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SUNDAY 4TH JANUARY
2009 LUNCHEON MENU GRILLED KING PRAWNS IN GARLIC CHILLI SAUCE * SMOKED DUCK BREAST WITH FRESH SALAD AND MANGO CHUTNEY * MARINATED ASPARAGUS WITH RED CHARD SALAD DRIZZLED WITH MUSTARD VINAIGRETTE (V) * SAUTÉED CAJUN CHICKEN TOPPED WITH PISTACHIO OIL °°° CARROT AND CORIANDER SOUP (V) * HAVELET NOG * STRAWBERRY SORBET (V) °°° ROAST SIRLOIN OF BEEF WITH YORKSHIRE PUDDING AND ROAST GRAVY * LAMB SHANK SET ON MASH POTATO SERVED WITH MINT GRAVY * ROAST CHICKEN TOPPED WITH WHITE WINE HERB CREAM SAUCE * GRILLED SKATE SERVED WITH CAPER CREAM SAUCE * MIXED VEGETABLE COUS COUS COOKED IN TOMATO SAUCE (V) WE GARNISH ALL OUR DISHES WITH THE FOLLOWING: ROAST POTATOES ROAST ROOT VEGETABLES - MIXED VEGETABLE RATATOUILLE OR CHOICE OF SIDE SALAD °°° COUPE BREAD AND BUTTER PUDDING WITH CUSTARD SWEETS AND CHEESE BOARD FROM THE BUFFET °°° COFFEE |