Easter
Sunday Lunch
Grilled Asparagus, poached duck egg, hollandaise sauce, basil emulsion
(E,G,M,SU)
Crayfish and samphire salad, pepper coulis, wild rocket, candied lemon, tomato
(E,M,G,SU,CR)
Ham cheddar and wholegrain mustard croquettes, candied apple, apple gel,
watercress
(E,M,G,SU,MU)
Mains
Roast striploin, Yorkshire pudding, horseradish cream
(E,M,G,SU,C)
Roast leg of lamb, rosemary and thyme stuffing, mint jelly
(E,M,G,SU,C)
Pan roast seabass fillet, caper, brown shrimp and asparagus beurre Blanc
(M,CR,F,C,SU)
Goats cheese and red pepper tortellini, courgette, ricotta cream
(E,M,SU)
All the above served with family style roast garnish, cauliflower cheese, roasted
vegetables and gravy
Desserts
Dark chocolate and mini egg fondant, clotted cream ice cream
(E,M,G,SU)
Salted caramel cheesecake, butterscotch sauce, honeycomb shards
(E,M,G,SU)
Vanilla pannacotta, ginger poached rhubarb, stem ginger puree
(M,SU)
ALLERGEN INDEX:
F-Fish, E-Eggs, L-Lupin, MO-Molluscs, S-Soy, M-Milk, C-Celery, MU-Mustard, G-Gluten, P-Peanuts,
SE-Sesame, NU-Tree Nuts, CR-Crustaceans, SU-Sulphur Dioxide
THE ARDEN HOTEL
SAMPLE