Staff Dinner Wednesday 3 rd September 19:30 The Blue Room
Starter: Smoked duck, five spice beetroot jam with bitter leaf and a cumin cracker
Roast fillet of beef, sweet potato fondant, sweet and salted rainbow Chantenay carrots, with a red wine jus
Main:
Dessert: Autumn mess (VG) (H)
Selection of continental cheeses with chutney, grapes and biscuits Fresh coffee or scented tea with petit fours
Cheese & Coffee
(v) Vegan (H) Halal
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