BAW33 LHR-KUL - FIRST - NOVEMBER

STARTERS
Loch Fyne Kinglas smoked salmon with horseradish panna cotta
and caperberries

Fivemiletown Dairy goat's cheese beignet with a butternut squash,
pumpkin seed and pine nut crust filo tart

Curried parsnip soup with parsnip crisps and curry oil

Fresh seasonal salad with your choice of blue cheese dressing
or classic extra virgin olive oil vinaigrette

MAIN COURSES
Stir-fried prawns in pumpkin and sweetcorn sauce
with garlic-scented broccoli and cauliflower and steamed rice

Seared fillet of Aberdeen Angus beef and Jacob's ladder with artichoke potato dauphinoise, artichoke barigoule and chanterelle mushroom with rosemary jus

Roasted North Atlantic cod with celeriac, cavolo nero,
cockle salsa and fresh clams

Fusili pasta with Taleggio cheese, herb crème fraîche,
girolle mushroom and crisp garlic croutons

Roasted corn-fed chicken with red pesto, green bean salad and smoked tomato dressing

DESERTS
Apple and blackberry cheesecake

Orange and pistachio pudding

Madagascan vanilla ice cream

CHEESE PLATE
Shropshire Blue
Gillot Camembert
Godminster
Tomme de Savoie