LGW to Barbados in F in June:
Starters
- Masala Baked Lobster with Celeriac Remoularde
- Herb Crusted Aberdeen Angus Beef Carpaccio with a Roasted Garlic & Parsley Dressing
- Baked Shropshire Blue & Spring Onion Souflee with Four Cheese Veloute & Roasted Herbed Walnuts
- Roasted Red Pepper & Tomato Soup with Croxton Manor Crème Fraiche & Pea Shoots
- Selection of Fresh Seasonal Salad Leaves with the choice of Honey & Mustard or Spicy Lemon Dressings
Main
- Seared Heritage Black Fillet Steak with Braised Beef Ox Cheek, Port Wine Jus
- Poached Lemon Sole Fillets filled with a Prawn, Chervil scented Mousse & Dill, Chervil Cucumber Veloute
- Lemon & Pepper Roasted Suffolk Free Range Chicken with Prosciutto Quail Breast and Port Wine Pancetta Jus
- Macaroni Cheese with Sauteed Pancetta & Herbed Crumb
Desserts
- Rhubarb & Ginger Timbale
- Chocolate & Chilli Fondant
- Vanilla Ice Cream Roche withSelection of Garnishes
Cheese Plate
- Selection of Quality Cheeses - Gillot Camembert, Barbers Sweet Tone Red, Stilton & Blackstone Vintage Cheddar
Sounds like a nice menu, although someone at BA needs to learn how to spell. I'm surprised there's no vegetarian main course option, not that i want one, but the pasta is usually veggie.