Charcuterie Board Shopping List Use This Checklist As a Guide

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Charcuterie Board Shopping List Use this checklist as a guide. Start with familiar items, a favorite for each person, and build from there. Consider textures, color, sweetness, saltiness, flavor combinations, as well as presentation. Cheese Soft varieties—chevre (Purple Haze), Boursin, Brie, triple cream (Brillat Savarin), Camembert, or Mt. Alice Semi-soft varieties—Port Salut, Gouda (young), Havarti, Jack, Muenster, Cantal, or Taleggio Firm varieties—Gruyere, Comte, Gouda (aged), Edam, Lamb Chopper, cheddar, Pepper Jack, Manchego, or Parmigiano-Reggiano Blu-veined—Gorgonzola, Stilton, Danish Blue (Danablu), Bleu d’Auvergne, or Bayley Hazen Meats Dry-cured salumi—capicola, coppa/capocollo, Mortadella, pepperoni, prosciutto, soppressata, speck, Finocciona salami, Spanish chorizo, Jamon Iberico/Serrano, fuet, salchichon, morcilla, longaniza, or beef bresaola Grilling sausages—hot links, brauts, chorizo, Botifarra, or precooked specialty links Pate or terrine (soft, spreadable meats) Smoked ham Smoked salmon Acompaniments & Condiments Cocktail shrimp Aged Balsamic, for cheese Jams, fig or fruit for meat and cheese Honey, for cheese Fruit and Vegetables Mustards, for meat Apples, sliced thin Tapenade Avocado, cubed Bruschetta Bell peppers, sliced Chutney Blueberries (large), whole Olives (Castelvetrano or Kalamata) Broccoli florets, blanched Cornichons and pickles Carrots, cut into sticks or chips Marinated artichokes or peppers Celery, cut into sticks (pepperoncini) Clementine oranges, peeled sections Pickled vegetables Cucumber, sliced thin Nuts, honey roasted or smoked Figs, sliced fresh or baked Dried fruits (apricots, dates, cranberries) Grape tomatoes Assorted crackers, any variety Grapes Cheese straws or crisps Jicama, sliced thin Crusty bread, sliced, plain or lightly toasted Melon, sliced Pears, sliced Pineapple, bite-size pieces Wine Pairings Radishes, halved Strawberries, halved Pinot Noir from the Pacific Northwest Roasted garlic cloves Italian table wine like a Sangiovese Chianti Classico Pinot Grigio Dry German or Austrian Riesling Printed from SavoringToday.com ~ Charcuterie Board Shopping List by Judy Purcell.

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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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Proposal Meat and Meat Products Sanitary
PROPOSAL MEAT AND MEAT PRODUCTS SANITARY INSPECTION REGULATIONS IN THE DOMINICAN REPUBLIC 1 MEAT AND MEAT PRODUCTS SANITARY INSPECTION REGULATIONS CONSIDERING: That it is an essential function of the Dominican Government to safeguard human health by adopting and enforcing adequate sanitary measures. It also has the essential function to regulate and inspect the processing and sale of bovine, ovine, porcine and goat meats, including products derived from these meats destined for human consumption for national and export sales, with the purpose of assuring that they are apt for export. CONSIDERING: That, due to the country’s development, the national meat production industries has incorporated technological advances, making it necessary to update current regulations to complement existing world markets regulations. CONSIDERING: That, to facilitate the international trade of meats and meat products, it is advisable to grant the sanitary legislation of our country a legal instrument in accord with the exigencies required in foreign markets. CONSIDERING: That the meat, carcasses, viscera and their processed products can be a source of diseases that affect public and animal health, as well as the economy if their origin and zoo-sanitary quality if not verified, under this circumstances should be guaranteed optimum quality health and hygiene, in order to provide quality and safety for consumers and national livestock production. THEREFORE: AGREES to emit the following: MEAT AND MEAT PRODUCTS INSPECTION REGULATIONS TITLE I GENERAL REGULATIONS CHAPTER I OBJECTIVE AND SCOPES OF THE REGULATIONS Article 1 These regulations have the objective to extend the legal, technical and administrative norm referring to the inspection of products and meat byproducts.
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Cured and Air Dried 1
Cured and Air Dried 1. Sobrasada Bellota Ibérico 2. Jamón Serrano 18 month 3. Mini Cooking Chorizo 4. Morcilla 5. Chorizo Ibérico Bellota Cure and simple Good meat, salt, smoke, time. The fundamentals of great curing are not complicated, so it’s extraordinary just how many different styles, flavours and textures can be found around the world. We’ve spent 20 years tracking down the very best in a cured meat odyssey that has seen us wander beneath holm oak trees in the Spanish dehesa, climb mountains in Italy and get hopelessly lost in the Scottish Highlands. The meaty treasures we’ve brought back range from hams and sausages to salamis and coppas, each with their own story to tell and unique flavours that are specific to a particular place. 1. An ancient art 4. The practice of preserving meat by drying, salting or smoking stretches back thousands of years and while the process has evolved, there has been a renaissance in traditional skills and techniques in recent years. Many of our artisan producers work in much the same way as their forefathers would have, creating truly authentic, exquisite flavours. If you would like to order from our range or want to know more about a product, please contact your Harvey & Brockless account manager or speak to our customer support team. 3. 2. 5. Smoked Air Dried Pork Loin Sliced 90g CA248 British Suffolk Salami, Brundish, Suffolk The latest edition to the Suffolk Salami range, cured and There’s been a cured meat revolution in the UK in recent years smoked on the farm it is a delicate finely textured meat that with a new generation of artisan producers developing air dried should be savoured as the focus of an antipasti board.
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The Evaluation of Pathogen Survival in Dry Cured Charcuterie Style Sausages
University of Kentucky UKnowledge Theses and Dissertations--Animal and Food Sciences Animal and Food Sciences 2019 THE EVALUATION OF PATHOGEN SURVIVAL IN DRY CURED CHARCUTERIE STYLE SAUSAGES Jennifer Michelle McNeil University of Kentucky, [email protected] Digital Object Identifier: https://doi.org/10.13023/etd.2019.074 Right click to open a feedback form in a new tab to let us know how this document benefits ou.y Recommended Citation McNeil, Jennifer Michelle, "THE EVALUATION OF PATHOGEN SURVIVAL IN DRY CURED CHARCUTERIE STYLE SAUSAGES" (2019). Theses and Dissertations--Animal and Food Sciences. 102. https://uknowledge.uky.edu/animalsci_etds/102 This Master's Thesis is brought to you for free and open access by the Animal and Food Sciences at UKnowledge. It has been accepted for inclusion in Theses and Dissertations--Animal and Food Sciences by an authorized administrator of UKnowledge. For more information, please contact [email protected]. STUDENT AGREEMENT: I represent that my thesis or dissertation and abstract are my original work. Proper attribution has been given to all outside sources. I understand that I am solely responsible for obtaining any needed copyright permissions. I have obtained needed written permission statement(s) from the owner(s) of each third-party copyrighted matter to be included in my work, allowing electronic distribution (if such use is not permitted by the fair use doctrine) which will be submitted to UKnowledge as Additional File. I hereby grant to The University of Kentucky and its agents the irrevocable, non-exclusive, and royalty-free license to archive and make accessible my work in whole or in part in all forms of media, now or hereafter known.
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Soups + Salads Charcuterie + Cheese Starters Raw +
• • ESTABLISHED “HE HAS SEEN 2020 THEM ALL.” • • STARTERS *Maryland Style Crab Cake 22 Black Hawk Farm Meatballs 16 Jumbo Lump Crab, Cajun Remoulade, Herb Salad Country Ham Pomodoro, Mozzarella, Focaccia Toast Deviled Eggs 15 Kung Pao Calamari 14 Paddlefish Caviar, Crème Fraiche, Rye Cracker Sorghum Chile Crisp, Peanut, Celery, Lime CHARCUTERIE + CHEESE TABLESIDE • SLICED TO ORDER Pony Board 25 Thoroughbred Board 44 Selection of 3 Meats & 3 Cheeses Selection of 6 Meats & 6 Cheeses An assortment of Peach Jam, Sorghum Mustard, House Made Pickles, Marcona Almonds, Honeycomb, and Pretzel Toast Points will be available with the Charcuterie + Cheese selections RAW + CHILLED TABLESIDE • FRESH SELECTIONS DAILY *East or West Coast Oyster 3.5 Maine Lobster Tail 14 *Chef’s Selection of Tartare I Ceviche I Crudo 14 Pacific Tiger Shrimp 3.5 Alaskan King Crab 36 ∞ Winner’s Circle Grand Plateau 130 ∞ Chef’s Selection Of Items From The Raw + Chilled Bar A selection of Old Bay Mignonette, Bloody Mary Cocktail, Horseradish + Lemon will be available with Raw Bar selections SOUPS + SALADS French Onion Soup 14 Matt Winn’s Wedge Salad 15 Copper & Kings Brandy, Kenny’s Kentucky Rose, Smoked Blue Cheese Dressing, Candied Broadbent Bacon, Duck Fat Crouton Preserved Tomato, Pickled Onion, Sieved Egg Lobster Bisque 14 Kentucky Bibb Lettuce 15 Butter Poached Lobster, Scallion Oil Mt. Tam Brie, Roasted Butternut Squash, Toasted Pumpkin Seeds, Spice Apple Cider Vinaigrette, Brioche Crouton Classic Caesar Salad 15 Romaine Lettuce, White Anchovies, Parmigiano-Reggiano, Garlic Wafer ∞ ADD PROTEIN ∞ *Verlasso Salmon 18 *Petite Filet of Beef 38 Heritage Chicken Breast 14 Grilled Tiger Prawns 16 *Please be advised that consuming undercooked or raw fish, shellfish, eggs, or meat may increase your risk of foodborne illness.
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First Thoughts the Cheeses Charcuterie Plate Housemade Pate, Surreyano
first thoughts the cheeses Charcuterie Plate Housemade Pate, Surreyano Ham, Toscano Salami, Caper Berries, Whole Grain Served with Baguette & Walnut Bread Mustard 10 Merguez Corn Dog Spanish Style Lamb Sausage, Cornmeal Batter, Gourmet Popcorn, Mustard Sauce Cheese is served in approxiamately 1 oz. portions. 7 Grilled Flat Bread Mini "Rustic Pizza", one cheese 4 Chef's Selection of Daily Ingredients 8 Stuffed Peppadew Peppers Small Sweet/Spicy Peppers, three cheese 12 Filled with Herb & Olive Ricotta Cheese 8 Tomato & Caramelized Onion Soup 6 five cheese 19 Veggies & Dip Seasonal Raw Vegetables, Ginger & Tomato Dip 4 Braised Pork Foreshank Slathered with a Barbecue Sauce, Rainbow Ridge "Meridian" Goat / NY Red Cabbage Slaw 11 Firefly Farms "Mountain Top Blue" Goat / MD greens Tumalo Farms "Tumalo Classico" Goat / OR Mesclun Fresh Herbs, Roasted Shallots, Seasonal Hudson Valley Camembert Sheep / NY Grilled Vegetables, Lemon Vinaigrette 7 Baby Arugula & Watercress Shaved Serrano Ham, Sally Jackson Sheep Raw Sheep / WA Crme Fraiche, Balsamic Vinaigrette 8 Shrimp Salad Baby Red Oak, Clementine Major Farms "Vermont Shepherd" Sheep / VT Vinaigrette 10 Warm Frisee Lardons, Poached Egg, White Wine Shepherd's Way "Big Woods Blue" Sheep / MN Vin 9 Grilled Caesar Romaine Hearts, White Anchovies 8 Cowgirl Creamery "Mt. Tam" Cow / CA Add Chicken 13 Add Shrimp 15 Meadow Creek Dairy "White Top" Cow / VA thoughts on bread Chaples "Cave Aged" Raw Cow / MD hot Uplands Cheese "Pleasant Ridge Reserve" Cow / WI Grilled Gruyere & Ham Dijon Mustard, on White 8 Hooks "Gorgonzola" Cow / WI Grilled Humboldt Fog & Pear on White 7 Carr Valley "Gran Canaria" Goat / Sheep / Cow / WI Grilled Pleasant Ridge W.
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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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DISHES and THEIR ALLERGEN CONTENT – While You Wait/Breads
DISHES AND THEIR ALLERGEN CONTENT – While You Wait/Breads DISHES Celery Cereals Crustaceans Eggs Fish Lupin Milk Mollusc Mustard Nuts Peanuts Sesame Soya Sulphur containing seeds Dioxide gluten Gazpacho Shot ✓ Smoked Paprika Valencian ✓ Almonds Havas Picantes ✓ Blackened Padron Peppers Potted Olives Honey Soaked Artisan Bread PX Balsamic ✓ ✓ Olive Oil Spanish Style Tomato Bread ✓ You can find this template, including more information at www.food.gov.uk/allergy Review date: October 2018 Reviewed by: P. Rogers DISHES AND THEIR ALLERGEN CONTENT – From The Larder DISHES Celery Cereals Crustaceans Eggs Fish Lupin Milk Mollusc Mustard Nuts Peanuts Sesame Soya Sulphur containing seeds Dioxide gluten Serrano Ham Cecina Solmalo Chorizo Lomo Aragon Manchego ✓ La Retorta ✓ Monte Enebro ✓ La Peral ✓ Crackers ✓ You can find this template, Review date: October 2018 Reviewed by: P. Rogers including more information at www.food.gov.uk/allergy DISHES AND THEIR ALLERGEN CONTENT – Arroces/Meat DISHES Celery Cereals Crustaceans Eggs Fish Lupin Milk Mollusc Mustard Nuts Peanuts Sesame Soya Sulphur containing seeds Dioxide gluten Baked Rice Vegetables ✓ Baked Rice Chicken/Chorizo ✓ Baked Rice King Prawns ✓ Morcilla Black Pudding ✓ ✓ Onion Ragu Iberian Chorizo Picante ✓ Chicken Pinchitos Romesco Sauce ✓ Meatballs Sofrito Sauce ✓ Botifarra Austurian White Bean Stew ✓ Shredded Duck & Pork Croquettes ✓ ✓ ✓ Honey Glazed Belly Pork Review date: October 2018 Reviewed by: P. Rogers DISHES AND THEIR ALLERGEN CONTENT – Seafood DISHES Celery Cereals Crustaceans Eggs Fish Lupin Milk Mollusc Mustard Nuts Peanuts Sesame Soya Sulphur containing seeds Dioxide gluten Salt& Pepper Calamari ✓ ✓ ✓ ✓ Sardines ✓ Mussels ✓ ✓ ✓ Sea Bass ✓ Hake ✓ ✓ ✓ Basque Seafood Stew ✓ ✓ King Prawns ✓ ✓ You can find this template, Review date: October 2018 Reviewed by: P.
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Presentación De Powerpoint
The New 2016 Menu Collection WELCOME COFFEE BUSINESS SEATED FINGER GALA DRINK & BREAK MENU BUFFET BUFFET DINNER COCKTAIL Option 1 Option 2 • Fruit Brochettes • Fruit Brochettes • Assortment of pastries • Brownie of different • Handmade biscuits flavours COFFEE BREAK • Fresh Orange Juice • Assortment of savoury puff HEALTHY CORNER • Fruit milkshakes pastries • • Fresh orange juice Every coffee break will be Coffee, milk and infusions accompanied by a healthy • Fruit milkshakes 12,5 € corner • Coffee, milk and infusions Rice bread 12,5 € Whole- grain crackers Nuts Basket of apples Green tea jug Option 3 Option 4 Aromatised water jug • • Small glass of fresh seasonal Small glass of fresh seasonal fruits with mint essence fruits with mint scent • • Assortment of mini muffins Iberian ham sandwich with • Mixture of micro Donuts tomato • • Mini club sandwich Vegetable snacks with • Fresh orange juice cheddar cheese • • Fruit milkshakes Smoked salmon and • Coffee, milk and infusions caramelized pears wrap • Truffle chocolate lollipops 14,5 € and assortment of roquitas 14,5 € *Prices with VAT included NEXT CB Permanente | Liquid COFFEE BREAK • Permanent coffee 4 hours 11 € (+1refresh) • Permanent coffee 8 hours 19 € (+2 refreshments) HEALTHY CORNER Every coffee break will be • Fresh orange juice accompanied by a healthy • Coffee corner • Milk • Infusions Rice bread Whole- grain crackers Nuts Basket of apples Green tea jug To complement your coffee break: Aromatised water jug • Butter mini croissant 1,50€/unit • Cereal mini croissant 1,50€/unit • Mini ciabatta of tuna and piquillo peppers 1,50€/ unit • Mini cereals bread and creamy chicken 1,50€/unit • Dried fruit salad shot 1,50€/unit • Assortment of varied sandwiches 1,50€/unit • Mini chicken or beef sandwich 1,50€/unit *Prices with VAT included MAIN MENU Starters Gin tonic marinated salmon salad with dill emulsion.
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In Room Dining Menu Midday to 9Pm
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.
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