BOWL FOOD MENU

 

2014-07-173

Fish

Fresh water crayfish and Atlantic prawn cocktail drizzled with a Marie-rose sauce and baby gem lettuce *

Poached salmon tossed in new potatoes, fresh mint light mayonnaise ***

Mini fish pie, with smoked haddock, salmon, prawns in white wine and dill sauce topped with cheesy mash **

Traditional kedgeree, with haddock, eggs and rice and spices **

Catalan Cod & Cannelini Bean Stew ***

Squid Greek style with lemon and garlic oil served with wild rice ***

Seared tuna, fresh tomato salsa and Moroccan couscous with Tzazaki dressing *

Sweet chilli prawns with glass noodles, ginger, lemon grass dressing *

 

Meat

Chart grilled chicken Caesar salad with parmesan shaving *

Crispy pork belly, with apple compote and calvados sauce served on parsnip puree **

Chicken breast in wild and bottom mushrooms and truffle oil sauce served with Pilaf rice  **

Seared beef carpaccio, tapenade croustini and rocket salad *

Beef bourguignon with bacon in deep red wine sauce served with mash potatoes **

Slow cook lamb in cotes du Rhone wine with small vegetable served with cauliflower mash **

Cripsy duck, watercress and watermelon tossed in a raspberry dressing *

Sticky crispy sesame beef on pickled Chinese leaf *

Pork and leek sausage with red onions gravy and mash potatoes **

Italian meat bowl with tomato sauce, spaghetti and shaved parmesan  **

Beef stroganoff with potatoes parmentier **

Vegetarian

Risotto Primavera with asparagus, zucchini and green beans with shaved parmesan**

Moroccan vegetable stew with minted couscous served with tagine sauce ***

Wild and not so wild Mushroom Stroganoff with Parmentier potatoes***

Vegetable Paella with saffron infused calasparra rice, roasted fennel, peppers and plum tomatoes**

Quinoa topped with mixed bean shoots, peas, fried tofu and red chilli dressing (vegan) *

Goat cheese, mix seasonal leaves, tomato, olives with Italian dressing (vegetarian) *

Penne pasta, fresh pesto, baby artichokes, fresh mozzarella, plum tomato  (vegetarian)*