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Wednesday 25th July Menu

Starter Options Breaded Goats Cheese with Heritage Beetroot Ham Hock Terrine with Piccalilli Main Options Chicken Breast with a White Wine and Mushroom Sauce Cod Loin with a Tomato and Olive Crust Baked Portobello Mushroom with Ricotta and Spinach Served with Fresh Vegetables and Chips Dessert Options Crème Brulee Pecan Pie and Cream Cheese and Biscuits

Thursday 26th July Menu

Starters Tempura Battered Prawns with a Sweet Chilli Dip Creamy Garlic Mushrooms with Crusty Bread Main Steak Pie with a Rich Red Wine Gravy, Chips and Peas Lamb Tagine served with Cous Cous and Flatbread Vegetable Tagine served with Cous Cous and Flatbread Dessert Chocolate Fudge Cake Raspberry Tiramisu Cheese and Biscuits

Friday 27th July Menu

Starter Mini Mezze of Parma Ham, Homous, Olives and Flat Bread Vegetable Tempura with Sweet Chili Dip Main Chicken Balti served with Rice and Naan Bread Battered Fish and Chips with Mushy Peas and Bread and Butter Vegetable Curry served with Rice and Naan Bread Dessert Banoffee Pie Lemon Posset and Berries Cheese and Biscuits

Saturday 28th July – Evening

Starter Beetroot Cured Smoked Salmon with Lemon Mayonnaise Vegetable Terrine with Spicy Tomato Coulis Main Rump Steak served with Mushrooms and Onion Rings Salmon Fillet with a Salsa and Coriander Crust Allotment Pie All served with Salad and Chips Dessert Sticky Toffee Pudding and Custard Pecan Pie and Cream Cheese and Biscuits