DOCSLIB.ORG

Xmas Inside 2021

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Xmas Inside 2021 Christmas Day Christmas Fayre Menu Friday 25th December Menu A Prosecco on arrival A S S Starters . Smoked Salmon & Cream Cheese Winter Vegetable Soup (v) Terrine Duck & Orange Parfait Traditional Prawn Cocktail Pan Seared Scallops Breaded Brie (v) £7 Beef Carpaccio . AS Mains AS Roasted Breast of Local Turkey Roasted Breast of Local Turkey Traditional Beef Wellington Festive Pulled Turkey Beef Burger Roasted Breast of Foturkey (v) Roasted Breast of Foturkey (v) Seafood Medley Pan Roasted Cod AS . £16 Triple Chocolate Cheesecake AS Desserts Chocolate Brownie Lemon & Raspberry Posset Traditional Christmas Pudding Chocolate & Marmalade - Eton Mess Bread & Butter Pudding Cheese Selection Cheese Selection . £7 Tea & Coffees . No Deposit Required AS Mince Pies Order food on the day Tables over x12 will need to £80 per person pre order 3 days in advance £40 per child (under 12) 12pm – 1.30pm AS Terms & Conditions Christmas Fayre 1. Available from; Mon 29th Nov - Fri 24th Dec. 2. Available Monday - Saturday 12pm - 2pm, 6pm - late, Sunday N/A Christmas 3. Table of 11 or less order on the day. 4. Tables of 12 or over must pre-order their food. (Please complete our online pre-order form) 5. Full payment must be made on the day (no deposit is required). Fayre S 6. Please inform us of any dietary requirements. 7. A 10% service charge will be added to the final bill. & 8. Any social distancing requirements can be discussed. Christmas Day Christmas Day 1. Available between 12pm and 1.30pm. 2. Bookings only. 3. £80 per head, £40 for a child up to age 12. 4. Under 4's will be charged at £20 for two courses. 5. £20 per person deposit must be paid on booking. (This is non refundable and non transferrable) 6. Please place your order on the day. 7. Please inform us of any dietary requirements you might have in advance, we are happy to amend dishes to meet these. F 8. A 10% service charge will be added to the final bill. D A Christmas Opening Times 1. Christmas Eve 9am - 10pm, Food available 9am - 8pm 2. Christmas Day 11am - 4pm, Food available 12pm - 1.30pm. Close at 4pm. 3. Boxing Day 11am - 4pm, Food available 11am - 3pm 4. NY Eve 9am - 4pm, food available 9am - 3pm 5. NY Day 11am - 4pm, food available 11am - 3pm Email: [email protected] • Tel: 01905 351 361 Terms & Conditions Christmas Fayre 1. Available from; Mon 29th Nov - Fri 24th Dec. 2. Available Monday - Saturday 12pm - 2pm, 6pm - late, Sunday N/A Christmas 3. Table of 11 or less order on the day. 4. Tables of 12 or over must pre-order their food. (Please complete our online pre-order form) 5. Full payment must be made on the day (no deposit is required). Fayre S 6. Please inform us of any dietary requirements. 7. A 10% service charge will be added to the final bill. & 8. Any social distancing requirements can be discussed. Christmas Day Christmas Day 1. Available between 12pm and 1.30pm. 2. Bookings only. 3. £80 per head, £40 for a child up to age 12. 4. Under 4's will be charged at £20 for two courses. 5. £20 per person deposit must be paid on booking. (This is non refundable and non transferrable) 6. Please place your order on the day. 7. Please inform us of any dietary requirements you might have in advance, we are happy to amend dishes to meet these. F 8. A 10% service charge will be added to the final bill. D A Christmas Opening Times 1. Christmas Eve 9am - 10pm, Food available 9am - 8pm 2. Christmas Day 11am - 4pm, Food available 12pm - 1.30pm. Close at 4pm. 3. Boxing Day 11am - 4pm, Food available 11am - 3pm 4. NY Eve 9am - 4pm, food available 9am - 3pm 5. NY Day 11am - 4pm, food available 11am - 3pm Email: [email protected] • Tel: 01905 351 361.
Load more

Recommended publications
  • LUNCH DELIVERY ORDER FORM Name Telephone No
    LUNCH DELIVERY ORDER FORM Name Telephone No. Please hand the top form to the delivery person and keep the pink sheet for yourself/telephone 01787 313691/email [email protected] Please tick choices All main meals served with seasonal vegetables MONDAY 23rd TUESDAY 24th WEDNESDAY 25th THURSDAY 26th FRIDAY 27th SATURDAY 28th SUNDAY 29th August August August August August August August Daily Special: Daily Special: Daily Special: Daily Special: Daily Special: Daily Special: Daily Special: Macaroni cheese, Roast beef Pork hot pot Creamy chicken Breaded Cod Hunters Chicken Roast pork bacon & leeks Vegetables/Salad Vegetables/Salad pie Vegetables/Salad Vegetables/Salad Vegetables/Salad Vegetables/Salad Vegetables/Salad Daily Dessert: Daily Dessert: Daily Dessert: Daily Dessert: Daily Dessert: Daily Dessert: Daily Dessert: Fruit crumble Ginger pudding Profiteroles Vanilla Lemon delight Rhubarb & Eve’s Pudding Cheesecake orange Crumble tart Fruit Salad Fruit Salad Fruit Salad Fruit Salad Fruit Salad Fruit Salad Fruit Salad Vegetarian: Vegetarian: Vegetarian: Vegetarian: Vegetarian: Vegetarian: Vegetarian: Macaroni cheese Stuffed pepper Vegetable hot pot Vegetable Pie Vegetable pasta Tomato, basil & Nut roast bake Mozzarella Tart Jacket Potato Jacket Potato Jacket Potato Jacket Potato Jacket Potato Jacket Potato Jacket Potato Cheese/Tuna/Baked Cheese/Tuna/Meat Cheese/Tuna/Meat Cheese/Tuna/Meat Cheese/Tuna/Meat Cheese/Tuna/Meat Cheese/Tuna/Meat Beans/Meat or Veg or Veg Chilli/Baked or Veg Chilli/Baked or Veg Chilli/Baked or Veg Chilli/Baked
    [Show full text]
  • Christmas 2018 at Hotel Indigo York
    CHRISTMAS 2018 AT HOTEL INDIGO YORK Join us at Hotel Indigo York FESTIVE and No.88 Walmgate for festive CELEBRATIONS celebrations, traditional feasts and Available from late November 2018 to early January 2019 Christmas breaks in stylish, relaxed EARLY £32.00 per person surroundings and experience the BIRD OFFER Price includes: 3-course choice dinner, mince pies and half a bottle of wine per person, novelties warm, friendly and truly Yorkshire welcome that awaits all our guests Book your Festive Celebration this festive season. with us for 10+ people before the end of September and the TO START MAIN DESSERT Celeriac and truffle soup (v) Roast turkey Sticky toffee Christmas pudding Hotel Indigo York pays homage to its neighbourhood organiser goes free. Toasted sourdough Garlic and thyme roast vegetables, Butterscotch sauce, in a subtle manner throughout the interior – from the roast potatoes, stuffing and rum and raisin ice cream Smoked salmon trifle stunning Minster to the rich chocolate history of York. cranberry sauce Eton mess Its restaurant and bar, No.88 Walmgate, is modern 88 winter root vegetable and Cod chunk Fruits of the forest and lime curd avocado salad (v) and comfortable yet eclectic, serving traditional, Honey roast parsnips, toasted Pomegranate and blood orange comforting favourites using local and chickpea, caper and lemon Yorkshire cheeses seasonal produce. butter sauce Celery, grapes, crackers and chutney Lamb shank Situated within the City Walls, Hotel Indigo York, is Roast garlic mash, roast vegetables, (v) vegetarian a hop, skip and jump away from all that York has to rosemary and mint sauce offer from historic landmarks to the quaint cobbled Potato and spiced streets.
    [Show full text]
  • Wedding-Food-Drink-Menus-2018.Pdf
    1 The Wedding Promise At As You Like It we guarantee... 1. Whatever your wedding dream - tastefully traditional or daringly different - we deliver. 2. Your day will be all wrapped up in a big bundle of fun. 3. You’re in safe hands - we are the experts. 4. Incredible deals for every budget. “There is no sincerer love than the love of food.” George Bernard Shaw 2 Fabulous Food 3 Course Wedding Breakfast Prices start from £40.95 per person mains (plus a vegetarian choice!) and two desserts for all your guests. We get as much of our produce from local suppliers as we can! We are also able to cater for any kind of dietary requests - please just ask. (Some of our dishes may contain traces of nuts or may have come into contact with nuts) 3 Canapés Our canapés are perfectly presented to add an allure of splendor from the start. Tiny but tasty, these treat sized tempatations are sure to be an impressive addition to the start of your day. 3 canapés per person = £5 Extra canapé = £1 supplement per person Served cold Asian style crab tartlets Smoked chicken and wholegrain mustard tarts with fresh herbs Beef crostini with onion jam & horseradish Whipped goats cheese & red onion tart (v) Chicken & wild mushroom tart with fresh herbs BBQ pulled pork crostini with braised red cabbage (gf) Fresh strawberries dipped with white & dark chocolate dipping sauces (v) Served hot Cheese fritters with tomato chutney (v) Mini fishcakes with dill crème fraiche Crispy Thai rice ball, coriander & lime mayonnaise (v) Spiced tomato & mozzarella arancini ball with pesto
    [Show full text]
  • First Courses English Burrata, Citrus Fruits, Rosemary & Hazelnut
    Lunch First Courses English Burrata, Citrus Fruits, Rosemary & Hazelnut Crumble Ham Hock Terrine, Smoked Tomato Chutney, Mead Soaked Golden Raisins, Toasted Pine Kernels, Toasted Sourdough Beetroot Cured Salmon, Sweet Dill & Mustard Dressing, Cucumber & Pickled Red Onion Salad, Sunflower Seed Bread, Seaweed Butter Lentil, Walnut & Beetroot Parfait, Sprouting Shoots, Wild Nasturtium Salad, Warmed Toasted Sourdough (Vg) Main Courses Fish Pie, Sautéed Spring Greens, Peas Roast Belly of Pork, Spring Green Mashed Potato, Aniseed & Cumin Roasted Carrots, Roasted Royal Gala Apples, Cider Sauce Roast Supreme of Chicken, Butter Roasted Potato, Spring Pea Puree, Roast Sprouting Broccoli, Toasted Millet & Corn Crumb, Thyme & Chicken Jus (H) Ragout of English Brassicas, Toasted Cauliflower & Romanesco, Roasted Seeds & Toasted Yeast Flake Crumb, Spiced Mustard Frills (Vg) Desserts Triple Chocolate Brownie “Sundae” Brownie, Milk Chocolate Mousse, Honeycomb Ice Cream Poached Gooseberries, English Elderflower Syrup, Hazelnut & Thyme Crumble, Clotted Cream Ice Cream “Raspberry Eton Mess” Glazed Crystalised Violet Meringues, Raspberry Ripple Mousse, Edible Flowers Chilled Rice Pudding, Strawberry & Aniseed Jelly, Spiced Sweet Sourdough Crisps, Crystallised English Rose Petals, Peppermint (Vg) Two Courses £39.50 per person Three courses £45.00 per person Add on Coffee or Tea, Raspberry & Rose Macaron £4.50 Menus are subject to change A discretionary 12.5% service charge will be added to all bills Children Under 12 Lunch First Courses Hummus, Crudite, Bread
    [Show full text]
  • Royal Hamper in the Park
    ROYAL HAMPER IN THE PARK Lobster Roll, Spicy Cocktail Ketchup Beet Wellington Shooter Smoked Salmon, Lincolnshire Cheddar Cheese & Asparagus Quiche The Rubens Baked Truffle Potato Crisps Black Pudding Scotch Eggs, Red Onion Chutney Butternut Squash, Coconut Bacon, Sweet Corn, Pine Nuts, Feta, Baby Spinach Salad with Saffron Yogurt Dressing Raspberry Eton Mess Éclair Gin & Tonic Drizzle Cake Baron Bigod Cheese, Quince, Chutney, Oat Crumble Biscuits Bottle of Sommelier’s Choice of Wine Bottle of Still / Sparkling Water £149 for two guests Kindly reserve your picnic hamper 24-hours’ in advance. Meals should be consumed within 3 to 4 hours of delivery or collection. We are committed to using sustainable and ethical suppliers for all of our produce. All requests are treated with extra care, nevertheless due to the nature of our offering we cannot guarantee that any item served is 100% allergen or intolerant free. Please advise of your allergies or dietary restrictions at the time of ordering. Prices include VAT at the current standard rate. PICNIC CANAPE IN THE PARK Lobster Roll with Spicy Cocktail Ketchup Smoked Salmon, Lincolnshire Cheddar Cheese & Asparagus Quiche Truffle Potato and Parmesan Frittata, Exmoor Caviar Wild Mushroom, Goat’s Cheese & Onion Jam Sausage Roll Pork Pie, Dill & Gherkin Relish Scotch Quails Egg with Paprika Mayonnaise Lamb, Chorizo, Feta & Mint Cornish Pasties Raspberry Eton Mess Éclair Pistachio & White Chocolate Macaron Bottle of Sommelier’s Choice of Wine Bottle of Still / Sparkling Water £99 for two guests Kindly reserve your picnic hamper 24-hours’ in advance. Meals should be consumed within 3 to 4 hours of delivery or collection.
    [Show full text]
  • Weddings at Chiswell Street Dining Rooms.Pdf
    WEDDINGS AT CHISWELL STREET DINING ROOMS & THE MONTCALM LONDON CITY HOTEL Congratulations on your engagement and we are delighted that you are considering hosting your wedding reception at Chiswell Street Dining Rooms. Do note that we are also licenced for civil ceremonies and would be delighted to discuss this further with you. We have the opportunity over the weekends to hire out the entire venue for wedding parties. We can seat up to 100 people overall (60 people in the main dining room, 20 in the snug area, 20 in the bar area). Alternatively we can provide a buffet for up to 200 guests. You will have exclusive use of the entire restaurant and bar. Housed within the famous old Whitbread Brewery building, now the Montcalm City five star hotel, the restaurant and bar has been designed with an elegant and luxurious feel bringing country living to the city. Then in the evening, we move the party to the Samuel & Cornwallis for an evening of dancing and celebration! I have attached a selection of current menus for you. If you hire the venue exclusively, we would organise a tasting with you and your partner chef will also be present to answer any questions on the dishes. At the same time, we will recommend suitable wines to match your preferred food choices and you will try these too. Please find the wine list attached. We can assist you as much or as little as you prefer with all aspects of your day including flowers, wedding cake, photography and all different kinds of entertainment.
    [Show full text]
  • SKILLS TAUGHT; Rubbing In, Reading a Recipe, Assembling a Product
    NAME……………………………………………… FORM……………………….... Dear Parent, Welcome to the Billericay School Food Technology department! Your son / daughter is about to start his / her Food course. He / she is expected to bring in the ingredients for each dish to be made, along with a suitable dish or container for the finished product. We will be making a different product in each lesson apart from two, one of which will be Health and Safety, and the other which will be Nutrition theory work . In the interests of keeping organised for the lessons, this booklet contains shopping lists of all the ingredients you may need to ‘stock up’ on for the practical lessons. Some ingredients which are used in very small amounts are available from the Food Department store cupboard and are listed overleaf. (These are marked in the recipes with an *) We make a small charge for baking ingredients used when the student may have forgotten an ingredient. If you wish to obtain the full recipe, these can be found on the Billericay School Website on the Design Technology page, in pdf format. The recipes can be printed . Lost workbooks and this booklet may also be printed from the same area. We teach Healthy Eating in all aspects of Food Technology, and try to ensure that the pupils do the same. This also fits in with our ‘Healthy School’ status. Fresh foods are used wherever possible, and they should return home to you as a tasty dish or product batch. May we please ask that you do not pre-prepare or pre-mix any of your child’s ingredients at home.
    [Show full text]
  • Alberts Didsbury Gluten Free Afternoon Tea September 2020 V4
    AFTERNOON TEA Please click here to submit an enquiry with our reservations team who will get in touch to discuss availability. Afternoon tea is not available to bookings made on our website. Available 12noon to 5pm every Saturday & Sunday. Bookings usually required 48 hours in advance. DUKES 92 AFTERNOON TEA £19.00 per person SAVOURY Coronation Chicken Sandwich Peppered Pastrami Brioche Roll With a caper & gherkin mayonnaise Yellisons Goats Cheese Crostini with a date & apple chutney and toasted walnuts Smoked Salmon, Spinach & Dill Tartlette SWEET Warm Fruit Scone With Cornish clotted cream and strawberry jam Passion Fruit Eton Mess With passion fruit curd, fresh pineapple & kiwi, coconut cream, meringue and macadamia nuts Lemon Drizzle Cake Salted Caramel Brownie Mini Chocolate & Hazelnut Doughnut With cinnamon sugar CHAMPAGNE AFTERNOON TEA With a glass of Louis Dornier et Fils brut or rosé Champagne £26.00 per person KIDS AFTERNOON TEA Available for under 10s Finger Sandwiches Lancashire cheese & cucumber and roasted ham Warm Fruit Scone With Cornish clotted cream and strawberry jam Fresh Strawberries & Raspberries With chocolate dipping sauce Mini Chocolate & Hazelnut Doughnut With cinnamon sugar £10.00 per person Includes apple juice, orange juice or a miniccino Available 12 - 5pm every Saturday & Sunday Bookings usually required 48 hours in advance DUKES 92 AFTERNOON TEA £19.00 per person GLUTEN FREE SAVOURY All sandwiches are served on gluten free bread Roast Chicken Caesar Sandwich Peppered Pastrami Brioche Roll, With a caper &
    [Show full text]
  • Christmas Pudding
    Home > Useful Bits > Recipes > Christmas Pudding Christmas Pudding Ingredients 2oz plain flour 2oz fresh breadcrumbs 4oz suet (or you can use butter) 4oz brown sugar 2 eggs ¼ tsp mixed spice 2 medium apples (grated) 1 medium carrot (grated) zest and juice of 1 lemon 12 oz dried mixed fruit 2-3 tbsp brandy Method Soak the dried mixed fruit in 2-3 tbsp brandy and leave overnight in a covered container. The next day, add all of the ingredients in to a mixing bowl and mix well. Place the mixture into the MASTER CLASS NON-STICK 2 LITRE PUDDING STEAMER and secure locking lid. Sit the bowl in a saucepan large enough to fit comfortably, half fill the saucepan with water and bring to the boil. Steam on a low heat for 5 hours, making sure you top with water regularly. Store the puddings in a cool dark cupboard until Christmas. On Christmas day reheat the pudding, by steaming for one hour. Serve with brandy butter. Products Used PURE SEAL CIRCULAR 1.9 LITRES STORAGE CONTAINER KITCHEN CRAFT GRATER AND GRADUATED ACRYLIC COLLECTOR COLOURWORKS ELECTRONIC KITCHEN SCALES COLOURWORKS SILICONE MIXING SPOON HOME MADE SMALL STONEWARE PUDDING BASIN KITCHEN CRAFT STAINLESS STEEL 20CM EXTRA DEEP SAUCEPAN MASTER CLASS NON-STICK 2 LITRE PUDDING STEAMER Print this recipe Back to all recipes More Seasonal recipes... Boris the spider cake Butternut Squash Risotto Easter Nests Simnel Cake Basic Pancake Recipe Haggis, Neeps and Tatties Cranberry Sauce Cranberry and Apricot Stuffing Chicken Liver Paté Penguin Cake Pops Gingerbread House Edible Christmas Tree Stars Yule
    [Show full text]
  • Starters Nibbles Beef Sharing Cuts Blackhouse
    NIBBLES STARTERS Daily Bread (V) £3.50 Peppered Lemon Calamari £7.25 Blackened Fish Tacos £8.00 Locally sourced from Bondgate Garlic aioli Guacamole, pickled cabbage, Bakery with salted butter Pico de Gallo, crème fraîche Goan Chicken Skewer £7.00 Olives [V V ] £3.50 Pico de Gallo, mint yoghurt, Smoked Paprika Houmous (VV) £6.50 tortilla, red cabbage Crudités, garlic crisp breads Garlic Parsley Flatbread (V) £4.75 Add cheese +£1.00 Beef Brisket Pasty £6.50 Chicken Liver Pâté £7.50 Wasabi mayonnaise Pedro ximenez & bacon jam, flatbread BEEF All cuts are minimum 28 days wet & dry aged and air dried for 24 hours in our Himalayan rock salt chamber to provide an enhanced flavour. All steaks are served with either chips or mash. CLASSIC BLACKHOUSE SELECTED SHARING CUTS Rump West Country PGI Certified English Longbone 280g – £22.00 (Tomahawk) Our own unique brand of beef, 800g – £50.00 Sirloin hand-picked by our butcher from a 1.2kg – £66.00 280g – £26.00 small co-operative of farms in the South-West of England. Fillet Blackhouse 227g – £30.00 / 280g – £38.00 Fillet – 280g – £44.00 Chateaubriand Ribeye – 340g – £35.00 400g – £55.00 Ribeye Australian grain-fed fillet – 280g – £55.00 800g – £105.00 280g – £26.00 STEAK EXTRAS & SAUCES Prawn skewer £6.00 Lamb chop £4.50 Chop gravy £2.50 Peppercorn sauce £2.50 Bearnaise sauce £2.50 Blue cheese sauce £2.95 SEAFOOD GRILLS AND MAINS Chargrilled Swordfish £22.00 Blackhouse Burger £13.00 Spiced Aubergine Steak [V V ] £13.50 Lemon caper butter, Shredded lettuce, tomato, Tenderstem broccoli, parsnip crisps,
    [Show full text]
  • Room Service Menu
    ROOM SERVICE MENU A P P E T I S E R S Chef's soup of the day £7.50 served with sourdough baguette Crispy fried calamari £7.50 garlic mayonnaise, fresh lemon Classic Caesar salad £9.50 Romaine lettuce, croutons, Parmesan cheese and Caesar dressing C L A S S I C S A N D W I C H E S B.L.T. £9.00 bacon, lettuce and tomato with mayonnaise on toasted white or wholemeal bloomer Honey roasted ham & cheese £8.00 with mayonnaise on white or wholemeal bloomer Matured Cheddar & pickle £7.00 on white or wholemeal bloomer Free range egg mayonnaise £7.00 on white or wholemeal bloomer Hummus and grilled peppers £7.00 on white or wholemeal bloomer All served with mix leaves salad & chips* (after 9.00pm served with mix leaves salad and crisps) M A I N S Classic Caesar salad £9.50 Romaine lettuce, croutons, anchovy, Parmesan cheese and Caesar dressing Chicken Caesar salad £14.00 Romaine lettuce, croutons, anchovy, Parmesan cheese and Caesar dressing Fully loaded Castle burger £16.00 grilled prime 8oz beef burger with cured bacon, cheddar cheese, lettuce, tomato and bbq sauce Tempura cod and chips £16.00 fillet of cod, sweet potato fries, buttered green peas and tartare sauce Homemade chicken Tikka Masala £18.50 spiced scented basmati rice, baby Naan Bread and mini papadum Vegan Thai green curry curry (ve) £14.50 Silky tofu, crispy lotus root, sticky rice S I D E S Skin on fries £3.50 Onion rings £4.50 Buttered green peas £3.50 Pomegranate and leaf salad with truffle dressing £3.50 D E S S E R T S Eton mess (v) £7.50 strawberries, raspberry coulis, broken meringue, Chantilly cream Warm chocolate brownie (v) £7.50 served with vanilla ice cream Ice cream and sorbets (v) £6.50 (V) Suitable for vegetarians, (ve) Suitable for vegan.
    [Show full text]
  • Starters Sandwiches
    MENU STARTERS GRILLED ASPARAGUS (V) £6.45 with beer hollandaise, olive tapenade & herb salad POACHED & ROASTED CHICKEN £5.45 with butternut puree & wild mushrooms and red wine jus BRUSSELS PÂTÉ £6.45 with onion & raisin marmalade and ciabatta croutes SOUP DU JOUR £6.45 served with crusty bread - please ask your server for details CHEESE CROQUETTES (V) £5.45 with home-made ketchup WILD MUSHROOMS ON BLOOMER TOAST (V) £6.95 with beer hollandaise SANDWICHES AVAILABLE UNTIL 5PM CROQUE MONSIEUR £7.95 with beer Béchamel, smoked Cheddar and sliced ham Add an egg and transform into a Croque Madame £1.00 CHICKEN SCHNITZEL CLUB £8.50 with crispy bacon, lettuce, tomato, avocado purée, hard boiled egg and mayonnaise, served on ciabatta FISH FINGER SANDWICH £7.45 with home-made tartare sauce, served on fresh, thick-cut bread HOUMOUS & ROASTED PEPPER WRAP (V) £6.95 With grilled peach, spinach, rocket & pesto GRILLED FILLET STEAK CIABATTA £9.95 with caramelised onions, mustard and melted Gruyère cheese Why not add Double Dutch fries or sweet potato fries? SALADS All our salads come with extra dressing on the side and olive oil & rosemary focaccia breadsticks. GRILLED PEACH & ASPARAGUS SALAD (V) £11.95 A mix of Kale & rocket with Bulgar wheat, walnuts, grilled peach & asparagus in a sesame & lime dressing GOAT’S CHEESE & FIG SALAD (V) £12.95 goats cheese drizzled with honey & rosemary and grilled on a bed of mixed leaves PEAR, WALNUT & GORGONZOLA SALAD (V) £11.95 With rocket, mixed leaves, beetroot, tomato, cucumber & balsamic vinaigrette MOULES All our Moules can be served in a starter portion served with fresh bread MOULES MARINIÈRES £13.95 white wine, shallots, garlic and parsley, finished with a tap of double cream and served with Double Dutch fries & Bread MOULES À LA PROVENCALE £13.95 served in a rich tomato, garlic & herb sauce and served with Double Dutch Fries & Bread MOULES WITH CHORIZO & BACON £13.95 served in a salsa verde sauce and served with Double Dutch Fries & Bread MOULES OF THE WORLD £13.95 please ask your server for details.
    [Show full text]