Executive Chef: Alin Gavril
Lunch hours: 11:30am - 2:30pm
Lunch hours: 11:30am - 2:30pm
SOUPS:
*Slow Cooked Celery and Celeriac Soup with Fennel Seeds, Truffle Oil and Cream
Carrot, Onion, Bay Leaf, Vegetable Stock and Black Pepper
**Gently Spiced Avocado, Broccoli and Cauliflower with Fresh Almond
Carrot, Onion, Chilli and Garlic, Black Pepper, Mixed Herbs and Chilli Powder
Zuppa Speziata Di Manzo Con Lenticchie Spaghetti E Pomodoro Ciliegino
Cherry Tomato, Mushroom, Carrot, Bay Leaf, Onion, Celery, Beef Stock, Lentil and Egg Spaghetti
SALAD BAR:
Mussel
Cod
*Feta Cheese
*Grated Emmental
Garlic and Lemon Chicken
Smoked Bacon
COMPOSED SALADS:
*Celeriac Remoulade with Honey and Lime Dressing
Parsley, Radish, Red Pepper, Onion, Lime Juice and Sesame Oil
Chorizo, Courgette and Cauliflower Salad with Sweet Paprika Mayonnaise
Lettuce and Chives
*Roasted Butternut Squash, Asparagus and Mushroom Salad with Mustard Hazelnut Dressing
Mushroom, Yellow Pepper, Cheese, Olive Oil, Cider Vinegar and Mustard
Poached Salmon, Scallion and Cherry Tomato Salad with Fresh Dill and Horseradish Dressing
Carrot, Orange Juice and Olive Oil
*Coleslaw
Carrot, Cabbage and Light Mayonnaise
Tuna and Sweet Corn
Light Mayonnaise
*Potato Salad
Smoked Paprika and Light Mayonnaise
SANDWICH BAR:
**Brown Bread Vegan BLT
Vegan Bacon, Lettuce, Tomato and Hummus
Sweet and Spicy Hawaian Style Chicken Tortilla
Pineapple, Sweet Chilli, Sweet Corn and Parsley
*Red Cheddar and Roasted Mushroom Baguette with Crunchy Lettuce
Crispy Onion Butter and Brown Baguette
Ciabatta with Black Olives, Surimi Chunks and Light Garlic Mayonnaise
Tomato and Basil Ciabatta and Dill
DESSERT:
*Pear and Toffee Gateaux
**Fruit Platter
**Fruit Salad
COMPOTE:
**Forest Fruit Compote
SPECIAL OF THE DAY:
Sweet Chilli and Prawns Noodles
Soy Sauce, Mixed Vegetables