RNEBS 150

Dinner Menu

& Drinks Selection

Menu

Soup of the day (V)
Roasted sweet potato and rosemary

Ham Hock Terrine
Served with herb toast, roasted beetroot and pickled shallots

Prawn and Smoked Salmon Tian

Prawns dressed in marie rose sauce, with cucumber, lettuce and lemon
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Pan roasted Chicken Breast
Served with herb roasted new potatoes, baby vegetables and chicken and white wine sauce

Slow roasted Pork Belly
Served with wholegrain mustard mashed potatoes, wilted spinach and peppercorn sauce
Wild Mushroom and Spinach Tart (V)
Served with herb roasted new potatoes, bundled baby vegetables, pesto & devon cream sauce
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Belgian Chocolate Cheesecake
Served with Chantilly cream and raspberry coulis
Caramel & Apple Crumble Pie

Served with spiced apple puree and clotted cream
Lemon Meringue Pie

Served with fresh mixed berries
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Cheeseboard
Tea, Coffee & Mints

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Drinks

Prosecco Borgo SanLeo - Veneto, Italy

A wonderfully fresh and well balanced, appley palate with just a hint of delicate almond.

11% vol Vegan

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Taworri Sauvingnon Blanc - Marlborough, New Zealand

This benchmark wine is famed for its crisp zesty character, goosberry fruit, grassy notes and utterly delicious. 12.5% vol Vegetarian

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Cormoran Tempranillo 2018/19 - Rioja, Spain

Bright cherry red with masses of red berry fruit flavours leading into richer, warmer fruits

with a hint of vanilla. Well balanced, lingering and harmonious.

14% vol

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Sparkling and Still water and Fruit Juice

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