RNEBS 150

Dinner Menu

& Drinks Selection

Menu

S1 - Soup of the day (V) & (GF)
Roasted sweet potato and rosemary

S2 - Ham Hock Terrine
Served with herb toast, roasted beetroot and pickled shallots

S3 - Prawn and Smoked Salmon Tian

Prawns dressed in marie rose sauce, with cucumber, lettuce and lemon
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M1 - Pan roasted Chicken Breast (GF)
S
erved with herb roasted new potatoes, baby vegetables and chicken and white wine sauce

M2 - Slow roasted Pork Belly (GF)
Served with wholegrain mustard mashed potatoes, wilted spinach and peppercorn sauce
M3 - Wild Mushroom and Spinach Tart (V)
Served with herb roasted new potatoes, bundled baby vegetables, pesto & devon cream sauce
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D1 - Belgian Chocolate Cheesecake
Served with Chantilly cream and raspberry coulis
D2 - Caramel & Apple Crumble Pie

Served with spiced apple puree and clotted cream
D3 - Lemon Meringue Pie

Served with fresh mixed berries

D4 - Vanilla Cheesecake (GF)
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Cheeseboard
Tea, Coffee & Mints

Key: (V) = Vegan  (GF) = Gluten Free

Drinks

Prosecco Borgo SanLeo - Veneto, Italy

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

11% vol Vegan

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

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

Sparkling and Still water and Fruit Juice