May 7th 2013
Formal Hall Menu
Starter
Goats cheese and roast pear tart with rocket and watercress salad,
pine nuts and reduce balsamic
Main Course
Stuffed chicken breast with mozzarella served with pasta bake,
tomato sauce and sugar snap peas
Dessert
Banoffee pie served with Chantilly cream
Please note that meals may contain traces of nut.
Menus are subject to change depending on availability and price