Xl Knock out Burger with Sloppy Joe Chips If You Have an Allergy Or Intolerance, Please Speak to a Member of Our Team Before You Order Your Food & Drinks

Total Page:16

File Type:pdf, Size:1020Kb

Xl Knock out Burger with Sloppy Joe Chips If You Have an Allergy Or Intolerance, Please Speak to a Member of Our Team Before You Order Your Food & Drinks XL KNOCK OUT BURGER WITH SLOPPY JOE CHIPS IF YOU HAVE AN ALLERGY OR INTOLERANCE, PLEASE SPEAK TO A MEMBER OF OUR TEAM BEFORE YOU ORDER YOUR FOOD & DRINKS. FOR FULL ALLERGEN INFORMATION PLEASE VISIT: ALLERGYINFO.MARSTONS.CO.UK FROM ALL OF OUR BEEF STEAKS ARE SERVED WITH CHIPS, GRILLED TOMATO, MUSHROOM, BEER-BATTERED ONION RINGS AND PEAS UNLESS OTHERWISE STATED. PIZZA £7.25 8OZ SIRLOIN £10.95 A firm & well marbled cut from the loin. FULL RACK OF BBQ RIBS £10.75 WHOLE STUFFED BASE STARTERS & SHARERS Recommended medium-rare. Served with chips, beer-battered Choose your favourite £2 BURGERS onion rings, corn on the cob topping & enjoy it on one Add a melting Mozzarella & EXTRA SOUP OF THE DAY (V) £3.25 tomato & herb sauce stuffed LAMB & MINT KOFTA BITES £3.95 10OZ RUMP £9.95 & coleslaw. of our hand-stretched SIZZLING FROM THE GRILL OUR BURGERS ARE SERVED IN Please ask for today’s choice. Served with rustic bread & butter. Minced lamb with rosemary, mint and balsamic. Chargrilled & A rich, firm & lean cut. stone baked pizzas. base to any whole pizza. A SEEDED BUN, WITH CHIPS & COLESLAW. GO option available. served with flatbreads & yogurt & mint dip. Recommended medium-rare. chicken wings & buttermilk ADD ANOTHER Add XL BURGER PRAWN COCKTAIL £3.95 CHEESY NACHOS (V) FOR ONE £3.75 TO SHARE £5.95 12OZ RIBEYE £13.95 chicken goujons £1.50 CALZONE UNDER 600 CALS Served with brown bread & butter. Tortilla chips with cool salsa, topped with melted Cheddar A ribbon of marbled fat gives this steak Hand-stretched pizza filled Enjoy a smaller version of any THE CLASSIC BURGER BBQ CHICKEN BURGER cheese & jalapeños. Served with guacamole & sour cream. it's melt in the mouth succulent texture. with your favourite toppings, of our pizzas with an undressed £5.85 / XL £7.35 £6.35 / XL £7.85 GOLDEN BREADED MUSHROOMS (V)* £3.75 folded in half & stone baked. salad on the side & feel that Choose either beef burger or Crispy buttermilk chicken goujons, option available. Recommended medium. Served with BBQ sauce or garlic mayo dip. little bit more virtuous. crispy buttermilk chicken goujons. topped with Monterey Jack 20OZ MIXED GRILL £12.45 Served with Classic cheese & covered in BBQ sauce. BUFFALO CHICKEN WINGS j £3.95 PULLED CHIPOTLE CHICKEN FOR £1.25 OR BEEF CHILLI FOR £1.50 CHOOSE YOUR SAUCE off the Heinz Add 5oz rump steak, 5oz gammon steak, jj Burger Sauce. Grilled smoky chicken wings tossed in a sweet & spicy MARGHERITA (V) £7.25 CHILLI CHEESE £9.55 TENNESSEE CHICKEN BURGER pork steak, lamb chop & a sausage. JUST £1.60 EACH Mozzarella & sliced tomatoes. A crispy garlic base topped Buffalo sauce. Served with blue cheese dressing. Hot BRIE DIPPERS (V)* FOR ONE £3.95 TO SHARE £5.95 KNOCK OUT BURGER £7.25 / XL £8.75 option available. with British minced beef & j Served with caramelised red onion chutney & mixed leaves. flaked salt beef chilli, £8.85 / XL £10.35 Grilled chicken breast topped BUFFALO CAULIFLOWER WINGS * £3.75 PEPPERCORN SAUCE A beef burger topped with Monterey with Bull’s-Eye Tennessee Caution! Hot cheese may ooze! one of the following to Mozzarella & jalapeños. Florets of cauliflower in smoky BBQ coating served HAM & MUSHROOM £8.25 Jack cheese, BBQ pulled pork & whiskey BBQ sauce, bacon make your grill even better! BÉARNAISE SAUCE (V) Wiltshire ham, mushrooms with mixed leaves and a kickin’ Buffalo sauce. Add CHICKEN KATSU £9.55 buttermilk chicken goujons. & Monterey Jack cheese. ROQUEFORT SAUCE & Mozzarella. BUTTERMILK CHICKEN £4.25 For Sharing STICKY CHICKEN WINGS £1.50 Crispy buttermilk chicken THE COWBOY BURGER HARISSA VEGGIE BURGER (V)* Mini fillets of buttermilk chicken goujons with your choice SMOKY CHEESE SAUCE (V) MEDITERRANEAN (V) £8.55 pieces, red & spring onions BUTTERMILK CHICKEN & ONION RINGS TO SHARE £5.95 HALF A RACK OF BBQ RIBS £3.50 & Mozzarella. Topped with £6.85 / XL £8.35 £6.55 / XL £8.05 Mozzarella, red onion, A beef burger with bacon, Chickpeas, roasted red peppers, of sweet chilli sauce or garlic mayo dip. Eight beer-battered onion rings & four buttermilk chicken goujons, crispy onion bits on a katsu THE GRILL COMBO (V) £2.50 GARLIC MUSHROOM SAUCE (V) sliced tomatoes, pepper topped with Monterey Jack cheese. aubergine, spinach & onion flavoured curry sauce base. served with BBQ sauce. Corn on the cob, grilled flat & green pesto. Served with Heinz Classic with harissa, garlic & parsley. ONION RINGS TO SHARE * £3.45 mushroom & coleslaw. option available. Burger Sauce. Coated in a panko style crumb, MEAT LOVERS £9.75 finished with rocket and cool salsa. Beer-battered onion rings. Served with BBQ sauce. Pepperoni, Wiltshire ham, SMOKY BBQ £9.75 mini-meatballs, chipotle CHILLI CHEESE Mozzarella, pepperoni, PLANT-BASED BURGER * FRESH FROM THE PIZZA DECK 10OZ GAMMON £7.75 pulled chicken & Mozzarella. BURGER j £9.85 Hickory BBQ pulled pork Two prime beef burgers topped £7.45 / XL £8.95 Served with chips, grilled pineapple, Add A STEAK TOPPER A plant-based burger, topped with BBQ & a drizzle of BBQ sauce. with buttermilk chicken goujons, DOUGH BALL ROULETTE jjj (V) £3.45 CHEESY GARLIC PIZZA BREAD (V) £3.25 GARLIC PIZZA BREAD £2.75 a fried free-range egg & peas. FOR JUST £1.50 EXTRA FOUR CHEESE (V) £9.55 jackfruit, served with chips and sweet Melting Mozzarella, Brie, piled high with British minced beef Six garlic & Mozzarella dough balls WARNING GARLIC DOUGH BALLS (V) £2.95 BLUE CHEESE DOUGH BALLS (V) £3.45 cooked to perfection PEPPERONI HOT jj £9.25 chilli coleslaw. Grill Monterey Jack & Cheddar and flaked salt beef chilli, crowned but watch out, two have fiery chilli Pepperoni, jalapeños, Choose wisely! In garlic & herb oil, served Garlic dough balls stuffed with oozing RANCH CHICKEN £7.95 MONTREAL cheese... what a classic! with two golden Brie dippers. & jalapeños hidden inside! Brie & bacon. sliced red chilli & Mozzarella. with garlic mayo. Stilton cheese & served with blue cheese dressing. A grilled chicken breast topped Served with chips & coleslaw. with bacon, BBQ sauce & melted ROUTE 66 Cheddar cheese. Served with chips, Red onion, mushrooms & peppers. FROM ONLY Upgrade to 1lb of beer-battered onion rings & coleslaw. CHOOSE YOUR TOPPING MORE CHIPS BLACK & BLUE (V) ADD A TOPPING chips for £1.00 Add another chicken breast for £2.00 Mushroom & Stilton cheese. £7.75 75p each £1 each Jalapeños Mozzarella (v) Look for this symbol MONTEREY JACK 75p CHILLI CHEESE j CHEESE (V) Sliced tomatoes Pesto (v) to find dishes which PORK & CHORIZO STACK £10.95 British minced beef & flaked salt BBQ sauce are fresh from our BACON 75p Grilled chorizo wheel layered between Sliced pepper beef chilli & Monterey Jack. Brie (v) pizza oven. GRILLED FLAT 75p two pork loin steaks. Served with chips, Upgrade to 1lb Red onion MUSHROOM STILTON CHEESE (V) beer-battered onion rings, corn on the cob, MORE CHIPS of chips for £1.00 Rocket FRIED 50p coleslaw & peppercorn sauce. Pineapple £1.25 each £1.50 each FREE-RANGE Wiltshire ham EGG (V) Mushrooms Pepperoni Chipotle pulled chicken Crispy buttermilk FRIED 75p Sliced red chilli Mini-meatballs chicken ONIONS Monterey Jack (v) Look for this logo for our fantastic Mega Meals Bacon STILTON 75p Simply select your tasty topper then add your sumptuous side for free. Hickory BBQ Pulled Pork CHEESE (V) JALAPEÑOS 75p The usual suspects are all here… mixed leaves, red onion, MEGA CHILLI CHEESE BURGER j £9.85 RUMP & SCAMPI £12.45 16OZ HORSESHOE £10.95 CHEDDAR 50P tomato, cucumber, grated carrot, crispy onion bits & a drizzle Two prime beef burgers topped with 10oz rump steak with golden GAMMON STEAK CHEESE (V) of olive oil & balsamic vinegar… then the rest is up to you! buttermilk chicken goujons, piled high Whitby scampi, served with chips, Served with chips, two grilled pineapple CRISPY 50P with British minced beef and flaked salt grilled tomato, mushroom, peas & rings, two fried free-range eggs & peas. ONION BITS beef chilli, crowned with two golden beer-battered onion rings. 30OZ MEGA MIXED GRILL £16.45 SANDWICHES Brie dippers. Served with chips & coleslaw. First, choose your Then, pick a THE CHICKEN GRILL £11.45 A 5oz rump steak, 10oz gammon, Our sandwiches are the real deal. Served on rustic bread, with a lighter serving of chips & a mixed leaf garnish. Tasty Topper Sumptuous Side A roasted half chicken, buttermilk chicken two sausages, beef burger, pork steak, Upgrade to 1lb goujons & smoky chicken wings. Served lamb chop & two fried free-range eggs. Avoiding foods containing wheat or gluten? FOR FREE Ask us for your choice of sandwich on Genius™ bread. 10OZ RUMP STEAK £8.25 MORE CHIPS of chips for £1.00 with chips, beer-battered onion rings, With chips, grilled tomato, mushroom, FROM ONLY 700 RUSTIC GARLIC BREAD coleslaw, corn on the cob & BBQ sauce. peas & beer-battered onion rings. GRILLED HALLOUMI & RED PEPPER (V) BRIE, TOMATO & ROCKET (V)* £5.45 £7.25 Topped with mayo. Served warm. 700 LIME & CORIANDER RICE 700 GARLIC & HERB COD LOIN £7.75 RUMP STEAK £5.95 700 GARLIC & HERB BABY POTATOES Topped with horseradish mayo & rocket. UPGRADE TO SALMON FOR £1.50 CHICKEN & BACON £5.65 £5.85 700 COLESLAW (V) Topped with tomato, rocket & mayo. 700 BUFFALO CAULIFLOWER WINGS £7.25 Upgrade to 1lb THE COWBOY BURGER WITH KICKIN’ BUFFALO SAUCE * NAKED - NO SIDE MORE CHIPS of chips for £1.00 2 FOR £10 Add a side of beer-battered onion rings * for £1.95 700 GRILLED CHICKEN & BACON £7.25 PUB MONDAY-FRIDAY Being Really Good? ALL DAY LAMB & MINT KOFTA BITES Choose a combination all with CHICKEN, LEEK & CIDER PIE £6.95 BREADED SCAMPI £7.95 BABY AUBERGINE, CAULIFLOWER £6.95 £7.75 700 this symbol to keep your whole Classics Chicken breast in a creamy cider gravy Wholetails of golden Whitby scampi.
Recommended publications
  • Pancetta-Wrapped Cape May Salts
    The Merion Inn –Cape May Restaurant Weekend November 3-6 Special RW Menu--Appetizer, Entrée and Dessert for $35.00 (plus tax and gratuity) Appetizers RED WINE POACHED PEARS WITH STILTON CHEESE, spiced nuts, baby greens, tossed with Champagne vinaigrette ROASTED RED AND GOLDEN BEET SALAD WITH GOAT CHEESE pickled red onions, radishes, arugula, creamy horseradish dressing CAESAR SALAD WITH HOUSE GARLIC CROUTONS, SHAVED PARMESAN, WHITE ANCHOVIES (optional) CAPE MAY SALTS raw local oysters with red wine-shallot mignonette GRILLED OCTOPUS served with white bean purée and salad of roasted red peppers, spring mix and crispy chickpeas MERION CLAMS CASINO TOPPED WITH BACON FRIED CHESAPEAKE OYSTERS WITH CHIPOTLE-LIME RÉMOULADE sliced jalapeños ROASTED WILD MUSHROOMS WITH WHIPPED RICOTTA white truffle oil, creamy polenta, red wine demi-glace, TANDOORI-RUBBED LAMB CHOP WITH GREEK COUSCOUS, SALAD WITH FETA served with harissa-mint yogurt sauce FRENCH ONION SOUP TOPPED WITH MELTED CHEESE JERSEY SHORE CLAM CHOWDER or SOUP OF THE DAY Entrées PAN-SEARED CAPE MAY SCALLOPS baby lima bean-corn succotash with bacon, potato gratin, brown butter GRILLED FAROE ISLAND SALMON blistered heirloom tomatoes, new potatoes, asparagus, whole grain mustard cream sauce GRILLED SWORDFISH Kalamata olive tapenade, Parmesan risotto, sautéed spinach, tomato broth MARYLAND CRAB CAKES roasted red pepper-thyme beurre blanc, corn and tomato salsa, choice of sides MERION CRAB IMPERIAL choice of sides “NO FRILLS” SEAFOOD: FLOUNDER, SCALLOPS, SHRIMP OR SHRIMP-SCALLOP COMBO choice of
    [Show full text]
  • Plates for Sharing Sandwiches Main Plates
    Plates for Sharing Sandwiches Main Plates Artichoke & Spinach Dip 12.95 Sir Winston’s Cheese Toasty and Tomato Soup 9.95 add bacon London Broil 19.95 Four cheeses, artichoke hearts, fresh spinach and tomatoes, toasted 1.95 Marinated flank, portabella mushrooms, your choice of potato and baguette English Cotswold and Cheddar fresh veggies Guinness Pot Roast 17.95 The Beefeater 13.95 add melted Swiss 1.95 Fish Tacos 12.95 Three flour tortilla filled with marinated mahi mahi, tomato/corn Guinness Pot Roast, horseradish cream Chicken Tikka Masala 15.95 salsa, avocado crema, queso fresco and chipotle ranch Chicken breast in our tikka masala sauce, saffron basmati rice, Tandoori Chicken 13.95 mango chutney, naan BRIT’S Kings Wings 11.95 Seasoned chicken breast, baby arugula wrapped in a warm naan, White Cheddar Mac & Cheese 12.95 A pound of chicken wings tossed in our special Guinness Hoisin cucumber mint yogurt Cavatappi bacon and sweet peas in white Cheddar sauce BBQ sauce or traditional Buffalo sauce with bleu cheese BRIT’S Steak Sandwich 14.95 Shepherd’s Pie 14.95 London Broil, mushrooms, onions & melted Stilton cheese on a Scotch Eggs 10.95 Lamb, beef, parsnips, onions, carrots in sherried tomato and toasted ciabatta roll The classic pub favourite. Hard-boiled eggs wrapped in banger rosemary sauce, browned mash sausage and bread crumbs, then deep-fried. Served with spicy Dijon mayo dipping sauce Cricket Club 12.95 Cornish Pasty 12.45 Smoked turkey, Pepper Jack, bacon, lettuce, Dijon mayo on Steak, potatoes, carrot, rutabaga and onions, topped with brown Chicken Fingers 10.95 sourdough toast gravy.
    [Show full text]
  • Dinner Menu Handout B-W 1Sided 11X14.25 05-02-20.Indd
    8 Days a Week 4115 South MacDill Avenue 813-832-3037 maddogs.com STARTERS PUB FAVORITES CRAB CAKES SHEPHERDS PIE Lump crab, onions, jalapeños, and spicy remoulade 16 “Cottage style” with Guinness demi-glace and jack cheese, baked golden 12 HUMMUS Tomatoes, kalamata olives, and grilled naan 8 FISH AND CHIPS SCOTCH EGGS Atlantic cod in Smithwicks batter with crisp fries 13 2 soft boiled eggs, Caldarello italian sausage, and Colman’s mustard glaze 10 BANGERS AND MASH SMOKED FISH SPREAD British sausage, caramelized onions, and fried onions Made from amberjack and mackerel, served with tortilla chips 10 with Guinness demi-glace and mashed potatoes 12 TUNA TAR TAR PUB BURGER Ahi tuna, jicama, jalapeños, cucumbers, coriander, tamarind soy vinaigrette, 8oz burger with LTO and crisp fries with choice of 13 forbidden rice, and crisp wonton 12 American, cheddar, feta, jack or Swiss Add mushrooms, caramelized onions, jalapeños, fried onions or bacon / 1ea SALADS CHICKEN SANDWICH CRISP AND FRESH Grilled chicken breast, feta, greens, tomatoes, and Napa cabbage, Granny Smith apple, Nashi pear, jicama, candied pecans, cilantro-ginger sauce with crisp fries 12 Stilton cheese, and apple cider vinaigrette (GF) 9 STEAK SANDWICH CUCUMBER SALAD Flat-iron steak sliced thin, greens, tomatoes, caramelized onions, Cucumber sticks in a sweet and spicy vinaigrette (GF) 7 crisp fries, and blue cheese fondue 13 MAD DOG SALAD Arcadian greens, Stilton cheese, candied pecans, and raspberry-mustard vinaigrette (GF) 7 PIZZAS MAD DOG PIZZA ENTREES Jack cheese, feta, tomatoes
    [Show full text]
  • The Inn at Spanish Bay Wedding Reception Menus the Inn at Spanish Bay Wedding Reception Menus
    THE INN AT SPANISH BAY WEDDING RECEPTION MENUS THE INN AT SPANISH BAY WEDDING RECEPTION MENUS TABLE of CONTENTS RESORT CULINARY GUIDE 3 COCKTAIL RECEPTIONS Canapés 4 Displays and Stations 5 DINNERS Gourmet Plated Dinners 6 Seasonal Plated Dinners 9 Select Buffet Dinners 10 Specialty Stations 13 CUSTOM WEDDING CAKES 15 BAR SELECTIONS 16 RESORT CULINARY GUIDE executive chef: rod uncangco | pastry chef: anastasia simpson • All menus are subject to the current service charge of 20%. The Inn at Spanish Bay retains a portion of the service charge as an administrative fee; the remainder of the service charge is distributed to Banquets employees. • Current sales tax will be applied to all food and beverage items. • Buffets are designed for a maximum of two hours of service. A surcharge of $10 plus service charge and current tax per guest, per hour will apply for extended service. • Catered events that extend beyond six hours are subject to a surcharge. • Plated Dinners include Appetizer, Soup or Salad, Freshly Baked Rolls, Entrée and Dessert. • Meal pricing is inclusive of freshly brewed Peerless Coffee, Decaffeinated Coffee, Assorted Teas and Hot Chocolate • Pre-guaranteed split entrée choices are priced at the highest menu item with chef’s choice of accompaniments. • Tableside choices are priced at the highest menu item plus $25 plus service charge and current tax per guest. • Final guarantee of attendance is due three (3) working days prior to event. If guarantee is not provided, the most recent guest count will be regarded as guarantee, or actual attendance, whichever is greater. • Pebble Beach Resorts does not permit distribution or service of food or beverages which are not purchased by The Inn at Spanish Bay.
    [Show full text]
  • Download Menu
    Specialty Fries Pub Bites Stilton Fries Thai Chicken Quesadilla An Ashley’s Original A grilled flour tortilla stuffed with seasoned chicken, jack and Spicy, waffle cut fries topped with crumbled Stilton cheese and cheddar cheeses, green chiles and onions with a spicy peanut served with a jalapeño ranch dip. Plenty to share! 9.99 sauce. Served with mango relish. 8.99 Bacon Cheddar Fries Foccacia Seasoned waffle cut fries layered with cheese, bacon and chives. Flat bread rubbed with a basil pesto and topped with mozzarella Served with ranch dip. 7.49 and parmesan. Served with marinara sauce. 6.99 Cheddar Ale Fries Fiesta Feta Dip Seasoned waffle fries smothered in Cheddar Ale sauce. 6.99 Spicy chilled Feta cheese dip served with pita chips. 6.99 Chili Cheese Fries Nachos Shoestring fries finished off with chili and Freshly made tortilla chips covered with melted jack and cheddar Cheddar Ale sauce. 7.49 cheese, lettuce, tomatoes, onions and black olives. Your choice of chili or seasoned chicken. 8.99 Chicken Curry Fries An English specialty! Seasoned fries smothered in a chicken Curried Chicken Skewers curry sauce. 8.49 Four spicy grilled chicken skewers served with mango relish, pita bread, and coconut sauce. 7.99 Shoestring Sampler Shoestring fries sprinkled with sea salt and served Belgian style Coconut Shrimp with a trio of mayo based dips: Sundried Tomato Basil, Wasabi Crispy coconut breaded jumbo shrimp, served with coconut sauce Ginger Sriracha and Bourbon BBQ. 5.99 and mango salsa. 7.99 Pesto Fries Sampler Platters Waffle cut spicy fries tossed with basil pesto and sun dried Cheddar Ale dip, Potato Skins and Cheese Sticks.
    [Show full text]
  • Shakespeare Tavern Playhouse Menu
    Shakespeare Tavern Playhouse Menu (Our homemade zucchini bread, served with our tomato soup is made with walnuts.) Please let your server know of any dietary, religious, or allergy requirements or sensitivities, and we will try our best to accommodate. Chicken Pozole Verde Ⓓ 6.5 Chicken thighs, hominy, tomatillos, spinach, zucchini, poblano and serrano peppers in a cumin and paprika seasoned broth. Topped with traditional toppings and tortilla chips. Smoky Roasted Corn Chowder , Ⓖ 6.5 ​ ​ A rich, thick, and creamy coconut milk based soup with roasted sweet corn, roasted red bell pepper, and smoked paprika. Served with a honey wheat roll. Rainy Day Tomato Basil Soup Ⓥ 6.5 Creamy basil-laden soup. Served with homemade zucchini bread. Black Bean Chili Ⓖ, Ⓓ 6.5 ​ ​ Hearty all-beef chili with black beans, pinto beans, tomatoes, green bell peppers, corn, and onions. Served with tortilla chips. Stilton Side Salad Ⓖ 6.5 Mixed greens topped with Stilton cheese and glazed walnuts. Served with a house-made Stilton dressing. Dragon Noodles 6.5 Angel hair pasta tossed with a sesame soy citrus dressing, garnished with toasted sesame seeds, green onions, and radishes. Chili Spiced Peanuts , Ⓖ 4 ​ Turkey and Brie Sandwich 10 Sliced turkey, brie, roasted red pepper and slivered red onions on Holman and Finch ciabatta spread with dijon mustard. Served warm. ​ Served with a side of mixed greens, potato salad, or potato chips. King’s Supper Sandwich 9.5 Holman and Finch baguettes spread with rosemary butter and filled with slices of roasted pork loin stuffed with apricots, prunes. Served cold. ​ Served with a side of mixed greens, potato salad, or potato chips.
    [Show full text]
  • Bar Snacks & Starters Soups & Salads Features Sides
    BAR SNACKS & STARTERS EDITION SANDWICHES & ENTRÉES Bacon Popcorn** Tavern Club maple caramel, bacon $4 honey wheat, frites $14 Deviled Egg Trifecta** Chicken Salad sriracha, classic, pastrami $10 croissant, lettuce, tomato $13 Angry Mac & Cheese Grilled Cheese garlic, smoked gouda, fontina, bread crumb $10 FEATURES four cheeses, sourdough, tomato bisque $12 Tater Tot Poutine Tavern Burger* tenderloin, cheese curds, brown gravy, salsa verde $14 Pastrami challah bun, stilton cheese, mushroom cognac cream, frites $15 marble rye, swiss, pickled mustard seed, sauerkraut $15 Fish & Chips icelandic haddock, frites, tartar sauce, lemon cheek $18 Almond Crusted Salmon cous cous, romesco, asparagus $24 SOUPS & SALADS Tomato Bisque parmesan crouton $5/8 DESSERTS House Greens Banana & Toffee artichoke, feta, red onion, crouton, italian $7/10 CHARCUTERIE BOARD bread pudding, vanilla bean ice cream $7 (served with lavash crackers & accoutrements) Kale Caesar Pie of the Day Cheese Charcuterie parmesan cracker, lemon $10/14 pastry chef’s choice $8 à la mode $2 Truffle Tremor (goat & cow) $7 Holy Cow! Salami (beef) $4 Add Protein to Any Salad Roomano Gouda (cow) $5 Spicy Chorizo (pork) $4 chicken $4, steak $8, salmon $12 Ski Queen Gjetost (goat & cow) $5 House Nduja (pork) $5 Tomato Bisque & House Greens Summer Sausage (pork & beef) $5 $8 SIDES Frites $5 Grilled Artichokes $8 Green Beans $8 Grilled Asparagus $9 THE TEAM Six Pack For The Kitchen $10 Executive Chef Audrey Long Sous Chef Daniel Ackermann Pastry Chef Madison Gurley **Half Price Monday-Friday
    [Show full text]
  • The Miceo-Floea of Stilton Cheese
    THE MICEO-FLOEA OF STILTON CHEESE. BY PROFESSOR J. PERCIVAL AND MISS G. HEATHER MASON. {University College, Reading.) WHEN well made a Stilton is usually admitted to be the finest of the English varieties of cheese, but like all choice dairy products it is exceedingly difficult to manufacture of uniformly good quality. Great uncertainty exists, even amongst the most experienced makers, in regard to the factors which govern the excellence of flavour and texture in this kind of cheese: the high moisture content favours the rapid growth of harmful as well as useful organisms and " off flavour," objectionable taints, and irregular consistence due to the activity of the former class are common. Some five years ago the authors began the study of the micro- flora of Stilton cheese, in the hope that a more complete knowledge of the organisms present would assist in the elucidation of the ripening process, and be a step towards placing the manufacture of cheese of fine quality on a sound basis. In the first instance cheeses made at the British Dairy Institute under the supervision of Mr Miles Benson were investigated; later examples from the best dairies of the Melton Mowbray district were chosen for examination. Our work has been directed towards the determination of the kinds of bacteria and fungi present in normally ripened cheeses: at the same time we have endeavoured to estimate the numbers of organisms in cheeses at different periods of ripening. The investigation of both these problems has proved of great complexity, and much remains to be done. We have, however, thought it opportune to give an account of the work already accomplished, for in regard to the normal aerobic species of bacteria and fungi which are found in this variety of cheese we consider that the investigation is fairly complete.
    [Show full text]
  • Cheese Shop Menu
    stilton at the inn characteristics of stilton cheese Stilton has a soft, crumbly texture with beautifully marbled blue veins radiating throughout. Milder than Gorgonzola or Roquefort, it has a rich and mellow flavour with an intense aftertaste. It is creamy with a subtle, yeasty sweetness and nutty, salty finish that lingers on your palate. “…a rich and mellow flavour with an intense aftertaste.” Gluten free and made almost entirely from locally produced pasteurised cow’s milk, Stilton has clean flavours that are undiluted by fillers or preservatives. As the traditional recipe uses animal rennet, Stilton is sadly unsuitable for vegetarians. wine pairing We are delighted to present a wonderful selection of wines and ports to complement your chosen dish. Our personal recommendation for paring with Stilton is Waipara Hills Sauvignon Blanc from Marlborough, New Zealand. Alternatively, why not try Nederburg The Manor Cabernet Sauvignon from the Western Cape, South Africa? If you’re unsure which to choose, please ask a member of our team who will be happy to assist you. how stilton cheese is made Stilton cheese can only be produced in the three counties of Derbyshire, Nottinghamshire and Leicestershire. Fresh, pasteurised milk is poured into a large open vat together with a blend of acid forming bacteria known as a starter culture, a milk-clotting agent such as rennet and Penicillium roqueforti – blue mould spores which give Stilton its famous veining. “…the curds are broken down into small pieces, salted and placed into moulding hoops.” The milk soon curdles after which it is cut, separated and left overnight for the whey to drain away.
    [Show full text]
  • Lunch Served from 12.30 Until Last Orders at 14.30 Hrs
    News from 1066 at the Chequers Restaurant; Bar and Shop Make a date in your diary And make a reservation Morning Coffee Thursday, Friday and Saturday From 11.00 am Roast Sunday Lunch Served from 12.30 until last orders at 14.30 hrs Afternoon Tea There is nothing quite like a traditional English afternoon tea Available on Thursday, Friday, Saturday and Sunday Price:18.50 Reservations required Tapas on the Terrace Every Friday and Saturday throughout the summer 6.00 pm until 8.00 pm The Shop at 1066 at the Chequers We have a number of table top items supplied from India Jane & Ulster Weavers also a broad selection of greeting cards. RESTAURANT LUNCH MENU Summer 2021 Hot Soup Soup Of the Day Skagen Soup Served with a hot cheese scone and butter. Scandinavian version of Bouilabaisse served 6.50 with Rouille and hot cheese scone with butter 8.00 From our Smorrebrod selection Roast Beef Schonnemann Goats Cheese Bruschetta (V)(H) Slices of cold Beef, hollandaise sauce. Grilled Goats Cheese with a cranberry and orange sauté Potatoes, served on Rye sauce on Rye 11.00 8.75 Gin Herring. Greenland Shrimps in Pyramid Marinated herring in gin, served with cucumber salad, Greenland shrimps and mayonnaise, crushed black peppers and capers served on Rye and topped on Rye with caviar 9.50. 9.75 The Boss’s Favourite Smoked Scottish salmon, topped with cream cheese, artichoke hearts and served on Rye 9.75 Avocado and Tuna tartare Ham and Honey Terrine Fresh avocado topped out by chopped raw tuna.
    [Show full text]
  • Han Dmade English Cheese for IMMEDIATE RELEASE!
    han dmade english cheese FOR IMMEDIATE RELEASE! ANCO becomes exclusive importer of Three British cheeses to the U.S. Wensleydale Creamery, Belton Farm and Quenby Hall join ANCO’s offerings NEW YORK (June, 2009) - ANCO Fine Cheese - one of the largest importers of specialty cheese in the U.S. with top-selling cheeses such as the Il Villagio, Ile de France and Corazon de Ronda brands - announced that it will now become the exclusive U. S. importer of three British cheese brands. The first, Wensleydale Creamery, already enjoys great popularity in the U.S., where it will now be solely distributed by ANCO. Belton Farm and Quenby Hall, both widely acclaimed in the United Kingdom, round out the triumvirate of new ANCO partners. All three companies are known for their storied artisanal cheese varieties, and can trace their his- tory of the highest quality cheeses through the generations—the very reasons they were sought out to join ANCO. Wensleydale Creamery is the only producer of award-winning Real Yorkshire Wensleydale Cheese. This original Real Yorkshire Wensleydale recipe dates back to 1150 when the Cistercian monks settled in the dale and established their monastery. Today, at this same site, Wensleydale Creamery carefully crafts its cheese using milk from local farms. Its application for Protected Designation of Origin (PDO) for Yorkshire Wensleydale is currently being processed by the Eu- ropean Parliament. Some of the most popular Yorkshire Wensleydale varieties include Real York- shire Wensleydale with Ocean Spray Cranberries and Real
    [Show full text]
  • “Cheeses of the World” Member Handout
    FCD 09-02 January 2009 (Revised 2018) “Cheeses of the World” Member Handout You may have enjoyed a simple grilled Cheddar cheese sandwich or savored a rich and complex Stilton cheese with a crisp pear slice. Today cheeses are served breakfast through dinner, for snacks and dessert. Cheeses have been crafted for over 4,000 years and the wide varieties available new have everything to do with geography, weather and human ingenuity. The first cheeses may have been produced before Roman times in Europe and Asia accidentally when milk was carried in the fourth or true stomach of a milk-fed calf. Rennet, an extract in that organ, acted as a curdling agent to thicken the milk. Prolonged bacterial action took the homogeneous, yogurt-like mixture to the next phase: cheese! Milk is made of fat, water, sugar, protein and minerals. The tiny, lumpy globules of fat float to the top to form a layer of cream. The protein in milk is called casein and whey. Casein is like small clusters of tiny sponges soaked in water. “When milk is heated or mixed with salt or acids the denatured proteins” clump together. The liquid that has been forced out is called whey. The curds-mostly protein and fat are used to make cheese. Fresh curds can be eaten. The cheese can be stored and ripened. The aged cheese can be eaten over many months. Fresh cheeses are cottage or ricotta. Cheese producers can control the ripening process with enzymes and other methods to create flavors, textures and appearances for distinctive cheeses.
    [Show full text]