This 3 course meal with accompanying glass of wine will be available at the Greenbank Hotel, 7-9pm.
The menu will be made available a week before the conference.
Greenbank Hotel Menu (subject to change)
Thursday 19th September 2013
Chef’s Soup of the Day and freshly baked Bread (V)
Rillette of Duck, Cornichons and Rye Bread
Baked Gevrik Goat’s Cheese, Beetroot, Walnuts and Pear (V;GF)
(served with a seasonal vegetable accompaniment)
Roast Loin of Pork, Hog’s Pudding, Parsnips, Buttered Apple, Sage Sauce
Bream Fillet, Mussel and Smoked Haddock Chowder (GF)
Chickpea and Squash Dhal, Raita and Flat Bread (V)
Chocolate Parfait, Citrus Salad and Praline (V;GF)
Fresh Fruit Platter and Sorbet (V;VE;GF)
Selection of Local Cheeses, Crackers and Grapes (V)
(V) =suitable for vegetarians (VE) =suitable for Vegans
(GF) =suitable for a gluten free diet