DOCSLIB.ORG

Cakes & Scones Toasted Teacakes, Crumpets & Toast Traditional

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Cakes & Scones Toasted Teacakes, Crumpets & Toast Traditional Cakes & Scones Coffees & Chocolates All cakes are made by our chefs using Free Range Local Eggs Regular Large Plain, Fruit or Cheese Scone and Butter 1.90 Filter Coffee 2.20 2.50 Jam Tarts [2] Lemon or Strawberry 1.90 Americano 2.50 2.80 Butter Shortbread 2.50 Cappuccino 2.50 2.80 Coconut Macaroon 2.50 Café Latte 2.60 2.90 Flapjack 2.50 Café Mocha Banana and Chocolate Flapjack 2.50 Espresso, Chocolate & Milk 2.70 3.00 Chocolate Caramel Shortbread 2.50 Espresso 2.50 2.80 Lemon Drizzle 2.50 Pot of Filter Coffee - per person 2.90 Iced Coffee and Walnut Sponge* 2.95 Caffetiere of Coffee - per person 2.90 Mars Bar Biscuit Slice 2.70 Hot Chocolate 2.60 2.90 Hot Chocolate Delight 3.30 Chocolate and Walnut Brownie* 2.70 Whipped Cream, Flake and Marshmallows Dorset Apple Cake 3.10 Decaffeinated 10p extra Bakewell Tart* 3.10 Flavoured Syrups 40p Carrot Cake* 3.10 Add to your choice of beverage – Caramel, Hazelnut, Vanilla or Gingerbread Treacle Tart 3.10 Chocolate Fudge Cake 3.10 Extra Cream 1.50 Tea Pots Lymington • Brockenhurst • Chichester Extra Jam 60p Served with extra hot water, per person House Tea with Milk or Lemon 2.20 House Decaff Tea with Milk or Lemon 2.30 Toasted Teacakes, Crumpets Specialty Teas 2.40 Choose from - Black Tea – Earl Grey, English Breakfast or Darjeeling Fruit and Herbal Infusion [caffeine free] – Wild Strawberry, Lemon and Ginger, & Toast Camomile and Lemon Grass or Peppermint and Lemon Green Teas – Pure Green Tea or Jasmine Romance Toasted Teacake and Butter 2.60 Toasted Crumpets and Butter 2.60 2 slices of Toast served with Strawberry Jam and Butter 2.60 Cold Drinks Pepsi/Diet Pepsi/Lemonade 2.20 Traditional Cream Teas Orange or Apple Juice 2.30 Served all day Luscombe Organic Cool Ginger Beer 320ml 2.90 One of our own made Scones, Strawberry Jam and Clotted Cream 5.50 Sparkling Elderflower Presse 250ml 2.90 served with a Pot of House Tea for one J20 Orange and Passion Fruit 275ml 2.90 Two Toasted Crumpets, Butter, Strawberry Jam and Clotted Cream 5.70 J20 Apple and Mango 275ml 2.90 served with a Pot of House Tea for one Hildon Spring Water 330ml 2.30 Toasted Teacake, Butter and Strawberry Jam 5.40 served with a Pot of House Tea for one Fruit Shoots Orange/Blackcurrant 1.60 Please see our Luxury Afternoon Tea Menu Milkshakes & Smoothies Milkshakes Blended with ice cream Chocolate, Strawberry or Banana 2.80 * Cakes Containing Nuts Gluten Free Smoothies Blueberry Bliss, Raspberry Dream. Pineapple Surprise 3.40 www.thebuttery.org Free WI-FI Breakfasts Toasted Sandwiches Childrens Menu served until 11.30am Served with Sea Salted Crisps and Salad Garnish All include Fruit Shoot, Squash or Milk Cheddar Cheese 5.95 We only use Fresh Local Free Range Eggs and Butchers Sausages Chicken Teddies [2] 5.20 With Tomato, Onion or Pickle Baby Breakfast 4.75 Served with Potato Smilies, Peas or Beans Cheese and Ham 6.60 Fried Egg, Grilled Bacon, Sausage, Baked Beans and Toast Pork Sausage [1] 5.20 Brie and Cranberry 6.60 Full English Breakfast 6.20 Served with Potato Smilies, Peas or Beans Fried Egg, Grilled Bacon, Tomato, Sausage, Hash Brown, Fish Fingers [2] 5.20 Mushrooms, Baked Beans and Toast Served with Potato Smilies, Peas or Beans Bigger Breakfast 8.50 Toasted Paninis Cheese on Toast [1 slice] 3.95 2 Fried Eggs, 2 Sausages, 2 Grilled Bacon, Tomatoes, Mushrooms, Served with Sea Salted Crisps and Salad Garnish Hash Browns, Baked Beans and Toast Brie Cheese with Bacon and Cranberry 6.95 Macaroni Cheese 5.20 Vegetarian Breakfast 6.20 Chicken Breast, Pesto and Mozerella 6.95 Baked Beans on Toast [1 slice] 3.95 2 Fried Eggs, Tomatoes, Hash Browns, Baked Beans, Mushrooms and Toast Scrambled Eggs on 2 Slices of Toast 5.25 Hot Favourites Puddings & Desserts Scrambled Eggs on 2 Slices of Toast 6.95 served from 12-3pm. Times extended if available Treacle Tart 4.30 with Grilled Bacon or Sausage A Bowl of Homemade Soup 5.25 Served with Cream or Ice Cream Scrambled Eggs on 2 Slices of Toast 7.95 Served with a Cheese Scone or Deli Roll and Butter Dorset Apple Cake 4.30 with Smoked Salmon Soup/Sandwich Platter Served Warm with Cream or Ice Cream A Bowl of Soup for £4.50 and any Deli Sandwich, Toasty or Panini Baked Beans on 2 Slices of Toast 3.95 – deduct £2 off the menu price and add to the Soup Chocolate Fudge Cake 4.30 Breakfast Sandwich 3.70 Served with Cream or Ice Cream with Grilled Bacon or Sausage Macaroni Cheese 7.10 Served with Dressed Salad and Deli Roll Sticky Toffee Pudding 4.30 Served with Cream or Ice Cream 2 Slices of Toast 2.60 Brunch 7.25 with Butter and Marmalade or Strawberry Jam Fried Egg, 2x Grilled Bacon, 2x Sausages, 2x Hash Brown, Ice Cream Grilled Fresh Tomato 1 scoop 2.40 Chicken Breast 8.50 2 scoops 3.15 Sandwich Deli Rolls With Creamy Mushroom and Wholegrain Mustard Sauce, 3 scoops 4.10 New Potatoes and Fresh Vegetables Freshly filled to order with Sea Salted Crisps and Salad Garnish Lamb and Rosemary Casserole 8.95 Smoked Scottish Salmon 6.50 Served with Creamed Potatoes and Fresh Vegetables with Cream Cheese and Chives See our SPECIALS BOARD for ‘Daily Seasonal Dishes’ Deep Fried Wholetail Scampi and Chips 8.95 Roast Scottish Beef 6.50 With Tartare Sauce with Horseradish Sauce or Dill Pickle Home Cooked Ham, 2 Fried Free Range Eggs and Chips 8.95 Homebaked Ham 6.50 with Picalilli or Wholegrain Mustard Fish Fingers 6.50 Omelettes Local Ale and Cider with Homemade Tartare Sauce and Crisp Lettuce Made from 3 local Free Range Eggs Ringwood Brewery – Best Bitter, 500ml, 3.8% vol 3.55 Tuna 6.50 Ringwood Brewery – Old Thumper, 500ml, 5.1% vol 3.55 Choose 1 or 2 of the following fillings: Cheddar Cheese, with Mayonnaise, Celery and Dill Mushroom, Tomato, Crispy Bacon, Ham or Smoked Salmon Thatchers Gold Cider, 500ml, 4.8% vol 3.95 BLT 6.50 Served with Salad 7.95 Budweiser, 300ml 4.8% vol 3.25 Grilled Bacon with Tomato, Lettuce and Mayonnaise Served with Chips and Salad 8.95 Wine by the Glass Gift Vouchers Available £10 Sides White All food available to take-away (see separate menu) Bread and Butter,1 slice .55 Italy – Pinot Grigio, 175ml,12% ABV 3.75 Food Allergies & Intolerances – please speak to our staff about the Baked Beans 1.75 Chile – Savignon Blanc, 175ml, 13% ABV 3.75 ingredients in your food when placing your order Chips 2.85 Red Cheesy Chips 3.20 Chile – Merlot, 175ml, 13% ABV 3.75.
Load more

Recommended publications
  • MOTEK. MENU V30 for Online
    MOTEK SMALL PLATES & MEZZES BURGERS MIXED PICKLES ARAYES BURGER (KOSHER) turmeric pickled cauliflower, fresno peppers, red onion, Lebanese grilled beef stuffed pita (kosher grass-fed beef), choice of fries shipka peppers, Israeli cucumbers, carrots and jalapeños (gf, v) or Israeli salad, served with s’chug, tahini, and pickles LABNEH WITH ZAATAR VEGGIE ARAYES BURGER homemade strained yogurt, zaatar, olive oil, pita (gf without pita) Lebanese grilled ‘impossible’ meat stuffed pita, choice of fries EGGPLANT SALAD or Israeli salad, served with s’chug, tahini, pickles (v) roasted eggplant, tahini (gf, v) SANDWICHES & PLATES ISRAELI SALAD *substitute bread for whole wheat or gluten free wrap* cherry tomatoes, cucumber, parsley, scallions, olive oil, lemon (gf, v) make it large JERUSALEM GRILLED CHEESE MOTEK COLE SLAW swiss cheese, oven roasted tomato, olives, shifka aioli cabbage, parsley, tahini, lemon, salt AVOCADO TOAST MOTEK SAMPLER PLATE mashed avocado, ja’ala seeds, turmeric cauliflower fresno peppers, multigrain sourdough ADD smoked salmon 5, hummus, labneh, eggplant salad, Israeli salad, pita ADD hard boiled or fried egg 2 CRISPY CAULIFLOWER cauliflower, harissa honey glaze, fresh mint CHICKEN CAESAR TAHINI WRAP* grilled chicken, baby greens, oven roasted tomatoes, pita croutons, SHAKSHUKA spicy tomato sauce, baked egg, zaatar, feta, multigrain toast (gf parmesan (gf available) without toast) ADD + challah bread SALMON CAESAR TAHINI WRAP* MALAWACH YEMENITE PANCAKE grilled salmon, baby greens, oven roasted tomatoes, pita croutons, grated
    [Show full text]
  • The Goldfinch Me When I Was Little
    Pippa’s Blueberry Biscuits (“Where’s Hobie?” I said. I wasn’t asking because I cared, but because it was a little too good to be true to be alone in the house with her, and a little frightening too. “Oh—“ she rolled her eyes—“he insisted on going to the bakery. I told him not to bother but you know how he gets. He likes to get me those blueberry biscuits that Mama and Welty used to buy The Goldfinch me when I was little. Can’t believe they even make them any more—they don’t have them every day, he says. Sure you don’t want some coffee?” - “The Goldfinch”) by Donna Tartt Makes 10-12 3″ Biscuits Ingredients: 1 c. pastry flour 2 tbsp. baking powder 1 tsp. baking soda 1 1/2 tsp. kosher salt 3 tbsp. sugar 1/2 c. (1 stick) unsalted butter, cut into roughly 1/2 inch cubes 3 c. all-purpose flour 1 1/2 c. buttermilk 2 c. fresh blueberries (or frozen and thawed) Topping: 1/4 c. sugar SNACKS zest of 1 lemon 1 egg + a splash of cream or milk Instructions In a large bowl, whisk together pastry flour, baking powder, baking soda, salt and sugar and toss in your cubed butter. Put this mixture in the freezer for about twenty minutes, or until the butter is solid. & Once your butter is frozen, throw the butter/flour mixture into the bowl of a food- processor and pulse until the butter is in pea-sized chunks. Throw this mixture back into the large bowl it was formerly in and sift in your 3 cups of all purpose flour, tossing the mixture gently until the butter is uniformly spread throughout the flour.
    [Show full text]
  • Cakes by Karen's 2015 Holiday Ordering Guide
    U8.i.k;; Cakes By Karen’s 2015 Holiday Ordering Guide Please Place Your Orders Early, Christmas Eve Hours: 4:30 am – 1:30 pm. 8632 Kennedy Avenue, Highland, Indiana Phone: 219-838-2310 Fax: 219-838-2598 www.cakesbykaren.org follow us on facebook! CASH ONLY!!!!!!!! Pies: 8” pie serves 8 9” pie serves 10 Cookies: 8” 9” Butter Cookies - $9.75 per pound Pumpkin $9.50 $11.50 Pinch, Mexican and Almond Crescents: $11.00/lb Holiday Shaped Sugar Cookies : $1.00 - $1.75 Pecan $10.50 $12.50 Lg Chocolate Chip, Peanut Butter or Oatmeal Raisin Apple $9.50 $10.50 Cookie - $0.80 Dutch Apple $11.50 $13.50 Pierogies - $7.75 per dozen Cherry $10.50 $12.50 $4.50 per half dozen Peach $10.50 $12.50 Potato Cheese Blueberry $10.50 $12.50 Potato & Onion Potato & Cheddar Potato & Onion & Bacon Sauerkraut Lemon Meringue $10.50 $12.50 Mushroom Cabbage Pumpkin Cream $11.50 $13.50 Ground Beef Banana Cream $12.50 $14.50 Miscellaneous: Coconut Cream $12.50 $14.50 Rum Cake: Small Loaf: - $10.00 w/nuts - $11.00 Chocolate Cream $12.50 $14.50 Rum Cake: Large Bundt: $20.00 w/nuts - $24.00 Large Connoli: $1.75 Hawaiian Strawberry $15.50 $18.50 Small Connoli: $1.25 French Silk $13.50 $15.50 Chocolate Covered Strawberries – $1.25 each or $12 per dozen Breads (ask to get your bread sliced) & Rolls: Sock It To Me - $9.50 Whole or $5.25 Half Large Buttercrust Rolls-$0.45 Small Blueberry Russian Teacake - $6.75 Small Egg Dinner Rolls -$0.30 Small Double Chocolate Sour Cream Bundt Cake - Mini Croissants-$0.35 $8.50 White Bread-$2.30 Red Velvet Bundt Cake w/Cream Cheese – $15 Christmas
    [Show full text]
  • PERFECT PASTRY Gluten Free and Hot Water
    ‘A BLOODY GOOD BAKING BOOK.’ JAMIE OLIVER Pastry Perfection is a masterclass in preparing, baking and decorating all kinds of pastry, from sweet and salted shortcrust to puff, leavened, PERFECT PASTRY gluten free and hot water. A Masterclass in the Art and Craft of Baking and Decoration With a Pastry Basics section of recipes, tips and techniques for getting pastry right every time to chapters on Fruit, Meat & Fish, Vegetables, Nuts, Cream & Cheese, Crunch and Crumb and Decoration, Julie Jones provides the techniques, know and jumping off points for you to create your favourite tart, pie or pastry in a variety of styles and with topping and decoration limited only by your imagination. JULIE JONES has been recognised as one of the UK’s most influential bakers thanks to her unique, beautiful pastry creations and her highly creative approach to flavour and decoration. She trained as a chef aged 30 and spent time in a Michelin-starred kitchen honing her skllls. After her mother developed dementia she began baking with her and set up an Instagram feed as a means of documenting her beautiful bakes. With more than 113k followers and an Observer Food Monthly Best Instagram Feed award in 2018, Julie’s supper clubs always sell out. ‘Julie Bakes with Love. It’s her secret ingredient.’ Pierre Koffman SPECIFICATION: £25 Trimmed page size: Photographs: 175 colour 253 x 201mm (8 x 10in) photographs Julie Jones Hardback Publication: March 2020 208 pages Kyle Books Photography by Peter Cassidy contents INTRODUCTION 6 PASTRY BASICS 8 Sweet pastry, Shortcrust
    [Show full text]
  • Professional Courses for the Aspiring Chef, Food Writer, Restaurateur, Caterer, Food Stylist Or Anyone Who Wants to Work in the Food Industry
    Professional courses For the aspiring Chef, Food Writer, Restaurateur, Caterer, Food Stylist or anyone who wants to work in the food industry. Prospectus CONTENTS A WARM WELCOME 5 A BUSY AND INVITING LEARNING ENVIRONMENT 7 OUR TEACHERS 9 THE INGREDIENTS 11 A CHOICE OF PROFESSIONAL COURSES 13 THE LEITHS DIPLOMA IN FOOD AND WINE 15 ~ THE FOUNDATION CERTIFICATE 17 ~ THE INTERMEDIATE CERTIFICATE 21 ~ THE ADVANCED CERTIFICATE 25 THE ESSENTIAL CERTIFICATE 29 NUTRITION IN PRACTICE: THE ACCREDITATION 33 SOME INSPIRATION 34 YOUR CAREER PATH 35 FURTHER COURSES 36 WHERE TO LIVE 37 HOW TO JOIN US 38 HOW TO FIND US 39 View all our courses and classes online at leiths.com 3 A WARM WELCOME When Prue Leith and Caroline Waldegrave set up Leiths School of Food and Wine, they had a clear mission. They wanted to improve the food we ate by training a new generation of chefs, giving them a comprehensive education in new and classical and cookery techniques, with less faff and more flavour. Today, Leiths School of Food and Wine is known as one of the very best cookery schools in the world. Our alumni go on to set up gastro pubs, pop-ups and wineries; they style food for the national press and become Michelin-starred chefs. They run booked-out catering companies, become influential food writers and they are the movers and shakers of the food world today. We’re enormously proud of what our students have achieved, and continue to achieve each year. I believe our timeless appeal lies in our dedication to providing a rigorous, comprehensive culinary education.
    [Show full text]
  • Banana Custard Tart
    Banana Custard Tart British puddings and custard are synonymous with each other. The go hand in hand; treacle tart and custard, apple pie and custard. Even the French who recon they've invented everything ever cooked, every dish in the food chain, every recipe, begrudgingly acknowledge that custard is British - why can't they call it that though? Crème Anglaise! There is custard and a custard, the latter we take to be baked - like baked egg custard, cabinet pudding, diplomat pudding, crème caramel, bread and butter pudding, lemon curd tart and this week's banana custard tart recipe. One of my favourite desserts being banana custard. The simple perfection of custard made to the exact velocity so as to suspend perfectly, the sliced banana. Cut the banana too thin and it disintegrates, too thick and it sinks to the bottom. At home I'm not adverse to using Birds custard powder - although I'd be chucked out the chef's magic circle if I used it on the dessert menu at work. Doctor Bird invented the powder because his wife was allergic to eggs. Incidentally, Chinese restaurants use custard powder and sugar to dip meat in before deep frying for things like deep fried chilli beef. The corn flour element to custard powder gives the meat a chewy crisp coating. Serves 6 Ingredients For the pastry 1 egg 1 egg yolk 75g icing sugar 115g softened butter 300g plain flour For the banana mix 50g butter 4 or 5 bananas, diced 25ml dark rum 25g brown sugar For the custard 4 egg yolks 50g caster sugar 550ml whipping cream For the caramel sauce 115g caster sugar 50ml water 115ml double cream Method To make the pastry, mix the egg, egg yolk and icing sugar together.
    [Show full text]
  • Guardian and Observer Editorial
    guardian.co.uk/guides Welcome | 3 Dan Lepard 12 • Before you start 8 Yes, it’s true, baking is back. And • Meet the baker 12 whether you’re a novice pastry • Bread recipes 13 • Cake 41 roller or an expert icer, our • Pastry 69 scrumptious 100-page guide will • Baking supplies 96 take your enjoyment of this relaxing and (mostly) healthy pursuit to a whole new level. We’ve included the most mouthwatering bread, cake and pastry recipes, courtesy of our Tom Jaine 14 baking maestro Dan Lepard and a supporting cast of passionate home bakers and chefs from Rick Stein and Marguerite Patten to Ronnie Corbett and Neneh Cherry. And if Andi and Neneh 42 you’re hungry for more, don’t miss tomorrow’s Observer supplement on baking with kids, and G2’s exclusive series of gourmet cake recipes all next week. Now get Ian Jack 70 KATINKA HERBERT, TALKBACK TV, NOEL MURPHY your pinny on! Editor Emily Mann Executive editor Becky Gardiner All recipes by Dan Lepard © 2007 Additional editing David Whitehouse Recipe testing Carol Brough Art director Gavin Brammall Designer Keith Baker Photography Jill Mead Picture editor Marissa Keating Production editor Pas Paschali Subeditor Patrick Keneally Staff writer Carlene Thomas-Bailey Production Steve Coady Series editor Mike Herd Project manager Darren Gavigan Imaging GNM Imaging Printer Quebecor World Testers Kate Abbott, Keith Baker, Diana Brown, Nell Card, Jill Chisholm, Charlotte Clark, Margaret Gardner, Sarah Gardner, Barbara Griggs, Liz Johns, Marissa Keating, Patrick Keneally, Adam Newey, Helen Ochyra, Joanna Rodell, John Timmins, Ian Whiteley Cover photograph Alexander Kent Woodcut illustration janeillustration.co.uk If you have any comments about this guide, please email [email protected] To order additional copies of this Guardian Guide To..
    [Show full text]
  • The Burgers Not Burgers Salads Soft Serve Sides Soft Drinks
    ESTd. 2011 NOT JUST ANOTHER BURGER... We exclusively grind Creekstone Farms Premium Black Angus beef. We make our own buns, pickles and mayo. We hand-cut our own fries and make our own onion rings. The Burgers THE COMPANY BURGER .................... $8.75 LAMB BURGER ........................................$12.00 two thin patties, b&b pickles, red onions, feta, basil mayo, red onion, chili mint glaze american cheese add fried egg $1 / bacon $2 cooked medium TURKEY BURGER .......................................$8.00 THE SINGLE ......................................... $8.00 tomato jam, green goddess dressing, arugula american cheese, b&b pickles, red onions cooked medium – add fried egg $1 / bacon $2 Not Burgers Soft Serve FRIED CHICKEN SANDWICH .................................$10.00 MILKSHAKES 16oz .................................................$5.50 all natural chicken breast, cabbage, mayo, b&b pickles vanilla, chocolate, strawberry, steen’s malt, cookies & cream make it a malt to any shake! THE COMPANY HOT DOG ......................................$7.50 nueske’s beef & pork smoked link w/ onion and relish SHAKE OF THE MONTH 16oz ...............................$5.50 egg nog GRILLED CHEESE ......................................................$5.50 american cheese on toast FLOATS 16oz ...........................................................$5.00 add fried egg $1 / bacon $2 choice of coke or barq’s rootbeer SOFT SERVE .............................................................$4.00 vanilla w/ blue sprinkles or fruity pebbles Salads
    [Show full text]
  • View Main Menu 2021 July Cut Down 1
    facebook.com/theviewcafebar 01754 764235 THE VIEW [email protected] All Our Lattes/Cappuccinos Are Served At 60oc To Enhance The Full Flavour Of The Coffee. CAFÉ BAR Please Ask For Your Drink Hotter If Required We Use Cravendale Whole Milk (Blue Top) , Also Available Is Semi Skimmed (Green Top), Almond & Soya Milk DRAUGHT BEER HOT DRINKS *Please ask for flavours IPA / TETLEYS £4.00 CARLSBERG £4.00 Dammann & Twinnings Tea* £2.50 STRONGBOW / THATCHERS £4.25 THE VIEW Breakfast Tea £2.60 PERONI / BIRRA MORETTI £5.50 Espresso £1.80 GUINESS £4.00 Look out Macchiato £2.00 CARLING £4.25 Americano £2.40 CURIOUS BREW £4.50 for our Instant Milky £2.30 CAFÉ BAR Flat White £2.45 BOTTLED BEER Look out Specials Cappuccino £2.90 COORS LIGHT / BAVARIA £3.00 01754 764235 Latte £2.90 KOPPERBERG / MAGNERS £3.95 for our Mocha £3.00 [email protected] Hot Chocolate £2.85 SPIRITS Specials Hot Chocolate & Cream £3.75 WWW.THEVIEWCAFEBAR.CO.UK White/Chocolate/Carmel Single 25ml £3.00 FACEBOOK.COM/THEVIEWCAFEBAR Baileys Latte £4.50 Double 50ml £6.00 Baileys/Pimms/Martini 50ml Baileys Hot Choc £4.95 £3.75 WINTHORPE AVENUE, SKEGNESS, LINCS, PE25 1QY Illy Crema £2.60 Dash Postmix £0.75 Extra Espresso Shot £1.00 RED WINE MILKSHAKE £3.75 125ml £4.00 175ml £4.75 250ml £5.50 Chocolate, Strawberry, Raspberry, Jack Rabbit Merlot £15.95 BREAKFAST (9am-11:30am) Vanilla, Mint, Banana, Caramel, A smooth and fruity red wine, full of berry flavours Cherry, Coconut, Amaretto Sams Island - Shiraz £15.95 TRADITIONAL £7.25 AMERICAN PANCAKES INDULGENT HOT CHOCOLATE A smooth, easy drinking red wine.
    [Show full text]
  • Nutritional Information Is Correct at the Time of Publish (Jan 2021) and Is Subject to Change
    Nutritional information is correct at the time of publish (Jan 2021) and is subject to change. Per typical values. Nutrional values are based on a calculated data by recipe, supplier information and analytical techniques and should be used as a guide only. Total Energy Energy Fat (g) of which of which Protein Salt (g) Portion Energy Fat (g) of which of which Protein Salt (g) Product (kJ) per (kcal) per per saturates (g) Carbohydrates sugars (g) (g) per per Weight Energy (kJ) (kcal) per per saturates (g) Carbohydrates sugars (g) (g) per per Product Name Weight (g) 100g 100g 100g per 100g (g) per 100g per 100g 100g 100g (g) per portion portion portion per portion (g) per portion per portion portion portion Bread Baguette 107 979 234 1.3 0.3 50 1 8.2 0.85 107 1048 250 1.4 0.4 53.0 1.0 8.8 0.9 Country Grain Batch Loaf 400 1079 255 3.3 0.9 50 1.6 9 1.3 28 335 72 0.9 0.3 14.0 0.5 2.5 0.4 Country Grain Rolls 78 1116 267 4.8 1.6 46 2.4 8.7 1 78 871 208 3.7 1.3 35.9 1.8 6.8 0.8 Large White Bread Roll 110 1101 263 4.6 1.5 47 1.2 7.7 0.99 110 1211 289 5.1 1.7 51.7 1.3 8.5 1.1 Large Wholemeal Bread Roll 110 1006 237 4.8 1.3 40 1.6 9.3 0.96 110 1107 261 5.3 1.4 44.0 1.8 10.2 1.1 Multiseed Loaves 400 1201 287 8.1 1.2 42 1.6 12 0.86 26 312 75 2.1 0.3 10.9 0.4 3.1 0.2 Scotch Roll 65 1102 263 4.6 1.5 47 1.2 7.7 0.99 65 716 171 3.0 1.0 30.6 0.8 5.0 0.6 White Bridge Rolls (Small) 46 1101 263 4.6 1.5 47 1.2 7.7 0.99 46 506 121 2.1 0.7 21.6 0.6 3.5 0.5 White Bridge Rolls (Large) 68 1101 263 4.6 1.5 47 1.2 7.7 0.99 68 749 179 3.1 1.0 32.0 0.8 5.2 0.7 White
    [Show full text]
  • Seasonal Banqueting Menus Autumn/Winter (October 2019 - January 2020)
    Seasonal Banqueting Menus Autumn/Winter (October 2019 - January 2020) We are committed to offering simply cooked, seasonal, quality, British food which for obvious reasons is so important to the membership. Our menus offer a variety of options to suit the occasion, whatever the time of day. LUNCH & DINNER Please select ONE dish for your whole party from To Begin, Feast, Indulgence and/or your Cheese Selection TO BEGIN Homemade Soup of the Day (GF) £7.50 Crumbed Somerset Trickle, Lavender Honey & Candied Walnuts (V) £8.25 Smoked Quail & Ham Ballotine, Celeriac & Roast Cobnuts (GF) £8.25 Cotswold Chicken Press, Brown Leg Mayonnaise, Pickled Jerusalem Artichoke (GF) £8.25 Beetroot Medley, Quail Egg & Spiced Dorset Apple Balsamic (V) (GF) £7.75 Chalk Stream Trout & Cured Cod Terrine, Dorset Crab & Crayfish £10.00 London Cure Scottish Smoked Salmon, Caper Berries and Lemon (GF) £11.50 Farmers Club Scotch Egg, Piccalilli Relish (for parties up to 25) £8.00 Old Winchester Cheese Souffle, Squash Puree, Mustard Cream Sauce (V) (for parties up to 25) £10.00 Duck Liver Mousse, Parsley & Tarragon Set Cream, Sherry Jelly, Onion Seed Bun £8.50 Cured Meat Platter £11.00 (Orange Glazed Ham, Chiltern Coppa and Wild Fennel Salami, Dorset Blue Vinny & Fig Salami, Hartgrove Coppa, Sweet & Hot Pepper Scotch Egg, Blue Vinny, Ham & Garden Pods Tart) Forman & Sons Smoked Fish Platter £13.50 (Hot Smoked Trout, Garden Pea & Goats Cheese Tart, Keta, Kipper Scotch Egg, Cod`s Roe Spread, Smoked Salmon, Wiltshire Smoked Eel & Dried Salmon Crisp) All our prices include VAT. A 7.5% Service charge will be added to your final bill.
    [Show full text]
  • Cheese on Toast
    CHEESE ON TOAST Within the realms of Orpheus I forgot all other subjects One star’s in the ascendance I was totally engrossed – The only goal permitted And one day, quite by chance, I made Is achieving independence The perfect cheese on toast. We don’t just do the drama – They said – you’ll have to leave now We don’t just sing and play. You’re better off than most – They couldn’t just teach drama You’ve gained your independence And then let us go away. You’ve conquered cheese on toast No, the Orpheus guards won’t let us They made me move into a flat Disappear into the hills Somewhere on the south coast. Until we prove we’ve mastered And there, for three meals every day Independent living skills. I lived on cheese on toast. You can’t live independently No-one would come to see me – Till you can truly boast You can’t be a great host – That within our life skills kitchen If every guest for dinner You can serve up cheese on toast. Has to eat just cheese on toast. That doesn’t sound too difficult It’s not a balanced diet – It’s not a Sunday roast. Cheddar cheese on Mother’s Pride. But there is quite a technique So after years of cheese on toast To producing cheese on toast. I sadly, one day, died. The first time that I tried it I had a lovely funeral. It blew over in the breeze – I’d asked to be cremated I didn’t mange cheese on toast In a coffin made of sliced bread, I managed toast on cheese.
    [Show full text]