General Patient Menu Supper Week 2

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General Patient Menu Supper Week 2 Monday Tuesday Wednesday Thursday Friday Saturday Sunday Tomato & Basil Roasted Butternut Vegetable Parsnip & Potato Cream of Onion Carrot & Coriander Leek & Potato Soup Squash Soup Soup Soup Soup Soup Soup Orange Fruit Juice Orange Fruit Juice Orange Fruit Juice Orange Fruit Juice Orange Fruit Juice Orange Fruit Juice Orange Fruit Juice Tuna Mayo Ham & Cheese Chicken Mayo Tuna Mayo Chicken Mayo & Tuna, Mayo Ham Sandwich Sandwich Sandwich Sandwich Bacon Sandwich Sandwich Sandwich Cheddar Cheese Egg Mayo Two Cheese & Onion Cheese & Pickle Egg Mayo Cheddar Cheese Egg Mayo Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Pork & Carrot Chicken with Tomatoes Braised Steak & Farm Assured Pork Goulash Savoury Minced Beef Meatballs in Tomato Chilli Con Carni & Mushrooms in a Red Mushrooms Sausages Casserole & Basil Sauce Wine Sauce Cauliflower Quorn & Mixed Lentil & Vegetable Vegetable Quorn Sausage in On- Free Range Plain Cheese & Onion Cheese Vegetable Taco’s Casserole Risotto ion Gravy Omelette Pasty Finger Food Platter Finger Food Platter Finger Food Platter Finger Food Platter Finger Food Platter Finger Food Platter Finger Food Platter Creamed Potatoes Creamed Potatoes Creamed Potatoes Creamed Potatoes Creamed Potatoes Creamed Potatoes Creamed Potatoes Herby Diced Jacket Jacket Potato Potato Boiled Baked Boiled Potato Potatoes Wedges Croquettes Potatoes Beans Potatoes Country Mixed Fresh Carrot & Swede Yellow Carrot & Garden Peas Fresh Sliced Carrots Steamed White Rice Baked Beans Vegetables Mix Romano Beans Cauliflower, Broccoli & Steamed White Rice Seasonal Side Salad Seasonal Side Salad Seasonal Side Salad Baby Carrot Medley Strawberry & vanilla Raspberry Ripple Chocolate & Vanilla Raspberry Ripple Chocolate & Vanilla Strawberry & Vanilla Strawberry Mousse Swirled Mousse Mousse Swirled Mousse Mousse Swirled Mousse Swirled Mousse Low Fat Fruit Yoghurt Low Fat Fruit Yoghurt Low Fat Fruit Yoghurt Low Fat Fruit Yoghurt Low Fat Fruit Yoghurt Low Fat Fruit Yoghurt Low Fat Fruit Yoghurt Apple Pie Egg Custard Tart Jam Tart Bakewell Tart Apple Pie Egg Custard Tart Jam Tart Vanilla Ice Cream Vanilla Ice Cream Vanilla Ice Cream Vanilla Ice Cream Vanilla Ice Cream Vanilla Ice Cream Vanilla Ice Cream Fresh Banana Fresh Satsuma Fresh Apple Fresh Banana Fresh Satsuma Fresh Banana Fresh Apple ISSUE 42 AUTUMN/WINTER 2019 .

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Pocks Price List 2020
J. SHAW & SON POCKLINGTONS PRICE LIST - AS AT SATURDAY 9TH JANUARY 2021 ITEMS PRICE ITEM PRICE BREAD LOAVES SAVOURY LARGE WHITE UNSLICED £2.00 SMALL CHICKEN & VEG PIE £2.20 LARGE WHITE SLICED £2.10 SMALL STEAK PIE £2.30 SMALL WHITE UNSLICED £1.45 SMALL SAUSAGE & ONION PIE £2.00 SMALL WHITE SLICED £1.50 CHEESE & ONION QUICHE 6' £3.30 LARGE WHITE STEAMED LOAF UNSLICED £2.00 HAM QUICHE 6' £3.30 LARGE WWHITE STEAMED LOAD SLICED £2.10 1LB PORK PIE £3.25 2LB PORK PIE £6.00 LARGE FARMHOUSE UNSLICED £2.00 3LB PORK PIE £8.90 LARGE FARMHOUSE SLICED £2.10 MINCED BEEF PASTY £1.50 SMALL FARMHOUSE UNSLICED £1.45 SAUSAGE ROLLS (2) £1.45 SMALL FARMHOUSE SLICED £1.50 JUMBO CRANBERRY SAUSAGE ROLL (2) £3.00 LARGE WHOLEMEAL UNSLICED £2.20 CAKE! LARGE WHOLEMEAL SLICED £2.30 MEDIUM BAKEWELL TART £2.25 SMALL WHOLEMEAL UNSLICED £1.50 CHERRY & ALMOND SLICES (4) £4.15 SMALL WHOLEMEAL SLICED £1.55 MILLIONAIRES SHORTBREAD (4) £2.40 LARGE WHOLEMEAL STEAMED UNSLICED £2.20 JAM TARTS (4) £1.90 LARGE WHOLEMEAL STEAMED SLICED £2.30 LEMON TARTS (4) £1.90 ALMOND TARTS (4) £2.40 LARGE GRANARY UNSLICED £2.30 HOT CROSS BRIOCHE (4) £1.65 LARGE GRANARY SLICED £2.35 CURRANT TEACAKES (4) £1.65 SMALL GRANARY UNSLICED £1.60 ICED FINGERS (2) £1.50 SMALL GRANARY SLICED £1.65 LEMON SPONGE SLICE £2.20 LARGE GRANARY STEAMED UNSLICED £2.30 GINGER SPONGE SLICE £2.20 LARGE GRANARY STEAMED SLICED £2.35 CHOCOLATE SPONGE SLICE £2.20 6' COFFEE & WALNUT CAKE £5.00 LARGE MULTISEED UNSLICED £2.40 6' VICTORIA SANDWICH £4.45 LARGE MULTISEED SLICED £2.45 6'DEATH BY CHOCOLATE £4.65 SMALL MULTISEED
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Bakery Price List
BAKERY GOODS ROLLS PRICE SLICED BREAD PRICE MORNING ROLL £0.31 HOMESTYLE WHITE 800G £2.00 WHEATEN ROLL £0.36 RICH FRUIT LOAF £2.45 BARM £0.35 MULTISEED 800G £2.38 BURGER ROLL £0.35 COUNTRY COARSE 400G £1.90 GRANARY ROLL £0.36 CRUSTY 400G £1.90 ROUGH W/MEAL ROLL £0.35 GLENCRUST 400G £2.00 CRACKED WHEAT ROLL £0.35 WHEATMEAL 400G £1.76 TRADITIONAL ROLL £0.32 BERRYMEAL 400G £2.00 CHEESY BAP £0.42 CRUSTY 800G £2.80 POPPYSEED FINGER £0.35 RUSTIC 800G £2.95 WHITE DINNER ROLL £0.26 RUSTIC 400G £2.00 BROWN DINNER ROLL £0.26 HERB & ONION 400G £2.05 FYNE HERB & ONION DINNER ROLL £0.28 BROWN SANDWICH LOAF 800G £2.00 WHITE SUB £0.45 SOFTIE £0.35 NEW YORK HOT DOG ROLL £0.40 TEABREAD BRIOCHE ROLL £0.62 OATIE SUB £0.45 PLAIN COOKIE £0.40 HERB & ONION SUB £0.45 FARM SCONE £0.78 LARGE POPPYSEED SUB £0.45 COTTAGE SCONE £0.50 SULTANA SCONE £0.50 BREAD POTATO SCONE £0.33 CRUMPET £0.50 CRUSTY 400G £1.90 HOT X BUN £0.42 GLENCRUST 400G £2.00 PANCAKE £0.48 BERRYMEAL 400G £2.00 CROISSANT £0.56 BAGUETTE £2.00 WHEATMEAL 400G £1.76 COUNTRY COARSE 400G £1.90 HERB & ONION 400G £2.05 RICH FRUIT LOAF £2.45 DO-NUTS RUSTIC 800G £2.95 CRUSTY 800G £2.80 SUGAR RING DO-NUT £0.54 BROICHE LOAF 400G £1.90 ICED DO-NUT £0.70 RUSTIC 400G £2.00 JAM BALL DO-NUT £0.70 PASTRIES PRICE CONFECTIONERY SMALL PRICE CAKES APPLE TART S/CRUST £2.65 CHOCOLATE & MARZIPAN £0.86 LOG RHUBARB TART S/CRUST £2.65 FRENCH CAKE £0.80 DANISH PASTRY £0.94 TOFFEE SLICE £0.82 APPLE TURNOVER £1.06 ICED GINGER SLICE £0.80 CHELSEA BUN £0.94 FERN CAKE £0.72 APPLE & CUSTARD DANISH £1.06 PINEAPPLE PEAK £0.78 RASPBERRY
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Breakfast Selection
132 Broughshane Street, Ballymena, BT43 6EE M: 07976731107 [email protected] Breakfast Selection Freshly Pressed Orange Juice ~ Porridge ~ Yogurt/Granola/Honey ~ Selection of Traditional Breakfast Cereals ~ Eggs; Scrambled, Fried, Poached ~ Grilled Tomatoes & Mushrooms ~ Coffeys Award Winning Sausages ~ Cured Bacon ~ Gracehill Black Pudding ~ Selection of Breads ~ Vegetarian Sausages ~ Freshly Brewed Tea/Coffee ooOoo Lunch Selection ~Chicken~ Chargrilled Chicken with Piri-Piri Sauce ~ Stir Fry Sweet Chilli Chicken with Vegetables & Noodles/Rice ~ Italian Rice with Chicken ~ Caramelised Ginger Chicken ~ Chicken Arrabiatta ~ Half Roast Chicken ~ Crunchy Garlic Chicken ~ Barbeque Chicken with Warm Green Bean Salad ~ Chicken Fricassee with Rice ~ Chicken, Chorizo and Butterbean Casserole ~ Breast of Chicken a la King ~ Coq-au-Vin ~ Authentic Thai Green Curry with Lemongrass, Chilli & Coconut ~ Char Grilled Fillet of Chicken with Garlic, Chilli and Tomato ~ Crossgar Chicken Fillet with a White Wine & Asparagus Sauce ooOoo ~Fish~ Baked Ballycastle Salmon with a Tomato & Basil Sauce ~ Fillet of Portavogie Cod with Pasley Crust ~ Baked Fillet of Hake ~ Portavogie Seafood Bake ~ Berr Battered Scampi ~ Baked Sea Trout with Lemon Butter ~ Beer Battered Cod ooOoo ~Beef~ Slow Cooked Daube of Ulster Beef with Button Mushrooms, Caramelised Onions & Rich Red Wine Cooking Liquor ~ Classic Beef Bourguignon ~ Hearty Irish Beef Stew ~ Prime Roast Sirloin of Beef ~ Beef & Guinness Pie ~ Coffeys Award Winning Bangers & Mash with Rich Onion Gravy
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Experience Hospitality at It's Finest
Experience hospitality at it’s finest Fine ingredients Creative food Our aim is to deliver a food service standard which reflects and supports the University’s core values of excellence, quality, creativity and diversity across the full range of catering facilities our in-house team provides. Providing quality begins with understanding and sourcing local, quality, seasonal produce and forging partnerships with our supply chain. We can then use our wealth of expertise and experience to create tasty, nutritious, exciting food that never fails to impress. Exceptional food comes in many forms, concepts and scale from delicate or substantial canapés, bowl food, or buffets to seated fine dining. Whether you choose from our set menus or require a bespoke food service for large or small events, you can be assured that we have the capability and enthusiasm to make your guests' experience that extra bit special. Our team of innovative chefs take great pride in creating exquisite seasonal and sustainable dishes using our regions finesting redients for you to enjoy. Pressed terrine of feta cheese and winter Venison with pea shoots Mixed berry jelly with amaretto soaked truffle, candy beetroot sponge, raspberry sherbet Range of buffet concepts Working Lunch Menu’s Option A Desserts (for an extra charge) Selection of sandwiches DG Chocolate delice DG Vegetarian California sushi rolls G Raspberry syllabub with cinnamon meringues D Black pudding & belly pork scotch egg DG Salted butterscotch mousse, toasted marshmallows D Goat’s cheese & fig, filo parcel
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Traditional English Dishes and Healthy Lifestyle Activity 1 Discuss the Questions
Traditional English Dishes and Healthy Lifestyle Activity 1 Discuss the questions: 1. Do you have a healthy lifestyle? 2. What do you usually eat every day and on holidays? 3. Are you following any diet? 4. What is organic food? 5. What is the difference between organic and regular food? Created by Veronika Avetisyan for Skyteach, 2019 © Activity 2 In these pictures, you can see some traditional English dishes. Match them with their names: 4 5 8 9 1 2 3 6 7 10 A. full English breakfast B. Cornish pasty C. fish and chips D. bubble and squeak E. Sunday roast with Yorkshire pudding F. steak and kidney pie G. toad in the hole H. Victoria sponge cake I. Lancashire Hotpot J. bakewell tart Created by Veronika Avetisyan for Skyteach, 2019 © Activity 3 Match the pictures with the descriptions. A. Britain’s trademark brekkie is packed full of delicious goodies including, eggs (fried or poached), bacon, sausages, mushrooms, fried tomatoes, black pudding, baked beans and toast. B. The Cornish pasty originates from Cornwall in the South West of England, and is filled to the 1 2 brim with sliced or diced potato, onion and diced or minced beef. The fillings are enclosed in pastry. C. Bubble and squeak is the Nation’s favourite leftover dish, best enjoyed for brunch or lunch the day after your Sunday Roast. It consists of frying leftover vegetables such as carrots, broc- coli, swede with mashed or fried potato. 3 D. A true seaside classic, fish and chips are Britain’s favourite takeaway food.
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Walnut Coffee and Chocolate Cake Honey Cake Amandina Salted
Salted caramel tart Our Great Taste Award winning tart is encased in a sweet pastry with soft, glossy caramel. Sprinkled with sea salt, our Belgian chocolate ganache is blended with honey, finished with our caramalised walnut brittle for an extra crunch! Gluten Free Brownie Our gluten free, triple chocolate brownie is the perfect dessert for any chocolate lover. We combine melted white, milk and dark Belgian chocolate… and just because we can, we add more chocolate chips for an extra kick! It has a rich texture, and tastes divine if you serve it heated up with ice cream. Passion Fruit Meringue Tart Our award winning tart comes with a layer of passion fruit curd, and is made with Italian meringue that has a crisp outer texture to instantly melt in your mouth. Topped with fresh passion fruit, the base has been baked especially to create a crunch. Walnut coffee and chocolate cake Our gluten free cake, this sponge is made with toasted walnuts and ground almonds, combined with a soft meringue between the layers. The nutty flavours are filled with a delectable chocolate and coffee mousse, and topped with caramelised walnut brittle. Honey cake This delicately soft cake is pure indulgence. Filled with delicious honey, cinnamon and nutmeg, it is impressively hand assembled into seven layers. The cream is infused with lime and lemon, perfectly balancing the sweetness, down to an art. Amandina A special cake from our childhood in Romania, this is pure heaven for chocolate lovers. The rich chocolate sponge is soaked with rum syrup, creating a flavour that keeps you going back for more.
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BAKEWELL TART Ingredients • Pastry Sponge • 100G Plain 50G
BAKEWELL TART Ingredients • Pastry Sponge • 100g plain 50g margarine • 50g margarine 50g caster sugar • Cold water to mix 1 egg • 15ml spoon jam 50g SR flour • METHOD 1.25ml Baking Powder 1. Set the oven to 180oC, Gas 4. 2. PASTRY: Sieve the flour. Rub in the fats or use the food processor until the mixture resembles fine breadcrumbs. 3. Add enough cold water to make stiff dough. 4. Knead lightly on a floured surface and roll out to fit a small fluted flan ring. 5. Line the flan ring with the pastry. Trim the edges. Bake blind for 10 minutes. 6. Spread the jam over the base. 7. SPONGE: Place the margarine, sugar, sieved flour, and egg in a large bowl. 8. Beat the ingredients together until smooth. 9. Spread the sponge mixture over the jam. You can sprinkle almond slices over sponge. 10. Bake in the oven for 20 – 30 minutes until the sponge is well- risen, brown and springy to touch and the pastry is cooked. 11. Lightly dust the top with icing sugar. Carrot Cake and Frosting INGREDIENTS – 150g self-raising flour 75g ground almonds 40g raisins 30g walnut halves, roughly broken 2 tsp ground mixed spice ½ tsp bicarbonate of soda 2 eggs 50ml sunflower oil 2 tbsp semi-skimmed milk 125g carrots, coarsely grated For the frosting 100g full-fat soft cheese 50 g icing sugar 1 orange, finely grated zest only METHOD 1. Preheat the oven to 180C/Gas 4. Grease and line the base of a 20cm/8in spring form cake tin with baking parchment.
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Wedding Menu Examples
Canapés Warm Honey-Glazed Sausages Cottage Pies with Sweet Potato Mash Mini Toad in the Hole Rolled Beef with Olives Rolled Ham with Sundried Tomatoes Mini Yorkshire pudding with Beef and Horseradish Canape of butternut squash soup with chilli oil Mini Fish & Chips Smoked Salmon and Cream Cheese on Blinis Chilli King Prawns Stuffed Celery with Stilton/ Shropshire Blue Mozzarella Cheese with fresh basil & vine cherry tomatoes Rich Mushroom Pate on Bruschetta Cherry Tomatoes stuffed with Feta Cheese Smoked Salmon with Cream Cheese Rolls Vegetable Spring Rolls Chickpea Curry with Mini Naan Breads Starters Marmalade, Walnut Toast and TRIO OF SOUPS Micro herb Salad Tomato and Basil Smoked salmon mousse with melba Butternut Squash and Chilli Oil toast/rocket salad Pea and Ham Ripe gala melon with raspberry *or flavours of your choice coulis` exotic fruits Goat’s cheese and Red Onion Tartlet, Micro salad garnish & Smoked Salmon & Beetroot salad, homemade chutney Horseradish Crème Fraiche King Prawn and Rocket salad with Rich Chicken Liver Pate or Duck Rustic Wholemeal Bread and Orange Pate with Ripe Honey Dew Melon wrapped in Parma Ham RUSTIC SHARING PLATTERS Crusty Freshly baked Local Breads Olives, rocket salad, olive oil & balsamic dip Caramelised onion chutney Italian Meats Sundried tomatoes Warm Camembert Main Course Roast Silverside of Local Beef with Posh Fish and Chips with Mushy or Yorkshire Puddings, Roast Potatoes Garden Peas and Beef Gravy Posh Steak & Ale Pie/ Chicken, Mushroom Fillet of Local Chicken stuffed with Gruyere & Stilton
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Downloadmow Sample Menu
MEALS ON WHEELS SAMPLE MENU All mains are served with a selection of vegetables *Fish will be Pollock WEEK 1 WEEK 2 WEEK 3 WEEK 4 WEEK 5 WEEK 6 Monday Beef Hotpot Irish Stew Steak & Chicken & Cottage Pie Lancashire Sticky Toffee Chocolate Sponge & Mushroom Vegetable Pie Raspberry Sponge Hotpot Pudding & Custard Custard Casserole Chocolate Chip & Custard Chocolate Chip Sticky Toffee Pudding with Salted Sponge & Custard Pudding & Custard Caramel & Custard Tuesday Chicken & Veg Chicken & Leek Sliced Turkey Beef Hotpot Sliced Pork Pork Sausages Casserole Hotpot Apples & Custard Apple Crumble & Apricots & Custard Spotted Dick & Bakewell Tart & Apricots & Custard Custard Custard Custard Wednesday Pork & Root Veg Cumberland Pork Steakette Sliced Pork Chicken in Red Sliced Chicken Casserole Sausage Summer Fruit Raspberry Pudding & Wine Gravy Pears & Custard Somerset Apple Spotted Dick & Crumble & Custard Custard Apple Pie & Cake & Custard Custard Custard Thursday Sliced Beef Steak & Kidney Pie Chicken Savoury Mince Lambs Liver Beef Stew & Rice Pudding Rice Pudding Chasseur Pineapple Sponge & Rice Pudding Dumplings Rice Pudding Custard Raspberry Pudding & Custard Friday *Fish with Mash All Day Breakfast *Fish with Mash Minted Lamb & All Day Breakfast Shepherd’s Pie Potato Apple Crumble & Potato Dumpling Summer Fruit Apricot Crumble & Plum & Cherry Pie & Custard Plumb & Cherry Sticky Toffee Crumble & Custard Custard Custard Pie & Custard Pudding & Custard Saturday Cottage Pie Chicken & Pork & Root Veg Steak & Kidney Pie Chicken & Leek Sweet & Sour Peaches & Custard Vegetable Pie Casserole Peaches & Custard Hotpot Chicken Pineapple Sponge & Chocolate Chip Somerset Apple Apples & Custard Custard Sponge & Custard Cake & Custard Sunday Sliced Turkey Sliced Pork Sliced Beef Sliced Chicken Sliced Beef Pork Loin Summer Fruit Bakewell Tart & Apple Pie & Bakewell Tart & Rhubarb Crumble Plum & Cherry Pie Crumble & Custard Custard Custard & Custard & Custard Custard.
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Menu A4 2021.Indd
Ltd 2021 PRICE LIST 1 Truffle Tortes, Traditional Desserts, Roulades 2 Chocolate Classics 3 Individual Desserts, Apple Desserts, Panna Cotta 4 Baked Cheesecakes, Tortes & Tarts 5 Fruit & Apple Pies, Pavlovas, Set Cheesecakes, Treacle Selection, Frangipans 6 The Puddings, Quiches & Savoury Tarts Last Course Patisserie Ltd for the authentic taste Continental and English Flans and Puddings Tel: Cullompton (01884) 33615 Fax: (01884) 35654 www.lastcoursepatisserieltd.co.uk We are a small local company established in 1986 producing high quality, hand made desserts for the catering trade. All our products are made fresh to order. They are made on our premises with the best ingredients i.e. fresh cream, butter, genuine liqueur, Belgian chocolate and fresh fruit (as available). 1 Ltd Truffle Tortes Portions Price per portion Price Truffle Torte * Certainly the richest and smoothest dessert you have ever tasted. An incredible combination of rum, Belgian chocolate and double cream. 20 £1.45 £29.00 Black Cherry & Kirsch Truffle Torte * A different take on our popular dark truffle torte. Decorated with Black Cherries and dark Belgian chocolate. 20 £1.45 GF £29.00 Traditional Desserts and Tarts Lemon Meringue Pie A wonderful tart yellow filling topped with lashings of meringue. 14 £1.46 £20.50 Bakewell Tart * A traditional Lancashire dessert, delicious served hot or cold. 14 £1.32 N £18.50 Banoffee Pie * A biscuit base with a toffee filling and a layer of fresh banana topped generously with fresh cream. 16 £1.53 £24.50 Morello Cherry Pie * Shortcrust pastry pie filled with morello and black cherries. 14 £1.25 £17.50 Blueberry Bakewell * Juicy blueberries combined with the Bakewell tart are a yummy addition.
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Cooking, at the End of the Day
Food Preparation and Nutrition Practical's at BBG Academy Equipment and Ingredients Students will need to bring the following basic equipment each week to their Food lesson, a clean, dry: ✓ apron, ✓ dishcloth, ✓ tea towel ✓ and a suitable container to transport their finished product home. Suitable container examples below: Please make sure all equipment is clearly labelled, as the food room is a busy place with many dishes being produced each day. Students will access the recipe through the website as part of their homework. In addition, from time to time students will need an ovenproof dish or a heatproof container, which for health and safety reasons will need to fit into a second container for transport home which must not be glass. The second container will require a firm fitting lid, foil/cling film is not adequate as food can easily leak if knocked. Sizes will need to be checked at home to ensure that the hotter container used in the oven fits into the second container. As part of their learning, students will need to bring ingredients each week, that they have weighed accurately at home and they are encouraged to take part in buying ingredients. Any special dietary requirements that need alternative ingredients can be discussed with staff. Recipes can be adapted so that practical is always completed. Students are required to collect their food and equipment on the day of cooking, at the end of the day. This is the students’ responsibility and a health and safety requirement. It is the student’s responsibility to check the website if they have been absent or in isolation.
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Traditional Afternoon
Sample Lunch Du Jour Menu Starters Cauliflower velouté, Montgomery cheddar cheese cake (V) Seared beef, warm lentils, rocket salad, Dijon mustard dressing Citrus-cured sea trout, pickled fennel, watercress, vanilla oil Ham hock and cannellini bean terrine, homemade picallilli, crusty bread Marinated and baked goat’s cheese log, sweet pepper relish, aromatic courgettes, basil oil (V) Main Courses Char-grilled meat of the day, farmhouse potatoes, chorizo, French beans and celery, tomato hollandaise sauce Char-grilled fish of the day, paella rice, broccoli polonaise Veal schnitzel, bubble and squeak cake, shallot purée, grazed spring baby vegetables Pan-seared pollock fillet, smoked garlic mash, asparagus, broad beans, shellfish foam Red lentils, potato and paneer cheese curry, basmati rice, naan bread (V) Desserts Raspberry bakewell tart, milk ice cream Strawberry delice, pistachio cremeux, roasted pistachio Toasted milk pannacotta, chocolate, croissant crouton Mango parfait, mojito sorbet British cheese selection, homemade crackers 2 courses £19.00 3 courses £22.50 All prices include VAT at the current rate A discretionary service charge of 10% will be added to parties of 8 and above Sample Sunday Lunch Menu Starters Roasted chicken consommé Jerusalem artichoke pannacotta (V) Roasted vegetable and winter coleslaw (V) Pan fried red mullet, fricassee of wild mushrooms, baby onions and parsley Beetroot salad, walnut dressing, mixed leaves (V) Main Courses From the trolley carved at your table: Roast sirloin of Buccleuch beef, Yorkshire pudding,
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