Dinner and Awards Event – Finalised Dinner Menu
Starters Roasted Tomato and Basil Soup Pork and Apricot Terrine, Fine Leaves and Homemade Red Onion Chutney Rustic Fresh Salmon and Lemon Sumac Mousse with Homemade Crusty Soda Bread Main Roast Chicken with Trimmings Braised Steak in a Rich Red Wine Jus Butternut Squash, Sage and Tomato Bake with Parmesan Crisps All the above are served with Roast Potatoes, Braised Cinnamon Cabbage, Baton Caraway Carrots and Buttered Kale Sweets Warm Homemade Sticky Toffee Pudding with Custard Baked Vanilla
