DOCSLIB.ORG

Group Dining & Private Events More Info

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Group Dining & Private Events More Info AT KALAHARI RESORTS’ SIGNATURE RESTAURANT Expect more. And still be wowed. The Double Cut Menus tailored just for you. Flexible seating. World-class Difference service and surroundings. Private events at Double Cut • Personal planning assistance Charcoal Grill are effortless to plan and even easier to enjoy. • Events for 6 to 80 guests • Seated events & cocktail-style Designed from the ground up to meet your every receptions • Full A/V capabilities requirement, each of our three group dining venues is unique, • Flexible layouts yet all exemplify the Kalahari promise to exceed our guests’ • Available days & evenings expectations. And for you, the host: count on Double Cut • Food and beverage options to provide expert planning assistance before your gathering including fixed and limited choice menus, appetizer-only and personal attention throughout to ensure your event events and more. is a resounding success. NOTES: RUSSIAN RIVER- 80 COLUMBIA - 90 SONOMA - 90 WILLAMETTE- 100 Maximum 40 Guests Lobster Bisque Maximum 40 Guests Maximum 40 Guests Lobster Bisque Cup Crème Fraiche, Tarragon Oil & Sherry Citrus Poached Shrimp Cocktail Lobster Bisque Crème Fraiche, Tarragon Oil & Sherry House-made Cocktail Sauce Classic Steakhouse Caesar Crème Fraiche, Tarragon Oil & Sherry Classic Steakhouse Caesar Hearts of Romaine, Shaved Parmesan, Salad Duet - Family Style Salad Duet - Family Style Hearts of Romaine, Shaved Parmesan, Sourdough Crisps & Garlic Dressing Classic Steakhouse Caesar Classic Steakhouse Caesar Sourdough Crisps & Garlic Dressing Main Course Duet Of: Hearts of Romaine, Shaved Parmesan, Hearts of Romaine, Shaved Parmesan, Main Course Selection 6 oz Seared Filet with Bone Marrow Sourdough Crisps & Garlic Dressing Sourdough Crisps & Garlic Dressing (choice of one) Bordelaise Tomato & Fresh Mozzarella BLLT 8 oz Seared Filet with Bordelaise Vine Ripe Tomatoes, White Onions, Basil 6 oz Airline Skin On Chicken Breast Main Course Selection Sauce Pesto & EVOO with Caper Beurre Blanc 8 oz Seared Filet with Bone Marrow Bordelaise Cast Iron Salmon with Pink Main Course Selection Served with Garlic Mashed Potatoes 14 oz Center Cut Ribeye with 8 oz Seared Filet with Bone Marrow Peppercorn Sauce & Lemon Asparagus Bone Marrow Bordelaise Bordelaise Rosemary Garlic Chicken With Caper Dessert 8 oz Seared Filet with Bone Marrow Bordelaise Miso Glazed Seabass Beurre Blanc Lemon Cheesecake Cast Iron Salmon with Pink Peppercorn Sauce Citrus Crumble & Raspberry Sauce Rosemary Garlic Chicken With Caper Served with Garlic Mashed Rosemary Garlic Chicken with Beurre Blanc Caper Beurre Blanc Potatoes & Served with Garlic Mashed Potatoes & Grilled Vegetables Served with Garlic Mashed Potatoes & Grilled Vegetables Grilled Vegetables Dessert Dessert (Pre-Select One) Lemon Cheesecake Dessert Duo Lemon Cheesecake Citrus Crumble & Raspberry Sauce Lemon Cheesecake Citrus Crumble & Raspberry Sauce Citrus Crumble & Raspberry Sauce Chocolate Mousse Crunch Flourless Chocolate Cake Dark Chocolate Ganache, Praline Crunch & Raspberry Sauce Coffee Sauce GREAT TOPPINGS FOR STEAK PLATTERS & DISPLAYS Smoked Bleu Cheese 3 Antipasto 90 (serves 25) 55 Grilled and Marinated vegetables, signature Bone Marrow Butter 3 meats and cheeses Madeira Mushrooms 3 Vegetable Crudités (serves 25) 65 Buttermilk Ranch & Hummus APPETIZERS FOR THE TABLE Seafood Raw Bar - Market Price Priced per piece. Oysters on The Half Shell, Citrus Poached Jumbo Citrus Poached Shrimp Cocktail 5 Shrimp, Crab Claws & Jumbo Lump Crab Salad in a Cup with Demitasse Spoons. Jumbo Lump Crab Cakes 6 Oysters on the Half Shell 3 Charcoal Grilled Prime Sliders 5 Charcoal Grilled Tenderloin Crostini 3.5 Bleu Cheese Creme Fraiche & Pickled Red Onion Citrus Poached Shrimp Cocktail 3.5 Mini Crab Cakes 4 DC Remoulade & Scallion Tuna Tartare 3.5 Sweet Chili Vinaigrette and Radish on Asian Spoons Contact Us For personal event planning assistance, call 570.580.6059, or visit DoubleCutGrill.com Kalahari Resort Pocono Mountains, PA 18349 .
Load more

Recommended publications
  • Snacks & Small Plates
    SNACKS & SMALL PLATES SMALL PLATES SNACKS 9 POUTINE potato fries, red gravy, bacon lardon, cheddar 3 POPCORN ras el hanout, double peanut, wasabi 9 BISON CROSTINI chive gjetost, arugula, champagne vinaigrette 5 CRISPY EDAMAME 13 FOCACCIA iberico, lime, sea salt capicola, iberico, caper, pickled onion, arugula pesto 6 DEVILED EGGS chef’s selection 7 LITTLE GEM cherry tomato, fermented leek, pickled radish, 8 POPOVERS pickled mustard seed, pink peppercorn, thyme butter champagne vinaigrette 11 AHI TACOS 10 LETTUCE CUPS blackened ahi, jicama tortilla, orange chicken, shallots, ginger, housemade soy sauce avocado, peanut sauce, pickled red glaze pepper 5 BACON FAT FRITES fried herbs, house catsup 7 OLIVES red wine vinegar brined olives, pickled shallot, fermented orange peel 6 CHICKEN SKEWERS pickled pink fried chicken, poblano, red pepper, onion, Arms sauce ENTREES & BOARDS ENTREE 19 CHICKEN paillard breast, preserved lemon and sage jus, beurre blanc, squash hash 21 DUCK BREAST chili cured duck breast, onion jam, dark cherry chutney, champagne dressed arugula 18 SCAMPI PEI mussels, gulf shrimp, red bell peppers, poblanos, tagliatelle, lemon garlic sauce BOARDS 18 SCALLOPS beet hache, caper, lattice potato chip, 16 CHARCUTERIE safflower beurre blanc capicola, genoa, bison sausage, mustard, popover, maple smoked cheddar, 14 SALMON black pepper cracker pan-seared atlantic salmon, green bean and tomato salad, sweet soy glaze 16 MARKET beet cured salmon, pickled shallot, horseradish 16 EGGPLANT cream, caper, hard boiled egg, pita zucchini noodle, diced eggplant, red pepper, shallots, dengaku cauliflower 18 CHEESE black diamond cheddar, maple smoked cheddar, 15 BURGER red dragon, toasted nuts, dried cranberry, black ground flap steak, challah, pickled radish, pepper cracker, popover micro daikon, horseradish aioli, frites.
    [Show full text]
  • Roasted Cod, Crunchy Fennel, Small Pink Peppercorn Fingerling Potatoes and a Creamy Dill Sauce
    Roasted cod, crunchy fennel, small pink peppercorn fingerling potatoes and a creamy dill sauce Recipe for 4 Description Oven baked cod fillets covered with nice layer of garlic tomatoes, topped with a white butter-dill sauce. Classic, comfort and delicious! Note In this recipe you can replace the cod by any kind of white fish. The white butter sauce goes perfectly with any poached fish. Ingredients Cod fillets Garlic tomatoes 2 Unit(s) Cod filet 1 Unit(s) Fennel 2 Pinch(es) Fleur de sel 8 Sprig(s) Chives 4 Turn(s) Fresh ground black pepper 2 Unit(s) Chopped garlic 35 Ml Olive oil 2 Pinch(es) Fleur de sel 45 Gr Butter 2 Tsp Pink peppercorns 8 Sprig(s) Chives Butter 15 Unit(s) Fingerling potatoes Salt and pepper Vegetable oil Butter Olive oil Salt and pepper Vegetable oil Olive oil White butter sauce/beurre blanc 100 Gr French shallot 150 Ml White wine 150 Ml White vinegar 250 Gr Slightly salted butter 2 Sprig(s) Dill Butter Salt and pepper Vegetable oil Olive oil Preparation Preparation time 20.00 mins Preheat your Oven at 425.00 F° Set up Cut the cod fillets into 6 or 8 pieces. Chop the French shallots. Peel and chop the garlic. Cut the butter in small cubes. Quarters the tomatoes, then empty them, keep the flesh in a bowl. Garlic tomatoes Dice the tomatoes, then cook them in a hot pan with knob of butter and olive oil, make sure you don't over cook them, add the chopped garlic, salt and pepper to taste.
    [Show full text]
  • Looking at Herbs and Spices
    OEB 59 – Plants and Human Affairs Lab 5: Spices and Essential Oils Objectives of this lab: 1) Connect commonly used herbs and spices to the plants and plant parts from which they are derived 2) Compare Old World versus New World herbs and spices 3) Learn about fun facts about allspice, peppercorns, cinnamon, mace, and nutmeg 4) Compare the aromas and therapeutic uses of essential oils from different species Part I: Looking at herbs and spices Herbs are usually aromatic leaves from temperate plants, while spices are aromatic fruits, flowers, bark, or other plant parts of tropical origin. Both are associated with mainly cooking, but also in medicine, as natural dyes, and in the perfume and cosmetic industries. Old World versus New World Herbs and spices from the Old World include: cloves, nutmeg, mace, peppercorns (green, black and white), mustards, cardamon, cinnamon, star anise, turmeric, dill, chervil, celery seed, caraway, cumin, anise, peppermint, spearmint, marjoram, oregano, and thyme. Herbs and spices from the New World include: vanilla, allspice, pink pepper, and chili pepper. TO DO: What part of the plant do particular herbs and spices come from? Take a look at the herbs and spices on display, and answer the following four questions: (1) Name four herbs or spices derived from flowers, seeds, or fruits (2) Name two herbs or spices derived from leaves (3) Name one herb or spice derived from bark (4) Name one herb or spice derived from roots (5) What part of which plant species is used to obtain ginger? History of spices "No evidence is available of how primitive humans actually discovered herbs and spices, but we can assume that they were attracted to some of the pleasant aromas of these plants and found different uses for them.
    [Show full text]
  • INTERAGENCY BRAZILIAN PEPPERTREE (Schinus Terebinthifolius) MANAGEMENT PLAN for FLORIDA
    INTERAGENCY BRAZILIAN PEPPERTREE (Schinus terebinthifolius) MANAGEMENT PLAN FOR FLORIDA 2ND EDITION Recommendations from the Brazilian Peppertree Task Force Florida Exotic Pest Plant Council April, 2006 J. P. Cuda1, A. P. Ferriter2, V. Manrique1, and J.C. Medal1, Editors J.P. Cuda1, Brazilian Peppertree Task Force Chair 1Entomology and Nematology Department, University of Florida, IFAS Gainesville, FL. 32611-0620 2Geosciences Department, Boise State University, Boise, ID 83725 1 The Brazilian Peppertree Management Plan was developed to provide criteria to make recommendations for the integrated management of Brazilian peppertree in Florida. This is the second edition of the Brazilian Peppertree management Plan for Florida. It should be periodically updated to reflect changes in management philosophies and operational advancements. Mention of a trade name or a proprietary product does not constitute a guarantee or warranty of the product by the Brazilian Pepper Task Force or the Florida Exotic Pest Plant Council. There is no express or implied warranty as to the fitness of any product discussed. Any product trade names that are listed are for the benefit of the reader and the list may not contain all products available due to changes in the market. Cover photo and design credits: Terry DelValle, Duval County Extension Service; the late Daniel Gandolfo, USDA, ARS, South American Biological Control Laboratory; Ed Hanlon and Phil Stansly, UF/IFAS Southwest Florida Research and Education Center; Krish Jayachandran, Florida International University,
    [Show full text]
  • Bevande Sodas
    negroni spirits vodka classic Dripping Springs 1876 Tanqueray, Carpano Antica, Grey Goose Campari, orange Titos - 12 - gin Death's Door sbagliato Gin Mare Campari, Contratto Rosso, Prosecco Hendricks - 10 - Russel Henry Sapphire blanco Tanqueray Russel Henry Gin, Cocchi Americano, The Botanist Luxardo Maraschino, whiskey grapefruit bitters Bulleit - 12 - Old Forester Woodford Old Overholt Crown Royal Jameson beer Wathen's Single Barrel scotch Glenlivet 12 yr Macallen 12 yr Balvenie 12 yr pearl snap Ardbeg 10 yr german pilsener Famous Grouse Blended austin beerworks - 5 - Famous Grouse Smoky Johnny Walker Black bevande rum wine & drinks spirit animal Bounty sour pale ale El Dorado 12 year blue owl - 5 - Blackwell Smith and Cross tequila & mezcal luchesa Arrette Blanco kellerbier lager Arte Nom Blanco oasis brewery - 5 - Atrte Nom Reposado Toro de Lidea Anejo Toro de Lidea Extra Anejo ploughshare Gracias a Dios Mezcal saison strangeland - 5 - sodas haze county lemon lime double ipa house made citrus soda hops & grain - 6 - topo chico - 3 - porter culture grapefruit baltic porter grapefruit syrup, soda, hops & grain - 5 - lemon zest - 3 -- apple bomb mexican coke cider - 3 -- argus cidery - 5 - St. Arnold's root beer - 3 -- white sparkling & rose torre di luna, pinot grigio carmina "loggia" prosecco 2016 | Trentino-Alto Adige, Italy - 9/36 - n/v | Veneto, Italy - 10/40 - le charmel, tourain, sauvignon blanc lucien albrecht, cremant d'alsace, brut rose 2015 | Loire Valley, France - 10/40 - n/v | Alsace, France - 12/48- pacific rim gruner veltliner
    [Show full text]
  • Soup + Salads Staples Dinner Sides Tapas + Small Plates
    Night SOUP TORTILLA SOUP + SALADS POBLANO CREMA 10.50 STARTERS BEET SALAD GOAT CHEESE FRITTERS, HONEY MUSTARD DRESSING, GREENS 13 CAESAR ROMAINE LETTUCE, PARMESAN, CROUTONS, WHITE ANCHOVY DRESSING 11.50 CARLSBAD STRAWBERRY CAPRESE BURRATA, HEIRLOOM CHERRY TOMATOES, RED ONIONS, GINGER VINAIGRETTE 13.25 BAJA SALMON* STAPLES MANGO SALSA, SAUTEED VEGETABLES, CILANTRO RICE 25 FOR YOUR COMFORT CHOPPED CHICKEN OR STEAK SALAD CORN, TOMATO, BACON, PEPPERS, AVOCADO, BLUE CHEESE, ONION CURLS, DIJON VINAIGRETTE 19.95 CLASSIC BURGER* AMERICAN CHEESE, CARAMELIZED ONIONS, LETTUCE, TOMATO, 1000 ISLAND DRESSING 18.50 SOCAL BURGER VEGAN PATTY, GUACAMOLE, PEPPERJACK CHEESE, PICKLED FRESNO, GARLIC MAYO 18.50 COCONUT CURRY ROASTED CAULIFLOWER AND SEASONAL VEGETABLES, JASMINE COCONUT RICE 19.50 FISH TACOS* AVOCADO, LIME, SALSA, CILANTRO, CORN TORTILLAS 17.95 CAULIFLOWER TACOS HARISSA, ROMESCO, CABBAGE, PICO DE GALLO 16.50 CARNE ASADA TACOS ONION, ESCABECHE, CILANTRO, COTIJA CHEESE, AVOCADO CREMA 18.25 PRIME SPENCER STEAK* DINNER EYE OF RIBEYE, WINTER ROOT VEGETABLE HASH, PARSNIP PUREE, WILD MUSHROOM DEMI 37 CHEF’S SPECIALTIES JUMBO SHRIMP SCAMPI ANGEL HAIR PASTA, CHIMICHURRI BUTTER 35 CARIBBEAN JERK CHICKEN RICE, BRAISED GREENS, RED BEAN CHORIZO PUREE, PINEAPPLE SAUCE 26 GREEN FLASH SHORT RIBS GRILLED HEIRLOOM CARROTS, BOURSIN WHIPPED POTATOES, ONION STRINGS 30 PAELLA SHRIMP, MUSSELS, CLAMS, CHICKEN, CHORIZO, SAFFRON RICE 29 BLACK COD CITRUS FARRO RISOTTO, HEIRLOOM TOMATO SALAD, CITRUS CREAM 28 SIDES FRIES ACCOMPANIMENTS SEA SALT OR TRUFFLE 7 BRUSSELS SPROUTS
    [Show full text]
  • Fall 2019 Rizzoli Fall 2019
    I SBN 978-0-8478-6740-0 9 780847 867400 FALL 2019 RIZZOLI FALL 2019 Smith Street Books FA19 cover INSIDE LEFT_FULL SIZE_REV Yeezy.qxp_Layout 1 2/27/19 3:25 PM Page 1 TABLE OF CONTENTS RIZZOLI Marie-Hélène de Taillac . .48 5D . .65 100 Dream Cars . .31 Minä Perhonen . .61 Achille Salvagni . .55 Missoni . .49 Adrian: Hollywood Designer . .37 Morphosis . .52 Aēsop . .39 Musings on Fashion & Style . .35 Alexander Ponomarev . .68 The New Elegance . .47 America’s Great Mountain Trails . .24 No Place Like Home . .21 Arakawa: Diagrams for the Imagination . .58 Nyoman Masriadi . .69 The Art of the Host . .17 On Style . .7 Ashley Longshore . .43 Parfums Schiaparelli . .36 Asian Bohemian Chic . .66 Pecans . .40 Bejeweled . .50 Persona . .22 The Bisazza Foundation . .64 Phoenix . .42 A Book Lover’s Guide to New York . .101 Pierre Yovanovitch . .53 Bricks and Brownstone . .20 Portraits of a Master’s Heart For a Silent Dreamland . .69 Broken Nature . .88 Renewing Tradition . .46 Bvlgari . .70 Richard Diebenkorn . .14 California Romantica . .20 Rick Owens Fashion . .8 Climbing Rock . .30 Rooms with a History . .16 Craig McDean: Manual . .18 Sailing America . .25 David Yarrow Photography . .5 Shio Kusaka . .59 Def Jam . .101 Skrebneski Documented . .36 The Dior Sessions . .50 Southern Hospitality at Home . .28 DJ Khaled . .9 The Style of Movement . .23 Eataly: All About Dolci . .40 Team Penske . .60 Eden Revisited . .56 Together Forever . .32 Elemental: The Interior Designs of Fiona Barratt Campbell .26 Travel with Me Forever . .38 English Gardens . .13 Ultimate Cars . .71 English House Style from the Archives of Country Life .
    [Show full text]
  • Brunch + Lunch
    BRUNCH MENU THE BREAKFAST GRAIN BOWL gf df v 16 BREAKFAST black rice + red quinoa, turmeric poached egg, roasted acorn squash, avocado, 2 eggs, crunchy puffed rice, greens + dill cashew crema EGGS ENGLISH BREKKIE | saturdays only 18 THE CLASSIC gf df 12 two eggs “up,” rustic baked beans, two eggs any way, sweet potato bangers, pork loin, slow-roasted tomatoes wedges + billionaire bacon or + marinated mushrooms chicken sausage Add a Pint of Boddingtons +3.5 QUICHE OF THE DAY 6.5 WAFFLES v 13 chef’s selection | seasonal greens hemp seed waffle, whipped coconut + house vinaigrette yogurt, seasonal fruit, walnut crumble, maple syrup + nuts MARKET PLATE gf df v 16 two eggs any way, smoked paprika YOGURT + GRANOLA gf v 11 sweet potato wedges, roasted halved nut + seed granola, preserved orange, tomato, quinoa, pickled beet relish, honeycomb, fresh berries, + mint avocado mash + arugula salad EGGIE SANDWICH 13 fried egg, aged cheddar + billionaire LUNCH bacon on housemade biscuit add avocado +1.25 SALADS EVA’S AVOCADO TOAST v 13 fried egg, carrot crema + local THE HOUSE SALAD gf df v 13 sprouts on multigrain greens, jicama, rainbow carrots, avocado, roasted corn + mango relish, spiced MF TOAST 14 pepitas, cilanto + citrus chili viniagrette fried egg, billionaire bacon, herb chicken +5 | togarashi salmon +7 goat cheese, roasted tomato + gf roasted garlic aioli on multigrain THE FIGGY GREEN SALAD 14 greens, mission figs, shaved apple, bacon pickled red grapes, billionaire, gorgonzola, HUEVOS LOCOS gf v 15 hazelnuts, fried brussel sprouts + whole
    [Show full text]
  • Protec Botanica Product List
    Botanica flo iva flo iva Botanically Inspired Solutions. Naturally. Essential Oils Botanical name Part of plant used Country of origin Floviva Almond Oil Bitter Prunus amygdalus dulcis Kernel USA Floviva Amyris Oil Amyris balsamifera L. Wood Haiti Floviva Angelica Oil Angelica archangelica L. Root / Seed France / Hungary Floviva Aniseed Oil Pimpinella anisum L. Seed Spain / India Floviva Anthopogon Oil Rhododendron anthopogon Leaf & twig Nepal Floviva Basil Oil Ocimum basilicum L. Aerial part Madagascar / Egypt / Vietnam / S. Asia Floviva Bay Laurel Oil Laurus nobilis L. Leaf Albania / Bosnia Herzegovina / C. Europe Floviva Bay Oil WI Pimenta recemosa Leaf Dominica / Jamaica Floviva Benzoin Resinoid Styrax tonkinensis Resin Laos / Thailand Floviva Bergamot Oil Citrus aurantium L. bergamia Peel Calabria, Italy Floviva Bergamot Oil FCF Citrus aurantium L. bergamia Peel Calabria, Italy Floviva Birch Oil Sweet Betula lenta Bark USA Floviva Black Pepper Oil Piper nigrum L. Seed India / Madagascar Floviva Black Spruce Oil Picea mariana Needle Canada Floviva Blue Tansy Oil Tanacetum annuum L. Flower Morocco Floviva Cabreuva Oil Myrocarpus fastigiatus Bark Brazil / Paraguay Floviva Cade Oil Juniperus oxycedrus Wood France / Spain Floviva Cajeput Oil Melaleuca leucadendron L. Leaf & twig Vietnam / Indonesia Floviva Camphor Oil Cinnamomum camphora L. Wood China Floviva Caraway Oil Carum carvi L. Seed Hungary / Russia Floviva Cardamon Oil Elettaria cardamomum L. Seed Guatemala / Sri Lanka / PNG Floviva Carrot Seed Oil Daucus carota L. Seed France Floviva Cassia Oil Cinnamomum cassia L. Bark / Leaf China Floviva Catnip Oil Nepeta cataria Leaf and flower France / USA Floviva Cedarwood Oil Cedrus atlantica Wood Morocco / USA / China Floviva Celery Oil Apium graveolens L.
    [Show full text]
  • Why Our Teas Are So Great! Like Our Tea? Take It Home!
    “Over 100 unique tea experiences!” Why our teas are so great! Like our tea? Take it home! We carefully source and offer only Enjoy our wide variety of teas from the comfort of 100% natural and Certified Organic your home! Our teas are now available for purchase Teas. This means that we do not use by the ounce or pound. Now you can have access to any artificial ingredients and carefully over a 100 different teas at any time. Order in store monitor our products to ensure they or call to place an order today. We deliver and ship! are grown in pristine environments free from toxic chemicals, such as synthetic fertilizers, pesticides, Loose tea prices are listed under tea description. fungicides or herbicides. Organic teas follow intensive quality and safety regulations and may contain more nutrients and antioxidants because of biologically active, fertile and healthier soil. Also, because most teas are cultivated in 3rd world countries where pesticides are poorly regulated, buying natural and organic is not only better for our health, it also ensures the safety and well-being of people living and working on the gardens. • No Artificial Flavors/Colorings are used. • All teas can be iced (please ask server). • All prices of teas include complimentary honey, cold milk or cream on the side. • Please Inform us if anyone has food allergies. SPICED CHAI Chai Enhanced with exotic and aromatic spices from around the world. Spiced teas are made with aromatic ingredients such as cinnamon, cardamom, clove, ginger & pepper. Bombay Cafe Spice Caramel Chai Puerh Deep, dark and delightful.
    [Show full text]
  • Welcome to the Gin Bar
    welcome to the gin bar The Gin Bar at the Holborn Dining Room offers London's largest collection of gin, specialising in gin cocktails with exclusive tonic pairings. Savour unique gin cocktails reflecting the flavours and ingredients of each British season, as well as spirits, wines and craft beers. The gin menu has been designed around the 4 main flavour profiles of the gin wheel to help you find your new favourite serve. The menu is available upon request, please do not hesitate to ask a member of the team GRAZING Nocellara olives 4 Roasted nuts mix 4 Truffle & parmesan fries (v) 5 Fried squid gentleman’s relish mayonnaise 10 Beetroot & gin cured salmon pickled cucumber 15 Jersey Rock oysters half dozen/dozen 18/36 Griddled prawns lemon garlic butter 15 Mixed charcuterie board 18 British cheese board selection (v) 14 Lobster thermidor tart 18 Atlantic prawns half pint/pint 10/18 Monkshill Farm Scotch egg 10 Monday-Saturday till 10.30pm Sunday till 10pm (v) Vegetarian dishes. Please advise your server if you have any allergies or require information on ingredients used in our dishes. All prices are inclusive of VAT. A 12.5% discretionary service charge will be added to your bill. GIN & TONIC Audemus Pink Pepper 16 France Made with hand-picked peppercorns and other botanicals like juniper, vanilla, tonka bean, cinnamon, honey and cardamom. Complemented with the new London Essence Pomelo & Pink Pepper Tonic. Bimber The London Dry 14 England A small-batch traditional London Dry Gin, made with 10 botanicals that are infused into Bimber's quadruple distilled vodka overnight.
    [Show full text]
  • OMNOM-MENU-040721.Pdf
    AYURVEDIC, KARMA-FREE & NON-ALCOHOLIC DRINKS MENU Organic and FairTrade Bird & 2.5 WHITE TEA, ROSE & Wild coffee is on a mission to VANILLA FT O help protect migrating birds and supporting Wildlife Charity 2.5 EARL GREY, BLUE FT O SC CORNFLOWER & BERGAMOT FT O ENLIGHTENED 2.5 ESPRESSO 3.5 JASMINE GREEN TEA FT O 6.5 FIERY HIBISCUS double shot SPICY 3 AMERICANO Three Spirits Livener: hibiscus, double shot and hot water guayusa, guava leaf, schisandra, ginger. 3.5 FLAT WHITE double shot and hot oat milk 3 CHAMOMILE, LAVENDER & ROSE FT O 7.5 PASSIONFRUIT EUPHORIA 3.5 LATTE SWEET 3 GINGER, CARDAMOM & single shot and hot oat milk VANILLA FT O Edi: 20 mg CBD, guarana, 5-HTP, Vitamin B12, passionfruit purée, 3 DECAF AMERICANO 2.8 FRESH MINT O vanilla syrup, double shot and hot water 0.0% sparkling white wine 3.5 DECAF LATTE KOMBUCHA single shot and hot oat milk 5 L.A BREWERY CLASSICS Lemongrass O 6.8 AMARETTO ELIXIR 5 HOLOS NUTTY Mint & Basil SC Lyre’s White Cane Spirit, creamy coffee, amaretto syrup HOUSEMADE 6.8 ORANGE SPRITZ 3.5 LEMONADE 4 ICED COFFEE LATTE BITTER double shot of espresso, cold 5.5 AÇAI, BLUEBERRY & Lyre’s Italian Spritz, 0.0% sparkling oat milk, ice FT O SC COCONUT LASSI O white wine, orange bitter 4 CHAI TEA LATTE 5 DARK CHOCOLATE MILKSHAKE hot oat milk infused with chai 6.8 LAVENDER FIELDS spices O SOUR 3.5 SOFT DRINKS HOT CHOCOLATE Lyre’s White Cane Spirit, lavender 4 KARMA COLA SC O FT flower, elderflower cordial, fresh lime premium chocolate and hot juice, butterfly pea flower powder oat milk 4 KARMA GINGERELLA SC O FT
    [Show full text]