In Room Dining Menu Midday to 9Pm

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In Room Dining Menu Midday to 9pm Parsnip and Apple Soup, Toasted Chestnuts, Netherend Farm Cultured Butter, Stilton Bread - £10.95 Scottish Smoked Salmon, Soda Bread, Lemon, Pickles - £18.50 Heritage Carrot Salad, Carrot Quinoa, Nasturtium, Soaked Raisins, Tempura Spring Onion - £18.50 (Vegan) Wagyu Bavette Steak, Green Peppercorn Butter, Roasted Roscoff Onion, French Fries - £28.00 Classic Beef Burger, Brioche Bun, Beef Tomato, BBQ Lettuce, Smoked Cheese and Red Onion, Triple Cooked Chips - £18.95 Royal Crescent Fish’n’Chips, Crushed Peas, Tartare Sauce, Triple-cooked Chips, Lemon - £18.50 Soy Cured Tofu, Crushed Avocado, Glazed Carrots, Spiced Quinoa, Pickled Chilli - £19.95 (Vegan) Croque Monsieur with Somerset Ham, Smoked Cheddar, Mustard, Rapeseed Dip, French Fries - £16.50 Sharing Platter with: Smoked Salmon Toast, Chipolatas in Pancetta and Sage, Onion Fritter with Red Wine Gel, Somerset Charcuterie, Haggis Croquettes, Sweet and Sour Cucumber with Goats Curd, Nocellara Olives, Rapeseed Oil - £34.00 * Royal Crescent Sherry Trifle Christmas Sundae - £10.95 Selection of Four Local Cheeses with Quince, Celery, Grapes and Crackers - £14.00 Warm Chocolate Brownie, Vanilla Ice Cream, Warm Chocolate Sauce - £10.95 9pm to 8am Toasted Ham and Cheese Sandwich, French Fries and Mayonnaise £12.50 Toasted Cheese Sandwich, French Fries and Mayonnaise £11.50 Vine Tomato Soup, with Freshly Baked Bread Rolls and Butter £10.95 Chicken and Vegetable Curry, Basmati Rice, Poppadum £18.50 Fresh Seasonal Fruit Plate £9.75 Warm Chocolate Brownie, Vanilla Ice Cream £9.50 A discretionary service charge of 12.5% will be added to your bill. Please refer to our website should you have any questions regarding our COVID-19-specific safety measures. 01225 823333 [email protected] royalcrescent.co.uk #MyRoyalCrescent Breakfast Weekdays – served 8am to 10:30am Weekends – served 8am to 11am (last orders by 10:45am) Freshly Squeezed Orange Juice, Pink Grapefruit Juice and Apple Juice Selection of Freshly Baked Croissants, Pastries and Viennoiserie Products Royal Crescent House Bircher Muesli Earl Grey Tea-soaked Agen Prunes Home-made Granola, Greek Yoghurt, Berry Compote Szechuan Poached Pineapple Scented with Anise and Ginger Royal Crescent Full English Breakfast with Dry Cured Bacon, Local Pork Sausage, Flat Mushroom, Vine Tomato, Black Pudding and White Pudding, and your choice of Free-Range Eggs Royal Crescent Vegetarian Breakfast with Vegetarian sausage, Flat Mushroom, Spinach, Baked Beans, Vine Tomato, and your Choice of Free-Range Eggs Warm Ham and Cheese Croissant Classic Scottish Porridge with Your Choice of Milk Smoked Scottish Salmon, Scrambled Eggs, Lemon and British Caviar Poached Clarence Court Eggs, Spinach, Hash Browns and Crushed Avocado Waffles with Cinnamon Sugar, Maple Syrup and Lemon Eggs Benedict with Somerset Ham, Toasted Breakfast Muffin and Hollandaise Sauce £30 per person A discretionary service charge of 12.5% will be added to your bill. Please refer to our website should you have any questions regarding our COVID-19-specific safety measures. 01225 823333 [email protected] royalcrescent.co.uk #MyRoyalCrescent .

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Charcuterie Cheese
Charcuterie Cheese 1 for $9 • 2 for $17 • 3 for $25 1 for $7 • 2 for $12 • 3 for $17 4 for $32 • 5 for $37 4 for $21 • 5 for $25 {Portion size may vary} {1.5 ounce portions} FRESH WHOLE CUTS BLUE Alligator Tasso spicy/sweet/smoky Saint Agur Bleu France/cow/triple cream Duck Ham cured & smoked Gorgonzola Dolcé Italy/cow/mild/creamy Billy Bleu Wisconsin/goat/tangy Great Hill Blue* Massachusetts/cow/crumbly/feta-like SAUSAGES & TERRINES HARD Duck Terrine dried cherries/fennel/red pepper Derby & Port Wine England/cow/cheddar with port Wild Boar Terrine sweet spices/pepper/dates English Tickler Cheddar England/cow/nutty/crystalline Fresh Poblano Sausage pork/spicy/smoky Paradiso Reserve Gouda Holland/cow/“fudgy” Mortadella mild pork/lardons Cave-Aged Gruyere* French/cow/nutty/smooth Istara P’tit Basque French/sheep/nutty/sweet/creamy WHIPS & JAMS SEMI-FIRM Duck Liver Mousse truffle-scented Honey Bee Goat Gouda Wisconsin /goat/sweet/tangy Bacon Spuma buttery/bacony/whipped Mahon Semicured Bonvallis* Spain/cow/bold/smooth/paprika Bourbon Bacon Jam sweet & savory Tartufo Perlagrigia Italy/cow/truffles/vegetable ash/creamy Shiitake Paté vegetarian/earthy/rich & creamy Campo de Montalban Spain/cow,sheep&goat/fruity/Manchego Rosemary Manchego* Spain/sheep/tangy/herbal CURED MEAT – WHOLE CUTS SEMI-SOFT Bresaola wagyu beef/coffee/cardamom Mobay Wisconsin /sheep&goat/grape vine ash Pancetta pork belly/salt cured Port Salut France/cow/mild/creamy Coppa pork neck/black pepper/fennel Taleggio D.O.P. Italy/cow/funky/earthy/washed rind Duck Prosciutto duck
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Cured and Air Dried 1
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The Evaluation of Pathogen Survival in Dry Cured Charcuterie Style Sausages
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Soups + Salads Charcuterie + Cheese Starters Raw +
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CHAPTER-2 Charcutierie Introduction: Charcuterie (From Either the French Chair Cuite = Cooked Meat, Or the French Cuiseur De
CHAPTER-2 Charcutierie Introduction: Charcuterie (from either the French chair cuite = cooked meat, or the French cuiseur de chair = cook of meat) is the branch of cooking devoted to prepared meat products such as sausage primarily from pork. The practice goes back to ancient times and can involve the chemical preservation of meats; it is also a means of using up various meat scraps. Hams, for instance, whether smoked, air-cured, salted, or treated by chemical means, are examples of charcuterie. The French word for a person who prepares charcuterie is charcutier , and that is generally translated into English as "pork butcher." This has led to the mistaken belief that charcuterie can only involve pork. The word refers to the products, particularly (but not limited to) pork specialties such as pâtés, roulades, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie." SAUSAGE A simple definition of sausage would be ‘the coarse or finely comminuted (Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means) meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured .’ A sausage is a food usually made from ground meat , often pork , beef or veal , along with salt, spices and other flavouring and preserving agents filed into a casing traditionally made from intestine , but sometimes synthetic. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing , drying (often in association with fermentation or culturing, which can contribute to preservation), smoking or freezing.
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The Tasty World of Charcuterie
Welcome to the DISCOVER THE FLAVORS Tasty World of Charcuterie IN YOUR CHARCUTERIE BOX Charcuterie (SHär’kooduh-ree) is how the French refer to smoked, cured or cooked meats. This box of charcuterie is packed with exciting flavors you’re sure to enjoy. These traditional methods of preservation were perfected in the days before refrigeration. Our charcuterie collections contain different combinations of the products below.* Bon appétit! You’ve probably already enjoyed charcuterie; ever had bacon, salami or ham? Pork Saucisson Sec: Ready-to-eat dry-cured pork sausage, similar to salami Slice thinly and serve with black truffle butter on bread, or pizza; dice for carbonara MAKING A CHARCUTERIE PLATE Duck Saucisson Sec: Ready-to-eat dry-cured duck sausage with warming spices A charcuterie plate is probably one of the easiest, Slice thinly and serve on charcuterie board; crumble and add to fried rice and most impressive appetizers to serve. 1. On a board or platter, arrange an assortment of ready-to-eat charcuterie. Wild Boar Saucisson Sec: Ready-to-eat dry-cured wild boar sausage, robustly flavored Dice, add to pasta salad; slice thinly for cheese and charcuterie plate 2. Add a variety of complementary sides and condiments. Our recommendations - items likely in your pantry or readily available Black Truffle Butter: Ready-to-eat butter studded with pieces of black truffle at your local grocer - include: Pairs well with eggs, bread, potatoes, pasta or popcorn; add a dollop to a steak before serving; • Something acidic like cornichons/tart pickles, mustard or olives add to a charcuterie plate; pair with saucisson sec on a slice of bread • Something sweet like chutney, raw and/or dried fruits such as figs, grapes or melon Chorizo Sausage: Ready-to-eat fully-cooked heritage-breed pork sausage with a little spice • Sliced rustic bread and/or plain crackers Slice and serve at room temperature on charcuterie board; sauté or grill for paella, soups or stews A hearty red wine always pairs well with a charcuterie plate.
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Metropolitan Meat, Seafood & Poultry
METROPOLITAN MEAT, SEAFOOD & POULTRY 301.772.0060 | 800.522.0060 WWW.METROPOULTRY.COM MEAT Product Code Description Vendor Packed 11883 ANDOUILLE SAUSAGE LINK 3.75oz LOCAL STACHOWSKI 10# Cs 11776 BLOOD SAUSAGE LINK 4oz LOCAL STACHOWSKI 10# Cs 3033 BRESAOLA (BEEF) CITTERIO 3# avg 11463 CALABRESE SALAMI OLLI SALUMERIA 2/5.7# 11279 CAPICOLA HAM HOT CITTERIO 2/6# avg 11083 CAPICOLA HAM SWEET CITTERIO 2/6# avg 11120 CHORIZO LARGE ROUND DRY CURED CITTERIO 4/3.5# avg 11257 CHORIZO SAUSAGE HOT LINK 4oz LOCAL LOGAN BRAND 10# Cs 11256 CHORIZO SAUSAGE MILD LINK 4oz LOCAL LOGAN BRAND 10# Cs 2729 CHORIZO SMOKED SAUSAGE 4oz FROEHLICH'S 2/5# 11340 COPPA HOT OLLI SALUMERIA 2/2.5# 11352 COPPA SWEET OLLI SALUMERIA 2/2.5# 11050 DUCK BREAST PROSCIUTTO 11oz FROZEN LOCAL MEATCRAFTERS 4/11oz 11779 FOIE GRAS GRADE "A" FRESH HUDSON VALLEY 1.5# avg 1149 FOIE GRAS SLICED PORTIONS FROZEN 2oz HUDSON VALLEY 16/2oz 11377 GENOA SALAMI OLLI SALUMERIA 2/5.7# 11272 HAM PROSCIUTTO DI PARMA BONELESS CITTERIO 13# avg 11018 HAM PROSCIUTTO SILVER BONELESS CITTERIO 11# avg 11284 HAM SERRANO JAMON BONELESS CITTERIO 10# avg 11277 MORTADELLA PLAIN CITTERIO 4/6# avg 11090 MORTADELLA w/ PISTACHIO CITTERIO 4/6# avg 11651 NORCINO SALAMI OLLI SALUMERIA 20/6oz 11753 PATE CHICKEN TERRINE w/ PISTASHIOS LOCAL STACHOWSKI 3.5# avg 11766 PATE DE CAMPAGNE LOCAL STACHOWSKI 3.5# avg 11765 PATE DUCK LOCAL STACHOWSKI 3.5# avg 11704 PATE PHEASANT LOCAL STACHOWSKI 3.5# avg 11476 PROSCIUTTO OLLI SALUMERIA 13# Pc 11227 SALAMI ARARAT 7oz LOCAL MEATCRAFTERS 8/7oz 11181 SALAMI CACCIATORE 7oz LOCAL MEATCRAFTERS
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Cheese, Bacon, Black Pudding Or Haggis
STARTERS Chef’s soup of the day, served with Barnett’s bread, always vegetarian £3.50 Cullen skink served with crusty bread £5.75 Scotch egg, homemade piccalilli and spring salad £6.25 Crispy salt and pepper chicken wings, served with a tomato relish £6.15 Crumbed local squid, green tabasco aioli £5.50 Scottish hot and cold smoked salmon with pickled vegetables, horseradish and oatcakes £6.25 Haddock crepe served with a crisp green salad £6.25 Ploughman’s platter £5.95 Charcuterie board sharing plate £7.95 MAINS 19th Hole beef, chargrilled chicken or veggie haggis burger, chunky chips, tomato, £11.50/10.50/11.50 red onion, and burger sauce Add – cheese, bacon, black pudding or haggis £1 each Beer battered fish and chips, crushed peas and tartar sauce £9.50/£13.50 Chargrilled chicken Caesar salad, with croutons, parmesan and soft boiled egg £9.50 Angus beef and ale pie, seasonable vegetables, new potatoes £13.50 Henderson’s sausage of the day, buttery mash, peas and onion gravy £13.50 Moules Marinières (Fries with main only) £6.95/13.50 Indian curry, steamed basmati rice, poppadums, raita, served with either vegetables or £11.50/12.50 chicken 8oz Angus sirloin steak, onion marmalade, roast vine tomato, Portobello mushroom, chunky £25.50 chips and peppercorn jus DESSERTS Sticky toffee pudding, vanilla bean ice cream £4.95 Isle of Arran ice-cream – ask for today’s selection 1, 2 or 3 scoop £1.50/2.75/3.95 Apple and rhubarb crumble, chantilly cream £4.95 Warm chocolate brownie with chocolate sauce and ice cream £4.95 Banoffee pie £4.95 Selection of Scottish cheeses, quince paste, grapes and oatcakes £8.95 All parties of 8 & more will be subject to a 10% gratuity charge Food allergies and intolerances – please speak to a member of our team about your requirements .
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Charcuterie Board
CHARCUTERIE IN FRENCH, SALUMI IN ITALIAN... Olympia Provisions Handcrafted with fastidious attention to detail, Olympia makes all-natural salami that is antibiotic-free, with a judicious amount of sea salt, fresh garlic and freshly ground spices. Because their cured meats are held in natural casings with the organic, edible white mold that protects them, all their salami can be stored at room temperature until unwrapped. Cacciatore “Cacciatore” means “Hunter’s Style” in Italian and this rustic Italian style salami is made with caraway, coriander, dried red chili, and black pepper. In some kits, Cacciatore has been replaced with Saucisson Sec, a classic French style salami seasoned with fresh garlic and cracked black pepper. Finocchiona Traditional Italian style salami with garlic, black pepper, and fennel. Olli Salumeria makes artisanal slow-cured fine meats based on old family recipes handed down over four generations. Because their cured meats are held in natural casings with the organic, edible white mold that protects them, all their salami can be stored at room temperature until unwrapped. Wild Boar Applewood Smoked with Sangiovese Wine Free-range Texas wild boar gives this sought-after delicacy one of the most unique salami flavors around. Truffle with Sangiovese A mushroom aficionado's dream come true, this Tartufo (truffle) salami is traditionally saved as a treat for special occasions in Italy. Made with black truffles, this salami offers a sweet, earthy flavor. Casa Forcello Lambrusco Jelly This wine jelly embodies everything we love about Lambrusco and is bursting with notes of cherry, blackberry, and violet. Enjoy on toast, pair with cheese, or top foie gras with this rare and exotic treat! In some boxes, this has been replaced with delicious pepper jelly! Taralli Chef Sergio Vitale calls taralli “Italian pretzels” and he never takes a road trip in Italy without them! These addictive little ring-shaped snacks are crunchy olive-oil flavored crackers studded with fennel seeds and great for snacking.
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Charcuterie Board Berkshire Prosciutto, Napoli Salumi, Chorizo
Charcuterie Board Soup + ½ Sandwich Salad + ½ Sandwich 14 Berkshire Prosciutto, Napoli Salumi, 14 A la Carte Chorizo, Coppa, Whole Grain Mustard, Mostarda, Cornichons, Grilled Bread 19 ALL SOUPS $10 Cheese Board New England Wellfleet Clam Chowder Bijou Goat Cheese, Jasper Hill Bleu Cheese, Butternut Bisque Robinson Farm Tekenink Tomme, Grey Barn Eidolon, Roasted Chicken Noodle Soup Seasonal Jam, Grapes, Grilled Bread 19 French Onion Soup Tomato & Basil Soup Burrata Crostini Roasted Peppers, Basil, Mint, Marcona Almonds, Pine Nuts 12 ALL SALADS $12 Chopped Greek Salad Tuna Cruda* Grilled Romaine Caesar Grilled Hearts of Palm, Garlic Chili Paste, Baby Kale & Quinoa Green Onion, Lime, Sea Salt 14 Baby Field Green Salad Tomato & Mozzarella Margherita Flatbread, San Marzano tomatoes, basil, parmesan, mozzarella 14 Local Italian Sausage, Olli pepperoni 16 Seasoned Steak* 10 Gulf Shrimp* 8 Wild Mushrooms, roasted garlic, Reading Seared Scallops* 10 Grilled Salmon* 10 Spring Brook Farm cheese 16 or Herb Grilled Chicken* 6 Duck Confit & Goat Cheese, dried cherries, garlic aioli, caramelized onions, arugula 16 Buffalo Chicken Bleu Cheese, Vermont cheddar cheese, Jasper Hill bleu cheese, scallions 16 ALL SANDWICHES $14 Pork Belly Panini* Lobster Roll Gruyere Cheese, Mustard, Tomato Jam Citrus-Tarragon Mayo, Toasted Buttered Bun 22 & Jalapeños on Ciabatta Steamed Blue Hill Mussels* Smoked Turkey BLT Heirloom Tomato Broth, Shallots, Smoked Turkey, Cranberry Compote, Neuske’s Bacon, Garlic, Chablis 18 Stuffing, Lettuce, Tomato, on Multigrain Bread
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Something to Share, 30Ea Charcuterie House
Autumn a la carte Something to Share, 30ea Charcuterie House & local cured meats, pickles, rabbit croquettes, duck & cognac pate beef shin rillet, smoked nuts Antipasto Char grilled vegetables, pickled eggplant, smoked mushrooms, baked fetta kalamata olives, halomi & zucchini fritters, lemon aioli, vegetable terrine, pesto Pommy Pub Scotch egg, pork pie, pickled onions, black pudding, haggis piccililli, english cloth cheddar Tasting Plate Roasted garlic & smoked cheddar bread, sticky braised pork belly, hervey bay scallops, peking duck pies Small Dishes v Roasted garlic & smoked cheddar ciabatta 9 Peking duck pies, lime chilli sambal 12 v Haloumi & zucchini fritters, lemon aioli 10 Rising Sun duck paté with port jelly, fig compote & crispbread 15 v Wild mushroom tart, blue cheese, micro basil 16 g/f Baby squid, ruby grapefruit, cherry tomatoes, kalamata olives 16 Hervey bay scallops, café de paris butter, brioche crumbs, 18 jambon, bois bourdrin g/f Sticky braised pork belly, chilli caramel, asian slaw, toasted peanuts 16 v Zucchini flowers, lemon buffalo ricotta, gremolata, shaved pecorino 17 Smoked eel, cherry tomato, mussel & herb fettuccini 19 v avail Spinach tortelini, pumpkin & vanilla puree, sage butter, pancetta 18 Mains to Share g/f 800g Rib eye, grain fed for 100 days 70 Ratatouille, truffle mash, sauce bordelaise g/f 10hr cooked shoulder of fallow venison 65 Roasted beetroot, blueberry & tarragon compote, chocolate red wine glaze Hay roasted 600g lamb oyster blade 62 Roasted garlic, quince & puffed wheat salad, jus Mains v,gf Imam Biyaldi - Whole roasted eggplant stuffed with capsicum 25 vegan available zucchini, raisins & fetta, pomegranate & sumac dressing yoghurt & tahini sauce, mint & coriander salad.
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