Menu
28 November 2009
To Start:
Cream of Carrot and Ginger soup
served with low G.I multigrain and white bloomer breads
To Follow:
Organic Roast Venison
Or
Roast British Pork with Crackling
Both served with Potato Dauphinoise, Cabbage with Bacon and Mashed Butternut Squash
Or
‘Glamorgan’ Vegetarian Sausages
Served with Potato Dauphinoise, Cabbage with Chestnut and Mashed Butternut Squash
Then:
Apple Crumble
Served with Crème Anglaise
Or
Eton Mess
To Finish:
Choice from the Cheese Platter
Fine Fette Ewe, Tourne D’abourdance, Brie de Meaux, Oxford Blue
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