Dinner Menu Two

Starters

Chilled honeydew melon and strawberry nest (v)

Prawns topped with marie rose sauce served on a lemon salad

Chefs homemade chicken liver pate served with Cumberland sauce and garlic bread

Duck rolls served with wild rice and hoi sin sauce

Pan fried button mushrooms in a cream and garlic sauce served with garlic bread (v)

French onion soup served with cheese flute

Cream of asparagus soup (v)

Main Courses

Roast lamb joint served with a redcurrant and rosemary jus

Chicken supreme served with a mushroom and cream sauce

Poached fillet of salmon served with hollandaise sauce

Breaded goats cheese served with cranberry relish and salad (v)

Buttered broccoli and lemon glazed carrots

Jacket potatoes and sliced potatoes and onions cooked in chicken stock and butter

As an alternative to your main course we are offering a freshly prepared salad

Of either ham, beef, turkey, cheese or tuna which you can order with your food service assistant

Sweets

Apple crumble served with custard sauce

Tiramisu torte served with fresh cream

Strawberry gateau served with fresh cream

Blackcurrant cheesecake slice served with fresh cream

Pineapple pieces, chocolate ice cream, fresh cream and chocolate sauce

Vanilla, strawberry, chocolate, mint choc chip and vanilla crunch ice cream

Red cheddar and creamy Lancashire cheese and biscuits