DOCSLIB.ORG

Cockles, Mussels, Whelks and Winkles

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Cockles, Mussels, Whelks and Winkles Ready to Eat Seafood COCKLES, MUSSELS, WHELKS SEAFOOD PLATTERS AND WINKLES S E A F O O D P L A T T E R F O R 1 ( C A F E ) £ 8 . 5 0 S E A F O O D P L A T T E R 1 ( 2 - 3 ) £ 3 0 . 0 0 O S B O R N E ' S C O C K L E S ( H A L F P I N T ) £ 3 . 0 0 S E A F O O D P L A T T E R 2 ( 3 - 4 ) £ 5 0 . 0 0 O S B O R N E ' S C O C K L E S ( P I N T ) £ 6 . 0 0 M U S S E L M E A T ( S M A L L ) £ 3 . 0 0 SALADS M U S S E L M E A T ( L A R G E ) £ 6 . 0 0 W H E L K S ( H A L F P I N T ) £ 3 . 0 0 C R A B £ 8 . 5 0 W H E L K S ( P I N T ) £ 6 . 0 0 L O B S T E R £ 1 5 . 5 0 W I N K L E S ( H A L F P I N T ) £ 3 . 0 0 K I N G P R A W N £ 9 . 5 0 W I N K L E S ( P I N T ) £ 6 . 0 0 S M O K E D M A C K E R E L £ 7 . 5 0 FISH FILLED ROLLS (CAFE) A N C H O V I E S P L A I N / M I L D C H I L L I £ 2 . 0 0 A N C H O V I E S W I T H O L I V E S ( P L A I N ) £ 0 . 5 0 B U T T E R E D R O L L £ 0 . 6 0 J E L L I E D E E L S ( 5 P I E C E S ) £ 3 . 5 0 C R A B £ 3 . 0 0 J E L L I E D E E L S ( 1 0 P I E C E S ) £ 6 . 5 0 P R A W N S £ 3 . 0 0 R O L L M O P S ( E A C H ) £ 1 . 2 0 S A L M O N £ 3 . 0 0 C O L D S M O K E D S A L M O N ( 1 0 0 G ) £ 5 . 0 0 S E A F O O D C O C K T A I L £ 3 . 0 0 S M O K E D M A C K E R E L ( P E P P E R E D / P L A I N ) £ 2 . 0 0 T U N A , M A Y O & S W E E T C O R N £ 3 . 0 0 H A M £ 2 . 3 0 PRAWNS AND SHRIMPS C H E E S E £ 2 . 0 0 C H E E S E A N D O N I O N £ 2 . 3 0 P E E L E D P R A W N S ( S M A L L ) £ 3 . 0 0 A D D £ 2 . 0 0 F O R S A L A D G A R N I S H A N D C O L E S L A W O N A S O F T W H I T E R O L L P E E L E D P R A W N S ( L A R G E ) £ 6 . 0 0 S H E L L - O N P R A W N S ( H A L F P I N T ) £ 3 . 0 0 SANDWICHES (CAFE) S H E L L - O N P R A W N S ( P I N T ) £ 6 . 0 0 S H E L L - O N K I N G P R A W N S ( C R E V E T T E ) £ 2 . 0 0 C R A B £ 4 . 5 0 K I N G P R A W N S I N B R I N E ( P O T ) £ 4 . 0 0 C R A Y F I S H £ 4 . 5 0 K I N G P R A W N S I N S W E E T C H I L L I ( P O T ) £ 4 . 0 0 P R A W N S £ 4 . 5 0 P E E L E D B R O W N S H R I M P ( S M A L L P O T ) £ 4 . 5 0 S A L M O N £ 4 . 5 0 P O T T E D B R O W N S H R I M P £ 4 . 5 0 S E A F O O D C O C K T A I L £ 4 . 5 0 S H E L L - O N B R O W N S H R I M P ( H A L F P I N T ) £ 3 . 0 0 S M O K E D S A L M O N & C R E A M C H E E S E £ 4 . 5 0 S H E L L - O N B R O W N S H R I M P ( P I N T ) £ 6 . 0 0 T U N A , M A Y O & S W E E T C O R N £ 4 . 5 0 H A M £ 3 . 5 0 CRAB AND LOBSTER C H E E S E £ 3 . 5 0 C H E E S E A N D O N I O N £ 4 . 0 0 C R A B C L A W S £ M P A D D £ 2 . 0 0 F O R S A L A D G A R N I S H A N D C O L E S L A W O N A C H O I C E O F D R E S S E D C R A B £ 5 . 5 0 W H I T E O R G R A N A R Y B R E A D D R E S S E D L O B S T E R ( W H O L E ) F R O M £ 2 5 . 0 0 D R E S S E D L O B S T E R ( H A L F ) F R O M £ 1 2 . 5 0 DRINKS (CAFE) OTHER SEAFOOD T E A £ 1 . 8 0 C O F F E E £ 2 . 4 0 C R A Y F I S H T A I L S ( S M A L L ) £ 3 . 0 0 H O T C H O C O L A T E £ 2 . 4 0 C R A Y F I S H T A I L S ( L A R G E ) £ 6 . 0 0 F R U I T / H E R B A L T E A £ 2 . 0 0 O C T O P U S I N S W E E T V I N E G A R ( P O T ) £ 4 . 0 0 C O L D D R I N K S ( F R O M ) £ 1 . 5 0 S E A F O O D C O C K T A I L I N M A R I E R O S E S A U C E £ 3 . 5 0 I M I T A T I O N L O B S T E R T A I L S £ 1 . 5 0 O C E A N P I N X £ 0 . 5 0 SCAN HERE FOR S E A F O O D S T I C K S £ 0 . 2 0 OUR MENU O Y S T E R S ( 6 ) £ 9 . 0 0 O Y S T E R S ( 1 2 ) £ 1 8 . 0 0 H O T S E A F O O D S A L A D S A V A I L A B L E F R I D A Y - S U N D A Y F R O M 1 1 A M Crab Salad £8.50 Dressed crab / House salad and dressing / Garlic Classic Fish Bun £7 aioli Battered ‘Catch of the day’ / American cheese / Tartare sauce / Pickles Lobster Salad £15.50 Octopus Hot Dog £9 Half Native Dressed Lobster / House salad and dressing / Garlic aioli Grilled Octopus / Miso mayo / Seaweed hot sauce / Kimchi Prawn Salad £9.50 King Prawn Skewers £8 3 x King prawn Crevettes / House salad and Asian slaw / Citrus soy dressing / Sesame / Lime dressing / Garlic aioli Fritto Misto £7 Smoked Mackerel Salad £7.50 Crispy fried seafood / Gremolata / ‘Mary Amelia’ sauce / Lemon Smoked mackerel (plain or peppered) / House salad and dressing / horseradish Steamed Mussels £8 French Fries / Garlic aioli / Green sauce O Y S T E R S Osborne’s ‘Cockles and Fries’ £5 Maldon Rock oysters 6/12 £9/18 Loaded French fries / Cockles / Samphire / Vinegar Shallot vinegar mayo Native Lobster P L A T T E R S £16 Half Native Dressed Lobster / French fries / Garlic aioli Seafood Platter 1 (Serves 2-3) £30 French Fries Shell on Prawns / Cockles / Dressed crab / Seafood £3 sticks / Peeled prawns / Mussels / Crayfish tails / Seaweed salt Seafood sauce 50p C O N D I M E N T S Seafood Platter 2 (Serves 3-4) £50 Shell on Prawns / Cockles / Dressed crab / Seafood Seafood sauce All 50p sticks / King prawns / Peeled prawns / Mussels / 'Mary Amelia' spicy sauce Crayfish tails / Anchovies / Seafood sauce Seaweed hot sauce Tartare sauce Extras (for platters) £12.50 Garlic aioli Half Native Dressed Lobster Miso mayonnaise Heinz ketchup Hellman's mayonnaise S C A N Q R C O D E F O R M E N U.
Load more

Recommended publications
  • The 'Eeeuw' Factor
    NEWLING—THE ‘EEEUW’ FACTOR THE ‘EEEUW’ FACTOR: The Viscerally Sensorial Realities of Being the Colonial Gastronomer Jacqui Newling Sydney Living Museums Author’s statement: This paper includes images that people may find confronting or disturbing. No offence is intended in showing these images. This article was prepared on Gadigal and Wangal lands. The places in Sydney Living Museums’ care are on Aboriginal lands. Sydney Living Museums acknowledges the First Nations Peoples, the traditional custodians, and pays respects to the Elders, past and present, and to all Aboriginal and Torres Strait Islander peoples. Abstract As the Colonial Gastronomer at Sydney Living Museums I research, interpret, write, blog, lecture, broadcast and present interactive programs to engage and educate audiences about Australian colonial food and heritage. But how do you learn about the sensory qualities of foods that were popular two hundred years ago, especially those that have been discarded from the mainstream (particularly Anglo-Celtic) Australian culinary repertoire? How they looked and tasted, their textures and aromas? My answer: make them. This has meant preparing and cooking foods that many Australian people find offensive, distasteful, disgusting and ‘gross’: calves’ feet jelly, boiled calves’ heads, brawned pig’s face, peeled tongues, and collared eels so fresh they twitch and jump on the Locale: The Australasian-Pacific Journal of Regional Food Studies Number 7, 2018 —45— NEWLING—THE ‘EEEUW’ FACTOR benchtop when filleted. This auto-ethnographic analysis draws on my experiences of working with articles of culinary disgust, particularly animal heads and tongues, to reflect upon the pedagogical processes involved in my role as the Colonial Gastronomer.
    [Show full text]
  • Petticoat Lane Al Fresco –––––––––––––––––––––––– for the Last Four Centuries, P
    Petticoat Lane Al Fresco –––––––––––––––––––––––– For the last four centuries, Petticoat Lane Market formed a sort of membrane between the ‘City of London’ and the ‘East End’. The granite heart of global capitalism on one side of cast iron bollards, the red-brick muscle of Empire’s labourers on the other. Over the last seventy years, however, the gradual closure of the docks and the outsourcing of industry has seen the city’s muscle wither. The City on the other hand – along with its ‘cognitive labour’ – has metastasised through the old inner-East End. You can smell the coffee roasters and sourdough pizzerias chasing the cement and emulsion-paint-fumes up the road, from Whitechapel to Mile End. Like an amoeba phagocytosing a smaller organism, The City has also enveloped Petticoat Lane, cocooned it with towers of glass and wipe-clean cladding, and is slowly digesting it. Over the course of the last fifteen years, the enzymatic action of re-valorised inner-city living has all but entirely broken down the old market, reconstituting greasy spoon cafes, luggage retailers and kinky underwear wholesalers into cocktail bars, gourmet ‘candy’ retailers and Chicago rib joints. The old market has not, however, been fully digested. At least not at the time of writing. For a start, there are still a handful of wholesalers in its vicinity. Peddling imported luminous batiks, patent leather heels, bongs and phone covers, the wholesalers are dependent on customers making the increasingly expensive trip into London’s congestion charge zone. In between the residues of the rag-trade is also Petticoat Lane’s food court; an assemblage of plastic patio chairs, polystyrene containers, a café, a restaurant and between five to eight food trucks.
    [Show full text]
  • Winter Takeaway Menu
    MAIN MENU Served from 12pm - 9pm NIBBLES QUAYSIDES Black pudding croquettes Creamy mash (V)(GF) Crispy pork belly bites (GF) Roasted jersey royals (V)(VE)(GF) SHACK Chicken goujons with bbq sauce Chunky/skinny chips (GF)(V)(VE) Sesame prawn toast Seasonal vegetables (GF)(V)(VE) Scampi with tartare sauce Peppercorn sauce (GF)(V) Curried calamari (GF) Blue cheese sauce (GF)(V) Whitebait basket House salad (V)(VE)(GF) Halloumi fries (GF)(V)(VE) Crusty bread & butter (GFA)(V)(VE) DRESSED CROMER CRAB Mini cheesy Croquettes (V) Olives & tomatoes pot (GF)(V)(VE) Crabby fries (GF) MAINS DRESSED NATIVE LOBSTER STONEBAKED PIZZAS FISH ON THE QUAY’S SHELL ON COOKED PRAWNS FAMOUS FISH N’ CHIPS THE CHEESEBURGER DELUXE Beer battered cod served with chunky chips, Mini meatballs, caramelized red onion, a choice of garden or crushed peas and mozzerella, crisy bacon, diced gherkins & PEELED PRAWNS homemade tartare sauce (GFA) burger sauce SCAMPI AND CHIPS THE “CLASSIC” Panko breaded scampi, served with chunky Homemade tomatoe sauce, mozzerella PRAWN COCKTAIL SAUCE chips, a choice of garden or crushed peas and & heritage tomatoes home-made tartare sauce THE VEG HOMEMADE WAGYU BURGER Goats cheese, charred onions, mushrooms BROWN SHRIMP Served in a brioche bun, with gem lettuce, & homemade tomatoe sauce tomato, house relish and chunky or skinny fries - Add chorizo: £1.25 - Add Pigs in blankets: £1.25 THE PIG COCKLE MEAT - Add Smoked back bacon: £1.25 - Add prawns: £4.00 Pulled pork, smoky bacon, rich stilton - Add cheddar: £1.25 - Add stilton: £1.25 & charred figs CHICKEN CORDAN BLEU LOBSTER ROLLS Chicken breast stuffed with ham and Gruyere cheese wrapped in breadcrumbs.
    [Show full text]
  • Food Quiz - Answers a Food Quiz About the Specialities of the British Islands
    Food Quiz - Answers A food quiz about the specialities of the British Islands 1. What fish is traditionally used to make an Arbroath Smokie? Haddock 2. Which Leicester town is famous for its Pork Pies? Melton Mowbray 3. What spice is used to flavour the Northern speciality Parkin? Ginger 4. Which London departmental store claims to have invented Scotch Eggs? Fortnum & Mason 5. What is a fillet of beef coated with before being wrapped in parma ham and pastry to become a Beef Wellington? Pate & Mushrooms 6. What sauce is traditionally served with roast lamb? Mint Sauce 7. The innards of which animal are usually used to make Haggis? Sheep 8. What food is celebrated with an annual festival on the Isle of Wight? Garlic 9. Similar to a Cornish pasty but containing a sweet filling at one end, how is this Bedfordshire dish known? Bedfordshire Clanger 10. What is "Scouse", a favourite dish in Liverpool? A Lamb (or Beef) stew 11. Where does the potato pancake known as Boxty originate? Ireland 12. Which Cheshire town host the annual International Cheese Awards? Nantwich 13. What filling would be traditionally used to make a Cottage Pie? (Minced) Beef 14. In which English county is Bakewell, home of the famous pudding? Derbyshire 15. On a traditional Cornish cream tea, what is put on the scone first, jam or cream? Jam 16. What food is the County Cork town of Clonakilty best known for? Black Pudding 17. In what part of London did the dish of Jellied Eels originate? East End 18. What town in Greater Manchester gives its name to a small round cake made from flaky pastry and filled with Currants? Eccles 19.
    [Show full text]
  • Close up Britain Pics Puzzle Answers
    9. Prince William 3. Swan 9. Excalibur 10. Teacup & Saucer 4. Sean Connery 10. Ozzy Osbourne 5. Cricket Stumps Level 4 6. JCB Level 11 1. Policeman’s Hat 7. Concorde 1. Dairy Milk Close Up Britain Pics Puzzle 2. Teapot 8. Liver & Onions 2. Hitchcock Answers 3. London Eye 9. Narrowboat 3. Shepherds Pie - Mediaflex Games 4. Cricket Ball 10. Prince Harry 4. Fox 5. The Gherkin 5. Guy Fawkes Mask Level 1 6. Full English Level 8 6. Duchess Kate 1. Big Ben 7. Thatched Roof 1. Kings College 7. Deerstalker 2. Football 8. Bowler Hat 2. Raven 8. Prince Philip 3. Strawberries 9. One Penny 3. The Shard 9. Aston Martin 4. Red Rose 10. Simon Cowell 4. Spotted Dick 10. Christmas Pud 5. Post Box 5. Red Arrows 6. Sandwich Level 5 6. Glastonbury Level 12 7. Telephone Box 1. Wembley Stadium 7. Mick Jagger 1. Spring Lamb 8. Fish and Chips 2. Scones 8. Toad in the Hole 2. The Mall 9. The Queen 3. David Cameron 9. Windsor Castle 3. Roald Dahl 10. John Lennon 4. Top Hat 10. Cup of Tea 4. Adder 5. Bangers and Mash 5. Straw Boater Level 2 6. Bagpipes Level 9 6. Afternoon Tea 1. Bulldog 7. Adele 1. James Bond 7. Lake Windermere 2. Beer 8. Trifle 2. Mini Cooper 8. Olivier 3. Union Jack 9. Millenium Dome 3. Victoria Sponge 9. Bluebells 4. Pound Coins 10. Royal Ballet 4. Churchill 10. Hampton Court 5. Princess Diana 5. Bakewell Tart 6. Black Cab Level 6 6. Parliament Level 13 7.
    [Show full text]
  • English Food Free
    FREE ENGLISH FOOD PDF Jane Grigson,Sophie Grigson,Gillian Zeiner | 400 pages | 01 Jun 1999 | Penguin Books Ltd | 9780140273243 | English | London, United Kingdom The 15 most British foods ever When I think of my favourite food in England — things like fish and chips or a roast beef Sunday lunch come to mind but there are certain traditional English foods that make English Food smile because of the memories attached English Food them. The English had a reputation for some of the worst cooking in the world and my mother is proof of that. It used to be that the English boiled the crap out of everything and when it was served all the food was the same grey mess. And then there were those quirky British dishes that defied explanation. English meals have come a long way in the past 30 years. Well, that was then and now England has English Food reputation for some of the finest foods in the world. However, there are some old favourites that the British cling to and rightly so. These are some of the famous English food dishes English Food try if you visit England. So for your dining pleasure here is my list of the top 56 British dishes you must try. English traditional foods can English Food — hmm — well shall we say unusual in other countries. These are some pretty traditional foods in England. How many have you ever had? Exactly what I remembered LOL and kinda tasty anyways. Saveloy and chips: oh on the drunken nights wandering home from the pub absolutely skint broke and needing some greasy food to sop English Food the alcohol.
    [Show full text]
  • The Omega Factor
    THE OMEGA FACTOR Women are obsessed with avoiding every trace of fat but some is vital. The Omega factor is the key and you avoid these essential fatty acids at your peril, says Woman’s complementary health editor Michael van Straten. There are good fats, bad fats and essential fats. Trans fats are the worst and only found in manufactured artificial foods like margarines and are even worse for your heart than animal fats. The best are the liquid fats, rich in Omega-3 and 6 essential fatty acids. You need both but it’s the balance between them that’s important. Our ancestors’ diet provided almost equal amounts of 6 and 3 but modern habits provide twenty times as much Omega-6 as 3 that is a recipe for disaster. The Omega-6 fats come from cheap vegetable oils widely used in the food industry. GRANNY WAS RIGHT When granny insisted that eating fish was good for the children’s brains she was almost right. In fact the human brain needs the Omega-3 fats to grow and function so they’re essential during pregnancy, breast-feeding and infancy. Omega-3s from oily fish are now known to be a vital part of the way the brain transmits messages. Oily fish and seafood used to be a staple part of the diet, even in the poorest communities. London’s East End for instance was famous for jellied eels, cockles, mussels, winkles, potted shrimps, pickled herrings and even oysters. Maybe this was part of the reason for traditional Cockneys being so smart.
    [Show full text]
  • Stéréotrip - English Food by Paul TAYLOR
    https://www.youtube.com/watch?v=2gOFuT1nwkc Stéréotrip - English Food by Paul TAYLOR How much do you remember after watching the video? 1. Classify these stereotypes by order of importance # English food is disgusting # English music is the best in the world # if it's not tea time it's beer o'clock # the English are all obsessed with the royal family # the English are all way too polite 2. Say whether the following are displayed/mentioned in the video or not. Cross out the ones that are not a crusty top jellied eels a pudding bottom jelly baguette kebabs beer lager big chunks of meat lasagna Boiling water lemonade brandy lettuce butter marmelade camembert Marmite foie Gras mashed potatoes cabbage milk carbs marmelade cheddar minced meat cheese paella cheesy tuna fish pasta parsley sauce chicken tikka masala pancakes coffee pie and mash Coke rice dessert roast beef fish and chips sausages full English breakfast steak and kidney grapes tea gravy venison pudding ham wine Indian food 3. Find adjectives or nouns you could hear that describe English food 4. Find jobs that are mentioned or evokedt / comedian / cameraman / restaurant-owner / cab drivers / bcook www.franglish.fr (restaant) / You Tuber 5. What is these people's favourite food? See list underneath/ dkers / ers / r / cook (restaant) / You Tuber Paul Taylor – tourists - David Beckam – builders/working-class people – The Queen – miners and dockers – A hooligan/lout – Alex (joke!) – The English – soldiers – beer / chicken tikka massala / full English breakfast / jellied eels / Marmite / meat / pasta / pie and mash / roast beef / tea 6. Paul's mum's ingredients for her recipe 7.
    [Show full text]
  • Wofd Exhibitor Listing 19 As at 080419.Xlsx
    The Mitsubishi Motors Badminton Horse Trials 2019 WORLD OF FOOD DRINK 6 O'clock Gin Artisan gins bramleyandgage.com 01454 418046 Beeble Liquor Ltd Honey Whisky beeble.buzz 07958 244011 Berghoff Worldwide GB Non-Stick cookware berghoffgb.com 0208 207 2228 Brockleby's Pies Savoury, fruit, game and pork pies brocklebys.co.uk 07816 178583 Burren Balsamics Whole fruit infused balsamic vinegar and white balsamics, chutneys, pic burrenbalsamics.com 07802 566029 Cantine de Palma UK Selection of fine Italian wines directly from the family vineyard cantinedepalma.co.uk 07572 621919 Champagne Cave Champagne by the glass and case idealhomeroadshow.com 02087 441 8474 Chock Shop Brownies chockshop.co.uk 07885 697139 English Drinks Company Premium gin and Qcumber tonic water englishdrinkscompany.co.uk 01743 709288 Esker Spirits Multi award winning distillery - Gin eskerspirits.com 01339 884341 Flint & Flame Premium quality knives, blocks, boards and sharpeners flintandflame.co.uk 01403 740230 Gousto Online recipe boxes to make home cooking simple and tasty gousto.co.uk 0203 699 9996 Hello Fresh Recipe boxes 07554 424851 Hush Hush Chefs Ltd Pasty food production hushhushchefs.co.uk 07540 257338 International Seafoods Best quality shellfish, dressed crabs, prawn cocktails, jellied eels 01502 517060 Launde Farm Foods with Brian Baker Slow roasted lamb, tandori chicken, homemade falafel laundefarmfoods.co.uk 07788 541408 Lilley's Cider Cider makers selling cider and perry lilleyscider.co.uk 01373 466626 Moose Drink Premium alpine spirit themoosedrink.com
    [Show full text]
  • Mussel Menu Booklet
    THE LAWN R O C H F O R D working with Mussel Ltd to provide excellence as standard Function Menus Jan 2017 - Jan 2018 Function Menus We are pleased to offer a selection of menus for your special occasion. The following items are included in the menu price. Dinner Rolls and Butter Selected Seasonal Vegetables Coffee or Tea Infusions Chocolate Mints Waiting Staff/Service Ivory Linen Tablecloths and Napkins (other colours can be hired at a supplementary cost) Cutting and serving of your Wedding or Celebration Cake (we do not serve the cake as your dessert course) VAT at 20% included The following menu suggestions and prices are for your guidance only. Should you have any special requirements, feel free to ask during your menu consultation. Please be aware that indicated prices are for one choice menus only. The following menus can be interchanged, although this may alter the price. Menu One Menu Two Sliced Melon Tomato & Basil Soup with pineapple & strawberries Roast Breast of Chicken Braised Rump of Beef Bourguignon crispy bacon, sage stuffing & gravy Yorkshire pudding & roast gravy Apple Crumble Tart Choux Buns with Baileys Cream with vanilla custard & Chocolate £26.95 per head £30.95 per head Menu Three Menu Four Warm Roquefort Cheesecake Minestrone Soup with pear & rocket salad Pan Fried Salmon Cumberland Sausages & Onion Gravy Dill and lemon butter sauce Mashed potato & braised red cabbage Strawberry Pavlova Bread & Butter Pudding with vanilla cream £27.95 per head £20.95 per head Menu Five Menu Six Smoked Salmon with cucumber& sour
    [Show full text]
  • SUNDAY SET MENU 2 COURSES 29.50 | 3 COURSES 35.50 Sunday 12:00Pm to 5Pm
    SUNDAY SET MENU 2 COURSES 29.50 | 3 COURSES 35.50 Sunday 12:00pm to 5pm - STARTERS - PRAWN COCKTAIL FISH SOUP Brown bread & butter Gruyère croûtons SCOTTISH SMOKED SALMON HERITAGE BEETROOT (V) Crème fraîche, capers, pickled shallots Honey, goat’s cheese, pine nuts SALT & PEPPER SQUID SOFT SHELL CRAB TEMPURA Spring onions, chilli dressing Seaweed mayonnaise, lime dressing TIGER PRAWNS ‘PIL PIL’ ARANCINI (Ve) Garlic, chilli, paprika Mushrooms, truffle oil, Provencal sauce - MAIN COURSE - MONKFISH, SOLE, PRAWNS GUERNSEY SKATE PETERHEAD COD Lemon butter sauce Brown butter, capers Beer battered, tartare sauce JAPANESE CAULIFLOWER(VE) MISO COD HALF LOBSTER Lighlty battered, coconut, Soy & radish Thermidor or garlic butter coriander, Asian pickles (£6 supplement) HERB CRUSTED PLAICE FILLET Parmesan crumbs, tiger prawn - ROAST DINNER - served with all the trimmings, roast potatoes and vegetables HERTFORSHIRE SLOW ROASTED BEEF SIRLOIN SUFFOLK PORK BELLY Yorkshire pudding, pigs in blankets Stuffing, crackling & horseradish sauce & apple sauce - A LA CARTE - SNACKS OLIVES 3.95 PADRON PEPPERS 4.95 IBERIAN CHORIZOS 5.50 ANCHOVIES 4.50 Lemon, garlic, parsley Brown shrimps Honey, smoked paprika Garlic & herbs SEAFOOD BAR COLD SEAFOOD PLATTER To share 50.00 Add a cold whole lobster 44.00 LEIGH-ON-SEA MEDITERRANEAN COLCHESTER COCKLES 4.50 COLD PRAWNS 11.00 OYSTERS Red wine vinegar Garlic mayonnaise (6 pieces) Shallots & red wine vinegar 6 – 18.50 12 - 36.00 JELLIED EELS CROMER DRESSED COLD WHOLE LOBSTER 9.50 CRAB 15.00 Marie-Rose sauce Bread & butter Baby gem, shallot dressing Half – 22.00 Whole - 44.00 Please always inform your server of any allergies or intolerances before placing your order.
    [Show full text]
  • Agris Krumins B. 15/9/1956 Transcript of Interview with Judy Caine - 8Th October 2018 (N.B
    Agris Krumins b. 15/9/1956 Transcript of interview with Judy Caine - 8th October 2018 (N.B. – timecode numbers refer to the audio recording) Judy Caine: [00:00:01] This is Judy Caine. It is Monday the 8th of October. And I'm here with Agris as part of the Latvian part of the Changing Corby project and I'm just going to get Agris to give me his full name date of birth just to check the level and ident the tape for me, Agris. Agris Krumins: [00:00:19] Okay, so it's, the full name is Agris Valdis Krumins and the date of birth is the 15th of the 9th 1956. Judy Caine: [00:00:31] Thank you. Agris, can you start by telling me when you came to Corby and why you came please. Agris Krumins: [00:00:38] I came to Corby, I was actually born in Wellingborough, but we lived, my parents already lived in Corby, so actually, I was born, I'm born, and I'd say bred in Corby, almost 60 years ago. Judy Caine: [00:00:50] Gosh, do you feel at all Latvian then? Even though that's where your family are from? Agris Krumins: [00:00:55] Yeah. I think very much so. I mean, I certainly, there's a there's a great percentage of me that feels Latvian. I mean, I when I was growing up, I didn't speak any English until, already Scottish, until I was 5 years old, when I went to school. So, we were really protected, if you want to say that, or kept away from the local Scottish community.
    [Show full text]