Dinner Menu Two

Starters

Chilled watermelon slice with a fresh strawberry and orange twist (v)

Pasta quills in a tomato onion and basil sauce (V)

Deep-fried breaded goat’s cheese with salad and plum and apple chutney

Prawns in Marie Rose sauce on a bed of salad leaves

Button mushrooms in a creamy sauce with garlic bread slice (v)

Minestrone soup (v)

Carrot and coriander soup (v)

Main Courses

Roast leg of lamb with redcurrant and rosemary sauce

Pan fried breast of chicken with a creamy white wine and smoked bacon sauce

Poached supreme of salmon with a shrimp and dill sauce

Lancashire cheese and onion tartlet served with sweet pickle and salad leaves

Cauliflower with cheese sauce, buttered French beans, sauté potatoes, new potatoes

As an alternative to your main course we are offering a freshly prepared salad of tuna, cheese, ham, beef or turkey which you can order with your food service assistant

Dessert

Strawberry cream crunch with vanilla ice cream

Fresh cream sherry trifle

Mandarin orange segments flavoured with Grand Marnier and served with whipped cream and vanilla ice

Toffee ripple, mint choc chip, strawberry, chocolate or vanilla

Ice cream

Mild Lancashire and Edam cheese and biscuits