Harrow Road Café

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Meals served from 8:30 AM – 4 PM EST HISTORIC RUGBY’S HARROW ROAD CAFÉ O Happy Day Neighbor! ~~~ Good Morning! 9am – 11am Cafe Frittata Crust free egg pie and a side of fruit. Ask your server for today’s fresh ingredients. 9.95 Pioneer Breakfast Platter two eggs, three slices of bacon or two sausage patties, house made biscuit with white gravy or Pullman’s Loaf toast, roasted potatoes and sliced tomato. 9.95 Percy Cottage Pancakes large stack with bacon or sausage and fresh fruit. 8.95 Maggie’s Nosh two eggs, Pullman’s Loaf toast and sliced tomato. 4.95 Afternoon Meal! 11am – 4pm Sunday Roast 1st Sunday ~ fried shrimp with house cocktail sauce 2nd Sunday ~ house made meatloaf 3rd Sunday – spicy fried chicken and waffles with muddy pond sorghum gravy 4th Sunday – open faced pot roast sandwich our Sunday Roast is served with mashed potatoes, daily vegetable and a side salad. 12.95 Shepherd’s Pie seasoned pot roast with green peas, carrots, celery, and onion, simmered in a house made sauce, topped with mashed potatoes and served with a side salad. 11.95 Rugby Burger 8 oz of fresh ground round with Cheddar or Swiss, served on a Kaiser Roll, along with fries or fruit. 10.95 Ploughman’s Lunch rye bread and sweet-churned butter, Muddy Pond cheese, pickled okra, dark mustard and thick sliced Virginia style ham. 10.95 Harrow Road House Salad mixed Romaine and Green Leaf lettuces, grated carrots and cucumbers, tomatoes, shredded cheddar and roasted chickpeas. 4.95 Dressings: Dijon Vinaigrette, Italian, 1000 Island Grilled Chicken Salad tender, marinated grilled chicken, mixed Romaine and Green Leaf lettuces, grated carrots and cucumbers, tomatoes, shredded cheddar and roasted chickpeas. 9.95 Dressings: Dijon Vinaigrette, Italian, 1000 Island Coronation Chicken Salad served at the coronation of Queen Elizabeth II in 1953, this chicken salad incorporates curry, raisins and celery with a mayonnaise base, served over mixed salad greens. 8.95 ~~~ Daily Soup ask your server for our selection. 2.95 cup and 4.95 bowl Pa’s Pinto Beans cooked with West Wind Farm ham hock and served with sliced white onion and a corn muffin. 2.95 cup and 4.95 bowl ~~~ Hey Kids! Under 12, please. Young Rugby Burger two 4 oz sliders on mini Kaiser buns, along with fries or fruit. 5.95 Pasta penne pasta with garlic butter, along with fries or fruit. 4.95 Grilled Cheese cheddar on Pullman’s Loaf, along with fries or fruit. 4.95 PB&J on Pullman’s loaf, along with your choice of side 4.95 ~~~ Sweets Please ask your server about our Sunday selections. Historic Rugby, Inc. celebrates its 50th year as a 501 (c) 3 non-profit organization, committed to the restoration, preservation, protection and interpretation of the Rugby Colony National Register Historic District. The colony of Rugby was founded in 1880 by author of Tom Brown’s School Days, Thomas Hughes. Tours held daily at the Visitor’s Centre! www.historicrugby.org Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness. .

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Mains Off the Grill Sides Lunch, Brunch & Later

FOOD — CHOOSE 3 FOR £10.00 — Proper Olives £3.00 Warm Haggis Scotch Egg £4.00 Hot & Spicy Korean Wings £3.75 Selection of Stone Baked £3.50 homemade brown sauce chilli & coriander jam & Homemade Breads Stone Baked Flat Breads £3.50 Charlie’s Cheshire butter garlic butter & rocket or sun-blushed Breaded Cod Cheek “Scampi” £4.25 Smoked Mushroom £3.75 tomato, mozzarella, ripped basil chunky tartare sauce & Pork Chipolatas beer mustard mayo Chicken Liver Pate £5.50 Herbed Goats Cheese £5.50 Pan Fried Lamb’s Liver £6.00 Smoked Haddock £5.50 apricot & ginger chutney, salad of roasted beets, pickled plums, bubble & squeak rosti, & Parmesan ‘Frittata’ toasted bread walnuts & rocket red onion gravy watercress Oven Baked Field Mushrooms £5.00 Bit of Soup Market Price ‘Half pint’ of Menai Mussels £6.00 garlic cream bruschetta bit of bread, Charlie’s Cheshire butter cider & spring onion, sour dough LUNCH, BRUNCH & LATER Honey Glazed Ham & £7.50 Seafood Club Sandwich £9.50 Smoked Salmon Niçoise £12.50 Salad of Shaved Rare Beef £11.50 Montgomery’s Cheddar king prawn marie rose, hot smoked crispy egg, purple potato, fine beans, olive buckwheat, butternut squash, pickled Bloomer Toastie salmon, gem, cucumber & sun blush tomato salad plums, glazed beets & pomegranate dressing Toasted Welsh £7.00 The White Horse Burger £12.50 Chicken Caesar Salad £11.50 Rarebit Muffin coarse ground, hand pressed burger, sweet wedged iceberg, shaved parmesan, poached hen’s egg, smoked mustard ketchup, brioche, roast pancetta, marinated anchovies, mushroom marmalade smoked
Granny White

Granny White Granny White's Special Edition Yeast Bread Recipes Over 230 Mouthwatering Yeast Bread Recipes 1 Granny White Thank You For your purchase of the "Granny White's Special Edition Yeast Bread Cookbook" from Granny White's Cooking Delites! http://www.grannywhitescookingdelites.com Copyright 2003@Charles E. White 2 Granny White Dedication: This New Granny White's "Special Edition" Bread Cookbook is dedicated to Scott and Tiffany Fielder. Married March 02, 2003. Congratulations ! 3 Granny White contents.....just click the recipe you want to see and you will automatically go to that page. BREADS MADE WITH YEAST 4−H Champion Bread Quick and Easy Anadama Bread Pain Juif a l'Anis Italian Anise Bread Apple Breakfast Loaf Apple Oatmeal Bread Apple Pull Apart Bread Apricot−Wheat Bread Absolutely Apricot Bread Arabian Bread−Ka'kat Arabic Bread The Basic Bagel Recipe Bagels with Seeds New York Style Bagels Fat Free Bagels Sourdough Bagels Sesame Seed Bagels Cinnamon Blueberry Bagels Barbari Bread (Nan−e Barbari) Barley Bread Beer Cheese Bread Beer Bread New York Bialy's Bible Bread from Ezekeil 4:9 4 Granny White Angel Biscuits Yeast Biscuits Biscuits Angel Biscuits (No Rising Necessary) Deluxe Buttermilk Biscuits Sourdough Biscuits Black Bun Russian Black Bread Black Bread Finnish Black Bread (Hapanleipa) Ukrainian Black Bread Bran Molasses Sunflower Bread Olive oil and fennel bread sticks Italian Bread Sticks Brioche Brown Nut Bread Brown Rolls Brown Bread Buckwheat Walnut Bread Candy Cane Bread Gooey Caramel Rolls Unyeasted Carrot Rye
Download Recipe Book

together we BRUNCH Curbside Delivery Easy ecipes tailed f take-out! 1 #Together WeBrunch Even though we can’t be together, Contents we can still brunch together! To Contents help support foodservice operators during this time, we’ve created a Deluxe Pancake Strata ................. 3 recipe book full of ideas perfect for delivery and takeout. These menu Baked French toast ...................... 4 suggestions are low skill, low labor Blueberry Pancake Squares ......... 5 and can easily be made ahead of time. Package and sell hot for individual Sticky buns .................. 6 carryout, as refrigerated grab ‘n go options, or even as limited bakery Garlic Cheese Biscuits ...................7 sales. Enjoy the recipes—and Biscuit Bread Pudding ................... 8 thank you for all that you do! Flat parfait ................................... 9 EASY ENTRÉES • SAVORY SIDE DISHES BASIC BAKESHOP • DELICIOUS DESSERTS Yogurt Mousse ............................. 10 SIMPLE REFRESHMENTS More Recipes ..................................11 Deluxe Pancake Strata 54 servings • 32" full hotel pans or 9 – 8 x 8" foil pans INGREDIENTS WEIGHT MEASURE VEGETABLES Vegetable oil 2 oz 1/4 cup Onions, diced 2 lb 4 cups Green bell peppers, fresh, diced 1 lb 3 cups Red bell peppers, fresh, diced 1 lb 3 cups ASSEMBLY Water, cool approx. 72°F 5 lb 8 oz 11 cups Gold Medal™ Complete Buttermilk Pancake Mix (11827) 5 lb 1 box Ham, diced 2 lb 6 cups Cheddar cheese, shredded 2 lb 8 cups SERVING Salsa 1 lb 11 oz 3 cups DIRECTIONS VEGETABLES 1. Heat oil in sauté pan; add onions and peppers and cook over medium heat for 5 minutes. 2. Set aside to cool. METHOD TEMP TIME ASSEMBLY Convection Oven* 350°F 15-20 minutes 1.
Traditional English Dishes and Healthy Lifestyle Activity 1 Discuss the Questions

Traditional English Dishes and Healthy Lifestyle Activity 1 Discuss the questions: 1. Do you have a healthy lifestyle? 2. What do you usually eat every day and on holidays? 3. Are you following any diet? 4. What is organic food? 5. What is the difference between organic and regular food? Created by Veronika Avetisyan for Skyteach, 2019 © Activity 2 In these pictures, you can see some traditional English dishes. Match them with their names: 4 5 8 9 1 2 3 6 7 10 A. full English breakfast B. Cornish pasty C. fish and chips D. bubble and squeak E. Sunday roast with Yorkshire pudding F. steak and kidney pie G. toad in the hole H. Victoria sponge cake I. Lancashire Hotpot J. bakewell tart Created by Veronika Avetisyan for Skyteach, 2019 © Activity 3 Match the pictures with the descriptions. A. Britain’s trademark brekkie is packed full of delicious goodies including, eggs (fried or poached), bacon, sausages, mushrooms, fried tomatoes, black pudding, baked beans and toast. B. The Cornish pasty originates from Cornwall in the South West of England, and is filled to the 1 2 brim with sliced or diced potato, onion and diced or minced beef. The fillings are enclosed in pastry. C. Bubble and squeak is the Nation’s favourite leftover dish, best enjoyed for brunch or lunch the day after your Sunday Roast. It consists of frying leftover vegetables such as carrots, broc- coli, swede with mashed or fried potato. 3 D. A true seaside classic, fish and chips are Britain’s favourite takeaway food.
Sunday Roast Lunch

SUNDAY ROAST LUNCH All Sunday roasts come with mixed vegetables, roast potatoes, Yorkshire pudding and gravy Aged sirloin of beef 14.95 Rich red wine jus and Yorkshire pudding Loin of pork 13.95 Sausage, onion and sage stuffing Roasted chicken 14.95 Roasted with lemon and thyme Leg of lamb 14.95 Rich red wine jus Roast trio 15.95 Sirloin of beef, Roasted chicken and Leg of lamb Brie and beetroot tart (v) 11.95 In kale pastry Add a little something extra to your roast Pigs in blankets 2.50 Yorkshire pudding (v) 1.00 Cauliflower cheese (v) 2.95 Sausage, sage and Roast potatoes (v) 3.50 onion stuffing 1.95 Pork crackling 2.50 (v) Suitable for vegetarians If you have a food allergy - please speak to your server before you order your food and drink, who will tell you about the allergenic ingredients in our dishes. All weights are approximate before cooking. Some items on this menu may contain nuts or nut derivatives. All items are subject to availability. All prices include VAT. (TLS0418) Gratuities are discretionary We hope you enjoy your visit. Please feel free to discuss anything with the manager or write to our Customer Services Manager at: McManus Managed Pub Group, Kingsthorpe Road Northampton NN2 6HT Tel: 01604 713 601 www.mcmanuspub.co.uk SUNDAY ROAST LUNCH THE LAMPORT SWAN Harborough Road, Lamport Northampton NN6 9EZ Tel: 01604 686 555 Email: [email protected] www.theswanatlamport.co.uk MENU NIBBLES AND SHARING STARTERS Roasted carrot houmous (v) 5.95 Provence style Spinach and asparagus salad (v) 6.50 Hot smoked salmon
SUMMARY We Use Only the Highest Quality Pressed Extra Virgin Olive Oil and Canola Oils— No Hydrogenated Oils

Pitchoun! makes you a promess: be your premium ally for a succesful event with amazing food sprinkled by stylish presentation! From baby showers to business meetings, weddings to casual work lunches, Pitchoun! has everything you need to help make your next event a tasty hit! We use our french ‘savoir-faire’ to bake your catering! Everything is hand-made daily on site by our baking and pastry team using only fresh produce from local farms, sustainable & organic ingredients and with no GMOs neither preservatives. Our meat and poultry are antibiotic, hormone and nitrate-free. Our eggs are free-range and pasture raised. SUMMARY We use only the highest quality pressed extra virgin olive oil and canola oils— no hydrogenated oils. We offer organic beverages, coffees and teas. Bread p3 Breakfast - sweets p5 Bon Appétit ! Breakfast - savory p7 Sweet Bites p9 Cakes & Tarts p11 Savory Bites p17 • 24 to 48 hour notice minimum Sandwiches p21 • Pick-up ($50 minimum) or delivery ($100 minimum + delivery fee) Salads p23 • Time of pick-up/delivery must be specified at the order; everything is fresh and Lunch Boxes p24 made to order Drinks p25 • You may mix with our retail menu • Finger bites are served on fancy disposable black trays, ready to be served to Gifts p26 your guests, or in catering boxes for the rest • Payment is required at the order, except for events & large cakes planned in advance with 50% at order + 50% paid 2 weeks before pick-up or delivery • Orders, changes and cancellations must be made at least 48 hours in advance (except for events
Classic American Dinner Rolls Can Never Go out of Style

Classic American Dinner Rolls A trio of traditional shapes from a light and buttery yeast dough Use a dough cutter to cut equal pieces. Here, the BY RANDALL PRICE author cuts portioned dough into 36 pieces. He’ll roll them into balls and then cluster these together to make cloverleaf rolls. Cloverleaf rolls keep their shape in a mufﬁn tin. Form the rolls by putting three balls of dough into each cup, and then let the rolls rise in the pan. Photos except where noted: Martha Holmberg Copyright © 1994 - 2007 The Taunton Press readmaking is one of the kitchen’s miracles. BFew other activities bring such satisfaction to the cook, or such pleasure to the guests. While current baking trends favor hearty, rustic breads, classic American dinner rolls can never go out of style. The warmth of a piping-hot, homemade dinner roll, topped with a cool slice of sweet butter, is a very special treat. And while specialty bakeries can sometimes create very high-quality breads, the only way you can savor soft, fresh dinner rolls is by taking the time to make them yourself. Fortunately, melt-in-your-mouth dinner rolls are easy to make from scratch. The rich dough is a delight to knead, and the forming of the basic shapes requires no special skills other than a degree of accuracy in rolling, cutting, and portioning. ROLL DOUGH IS NOT BREAD DOUGH I think a slightly sweet, rich, white-flour dough gives the best results. In my recipe, butter and egg yolk give richness, while whole milk and oil provide tenderness.
Ship's Biscuit Recipe

Ship’s Biscuit Ship’s biscuit was a hard piece of bread that Constitution’s sailors ate at nearly every meal. The biscuit was baked on land, stored on board the ship, and then sent out to sea with the sailors. Sailors soaked the rock-hard biscuit in their stew to soften it before taking a bite. If you bake a ship’s biscuit and would like to taste it, make sure you follow the sailors’ example and soak it in water or stew before eating! Ingredients 2 cups stone ground whole wheat flour wooden mallet or rolling pin ½ teaspoon salt greased baking sheet ½ cup water lightly floured work surface Directions 1. Preheat oven to 350 degrees Fahrenheit 2. Combine flour and salt on work surface. 3. Add the water. 4. Beat with mallet or rolling pin until ½ inch thick. 5. Fold and repeat several times. 6. Cut the dough into cookie-sized pieces. 7. Place on baking sheet and cook for 30 minutes. Serves 5, at 5-inch round biscuits. a History Note William Burney, in A New Universal Dictionary of the Marine (London, T. Cadell & W. Davies: 1815), gives the best description of the process of making ship’s biscuit: The process of biscuit-making for the navy is simple and ingenious, and is nearly as follows. A large lump of dough, consisting merely of flower and water, is mixed up together, and placed exactly in the centre of a raised platform, where a man sits upon a machine, called a horse, and literally rides up and down throughout its whole circular direction, till the dough is equally indented, and this is repeated till the dough is sufficiently kneaded.
Homemade Yeast Bread Susan Z

South Dakota State University Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange Cooperative Extension Circulars: 1917-1950 SDSU Extension 11-1933 Homemade Yeast Bread Susan Z. Wilder Follow this and additional works at: http://openprairie.sdstate.edu/extension_circ Recommended Citation Wilder, Susan Z., "Homemade Yeast Bread" (1933). Cooperative Extension Circulars: 1917-1950. Paper 337. http://openprairie.sdstate.edu/extension_circ/337 This Circular is brought to you for free and open access by the SDSU Extension at Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. It has been accepted for inclusion in Cooperative Extension Circulars: 1917-1950 by an authorized administrator of Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. For more information, please contact [email protected]. Extension Circular 338 November, 1933 ( Homemade Yeast Bread By Susan Z. Wilder Extension Nutritionist and Supervisor, Home Extension Work Each homemaker will have to decide whether it is economy for her to bake or buy bread. The fancy breads from the bakery are more expensive than the plain bread. They can be made with very little more time than that required to make plain bread. To determine the cost of making it 'is necessary to keep a record of the cost of the ingredients and fuel. The difference between this and the value of the finished product figured at market price will give the amount saved. At present prices about one-half ii the cost can be saved on plain bread and more than half on fancy breads. t Time has not been considered in this estimate of saving.
All American Breakfast OUR SENIOR CITIZEN FRIENDS MAY RECEIVE 10% OFF THEIR ENTIRE BREAKFAST ORDER

All American Breakfast OUR SENIOR CITIZEN FRIENDS MAY RECEIVE 10% OFF THEIR ENTIRE BREAKFAST ORDER. PLEASE INFORM THE CASHIER. GIANT COUNTRY BREAKFAST Choose one from each column: Scrambled Eggs (3) Bacon (4) Biscuit & Gravy Spicy Potatoes Scrambled Country Omelet (3) Sausage (2) (Pork or Turkey) Toast Mild Potatoes Scrambled Eggs and Sausage (3) Ham Steak English Muffin Hash Browns Eggs (Any Style) (3) Pork Chop (1) Biscuit Grits Chicken Fried Steak Pancake (1) Fresh Fruit Sirloin Strip (add $2.29) $9 .80 A HEARTY FAVORITE Choose one from each column: Scrambled Eggs (2) Bacon (4) Biscuit Spicy Potatoes Scrambled Country Omelet (2) Sausage (2) (Pork or Turkey) English Muffin Mild Potatoes Scrambled Eggs and Sausage (2) Ham Steak Toast Hash Browns Eggs (Any Style) (2) Pork Chop (1) Biscuit & Gravy (add 59¢) Grits Chicken Fried Steak Pancake (1) Fresh Fruit Sirloin Strip (add $2.29) $8 .80 THE TRADITIONAL Choose one from each column: Scrambled Eggs (2) Bacon (4) Biscuit Scrambled Country Omelet (2) Sausage (2) (Pork or Turkey) English Muffin Scrambled Eggs and Sausage (2) Ham Steak Toast Eggs (Any Style) (2) Pork Chop (1) Pancake (1) Chicken Fried Steak French Toast (1) Sirloin Strip (add $2.29) Biscuit & Gravy (add 59¢) $7 .99 BARGAIN BASEMENT SPECIAL Choose one from each column: Scrambled Eggs (2) Biscuit Spicy Potatoes Scrambled Country Omelet (2) English Muffin Mild Potatoes Scrambled Eggs and Sausage (2) Toast Hash Browns Eggs (Any Style) (2) Biscuit & Gravy (add 59¢) Grits $6 .99 Fresh Fruit 05-20 Pancakes, Waffles, Biscuits, etc. Pancake Special . 7 .99 Stack of 3 cakes served with Bacon, Sausage (Pork or Turkey) or Ham Stuff them with Sausage, Chocolate Chips, Pecans or blueberries ...................
Microwave Recipes

Microwave Recipes “JIFFY” MICROWAVE “JIFFY” CAKES “JIFFY” PUDDIN’ CAKE CORNBREAD 9 - 12 Servings 9 - 12 Servings 9 - 12 Servings 1 pkg. “JIFFY” Golden Yellow Cake Mix 1 pkg. “JIFFY” Golden Yellow Cake Mix 1 pkg. “JIFFY” Corn Muffin Mix 1 egg 2 eggs 1 egg 1/3 cup oil 5 Tbsp. instant vanilla pudding mix 1/3 cup + 2 Tbsp. milk 1/2 cup water 1/4 cup margarine or butter, softened 1/2 cup water Grease an 8” or 9” round microwave Grease a 9” round microwave safe safe dish. Mix ingredients until well dish. Combine all ingredients. Pour Grease an 8” or 9” round microwave blended. Pour into dish. Microwave 8 batter into dish. Bake in microwave safe dish. Combine all ingredients. minutes on medium. Rotate every 2 on high 5 - 6 minutes. Cake will not Pour into dish. Microwave on high 6 minutes if microwave does not have a brown. Cake is done when top is no minutes or until top of cake looks dry. turntable. longer wet and sides pull away from Remove from microwave oven and pan. Remove and invert on serving invert on serving plate immediately. plate immediately. Cool and frost. Cool and frost. SPOON BREAD CASSEROLE 6 - 8 Servings REUBEN WEDGES CHEWY BARS 1 pkg. “JIFFY” Corn Muffin Mix 6 - 8 Servings 9 - 12 Bars 1/2 cup margarine or butter, melted 1 can (83/4 oz) whole kernel corn, 1 pkg. “JIFFY” Pizza Crust Mix 1 pkg. “JIFFY” Golden Yellow Cake Mix drained 1 Tbsp. Worcestershire sauce 1/4 cup brown sugar, firmly packed 1 can (81/4 oz) cream style corn 1/3 cup Thousand Island dressing 1 Tbsp.
Sunday Roast Menu1

Sunday Roast Menu1 2 COURSES £20pp // 3 COURSES £24pp @rr_Butchershopgla SUNDAYS 12-5 // A LA CARTE MENU AVAILABLE ALL DAY APPETIZERS SUNDAY ROAST FOR ONE CHORIZO & BEEF MEAT BALLS HOMEMADE YORKSHIRE PUDDING, Rich tomato sauce, toasted baguette, CARROTS, CELERIAC, TURNIP, GRILLED CORN melted cheese ROAST POTATOES, GREEN BEANS, BEEF DRIPPING GRAVY SOUP DU JOUR - CHOOSE ONE OF THE FOLLOWING - Bread & rock salted butter SCOTTISH SMOKED SALMON SLICED ROAST SIRLOIN OF BORDERS BEEF Lemongrass, chilli, pickled vegetables Or POTTED CHICKEN LIVER PARFAIT Cranberry port gel, charred gem lettuce, BONE IN AYRSHIRE PORK CHOP croutons With Bramley apple sauce ROAS FO T R SALT BAKED & PICKLED BEETROOT (v) (gf) TWO Pufed quinoa, rocket, yoghurt, trufe honey, olive oil SUNDAY ROAST FOR TWO (TO SHARE) DESSERT WITH ALL THE CLASSIC ROAST TRIMMINGS STICKY TOFFEE PUDDING (v) 35 DAY DRY-AGED Vanilla ice cream 500G ROAST RUMP CRÈME BRÛLÉE (v) OF SCOTCH BEEF Homemade ginger biscuit 2 COURSES £55 // 3 COURSES £63 (for two) 1 STRAWBERRY & VANILLA CHEESECAKE (vg) Scottish strawberries & strawberry gel 35 DAY DRY-AGED SELECTION OF THE FINEST CHEESE (£3 Supp) 500G CHATEAUBRIAND Grapes, trufe honey & assorted biscuits OF SCOTCH BEEF 2 COURSES £70// 3 COURSES £78 (for two) 1 PROUD MEMBERS OF 45 DAY DRY-AGED THE SCOTCH BEEF CLUB 1.2KG TOMAHAWK OF SCOTCH BEEF 2 COURSES £80 // 3 COURSES £88 (for two) SUNDAY ROAST & SHARE CUTS SUBJECT TO AVAILABILITY BREED // Grass Fed Black Angus & Limousin COUNTRY // 100% Scotch Beef AGED // 35 day dry aged plus (v) Denotes vegetarian dishes. (gf) Denotes glutten free dishes. We cannot guarantee that any products on this menu are totally free from nuts or derivatives and that fsh products are free from all bones.