THE VILL A
Easter Sunday Lunch 5th April
Mini Caprese Salad ••• Spring Pea Veloute, Peas, Watercress & Mint or Risotto, Spinach, and Ricotta Salata or Salmon Carpaccio, Pan Fried Calamari, Aubergine Puree, Shallot Confit and Lemon Dressing or Cannelloni Filled with Pulled Beef ••• Duo of Porcini Crusted Rack of Lamb, Braised Belly with Porcini Farce, Glazed Carrots, Fig Couscous and Thyme Jus or Free Range Chicken Supreme, Mashed Peas, Sautéed Potatoes and Chive Velouté or
45
€
per person
Roasted Fillet of Salmon with Black Olive Crumble, Cauliflower Puree & New Potatoes, and Sundried Tomato Gastric or Red Onion Tart, on Buttered Green Vegetables and Baked Ricotta & Walnuts or Grilled Fillet of Beef Topped with Gruyere, Button mushrooms and Bordelaise sauce ••• Vahlrona Chocolate Brownie with Vanilla Ice Cream or Almond Tart, Vanilla Butter and Creamy Fig Compote or Kwarezimal with Ice Cream and Honey