Entree

Mini Mac and ‘Shrooms

Chilli and Garlic Prawn Linguini with Bacon, Zucchini and Lemon

Herb-Crusted Rack of Lamb with Roasted Radishes and Orange Vinaigrette

Mussels and Fennel in Ale

Best-Ever Grilled Burgers

Brown Rice and Garlicky Chilli Prawn Salad, with Capers, Broccoli and Radish, Crushed Peanuts

Grilled Mekhong Baby Back Ribs with Thai Sweet Chili Sauce

Peach, Basil, Mozzarella and Balsamic Pizza

Herb-Crusted Cod with Cauliflower Mash

Black Truffle Macaroni and Cheese

Chicken and Mango Tortilla Bowls

Cold Soba Noodle Salad with Chicken, Peppers and Cucumber

Salmon
en Croute

Squid Ink Pasta with Stilton Blue and Fresh Figs

BBQ Sticky
Asian Pork Ribs

Baked Sriracha Spaghetti
Squash with Turkey

Seared Steak over Soft Polenta w/ a Fig Balsamic Reduction

Spicy Mac and Cheese

Chinese Orange Chicken

Hot Mussels

Crab Cakes with Cajun Lobster Sauce

Braised Chicken with Smoked Ham, Chestnuts and Ginger

Swiss Chard Mascarpone Ravioli Drizzled w/ Truffle Creme

Balsamic Portobello Burgers with Bell Pepper and Goat Cheese

Vegetarian Pot Pies with Feta Scallion Biscuits