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Classic Bangers and Mash with Roasted Pork Sausages, Shallot Gravy, Peas, and Mashed Potatoes
ST. PADDY’S SPECIAL Classic Bangers and Mash With Roasted Pork Sausages, Shallot Gravy, Peas, and Mashed Potatoes Pub grub is a fairly new concept as American dining destinations go, but the idea of getting a square meal with your pint of ale is an age-old tradition in the United Kingdom. Celebrate the epitome of pub grub this Paddy’s Day with a hearty plate of bangers and mash. Seasoned pork sausages get roasted to juicy perfection and served with peas, creamy cheddar mashed potatoes, and a traditional shallot gravy. Pour a glass of your favorite pub brew because you’ve got the grub squared away with this meal. OVERVIEW NUTRITION Calories: 1049 Carbohydates: 68g 35 Fat: 75g 5 Protein: 46g Sodium: 1556mg per serving DIETARY DRINK PAIRING Whether you call it the black stuff, Irish Champagne, or ebony custard, the only thing you need to slake your thirst for Paddy’s Day is a pint of Guinness. Prepare the Ingredients INGREDIENTS Preheat oven to 375 degrees and prepare a baking sheet with 1 Shallot foil. Throughly rinse produce and pat dry. Peel and halve 2 Roma Tomatoes shallot. Slice into thin strips (julienne). Cut tomatoes into 16 oz. Russet Potatoes 1”-thick rounds (about 3 per tomato). Peel potatoes and cut 2 Tbsp. Butter into 1” dice. 2 oz. Shredded Cheddar Cheese ½ Cup Skim Milk 4 Pork Sausages 2 tsp. Minor’s Demi-Glace Base 6 oz. Frozen Peas Make Cheddar Mash Place a colander in the sink. Place potatoes in a small pot, cover with lightly salted water, and bring to a boil.
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Queen's Head Bar & Eatery
S m a l l b i t e s Q u e e n ‘ s H e a d C l a s s i c s House infused olives Soup 14 Warm marinated Italian, Spanish and Greek 10 Seasonal vegetable soup served with olives (gf,df) crusty Pugliese bread roll (gf, v) Dumplings 12 Caesar salad 20 Steamed assorted handmade dumplings with soy, Crisp bacon, soft boiled egg, baby romaine lettuce, chilli and spring onion garlic ciabatta croutons, Grana Padano and signature anchovy dressing Mexican sope 12 *Add, smoked salmon, garlic prawns or pesto chicken 6 Thick tortilla filled with fried black beans, shredded chicken, feta, tomatillo salsa and sour cream Fish and chips 28 Fresh beer battered snapper fillets, spring salad, Fried tofu 10 thick cut chips and house tartare Marinated crisp tofu, Asian greens and soy chilli sauce (df, gf) Club sandwich 20 Roasted chicken, bacon, egg mayo, Romesco mussels 14 cheddar, lettuce and tomato with shoestring fries Steamed Coromandel green lip mussels with Romesco sauce and garlic bread Bangers and mash 26 Gourmet sausage selection, potato mash, North island snapper 18 heritage carrots, green beans, mustard seed jus (gf) Delicate line caught snapper ceviche with Matiatia Grove Waiheke EVOO and chia lavosh (df) Tagliatelle 24 Prawns, chorizo, cherry tomato, rocket and chilli Ciabatta bruschetta 12 House smoked salmon, avocado, pickled red onion Penne al funghi 24 and whipped feta Mushroom ragu, spinach, pine nuts, mascarpone and lemon (v) Korean chicken 12 Fried chicken wings with Gochujang sauce (df) Seafood risotto 28 Carnaroli rice, mussels, snapper
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Seated Christmas Dinner Menu Buffet Stations
Seated Christmas Dinner Menu Buffet Stations Various Buffet stations Bread, olives, Pork scratchings, olive oil & sherry vinegar. 4 stations in total with a choice between Chefs carvery station and Best of British Station Salmon & smoked salmon “Potted” with herbs, butter & horseradish, Chefs carvery station served with crab and celeriac remoulade, brown bread mayonnaise and Roast turkey Breast, Slow roast Butt of Pork, Maple &Jack Salsa Verde. Daniels basted Bacon Loins. Pickles, stuffing, sauces & a selection of slaws. Roast Turkey with Goose fat roasties, Pork, apple & leek stuffing, pigs in Served on Brioche& floured muffins. blankets, spiced cranberry, roast gravy & vegetable bundles. Street food station (v) Roast Pumpkin soup with crème fraiche, served with rarebit croute. Thai and Vietnamese crispy noodle salads, Bean, rice (including vegetarian burritos) and Beef burritos, salt and pepper chicken wings, Salt Beef Rubin’s. (v) Woodland Mushroom & brioche pudding with crumbled Garstang Sour cream, relishes, selection of salts & flat breads, Spiced Moroccan Tangine (vegetable Blue & sage. for vegetarian option and Lamb option) Chocolate Parfait with Salted caramel, yum yum crumbs & cherry Baked camembert station with crusty bread served with cranberry and chutney flavoured balsamic syrup Coffee & mince pies. Fish and Shellfish bar Poached salmon with Smoked salmon & beetroot Gravdlax, Served with remoulade sauce, sweet gherkins and fresh pickled vegetables. Classic Prawn cocktail, Fish finger butties, Scampi & shrimp Po` boys. Dessert Pots of Dark chocolate & salted caramel, Treacle tarts with cinnamon cream, Elderflower & lemon Posset, Black Forest Gateaux, Warm Eccles cakes with Lancashire cheese, Arctic roll with Hedgerow Berries. Best of British Station Lancashire Hot Pot, Steak and kidney Pie, Bury Black pudding with Maldon salt and Coleman’s English mustard, Yorkshire pudding with Beef, onions and Beetroot, Bangers and mash.
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Our Homemade Pies on the Side
JUST A LITTLE BIT . OUR HOMEMADE PIES ON THE SIDE Vegetable Fritters (G) (V) (D) AED 28 All pies served with English thick cut chips, mushy peas and gravy Garlic Bread (G) (D) (V) AED 22 Zucchini, eggplant, onion rings, potato, cheddar cheese, Topped with cheddar cheese sour cream and spicy tomato relish Cottage pie (G) (D AED 52 Green Salad (V) AED 22 Crispy Calamari (G) AED 37 Beef, vegetables, rich gravy topped with mashed potatoes Cherry tomatoes, balsamic vinaigrette Lime mayonnaise Chicken Mushroom Pie (G) (D) AED 54 Mashed Potato (V) (D) AED 22 Poached Chicken Salad (D) AED 44 Braised chicken, button mushrooms, onion and velouté Topped with mushroom and cheese Poached chicken, turkey or pork bacon, mix green, Cornish Pasty (G) (D) AED 54 avocado, cheese, tomato and spring onion dressing Beef, potato, swede, onion, carrot and peas Sauteed Mushrooms AED 22 Ploughman’s platter (suitable for 2) (P) (G) (D) AED 79 Pepper Steak (G) (D) AED 56 Seasonal Mixed Vegetables AED 22 Cottage loaf bread, cheddar and stilton cheese, Peppered steak, onion with thick peppered gravy pork ham, pork pie, scotch egg, piccalilli, Thick Cut Fries (V) AED 22 branston pickle, brown pickled onions Homemade tomato chutney A LITTLE SUGAR . SANDWICHES AND BURGERS THE MAIN EVENT All served with malt vinegar English thick cut chips and coleslaw Roast Cornish Chicken (P) (D) AED 88 Apple and Rhubarb Crumble (G) (D) AED 38 Homemade crumble and English clotted cream Turkey or pork bacon wrapped, braised leek ,mushrooms, Red Leicester Cheese (G) (D) (V) AED 34 mashed
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Spencer's Jolly Posh British and Irish Foods
EAT FOR BREAKFAST, LUNCH & DINNER! Weird, wonderful and true – bangers and bacon are traditionally eaten at any time of day by the British & Irish. Such is their affection for these tasty little beings, they have invented some truly great recipes, several of which are listed below…. DID YOU KNOW? Bangers and bacon are two of Britain & Ireland’s most genuine and favorite foods, with celebrity fans including Elizabeth Taylor, Michael Caine, Prince Charles, Queen Victoria, and Roger Moore (“007”). British & Irish bacon is traditionally called “back-bacon” because it is made with pork loin. This makes it leaner than American bacon, which is typically from pork belly. British & Irish bangers have a milder, less salty flavor than their American counterparts, and are more finely ground. The addition of a small amount of breadcrumbs softens both the texture and taste. There are over 400 different types of banger sold in Britain & Ireland. They are made from a wide range of fillings, but regardless of the filling a traditional banger is thick, juicy and generous (at least an inch in diameter and 4 to 5 inches long). OUR PRODUCTS Spencer’s product range consists of a delicious dry-cured bacon, and two premium bangers – a Traditional Pork, and a Pork and Herb – which are perfect for tables in pubs, restaurants and homes. Fancy some Bacon? Spencer’s back-bacon is a hand-trimmed, hand-rubbed and dry-cured bacon made to an authentic British recipe. This specialty bacon is made using pork loin, in a dry-cure process that can take up to 10 days – that’s a long time to wait for a decent slice of bacon, but it creates a lean and truly unique flavor.
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Starters Sides 9 Main Course Puddings
Main course PASTA AND RISOTTO Spicy lamb Bolognese 23 Trumpets, tomato, roasted aubergine, courgette, aged goat’s cheese Macaroni cheese 16 Braised ham hock, English cheeses Braised chicken and red wine risotto 17 Pearl onions, porcini mushrooms, smoked bacon SALADS AND SANDWICHES Slow roasted turkey sandwich in a warm brioche bun 16 Sage and onion stuffing, cranberry sauce, watercress salad, gravy, potato crisps Warm roast beef sandwich 18 Roast beef, watercress salad, horseradish vinaigrette & mayonnaise, beef gravy, potato crisps House blend burger 20 LUNCH Aged NY strip, skirt, short rib and chuck Cheddar, smoked bacon, Brooklyn brine pickles, Churchill’s sauce, triple cooked thick cut chips (11:30AM - 3PM) MONDAY TO FRIDAY Crispy fish sandwich in a butty roll 18 Breaded flounder, tartar sauce, romaine lettuce, potato crisps Peppered beef salad 23 Marinated red onions, smoked bacon, portobello mushrooms, Stilton, soft boiled egg, sourdough croutons, port shallot vinaigrette Starters Warm grilled marinated breast of chicken 21 Chopped vegetable salad, lemon chive dressing SOUPS London particular 9 FISH Split pea, mint, braised ham hock, cheddar cheese Grilled fillet of Scottish salmon 22 Chicken and vegetable soup 9 Watercress and apple salad, lemon and garlic butter Horseradish dumplings Fish and chips 23 Roasted Jerusalem artichoke and garlic soup 8 Beer battered cod, triple cooked thick cut chips, tartar sauce Crispy shallots, chokes, thyme leaves ROASTS, BRAISES AND PIES Brined and roast free range chicken 24 SALADS Bubble and
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Burgers & Side Sandwiches & Side Ask About Our Dessert Menu
BURGERS & SIDE FOOD FEATURES EMERALD BURGER 12 8oz Angus char grilled, lettuce, tomato, onion, MONDAY pickle; choice of golden brioche, pretzel or HOMEMADE MEATLOAF 11 gluten free bun Bacon wrapped, topped with a tomato base BLACK & BLEU 13 sauce. Mashed potatoes and braised kale Blackened spices, marble bleu cheese z CHIRISH 14 TUESDAY Irish cheddar, Irish bacon rasher, American bacon, Marie Rose sauce CHICKEN POT PIE 11 Creamy broth, veggies, puff pastry SOUTH OF THE BORDER 14 Pepper jack, charred chipotle salsa, EMERALD BURGER 8 pickled jalapenos, guacamole Beef, veggie or turkey, ANY SIDE HICKORY 15 Thick-cut bacon, smoked brisket, crispy onion WEDNESDAY straws, cheddar cheese, Guinness BBQ sauce GUINNESS BEEF STEW 12 TRUFFLED CANDIED BACON 15 Carrots, onions, potatoes, Ale braised onions, gruyere cheese Guinness infused broth TURKEY BURGER 12 12 Wisconsin ground turkey, house seasoned, ROASTED ROSEMARY CHICKEN arugula, golden brioche, tomato, onion, pickle Choose from two sides: corn on the cob, mashed potatoes, colcannon, mac & GARDEN BURGER 12 cheese, broccoli, braised kale, side salad Black bean and roasted corn patty, ale braised onions, cucumber, tzatziki, tomato focaccia THURSDAY CORNED BEEF & CABBAGE 13 CHEESE $1 TOPPINGS $1.50 Colcannon With mashed parsnips and marble bleu mushrooms carrots, boiled potatoes cheddar onion straws Irish cheddar bacon MEATBALL & CAULIFLOWER TIKKA gruyere fried egg MASALA 13 pepper jack avocado Italian meatballs, cauliflower, potatoes, MENU gouda ale braised onions yogurt, spices FRIDAY SANDWICHES
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Exceptional Food & Drinks
EXCEPTIONAL FOOD & DRINKS CATERING OUR IN HOUSE CATERING TEAM D’VINE, LEAD BY GILES; WANT YOU TO HAVE THE BEST POSSIBLE DAY EVER, A TOTALLY BESPOKE WEDDING, EXACTLY HOW YOU WANT IT. DINE IN STYLE WITH A MENU OF YOUR CHOICE; D’VINE CAN CREATE ANYTHING FROM A SPECTACULAR FIVE COURSE BANQUET TO A LAID BACK BARBEQUE OR OLD FAVOURITES LIKE FISH AND CHIPS OR BANGERS AND MASH! WHATEVER YOU NEEDS, YOUR EVENT CAN BE TAILOR MADE, YOU CAN DISCUSS ALL YOUR OPTIONS WITH OUR EXPERT AND FRIENDLY TEAM, AND D’VINE WILL CREATE A MENU ESPECIALLY FOR YOU. PLEASE NOTE D’VINE IS OUR OFFICIAL CATERING PARTNER AND WE DO NOT ALLOW OUTSIDE CATERING NIBBLES CANAPÉS PRICED FROM £1.95 EACH Confit of duck croquet with hoi sin mayonnaise Honey and mustard glazed ‘Old English’ chipolatas Smoked salmon and cream cheese blini Mini sliced brioche with pâté and red onion marmalade Parma ham wrapped Formby asparagus tip crostini Ballotine of Moroccan chicken crostini with tarragon mustard dressing Smoked salmon and hollandaise filo cups with micro cress Black pudding fritter, pear chutney in bamboo cups Goats cheese, beetroot carpaccio and candied walnut crostini with aged balsamic glaze Thai fishcakes with sweet chilli sauce and micro coriander Brioche topped with ham hock terrine with tarragon and mustard mayonnaise Mexican chicken guacamole, fiery tomato salsa crisp Mozzarella bon bon, sour cream and chive Pressed pork belly with apple compote and balsamic glaze Roasted red pepper shot, celery stick Lobster bisque with micro herbs and celery stick Mozzarella, sun dried
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Carringtons Catering Menus 2015
CARRINGTONS CATERING MENUS 2015 FINGER BUFFETS MENU A £8.00 Assorted S andwiches on V arious B reads Sausage and T arragon R olls with Homemade B rown S auce Honey and Thyme D rumsticks Mushroom F ilo Pastries, Tomato R elish Fresh F ruit Pavlova MENU B £9.00 Assorted S andwiches on V arious B reads Spinach R icotta and P ine N ut Q uiche Tandoori C hicken S kewers Pork and A pricot M ille Feuille Roast P epper and G oats C heese P uff P astries Chocolate, Madeira L and emon C ake FINGER BUFFETS MENU C £11.00 Assorted S andwiches on V arious B reads Chicken S atay with Peanut D ip Beetroot and Goats C heese T arts Smoked M ackerel T oasts with T omato Whist P ies with Tomato R elish Carringtons H omemade S ausage and T arragon R olls Tomato M ozzarella and P esto S cone Fresh F ruit Tarts MENU D £11.00 Assorted S andwiches on V arious B reads Whist P ies with Tomato R elish Smoked S almon and P rawn P astry Boats Roast P epper and G oats C heese P uff P astries Smoked C hicken and C ashew N ut B arquettes Cantonese D uck P ancakes Assorted C houx P uffs CANAPÉ MENUS COLD SELECTION Meat Chicken L iver Parfait and B rioche T oasts, B rioche T oast £1.50 Pressed C onfit of Duck, L ime Marmalade £1.60 Rillette of Suckling P ig, Pickled Apple and C risp S age £ 1.60 Potted B eef with H orseradish C routons £1.50 Chicken and B lack P udding R oulade £1.50 Pressed T errine of P heasant, L iquorice G laze £1.60 Parfait of Foie G ras, S auternes J elly £2.50 Chicken and F eta R oulade, C ured H am, Tomato and B asil £1.50 Beef T artar, Fried C
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216 N. Wabash | 312.263.0200 | Emeraldloop.Com | Snacks & Sharing
MENU 216 N. WABASH | 312.263.0200 | EMERALDLOOP.COM | SNACKS & SHARING WISCONSIN CHEESE CURDS 9 DRUNKEN MUSSELS BOWL 14 Wisconsin cheddar, marinara, herb ranch Belgian White Ale, garlic, shallots, tomato, garlic toast CANDIED BEER BACON 9 Guinness brown sugar glaze, house kettle chips POPCORN SHRIMP 13 Buffalo popcorn shrimp, scallions, spiced GIANT SOFT GERMAN PRETZEL 12 popcorn, chili lime ranch dipping sauce Guinness beer cheese, spicy mustard BAKED FLATBREADS 9 PUB NACHOS 14 –Smoked chicken, Guinness BBQ sauce Smoked chicken or smoked brisket; jalapenos, –Mozzarella, basil and tomato beans, cheese sauce, melted mozzarella and –French Bacon: Crème fraiche topped with provolone cheese, salsa, sour cream and bacon, balsamic onions and smoked gouda queso fresco –Truffle, wild mushroom, goat cheese, herbed oil Ideal for sharing. Guacamole +1 SPINACH & ARTICHOKE DIP 12 z IRISH CHEESE AND CHARCUTERIE 18 Tortilla chips Pickled raisins, Irish brown bread, Kerrygold butter, Ballymaloe relish + PUB FRIES OR TATER TOTS 9 Wexford White Irish Cheddar | Cahill’s Irish –Poutine: Wisconsin cheese curds, gravy Porter | Blue Cashel Irish farmhouse –z Curry sauce, melted shaved Irish cheddar Whiskey Pork Salami | Irish Pork Black Pudding –Parmesan, Himalayan sea salt, truffle aioli Bresaola Dry Cured Beef Tenderloin HUMMUS 13 LOOP CHICKEN WINGS 13 Carrots, cucumber, celery, bell peppers, BONE-IN or BONELESS: Sriracha BBQ, bleu cheese dressing, pita bread sweet chili Gochujang, buffalo or Guinness QUESADILLAS 12 BBQ; bleu cheese or ranch dressing Chicken
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MENU SWEETS Take a Tour of England's Finest Pubs
Take a tour of England’s finest pubs from the calm waters of the Caribbean. Enjoy old favorites like shepherd’s pie, bangers and mash drowned in rich gravy, and other traditional pub food in an authentic atmosphere. Tap your feet to the music as you enjoy a “sweet” and wash it all down with a pint or two, late into the night. MENU Corn Chowder Grilled country bread Fried Chicken Wings BBQ or Buffalo sauce, carrot, celery, blue cheese, steak fries Fish & Chips Beer battered fish fillet, steak fries, mushy peas, tartar sauce Vegetable Curry Pilaf rice, poppadum, mango chutney Bangers & Mash Plump pork sausages, creamy mashed potatoes, rich onion gravy Premium Plant-Based Hungry Planet® Burger Toasted bun, lettuce, tomato, onion, dill pickles, tomato chutney, steak fries Shepherd’s Pie Simmered ground beef, peas, carrots, whipped potatoes, Cheddar cheese Butter Chicken Yogurt marinated chicken, rich tomato cream gravy, almonds, poppadum, pilaf rice Chargrilled Beef Burger Bacon, lettuce, tomato, bacon, Swiss, Cheddar or Provolone cheese SWEETS Rich Chocolate Brownie Chocolate sauce Vegetarian Signature Dish Balanced Lifestyle Gluten Free Lactose Free ese dishes offer Please consult your server Please consult your server Vegan healthier preparations on which dishes can on which dishes can and lower calorie counts be prepared gluten-free be prepared lactose-free Please inform your server if you have any food allergies or special dietary requirements. Sandals’ kitchens are not food allergen-free environments. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of food-borne illness to young children, seniors and those with compromised immune systems..
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Fish and Chips Cooking Time Begins at 11:00 A.M
All Pies are subject to availability, Fish and Chips cooking time begins at 11:00 a.m. during regular business days. All prices are subject to tax where applicable. Steak Pies $7.25 FISH AND CHIPS Fruit Pies $2.95 Steak Potato and Ale COOKED TO ORDER Apple Steak & Kidney Apple and Custard Steak & Mushroom Apple and Blackberry Steak, Potato, Onion & Cheese Cherry Beef Curry Blueberry Cornish Pasty Rhubarb and Custard Cod and Chips Chicken Pies $6.95 Small $9.95 Frozen Entrées Regular $11.95 Chicken Curry & More to Take Home Large $13.75 Chicken & Mushroom Jumbo $15.95 Beef Wellington $11.95 Chicken, Broccoli and Cheese Shepherds Pie $6.95 Chicken, Bacon and Cheese Haddock and Chips Chicken Shepherds Pie $6.95 Chicken & Mixed Vegetable Bangers and Mash $7.50 Small $10.45 Chicken & Asparagus Toad in the Hole $7.50 Regular $12.45 Fishermans Pie $8.50 Large $14.75 Other Pies $7.00 Homemade Yorkshires $4.50 Steak & Kidney Pudding $7.50 Shepherd’s Pie in a pie BBQ Pulled Pork Homemade Tartar Lamb Hotpot Sauce $0.60 Cream Tea Fishcake $3.50 Beef and Onion Scone, Cream, Jam Sausage in Batter (1) $3.75 Buffalo Chicken and Pot of Tea $5.75 (2) $5.75 Pot of Tea $3.95 Chip Butty $4.75 Vegetarian Pies $6.95 Pot of Tea Refill $2.50 Chips $3.00 Afternoon Tea (p.p.)* $19.95 Cheese Potato & Onion Onion Rings $3.00 *Advanced booking and minimum cover Vegetable Curry of 4 required Snacks $5.50 Sides $2.75 each Homemade Sweets $1.75 Sausage Rolls (2) Choose from: Mushy Scone Banger Rolls (2) Peas, Heinz Baked Beans, Scottish Shortbread Scotch Egg Coleslaw, Curry Sauce and Eccles Cake Gravy Cupcake Come in and see our fine selection of British Breads, Sweets, Crisps, Chocolates and frozen items THE GREAT BRITISH TASTE SENSATION.
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