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

The Regency TavernProprietors, Messrs Paul Smith & Robin Beels

August 2nd 2015

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

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

www.cherubskitchen.com

EntreesVegetable Spring Rolls (v) 3.95

Greek Feta Cheese Salad 4.95Classic Prawn Cocktail 3.95

in Marie Rose Sauce

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 Honeyed Gammon 10.95

served with bread sauce

Panfried Whole Plaice 10.95served with dressed salad & new potatoes

Nutroast Wellington (v) 9.95our own recipe nutroast wrapped in pastryserved 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

Adi's Cherry Pie 3.95homemade, served with custard/cream/icecream

Pride Rainbow Fruit Flan 3.95homemade, served with cream/ice cream

Strawberry Cheesecake 3.95homemade served with ice cream/cream

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 THAI & JAZZ JAM THURSDAY 3rd SEPTEMBERgreat food and great entertainment!