Menu for Friday,October 16,2020

Soup: $6.50

Zucchini pureé served with a salted rosemary shortbread cookie

Vegetable Main:$15 Carrot flan, served with a carrot, beet and watercress salad

Meat:$18 Steak marinated in a full-bodied red wine with garlic-parsley butter

served with crispy oven roasted potatoes and a green vegetable

Sweet Treat:$5

Shortbread crust with apples and cinnamon, topped with a drizzle of salted caramel (no nuts)

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