawn and Salmon Mousse with Lovage Pesto

(Allergens- Fish, Milk, Celery)

(V) Squash Soup with Tofu and Lovage Pesto

(allergens : Milk, Gluten,)

**

Chicken Breast with Poppy seed and Goats Cheese

(Allergens- Milk, Celery, Soy)


(V)Caramelized Shallot Tart with Cumin Tahini Sauce and Toasted Pumpkin Seeds

(Contain- Sesame, Gluten)

**

Fruit Kebab with Five Spice Sabayon, Sorbet and Raisin Biscuit

(Allergens- Milk, Gluten, Egg, Sulphites)

(V)Fruit Kebab with Five Spice Cashew Cream

(Allergens- Nuts, Sulphites)