• Mushroom Stroganoff
    Button mushrooms sautéed with paprika and garlic, finished with cream and brandy, served with tumeric rice
  • Goat’s Cheese & Spinach Cannelloni
    Goat’s cheese and spinach in egg pasta tubes, smothered in tomato and herb sauce topped with mature cheddar and grilled until golden; served with garlic bread and salad
  • Broad Bean, Pea and Mint Rossoto
    Creamy arborio rice with broad beans, garden peas and fresh English mint, topped with shavings of parmesan and served with garlic bread
  • Three Cheese Quiche
    An individual homemade quiche flavoured with onions, mozzarella, English mature cheddar and Wensleydale, and served warm with buttered new potatoes and garden salad
  • Vegetable Stir Fry
    Mixed salad vegetables wok-fried with soy sauce, pineapple and sweet chillies, served with tumeric rice