A not-for-profit kitchen franchiseDirector & Executive chef, Monsignor Jerome Lloyd OSJV

The Regency TavernProprietors, Messrs Paul Smith & Robin Beels

August 9th 2015

SUNDAY MENUSunday Service led by the Monsignor, assisted by Tracy,

& Mason, served by Leah, Emma & Amberwith Paul Quinton-Smith at the pianoforte

www.cherubskitchen.com

EntreesClassic Prawn Cocktail 3.95

Sauted Asparagus 3.95Tomato, Basil & Red Onion Salad 3.95

Main CoursesAll served with homemade Yorkshire pudding,

roast potatoes and seasonal vegetables

Roasted Topside of Sussex Beef 9.95

Roasted Pork with Crackling 9.95Roasted Sussex Lamb 10.95

Roasted Supreme of Chicken 10.95Roasted Leg of Duck 10.95

served with plum sauce

Trout Fillet in White Wine Sauce 10.95served with dressed salad & new potatoes

Mushroom Wellington (v) 9.95mushroom, spinach and cheese wrapped in pastry

served with roast potatoes & vegetables N.B. We use nuts; we cannot guarantee the absence of nuts or nut products in our food.

On rare occasions cooking oils may contain GM ingredients.

Cherubic DessertsComplete your heavenly banquet with a

homemade dessert...

Cherubs Banoffee Pie 3.95homemade with toffee, banana & cream

Cherry Crumble 3.95homemade, served with custard/cream/icecream

Sherry Trifle 3.95homemade, topped with cream

Strawberry Cheesecake 3.95homemade served

Simply Ice Cream 3.25vanilla, strawberry or chocolate

The Famous 'Regency Cheeseboard' 5.95delicious cheese selection with biscuits, grapes and celery

About Cherubs... we are a not-for-profitfranchise operation that after costs will shareany profits with local charities, especiallythose connected with providing food for thosewho can't afford it... treating yourself, treatsothers... making us all Cherubs!

NEXT JAZZ JAM FRIDAY 4th SEPTEMBER JAMAICAN MENU!great food and great entertainment!