The Monastery's homemade 'seasonal' soup served with freashly baked breads, monastery butter
Hot Entrées
Grilled salmon fillet, cream and watercress sauce, crushed new potatoes, glazed carrots
Boneless chicken breast, white wine and mushroom sauce, duchess potatoes, buttered spinach
Braised beef, field mushrooms in red wine gravy, sweet potato mash, broccoli florets
Loin of Pork, roasted roots and squash, Madeira jus
Roast leg of spring lamb, rosemary and redcurrant sauce, celeriac mash, fine beans
Smoked haddock fillet, parmesan and chive mash, buttered leeks
Roasted aubergines, courgettes, tomato confit, mozzarella melt, couscous (v)
Bean and lentil goulash, roasted parsnip chips (v)
Served with fresh market vegetables of the season
Hot Puddings
Bread and butter pudding, spiced sultanas
Vanilla pannacotta, blackcurrant couli
Chocolate chip pudding, Madagascar vanilla cream
Treacle tart and fresh cream
Mixed fruit tart, crème chantilly
All the above offered with creamy custard or ice cream
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