DOCSLIB.ORG

SUNDAY BRUNCH May 29Th

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
SUNDAY BRUNCH May 29Th SUNDAY BRUNCH May 29th Bloody Mary 6.50 Buck's Fizz 2.50 Coffee - we use Lavazza BREAKFAST PLATES BENEDICTS one or two - muffin - tomato - hollandaise - breakfast potatoes Big Breakfast 9.25 Just Eggs 4.50 / 6.75 two eggs any style - two Newmarket sausages - Suffolk free range beech smoked streaky and back bacon Roasted Prosciutto Cotto 8.25 / 11.25 tomato - mushroom - breakfast potato - beans - toast Avocado 7.00 / 8.75 Lighter Vegetarian Breakfast 6.25 two eggs any style - tomato - mushroom Smoked Salmon 8.50 / 11.75 breakfast potato - beans - toast Bacon Loin 7.00 / 8.75 Two Egg Plate 4.50 eggs any style - breakfast potato - toast Spinach & Pomodoraccio Tomato 6.25 / 8.00 (please let your server know if you would prefer a gluten free muffin or gluten free toast) PANCAKES SHAREABLE PLATES American Short Stack 7.75 Breakfast Board 7.25 streaky bacon - Canadian maple syrup bread - cheese - fruit Blueberry 6.75 Banana 6.25 Fresh Fruit Salad 4.50 Canadian maple syrup nutella SIDE DISHES JUST A SANDWICH your choice of granary, wholemeal or white Two Eggs - any style 2.50 Smoked Bacon 3.75 Breakfast Potatoes 2.50 Newmarket Sausage 3.50 Newmarket Sausage 3.50 Smoked Bacon and an Egg 4.25 Toasted Muffin 2.50 Newmarket Sausage and an Egg 4.75 Toasted White or Brown Bread 2.50 COFFEE Suffolk Free Range Beech Smoked Streaky Bacon 3.50 Espresso 1.50 Suffolk Free Range Beech Smoked Back Bacon 3.50 Americano 1.70 Cafetiere 2.50 any toasted items come with butter and your choice of jam/homemade marmalade or nutella or marmite SUNDAY BRUNCH May 29th SMALLER PLATES Curried Lentil Soup 3.75 sour cream - sourdough crouton - lemon oil - bread - butter Warm Prosciutto Cotto 6.75 asparagus - poached egg - lemon oil Chicken and Chorizo Pâté 4.75 pork fat - chicken liver - toasts Warm Fine Green Bean Salad 6.00 crispy bacon - goat cheese - hazelnuts - garlic herb vinaigrette Potted Rabbit 7.50 apple chutney - toast points LARGER PLATES Roast Sirloin of Donald Russell Beef 15.00 roast potato - Yorkshire pudding - selection of vegetables - beef gravy Nut and Spinach Roast 13.50 roast potato - Yorkshire pudding - selection of vegetables - wild mushroom gravy the two items above are available from 12:00 - everything below is available all day from 10:30 Donald Russell Ribeye Steak 16.50 prime aged beef - chunky chips - vegetable medley - portobello mushroom - roasted cherry tomato - pepper sauce Fish Pie 12.75 smoked haddock - cod - salmon - herbed cider leek cream sauce - cheddar mash - vegetable medley Fresh Cod & Chips 12.50 Wherry beer battered - crushed peas - artichoke tartar sauce Mediterranean Linguini 13.00 sun dried tomato - olive - spinach - marinated artichoke - pesto cream sauce - feta - garlic bread Chicken Pie in Puff Pastry 12.00 onion - carrot - celery - mushroom - peas - potato - light velouté sauce Guinness & Marmalade Lamb Shank 12.00 colcannon - fine beans Bacon Mushroom Cheeseburger & Chips 12.50 6 oz patty - smoked bacon - portobello mushroom - onion ring - white cheddar cheese lettuce - tomato - red onion - courgette pickle - burger sauce - brioche bun 1/2 # or 1 # of chunky chips 2.50 / 3.50 - mash 3.00 - side of vegetables 3.00 - side salad 3.00.
Load more

Recommended publications
  • Sample Menus
    SAMPLE MENUS SAMPLE MENUS The following pages include just a selection of sample dishes to give you an idea of our quality and style however, we pride ourselves on our creativity and expertise to tailor a bespoke menu to suit your tastes and budget. Our chefs believe in using only the finest ingredients, often sourced from local independent producers, to prepare inspirational menus tailored specifically to suit the needs of our clients. Do please get in touch to discuss your catering requirements in more detail and to receive a personalised proposal and quotation. Winner of the Best Wedding Caterer Award for the East of England In the Wedding Industry Awards 2015 and 2016 T: 01638 508234 • [email protected] • www.crowncateringcambridge.com SAMPLE MENUS Cold canapés Crayfish tails with a paprika aioli Mini charcoal bun filled with smoked salmon, chive cream cheese and pickled cucumber Carpaccio of tuna with wasabi mayonnaise served on a china spoon Smoked trout rillettes with pickled cucumber Blini topped with smoked salmon roulade filled with salmon mousse and lemon zest White crab, pink grapefruit and dill tartare Black olives and anchovy tapenade with soft boiled quail egg Black sesame seed cone filled with Thai infused confit salmon Mini garlic and herb toast with coconut and mango infused chicken Curry cone filled with coronation chicken Rare Scottish beef with shaved parmesan and preserved lemon Pea and mint cröstini with Italian smoked bacon Chicken Caesar salad tartlet Smoked chicken roulade with red onion jam Crispy
    [Show full text]
  • Download Our Weddings Brochure
    With thanks to the following photographers for the images featured in our brochure: Andy Fountain Photography, Luis Holden Photography, Andy Davison Photography, MLV Photography, Peter Oliver Photography The 5-Bubble rated Spa at Bedford Lodge Hotel offers a serene environment in which to relax and unwind. The Spa offers thoughtfully packaged treatments especially tailored for brides-to-be, Mii makeup services for the bride and her party, as well as luxury hen parties. WEDDINGS Bedford Lodge Hotel, Bury Road, Newmarket, nr Cambridge, Suffolk CB8 7BX Tel: 01638 663175 Fax: 01638 667391 [email protected] www.bedfordlodgehotel.co.uk YELLOBELLY DESIGN BY CONGRATULATIONS ON YOUR ENGAGEMENT Imagine the wedding day of your dreams, an idyllic venue in Newmarket, superb cuisine and sensational service. Bedford Lodge Hotel & Spa is one of Suffolk’s most stunning wedding venues, providing the personal care and attention you deserve. Surrounded by three acres of secluded gardens, Bedford Lodge Hotel & Spa is a 17th century Georgian house nestled in the heart of East Anglia. We are fully licensed for civil ceremonies, so you can choose to have this as well as your reception at the hotel. Our three self-contained banqueting suites can accommodate an intimate wedding of 10, to a more lavish celebration with up to 150 day time guests. Our elegant white stucco building, parts of which date back to the 17th century, and stunning rose gardens provide a romantic backdrop for your wedding photographs and create the perfect environment in which to enjoy canapés and a glass of champagne with your guests. Here at Bedford Lodge Hotel & Spa, we appreciate no two weddings are the same and offer a completely bespoke package.
    [Show full text]
  • Members' Directory
    ROYAL WARRANT HOLDERS ASSOCIATION MEMBERS’ DIRECTORY 2019–2020 SECRETARY’S FOREWORD 3 WELCOME Dear Reader, The Royal Warrant Holders Association represents one of the most diverse groups of companies in the world in terms of size and sector, from traditional craftspeople to global multinationals operating at the cutting edge of technology. The Members’ Directory lists companies by broad categories that further underline the range of skills, products and services that exist within the membership. Also included is a section dedicated to our principal charitable arm, the Queen Elizabeth Scholarship Trust (QEST), of which HRH The Prince of Wales is Patron. The section profiles the most recent alumni of scholars and apprentices to have benefited from funding, who have each developed their skills and promoted excellence in British craftsmanship. As ever, Royal Warrant holders and QEST are united in our dedication to service, quality and excellence as symbolised by the Royal Warrant of Appointment. We hope you find this printed directory of use when thinking of manufacturers and suppliers of products and services. An online version – which is regularly updated with company information and has enhanced search facilities – can be viewed on our website, www.royalwarrant.org “UNITED IN OUR DEDICATION TO Richard Peck SERVICE, QUALITY CEO & Secretary AND EXCELLENCE” The Royal Warrant Holders Association CONTENTS Directory of members Agriculture & Animal Welfare ...............................................................................................5
    [Show full text]
  • Conferences at Jesus College 2017-18
    Conferences at Jesus College 2017-18 Jesus College Jesus Lane, Cambridge CB5 8BL Website: conference.jesus.cam.ac.uk Telephone: 01223 760524 Email: [email protected] Meeting & Conference Menus As a conference or meeting venue, Jesus College offers a memorable location and modern facilities. As well as an historic setting, the college is a diverse and flexible venue that is suitable for many occasions. We offer a selection of delegate rates to suit every need: 24 Hour Rate Overnight Accommodation with Breakfast Morning and Afternoon Refreshments Standing or Seated Lunch (depending on room availability & budget) 3 Course Conference/Gala Dinner Meeting Room Hire (conference pads and pencils, mints and fruit cordials) Standard audio visual equipment (one data projector, screen, flip chart & pens, laptop) Wireless Connection Full Day Rate Morning and Afternoon Refreshments Standing or Seated Lunch (depending on room availability & budget) Meeting Room Hire (conference pads and pencils, mints and fruit cordials) Standard audio visual equipment (one data projector, screen, flip chart & pens, laptop) Wireless Connection Half Day Rate Refreshments Standing or Seated Lunch (depending on room availability & budget) Meeting Room Hire (conference pads and pencils, mints and fruit cordials) Standard audio visual equipment (one data projector, screen, flip chart & pens, laptop) Wireless Connection Breakfast Meeting Selection of freshly Baked Croissants and Danish Pastries Seasonal Muffins, Thick cut White and Granary Toast with Seasonal Jams and Marmalade Dry cured Suffolk Streaky Bacon, Grilled Newmarket Sausage, Slow Roast Tomatoes, Grilled Free Range Egg, Baked Portobello Mushroom & Hash Browns All breakfasts are served with Fair-trade coffee, selection of teas, orange juice, apple juice and seasonal fresh fruit.
    [Show full text]
  • Official Journal L171
    Official Journal L 171 of the European Union ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ Volume 60 English edition Legislation 4 July 2017 Contents II Non-legislative acts REGULATIONS ★ Commission Delegated Regulation (EU) 2017/1180 of 24 February 2017 amending Delegated Regulation (EU) 2017/118 establishing fisheries conservation measures for the protection of the marine environment in the North Sea .......................................................................... 1 ★ Commission Delegated Regulation (EU) 2017/1181 of 2 March 2017 amending Delegated Regulation (EU) 2017/117 establishing fisheries conservation measures for the protection of the marine environment in the Baltic Sea and repealing Delegated Regulation (EU) 2015/1778 30 ★ Commission Delegated Regulation (EU) 2017/1182 of 20 April 2017 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards the Union scales for the classification of beef, pig and sheep carcasses and as regards the reporting of market prices of certain categories of carcasses and live animals ...................................................... 74 ★ Commission Delegated Regulation (EU) 2017/1183 of 20 April 2017 on supplementing Regulations (EU) No 1307/2013 and (EU) No 1308/2013 of the European Parliament and of the Council with regard to the notifications to the Commission of information and documents (1) 100 ★ Commission Implementing Regulation (EU) 2017/1184 of 20 April 2017 laying down rules for the application of Regulation (EU) No 1308/2013 of the European Parliament
    [Show full text]
  • Members' Directory
    THE ROYAL WARRANT HOLDERS ASSOCIATION MEMBERS’ DIRECTORY 2018–2019 SECRETARY’S FOREWORD 3 WELCOME Dear Reader, The Royal Warrant Holders Association represents one of the most diverse groups of companies in the world in terms of size and sector, from traditional craftspeople to global multinationals operating at the cutting edge of technology. The Members’ Directory lists companies by broad categories that further underline the range of skills, products and services that exist within the membership. Also included is a section dedicated to our principal charitable arm, the Queen Elizabeth Scholarship Trust (QEST), of which HRH The Prince of Wales is Patron. The section profiles the most recent alumni of scholars and apprentices to have benefited from funding, who have each developed their skills and promoted excellence in British craftsmanship. As ever, Royal Warrant holders and QEST are united in our dedication to service, quality and excellence as symbolised by the Royal Warrant of Appointment. We hope you find this printed directory of use when thinking of manufacturers and suppliers of products and services. An online version – which is regularly updated with company information and has enhanced search facilities – can be viewed on our website, www.royalwarrant.org “UNITED IN OUR DEDICATION TO Richard Peck SERVICE, QUALITY CEO & Secretary AND EXCELLENCE” The Royal Warrant Holders Association CONTENTS Directory of members Agriculture & Animal Welfare ...............................................................................................5
    [Show full text]
  • Sample Menus
    SAMPLE MENUS SAMPLE MENUS For more than 12 years we have catered for weddings, private parties and events with polished professionalism, creating the atmosphere and hospitality to guarantee the success of any occasion. We provide a professional, bespoke catering service offering inspirational menus that incorporate only the best ingredients. Recently twice voted Eastern region Wedding Caterer of the Year, we pride ourselves on the quality of our food; the attractiveness of presentation; and the friendliness and professionalism of our front of house staff. The following pages include just a selection of sample menus to give you an idea of our quality and style however, we are best known as bespoke caterers and our chefs have the creativity and expertise to create a menu specifically to suit your tastes and budget. We offer guidance and where needed specific advice but essentially what you want is what we want. The team at Crown Catering Cambridge know that every event is special. Creating the right experience is not just about imagination and attention to detail, it’s about having the passion and commitment to make sure we match and hopefully exceed your expectations. The King’s Head Restaurant 1 Stetchworth Road – Dullingham – Newmarket – Suffolk CB8 9UJ 01638 507702 www.crowncateringcambridge.com [email protected] T: 01638 507702 • [email protected] • www.crowncateringcambridge.com SAMPLE MENUS CANAPÉS MENU Cold Canapés Lightly seared tuna rolled in wasabi pea crumb served with pink ginger Thin slices of zhoug
    [Show full text]
  • Acuerdos Internacionales
    24.10.2017 ES Diario Oficial de la Unión Europea L 274/1 II (Actos no legislativos) ACUERDOS INTERNACIONALES DECISIÓN (UE) 2017/1912 DEL CONSEJO de 9 de octubre de 2017 relativa a la celebración del Acuerdo entre la Unión Europea e Islandia sobre la protección de las indicaciones geográficas de los productos agrícolas y alimenticios EL CONSEJO DE LA UNIÓN EUROPEA, Visto el Tratado de Funcionamiento de la Unión Europea, y en particular su artículo 207, apartado 4, párrafo primero, leído en relación con su artículo 218, apartado 6, letra a), inciso v), y su artículo 218, apartado 7, Vista la propuesta de la Comisión Europea, Vista la aprobación del Parlamento Europeo, Considerando lo siguiente: (1) De conformidad con la Decisión (UE) 2016/2136 del Consejo (1), el Acuerdo entre la Unión Europea e Islandia sobre la protección de las indicaciones geográficas de los productos agrícolas y alimenticios (en lo sucesivo, «Acuerdo») fue firmado por la Comisión el 23 de marzo de 2017, a reserva de su celebración en una fecha posterior. (2) Las Partes se comprometen a promover entre sí el desarrollo armonioso de las indicaciones geográficas tal como se define en el artículo 22, apartado 1, del Acuerdo sobre los Aspectos de los Derechos de Propiedad Intelectual relacionados con el Comercio (ADPIC) (2) y a fomentar el comercio de los productos agrícolas y alimenticios con indicaciones geográficas originarios de los territorios de las Partes. (3) En virtud del Acuerdo, aunque Islandia todavía no ha registrado ninguna indicación geográfica protegida, las indicaciones geográficas de los productos agrícolas y alimenticios de la Unión estarán protegidas en Islandia.
    [Show full text]
  • Iceland on the Protection of Geographical Indications for Agricultural Products and Foodstuffs
    24.10.2017 EN Official Journal of the European Union L 274/3 AGREEMENT between the European Union and Iceland on the protection of geographical indications for agricultural products and foodstuffs THE EUROPEAN UNION, of the one part, and ICELAND of the other part, hereinafter referred to as the ‘Parties’, CONSIDERING that the Parties agree to promote between each other a harmonious development of the geographical indications as defined in Article 22(1) of the Agreement on Trade-Related Aspects of Intellectual Property Rights (TRIPS) and to foster trade in agricultural products and foodstuffs originating in the Parties' territories, CONSIDERING that the Agreement on the European Economic Area (EEA Agreement) provides for the mutual recognition and protection of geographical indications of wines, aromatised wine products and spirit drinks, HAVE AGREED AS FOLLOWS: Article 1 Scope 1. This Agreement applies to the recognition and protection of geographical indications for agricultural products and foodstuffs other than wines, aromatised wine products and spirit drinks originating in the Parties' territories. 2. Geographical indications of a Party shall be protected by the other Party under this Agreement only if covered by the scope of the legislation referred to in Article 2. Article 2 Established geographical indications 1. Having examined the legislation of Iceland listed in Part A of Annex I, the European Union concludes that that legislation meets the elements laid down in Part B of Annex I. 2. Having examined the legislation of the European Union listed in Part A of Annex I, Iceland concludes that that legislation meets the elements laid down in Part B of Annex I.
    [Show full text]
  • SUNDAY BRUNCH August 21St
    SUNDAY BRUNCH August 21st Bloody Mary 6.50 Buck's Fizz 2.50 Coffee - we use Lavazza BREAKFAST PLATES BENEDICTS one or two - muffin - tomato - hollandaise - breakfast potatoes Big Breakfast 9.25 Just Eggs 4.50 / 6.75 two eggs any style - two Newmarket sausages - hickory smoked streaky and oak smoked back bacon Roasted Prosciutto Cotto 8.25 / 11.25 tomato - mushroom - breakfast potato - beans - toast Avocado 7.00 / 8.75 Lighter Vegetarian Breakfast 6.25 two eggs any style - tomato - mushroom Smoked Salmon 8.50 / 11.75 breakfast potato - beans - toast Spinach & Pomodoraccio Tomato 6.25 / 8.00 Two Egg Plate 4.50 eggs any style - breakfast potato - toast (please let your server know if you would prefer gluten free sausages, muffins or toast) PANCAKES American Short Stack 7.75 Banana 6.25 Blueberry 6.75 streaky bacon - Canadian maple syrup nutella Canadian maple syrup SIDE DISHES JUST A SANDWICH your choice of brown or white Two Eggs - any style 2.50 Oak Smoked Bacon 3.75 Breakfast Potatoes 2.50 Newmarket Sausage 3.50 Newmarket Sausage 3.50 Oak Smoked Bacon and an Egg 4.25 Toasted Muffin 2.50 Newmarket Sausage and an Egg 4.75 Toasted White or Brown Bread 2.50 COFFEE Hickory Smoked Streaky Bacon 3.50 Espresso 1.50 Oak Smoked Back Bacon 3.50 Americano 1.70 Cafetiere 2.50 any toasted items come with butter and your choice of jam/homemade marmalade or nutella or marmite SUNDAY BRUNCH August 21st SMALLER PLATES Chipotle Orange Tomato Soup 3.75 cheddar crostini - bread - butter Ardennes Pâté 7.50 toasts Smoked Salmon 7.50 potato rosti - crème fraiche
    [Show full text]
  • Protected Food Names: Newmarket Sausage
    SPECIFICATION COUNCIL REGULATION (EC) No 510/2006 on protected geographical indications and protected designations of origin “Newmarket Sausage” EC No: PDO () PGI ( ) This specification sets out the main elements of the product specification for information purposes. 1 RESPONSIBLE DEPARTMENT IN THE MEMBER STATE Name: Department for the Environment, Food and Rural Affairs Address: EU Food Policy Team - Food and Policy Unit Area 7e, 9 Milbank c/o Nobel House Smith Square London SW1P 3JR United Kingdom Tel: +44207 238 6075 Fax: +44207 238 5728 Email: [email protected] 2 GROUP Name: Newmarket Sausage Association Address: c/o 4, Goodwin Business Park, Newmarket, CB8 7SQ (And: 8, Wellington Street, Newmarket, CB8 0HT) Tel.: +44 1638 662626/+44 1638 662418 Fax: +44 1638 662424/+44 1638 666085 Email: [email protected]/[email protected] Composition: Producers/processors (2) Associate ( 1 ) 1 3 TYPE OF PRODUCT Class Group 1.2 Meat Products (cooked, salted, smoked, etc) 4 SPECIFICATION (summary of requirements under Article 4(2) of Regulation (EC) No 510/2006) 4.1 Name: “Newmarket Sausage” 4.2 Description: Newmarket Sausages are seasoned pork sausages made using fresh, primal cuts from either the whole carcass, the shoulder or belly (no offal or by-products, mechanically recovered meat, (MRM) or emulsified rind are permitted) and contain a selection of herbs and spices. They are a natural colour of the meat, deep pink-beige with a few flecks and have a dry and coarse texture with visible pieces of lean meat and fat, which give the sausage a slight bite when eaten.
    [Show full text]
  • Of Council Regulation (EC)
    7.3.2012 EN Official Journal of the European Union C 69/15 Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs (2012/C 69/09) This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006 ( 1 ). Statements of objection must reach the Commission within six months of the date of this publication. SINGLE DOCUMENT COUNCIL REGULATION (EC) No 510/2006 ‘NEWMARKET SAUSAGE’ EC No: UK-PGI-0005-0882-21.06.2011 PGI ( X ) PDO ( ) 1. Name: ‘Newmarket Sausage’ 2. Member State or third country: United Kingdom 3. Description of the agricultural product or foodstuff: 3.1. Type of product: Class 1.2 — Meat products (cooked, salted, smoked, etc.) 3.2. Description of product to which the name in point 1 applies: ‘Newmarket Sausage’ is a seasoned pork sausage made using fresh, primal cuts of meat from either the whole carcass, the shoulder or belly, and seasoned with a selection of herbs and spices. In appearance the uncooked sausage has the natural colour of the pork meat, deep pink-beige with a few flecks of seasoning, it has a dry and coarse texture with visible pieces of lean meat and fat, which give the sausage a slight bite when eaten. The taste is predominantly of pork and moderately seasoned from the herb and spice mix used in its production although the taste and colour may vary according to the butcher’s particular blend of seasoning.
    [Show full text]