UPN Awards
Menu
Starter
Roast Tomato, Basil and Oregano Soup
(V, VG, GF, DF)
Roast Duck
Asian Dressing, Gem Leaves, Toasted Sesame and Pickled Mooli (GF, DF)
Main
Spinach and Feta Chicken Ballotine
Garlic and Thyme Potato Fondant, Salsa Verde and Red Wine Jus (GF)
Grilled Sea Bass
Lemon and Parsley Crushed Potato Cake and Caper Beurre
Blanc (GF)
Maple Harissa Glazed Cauliflower Steak
Aloo Jeera and Green Herb Dressing Fondant (V, VG, GF, DF)
Dessert
Warm Triple Chocolate Brownie
White Chocolate Sauce and Cherry Compote (GF, V)
Strawberry and Vanilla Cheesecake
Lime and Fresh Mint Syrup (V, VG, GF, DF)
After Dinner Drinks
FRESHLY GROUND COFFEE, TEA, FRUIT INFUSIONS AND PETIT FOURS