GOURMET TO GO: Week Commencing 19th February 2018

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This week's menu

Monday: Cottage Pie GF
Slow cooked beef mince with root vegetables and peas in a tomato, thyme and garlic sauce topped with creamy potato
mash.

Tuesday: Apricot Chicken GF
Tender chicken fillet cooked in a savoury apricot sauce and served with creamy potato mash.

Wednesday: Veal Shanks (GF)
Slow cooked veal shanks in tomato and olive sauce and served with parmesan and polenta mash.

Thursday: Roast Pork (GF)
Our Chef's roast pork is undoubtedly the original and the best in town. Served with roasted potatoes, creamy potato bake, greens & gravy.

Cristy Houghton