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Friday 13th March | The Budleigh Kitchen Menu

12/3/2015

2 Comments

 
Afternoon Tea 5-6pm
A special platter which includes a selection of boudoir sandwiches, a variety of savouries, 
a cocktail cream tea and delightful petit fours £5.00

Supper 7.30pm onwards

Lamb Tagine with Jewelled Couscous
West country lamb gently cooked with sweet potatoes, dates, honey and Moroccan 
spices served on a bed of jewel speckled couscous £6.50

Bangers and Mash
A locally made pork sausage coil served with buttery apple-infused mashed 
potato and a creamy peppercorn and mustard sauce £6.50

Vegetarian Bangers and Mash
As above but with locally sourced vegetarian sausage £6.50
2 Comments
Gill Harris
10/3/2015 12:25:18 pm

The Budleigh Kitchen offerings look fab, but is it gluten free? Are there alternatives to couscous etc. As a coeliac it'd be good to know.

Reply
Kathryn Hislop
11/3/2015 07:38:00 am

Hello Gill,

I'm glad you like the look of the Budleigh Kitchen menu. I am afraid that we have a very limited kitchen and cooking resource so are unable to offer a huge range of options to suit all possible requirements. However, if you could let me know which meals you might be looking at I will happily look and see if we can help. For example we could serve a chunk of gluten free bread with the tagine instead of couscous. The tagine itself is gluten free and we plan to garnish it with sesame seeds and toasted almonds. You can let us know at the time whether you want this or not. Unfortunately the sausages we have ordered are not gluten free.
Are you likely to fancy either of the soups on Saturday or Sunday. If you are please do let me know and we will ensure that we have a portion of gluten free for you. The Curried butternut and Apple Soup should be gluten free if we use a gluten free curry powder and I will check that with the lady who is making it. The Texas Corn Chowder does have flour in it but I can leave it out of a portion if you fancy this.
Hope this helps and please do drop me an email or give me a call to let me know which meals in particular interest you.
With kind regards

Kathryn Hislop

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