Lots to eat this week

Lots going on in the 'eating' side of The Old Cannon Brewery this week.

Tomorrow see's the launch of our new spring menu. New dishes include

• conchiglie pasta - stuffed with spinach and ricotta and served with a red pepper and tomato sauce and grated with parmesan


• fish and egg pie - topped with cheddar mash and served with fresh vegetables


• poached smoked haddock - topped with welsh rarebit and served on a bed of grilled tomatoes, wilted spinach, rocket and baby potatoes

We have also introduced a few extra snack dishes, including welsh rarebit on toast which has proved very popular as a special over the last few days!

Tomorrow evening is our March Thai night - Som has been busy putting together yet another fantastic three course set menu for you to enjoy. This month's menu is as follows:

to start:
kanom – pang – na - moo
minced pork and prawns on toast, with sweet chili dip
kao – pad – kiew - wan
stir fry rice with green curry sauce, topped with a fried egg

main:
gang – massaman - nua
tender beef cooked in coconut milk, and massaman sauce served with peanuts and potatoes
tom – kha – see – krong - moo
a classic Thai dish – spare ribs cooked in coconut cream, spiced with calanga, lemongrass, lime juice and button mushrooms

complemented with:
pad - seiyu
stir fry noodles with oriental vegetable and dark soya sauce

finished with
Thai fruit salad and ice cream or fresh filtered coffee

We look forward to seeing you soon

Hannah and Garry

Find this and more at The Old Cannon Brewery Restaurant, Bury St Edmunds.