JOUR 2 : MENU PROPOSE PAR LE HCT

Lunch menu

The Cider Orchard Restaurant

Cream of Green Pea Soup

Poached Eggs Bombay with Braised Rice

Quiche Lorraine and Tomato and Cucumber Salsa

Gnocchi Parisienne with Mornay Sauce

---

Roast Loin of Pork, Apple Sauce and Sage and Onion Stuffing

Sauté of Chicken in Red Wine with Button Mushrooms and Onions

Thai Fishcakes with a Thai Cucumber Sauce

Vegetable Crumble served with Tomato Sauce

Fillets of Sole Veronique

Steak and Kidney Pie

---

Baked Blueberry Cheesecake

English Sherry Trifle

Mixed Fruit Fritters and Hot Apricot Sauce

Passion Fruit Mousse with Mango and Orange