Guest Dinner Menu (HT Week 8)

Seabass Fillet with Mizuna and Purple sprouting Salad
(Allergens- Fish, Milk, Soy)
(V) Fine Tart of Aubergine and Tomato with Mizuna and Walnut Salad
(Allergens- Nuts, Gluten, Soy)

Mushroom, Cauliflower Misu Risotto
(Allergens- Milk, Celery, Sulphites)
(V) Mushroom, Cauliflower Misu Risotto
(Allergens- Celery, Sulphites)

Roast Sirloin of Beef with Maple Chicory and Mushrooms
(Allergens- Celery, Sulphites)
(V) Spanakotiropita
(Allergens- Gluten, Celery)
Lemon and Pine Kernel Iced Mousse with Lemon Curd and Black Pepper Marshmallow
(Allergens- Milk, Egg)