Guest Dinner Menu (HT Week 3)

White Asparagus with Fennel and Orange Salad with Walnut Dressing
(Allergens-Nuts, Sulphates)


Crab Soup with Crab Fritters
(Allergens- Milk, Gluten, Egg, Crustaceans, Fish, Sulphates)

(V) Broccoli and Almond  Soup
(Allergens- Celery, Nuts)


Beef Steak with Bordelaise Sauce, Parsley, and Garlic Risotto Ball
 (Allergens- Milk, Celery, Sulphates)

(V) Butternut Squash and Chestnut Parcel with Squash and Tofu Curry
(Contain- Nuts, Gluten, Soy)


Rhubarb Parfait with Ginger Wine Caramel and Ginger Nuts
 (Allergens- Milk, Gluten, Egg, Sulphates)

(V) Citrus Cheese Cake with Rhubarb Compote