UPN Awards
Menu
Starter
LEEK AND POTATO SOUP
(NGCI, Vg, GF)
CITRUS CURED SALMON
Pink Grapefruit, Pickled Cucumber & Créme fraiche Slow Cooked Celeriac
Main
PAN ROAST SEA BREAM
White Wine, Clam & Dill Cream, Truffle Potato (NGCI)
ROAST CHICKEN SUPREME
Fondant Potato, Honey Roast Carrots, Beans Au Lard, Red Wine Jus (NGCI)
CUMIN, BUTTERNUT SQUASH & LENTIL WELLINGTON
Fondant Potato, Tender Stem Broccoli, Rainbow Carrots, and a Tomato Sauce (VG/DF)
Dessert
CHOCOLATE & CHERRY TORTE
Berry Compote (NGCI, Vg)
LEMON BRULEE TORTE
Basil Scented Strawberries
After Dinner Drinks
FRESHLY GROUND COFFEE, TEA, FRUIT INFUSIONS AND PETIT FOURS