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A-La-Carte Dinner Menu

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A-la-carte dinner menu Served from 5pm daily May 2017 Starters Traditional Main Courses Home-made Soup of the Day £ 4.10 Roast Beef with Yorkshire Pudding £ 11.95 Served with a warm crusty roll & butter Served with mashed potatoes, garden peas and carrots Fillet of fresh Haddock £ 11.95 Crispy Beer Battered Mushrooms (V) £ 5.25 Coated in a light beer batter and fried until golden Filled with cream cheese & chives and served with garlic mayonnaise Home-made Minced Beef Lasagne £ 11.95 Minced Beef Bolognese layered with egg pasta and béchamel sauce Spicy Mixed Pakora Platter £ 5.75 A selection of vegetable, mushroom and chicken Home-made Steak Pie £ 11.95 pakora served with a mint yoghurt dip Tender pieces of steak topped with a flaky pastry lid Sticky Garlic Chicken £ 5.75 Grilled Gammon Steak £ 11.95 Pieces of chicken breast in breadcrumbs served in a Served with mushrooms, onion rings and fried egg or hoisin sauce with honey, ginger and garlic pineapple Jumbo Chicken Goujons £ 11.95 Chicken Reshmi Tandoori £ 5.95 Chicken breast pieces in batter, served with dips of garlic mayonnaise and sweet chilli Chicken breast pieces marinated in cream and ground cashew nuts, cooked in the Tandoor oven Chicken and/or Ham Salad £ 11.95 and served with a Mint Yoghurt dip Served with home-made coleslaw, boiled egg, cheese and pineapple ring Chef’s Spicy Sharing Platter for 2 £9.95 Chicken tikka, chicken reshmi, seekh kebab, samosa 6oz Classic Beef or Cheese Burger £ 10.25 and vegetable pakora served with a spicy Chilli dip Served on a floury bap with mushrooms and battered onion rings Garlic King PrawnsA- £ la6.95 -CarteColossus Beef Burger £ 10.95 Sautéed in a garlic and cream sauce and served on a Topped with cheddar cheese, black pudding, bacon and bed of pilau rice fried egg Dinner MenuNew York Style Chicken Burger £ 10.95 Specialties of the House Char-grilled chicken breast topped with BBQ sauce, bacon and cheddar cheese, served on a floury bap with mushrooms and battered onion rings Chicken Coq au Vin £ 12.95 Butterflied breast of chicken, pan-fried with bacon, All served with French Fries, Garden Peas & mushrooms and potatoes, in a red wine cream sauce Carrots Sautéed medallions of Pork Loin £ 12.95 8oz Sirloin Steak Garni £ 19.50 Served with a fresh apple and cider cream sauce Cooked to taste and served with onion rings, mushrooms, grilled tomato, salad and French fries Oven-baked Fillet of Scottish Salmon £ 12.95 Served simply with a lime butter dressing Mexican Fajitas Char-grilled Lamb Chump Chop £ 14.95 Served with a honey, soy and ginger glaze Cooked in Cajun spices with fresh mixed peppers and The above are served with the Chef’s potato onions, then served on a hot, sizzling platter, and dish of the day and vegetable selection accompanied with warm tortilla wraps, sour cream and salsa dips, cheese, and rice. Penne Primavera (V) Pasta £ 10.50 With diced Courgettes, Peas and mixed Peppers in a Have your meal prepared with your preferred option of: light, creamy Tomato sauce Chicken £ 12.95 Chicken and Bacon Penne Pasta £ 11.50 Steak £ 13.95 Cooked with spring onions in a white wine cream sauce Combo (Chicken & Steak) £ 13.95 Vegetable (V) £ 12.95 Our made-to-order Pasta dishes are served with Garlic Bread Tandoori Sizzling Platters Chef’s Specialty Curries The meats are first marinated for flavour in the Chef’s Our selection of authentic Indian curries has been specially specially prepared spices, and are then cooked slowly in a chosen to appeal to all tastes. Each dish is prepared using traditional clay oven. Each dish is served on a sizzling platter, fresh vegetables and meats which have been marinated for accompanied with Basmati Rice Pilau, salad and a medium flavour in the finest Indian spices. vegetable curry sauce. All dishes are served with traditional Basmati Rice Pilau. Chicken Reshmi Platter £ 13.95 Have your meal prepared with your preferred option of: Chicken breast pieces marinated in double cream, ground cashew nuts and mild spices Chicken Reshmi £ 11.95 Chicken Tikka Platter £ 13.95 Chicken Tikka £ 11.95 The Chef’s special tandoori marinade gives the chicken a Beef £ 12.50 spicier flavour Lamb £ 12.75 Tandoori Egyptian Chicken £ 14.50 Mixed Vegetables (V) £ 11.95 Chicken Tikka cooked on skewers with mushrooms, King Prawns £ 14.95 onions and green peppers Special Fruit Korma (mild) Chicken & King Prawn Tandoori £ 14.95 With fresh cream, coconut, ground almonds and fresh King Prawns, cooked in the clay oven, accompany the fruits, topped with cashew nuts Chicken Tikka to give a dish with special appeal Makhani Masala (mild) King Prawn Tandoori £ 15.50 Cooked in butter and fresh cream with ground cashew Succulent King Prawns, marinated in tandoori spices, nuts and cooked in the clay oven Jalfrezi (mild) Tandoori Mixed Platter £ 15.95 Prepared with onions, mushrooms and green peppers in The Chef’s selection of Chicken Tikka, Chicken Reshmi, a sauce with ginger, garlic, fresh cream and herbs King Prawns and Seekh Kebab Tikka Masala (medium) Cooked in a rich cream sauce flavoured with ground almonds and masala Chef’s Biryani Dishes A -la-CarteChasni (medium) A popular dish of Pilau Rice cooked with aromatic spices and A creamy, sweet and sour dish with fresh cream and the meat of your choice, and served with a medium vegetable ground cashew nuts curry sauce Ceylonese Korma (medium) Chicken Tikka BiryaniDinner £ 11.95 WithMenu creamed coconut, fresh cream and puréed tomatoes Chicken Reshmi Biryani £ 11.95 Janter Manter (medium) Beef Biryani £ 12.50 Mushrooms, onions, green peppers and pineapples Lamb Biryani £ 12.75 cooked with red wine Vegetable Biryani (V) £ 11.95 Butter Balti (medium) Cooked with butter and cream in a rich sauce Prawn Biryani £ 11.50 Palak Gosht Balti (medium) King Prawn Biryani £ 14.95 Fresh spinach leaves with tomatoes, onions and garlic Chef’s Special Mixed Biryani £ 15.50 Kadai (medium) Chicken tikka, lamb and king prawns topped with a Tomatoes, onions, green chillies and fresh coriander in a fried egg thick sauce Flour Mill Katmandu Masala (hot) Onions, garlic, ginger, roasted chillies and lemon juice in a thick sauce Plain Nan Bread £ 2.95 Garlic Nan Bread £ 3.50 Mirchi Jalfrezi (hot) Cheese Nan Bread £ 3.75 With onions, green peppers, tomatoes, green chillies and coriander Peshwari Nan Bread £ 3.95 Garlic & Cheese Nan £ 3.75 Spicy Garlic Masala (hot) Garlic & Green Chilli Nan £ 3.75 Cooked with fresh garlic, onions, tomatoes, green chillies, blended with fresh herbs and spices Keema Nan £ 3.95 Plain Chapati £ 1.20 Achari Balti Masala (hot) Butter Chapati £ 1.40 With tomatoes, onions, green peppers and green chillies in a rich sauce with mixed pickles and fresh coriander Tandoori Roti £ 1.95 Paratha £ 2.95 Stuffed Paratha £ 3.75 Add a freshly made Naan Bread to your order Chef’s Classic Curries Home-made Desserts The following dishes are served with Pilau rice and can be Baileys Toffee Cheesecake £ 5.50 prepared with your choice of the following: A light cream cheese topping on a honey biscuit base, served with Butterscotch sauce Chicken Reshmi £ 11.50 Chicken Tikka £ 11.50 Traditional Apple Pie £ 5.50 Beef £ 11.95 Apples and sultanas with a hint of cinnamon in a Lamb £ 12.50 home-made shortcrust pastry Mixed Vegetables (V) £ 11.50 Sticky Toffee Pudding £ 5.50 King Prawns £ 14.50 A moist, light sponge containing dates, served warm with home-made Toffee sauce Badami Korma (mild) With fresh cream, coconut, ground almonds & yoghurt All served with fresh double cream, ice cream or Bhuna (medium) custard Green peppers, onions, tomatoes & coriander in a thick sauce Dopiaza (medium) Onions, tomatoes & coriander in a thick sauce Teas & Coffees Pathia (medium) Cooked in a sweet and sour sauce with a tangy taste Espresso £ 2.00 Rogan Josh (medium) Espresso Doppio £ 2.40 Onions, tomatoes and green peppers cooked in a masala sauce Americano £ 2.00 Dhansak (medium) Americano with cream £ 2.30 Cooked in a thick sauce with lentils Flat White £ 2.30 Madras (hot) Hot and sour, with dried chillies and lemon juice Regular Latté £ 2.40 Vindaloo (very hot) Long Layered Latté £ 3.25 Very hot, with fresh coriander and green chillies Cappuccino £ 3.25 Hot Chocolate £ 3.25 Vegetable Side Dishes Mocha £ 3.50 Breakfast Tea £ 2.00 Mixed Vegetable BhajiA -la£ 5.25 -Carte Herbal & Fruit Teas £ 2.25 Okra Bhaji £ 5.25 Earl Grey Tea £ 2.30 Mushroom Bhaji £ 5.25 Bombay Potato Dinner £ 5.25 Menu Aloo Gobi (Potato & Cauliflower) £ 5.25 Liqueur Coffees Aloo Palak (Potato & Spinach) £ 5.25 Strong black coffee and the liqueur of your Tarka Dhal (Lentils) £ 5.25 choice, topped with fresh cream £ 5.25 Kabli Chana (Chickpeas) £ 5.25 All available as a Main Meal with Rice £ 11.95 Wines & Beverages We have a comprehensive selection of wines, beers, spirits, liqueurs and soft drinks. On the Side As all our dishes are freshly cooked to order please allow us sufficient time to cook your French Fries £ 2.10 meal, especially during busy periods. Cajun Spiced Fries £ 2.50 Boiled Rice £ 2.50 Allergies Special Egg Fried Rice £ 3.50 Please be aware that our dishes may contain nuts. Garlic Bread £ 2.25 Please do not hesitate to speak to a member of our Garlic Bread with Cheese £ 2.95 staff if you require assistance with any allergies or House Salad £ 3.25 dietary needs. Home-made Coleslaw £ 2.25 Battered Onion Rings £ 2.50 CARD PAYMENTS ACCEPTED (MIN VALUE £10.00) Various Dips £ 1.50 Mango Chutney £ 2.00 Service Charge is not included Gratuities are at your discretion Raita £ 2.25 Popadom £ 0.70 WE OFFER TAKEAWAYS PLEASE ASK FOR OUR MENU May 2017 .
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  • Stornoway Black Pudding” EC No: PDO ( ) PGI (D)

    Stornoway Black Pudding” EC No: PDO ( ) PGI (D)

    SPECIFICATION COUNCIL REGULATION (EC) No 510/2006 on protected geographical indications and protected designations of origin “Stornoway Black Pudding” EC No: PDO ( ) PGI (D) This document sets out the main elements of the product specification for information purposes. 1 RESPONSIBLE DEPARTMENT IN THE MEMBER STATE EU Food Policy Team – Food and Policy Unit Area 7e, 9 Millbank c/o Nobel House 17 Smith Square London SW1P 3JR United Kingdom Tel: +44207 238 6075 Fax: +44207 238 5728 Email: [email protected] 2 GROUP Name: Stornoway Black Pudding Producers’ Association Contact: Claire Macleod, Group Secretary Address: c/o Charles Macleod Limited Ropework Park Matheson Rd Stornoway Isle of Lewis HS1 2LB Tel: 01851 703005 or 07896 897 588 Fax: 01851 704445 E-mail: [email protected] Composition: Producers/processors ( X ) Other ( ) 3 TYPE OF PRODUCT Class 1.2 Meat Products (cooked, salted, smoked) 4 SPECIFICATION (summary of requirements under Article 4(2) of Regulation (EC) No 510/2006) 4.1 Name: “Stornoway Black Pudding” 4.2 Description: Stornoway Black Puddings are a black pudding unique to Stornoway, the capital of the Isle of Lewis in the Outer Hebrides of Scotland. They have a rich, deep reddish-brown to deep brown colour when raw, varying according to individual local recipes. While, according to tradition and heritage, there is some individual variation in the recipes used, the following ingredients are used in the production of Stornoway Black Pudding: • Beef suet • Oatmeal • Onion • Sheep or cow or pig’s blood • Water – where dried blood is used • Salt • Pepper • Skins or casings No other seasonings are permitted and Stornoway Black Puddings must be free from artificial colours, flavours, bulking agents and preservatives.
  • Standing Rib Roast and Yorkshire Pudding

    Standing Rib Roast and Yorkshire Pudding

    Standing Rib Roast And Yorkshire Pudding Serves 6 to 8 7 to 8 pound rib roast with three to four ribs, trimmed 2 teaspoons dry mustard 2 teaspoons sugar 2 teaspoons Dijon mustard Coarse salt and freshly ground pepper 2 tablespoons all-purpose flour 2 cups Homemade Beef Stock (recipe follows) or low-sodium canned beef stock Roasted Potatoes (recipe follows) 2 pounds cooked brussels sprouts, for serving Horseradish Sauce (recipe follows) Yorkshire Pudding (recipe follows) 1. Remove any excess fat from the roast, leaving a thin layer. In a small bowl, combine dry mustard, sugar, and Dijon mustard. Brush mixture over the fat and cut surfaces of the roast. Refrigerate for at least 2 hours or up to overnight. 2. Heat oven to 450° . Set the roast, rib-side down, in a heavy, shallow roasting pan. (The ribs act as a natural rack.) Using a paring knife, score the fat. Season with salt and pepper. Roast for 15 minutes. Reduce heat to 350° and continue to roast, basting every 15 minutes, until it reaches a temperature of 125° for medium rare on an instant-read thermometer. Remove roast to a platter. Let rest for 15 minutes before carving. 3. Pour off all but 2 tablespoons of fat from the roasting pan. Set pan on stove over medium heat. Simmer until juices begin to darken, 1 to 2 minutes. Whisk in flour and cook, scraping up caramelized bits, until flour is deep golden brown, about 3 minutes. Add stock and bring to a boil, stirring until thickened. It should very lightly coat the back of a spoon.