Wednesday

Main:    Duck confit with red wine and redcurrant jus, Puy lentils tossed with finely chopped seasonal veg, crispy green salad and french dressing.

Veggie:  Oven roasted root vegetables with a fresh rosemary, garlic & sesame dressing

Child:   Cottage pie with a cheesy creamy topping

Dessert:  Classic tiramisu