Weekly Menu from the Kitchen of the Dawn Hall (posted outside the kitchen)
Fresh bread, butter, cheese, and seasonal fruit is always available
Sterday:
Breakfast: Onion and Mushroom Omelet, pork sausage and biscuits; Blueberry muffins; coffee or tea
Lunch: Mushroom Soup: a creamy, hearty soup of a variety of field mushrooms; ale on tap
Tea: Honey cake, selection of tea
Dinner: Roast Pork served with Shire pudding, apple sauce, and cooked carrots, rye bread; Shire Spice Ale
Dessert: Spiced Apple Pie
Sunday:
Breakfast: Full Breakfast: eggs, bacon, sausage, mushrooms and hashbrowns; Crumpets; coffee or tea
Lunch: Stuffed Cabbage, baked cabbage filled with spiced pork served with Potato Scones ; ale on tap
Tea: Cherry Nut Biscuit, selection of tea
Dinner: Roast Beef, cauliflower and cheese, barley bread; Bold Stout Beer
Dessert: Blueberry Tart
Monday:
Breakfast: Barley with Fruit, apples or berries, honey and cream; Rarebit muffin with bacon; coffee or tea
Lunch: Steak and Kidney Pie; ale on tap
Tea: Strawberry Scone, selection of tea
Dinner: Sausages and Mash, Mushy Green Peas, Potato Scones; Honeybrew Beer
Dessert: Bilberry Pie
Trewsday:
Breakfast: Eggs and Onions, Pork Sausage and Biscuits; Cherry Rye muffins; coffee or tea
Lunch: Beef Stew with taters, carrots and onions; ale on tap
Tea: Spiced Pear Bread, selection of tea
Dinner: Roast Chicken, mashed taters, summer greens and barley bread; Pear Blossom Wine or Strawberry Stout Beer
Dessert: Strawberry Tart
Hevensday:
Breakfast: Oatmeal served with honey, fruit or cream; pork sausage and biscuit; coffee or tea
Lunch: Pottage of Chicken and Onions, a thick stew of oats, chicken, taters, and onions; ale on tap
Tea: Cherry Cheese Pastry, selection of tea
Dinner: Venison with Pear Sauce, Golden roast potatoes; Blackberry Ale
Dessert: Seed Cake
Mersday:
Breakfast: Bacon Wrapped Flapjacks; coffee or tea
Lunch: Venison Cottage Pie, ale on tap
Tea: Goat Cheese and Pear Pasty, selection of tea
Dinner: Pan Seared Potatoes and Lamb, peas with mint; Spring Fern Beer
Dessert: Cherry Rhubarb Crumble
Highday:
Breakfast: Buttered Scones and Jam, Pork Sausage and Biscuits; coffee or tea
Lunch: Coney Stew, ale on tap
Tea: Pear Drop Scone, selection of tea
Dinner: Steak, Fried Mushrooms, Roasted Golden Taters, Summer Squash; Blue Bock Beer
Dessert: Ultimate Carrot Cake
