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CULINARY LEADERSHIP
Chef Sprague, C.C.C., is an American Culinary Federation Certified Chef, with 32 years of cooking experience. He is a culinary graduate and holds nine medals in culinary competitions.
Chef Dean C. Sprague
Chef Sprague, C.C.C., is an American Culinary Federation Certified Chef, with 32 years of cooking experience. He is a culinary graduate and holds nine medals in culinary competitions.
Breakfast
Vegetarian sausages, egg, mushrooms, potato scone, tomato & beans. Served w/ toast
Lunch
Includes calamari, barbecued buffalo wings, loaded potato skins, onion rings & garlic bread. Comes w/ garlic mayonnaise & sweet chilli dips
High Tea
Freshly filleted haddock, deep fried in chef’s homemade batter until light & crispy w/ homemade chips, mushy peas & salad garnish.
A La Carte
The finest cubes of beef, chicken or vegetables, charcoal grilled & served amongst mushrooms, tomatoes & peppers w/ a tomato based sauce. Served w/ potatoes, rice or salad
