Smothered Chicken. You ll need: Oval Plate. Ingredients. Method. BBQ Sauce. Coleslaw (See Sub) Salad Mix Tomato Wedges (See Sub) French Dressing

Size: px
Start display at page:

Download "Smothered Chicken. You ll need: Oval Plate. Ingredients. Method. BBQ Sauce. Coleslaw (See Sub) Salad Mix Tomato Wedges (See Sub) French Dressing"

Transcription

1 Smothered Chicken You ll need: Oval Plate Chicken Breast Back Bacon Cheese Slice BBQ Sauce Garlic Bread Coleslaw (See Sub) Salad Mix Tomato Wedges (See Sub) French Dressing 1 Rasher 30g 1 Slice 70g 10g 2 Each 5g 1. Lightly oil DEFROSTED chicken and cook on a clean grill for 7-8 minutes 2. Deep fry FROZEN chips at 185 C for 4-5 minutes and drain thoroughly on a cardboard draining tray 3. Cook bacon on a clean grill for 2-3 minutes 4. Coat chicken breast in BBQ sauce 5. Top chicken breast with bacon then cheese slice and melt under the grill 6. Place onto plate and serve with chips, coleslaw, garlic bread and salad garnish

2 Lamb Shank You ll need: Pasta Bowl Lamb Shank Mint Jus Mash Potato (See Sub) Green Beans Butter 1 Sachet 80g 10g 1. Reheat FROZEN mint jus for 5 minutes in boiling water 2. Place DEFROSTED lamb shank in a suitable container and microwave for 1 minute 30 seconds 3. Transfer the lamb shank to a lightly oiled tray and cook in the merrychef for 1 minute 30 seconds at 225 C on 100% power 4. Reheat mash as per sub recipe 5. Reheat FROZEN green beans with butter in the microwave for 1 minute 30 seconds 6. Place mash into middle of plate and place shank on top. Pour jus carefully over the lamb shank and around the plate and serve with green beans

3 Sausage & Mash You ll need: Oval Plate & Sauceboat Smithfield Sausage Mash Potato (See Sub) Roast Gravy (See Sub) Peas Fried Red Onions (See Sub) Rectangular Yorkshire Pudding 3 Each 100g 1 Full Pea Scoop (56g) 25g 1. Cook DEFROSTED sausages on a clean grill for 7-8 minutes, turning frequently for even colouring 2. Reheat FROZEN Yorkshire pudding in the oven for 3 minutes at 200 C 3. Reheat FROZEN mash potato as per sub recipe 4. Cook FROZEN peas in boiling water for 2 minutes 5. Reheat fried red onions as per sub recipe 6. Place Yorkshire pudding onto the plate and fill with the mash potato and peas 7. Place sausages on top of mash potato, top with the fried onions and serve with a sauceboat of gravy

4 Sausage, Egg & You ll need: Large White Plate PI Breakfast Sausages Eggs Peas 3 Each 2 Each 1 Full Pea Scoop (56g) 1. Cook DEFROSTED sausages on a clean grill for 7-8 minutes, turning frequently for even colouring 2. Deep fry FROZEN chips at 185 C for 4-5 minutes and drain thoroughly on a cardboard draining tray 3. Cook FROZEN peas in boiling water for 2 minutes 4. Fry and baste the egg until the white of the egg is cooked and the yolk is whole and soft 5. Serve as shown with peas

5 Chicken Makhani You ll need: Oval Plate, Balti Dish & Dip Pot Chicken Makhani Curry Basmati Rice Mango Chutney Naan Bread Greek Yoghurt Poppodum (See Sub) 28g 10g 1. Place DEFROSTED curry pouch in boiling water for 5-6 minutes and decant into a warm balti dish 2. Place FROZEN naan bread on a baking tray and grill for 1 minute each side OR in the oven at 200 C for 2 minutes 3. Reheat FROZEN rice in microwave for 1 minute 15 seconds 4. Drizzle yoghurt over the curry 5. Serve on an oval plate with rice, naan bread, poppodum and dip pot of mango chutney

6 Lasagne You ll need: Oval Plate & Rectangular Roasting Dish Lasagne Cheddar & Mozzarella Mix Mains Salad Garnish (See Sub) Garlic Bread 20g 2 Slices 1. Decant DEFROSTED lasagne portion into rectangular dish, cling film and microwave for 3 minutes 30 seconds on full power, remove cling film and wipe edges of the dish prior to service 2. Top lasagne with grated cheese and place under the grill until browned 3. Place FROZEN garlic bread slices on a baking tray butter side down, grill until brown then turn over and grill this side until brown 4. Place lasagne on an oval plate with mains salad garnish and garlic bread

7 Chicken & Bacon Salad You ll need: Pasta Bowl Chicken Breast Back Bacon Salad Mix Shredded Iceberg Lettuce (See Sub) Tomato Wedges (See Sub) Cucumber Slices (See Sub) Sliced Red Pepper (See Sub) Sliced Red Onions (See Sub) French Dressing 2 Rashers 25g 25g 4 Each 6 Each 50g 20g 28g 1. Lightly oil and cook DEFROSTED chicken breast on a clean grill for 7-8 minutes 2. Grill bacon rashers on a clean grill 3. Place all salad ingredients and dressing into a cold mixing bowl, mix together thoroughly and decant into a pasta bowl 4. Slice bacon rashers into strips and place over the salad 5. Slice the grilled chicken into 6 pieces at an angle and place on top of the bacon

8 Mixed Grill You ll need: Oval Plate 4oz Flat Iron Steak PI Sausage 8oz Gammon Chicken Breast Onion Rings Tomato Half (See Sub) Eggs Peas 2 Each ½ Each ½ Each 2 Each 2 Each 1 Full Pea Scoop (56g) Upgrade: 8oz Rump Black Pudding Bearnaise Sauce OR Peppercorn Sauce OR Diane Sauce 1 Sachet 1 Sachet 1 Sachet 1. Cook DEFROSTED sausages on a clean grill for 7-8 minutes, turning frequently for even colouring 2. Grill half a tomato for 5-6 minutes 3. Lightly oil half a DEFROSTED chicken breast and cook on a clean grill for 5-6 minutes 4. Score the rind. Lightly oil half a gammon steak and cook on a clean grill for 4-5 minutes 5. Lightly oil, season and grill steak to guest s requirements - FOLLOW STEAK EXCELLENCE 6. Deep fry FROZEN chips at 185 C for 4-5 minutes and drain thoroughly on a cardboard draining tray 7. Deep fry FROZEN battered onion rings at 185 C for 2-3 minutes and drain thoroughly on a cardboard draining tray 8. Fry and baste the eggs until the white of the egg is cooked and the yolk is whole and soft 9. Cook FROZEN peas in boiling water for 2 minutes 10. Place all meats onto an oval plate as shown and finish with chips, onion rings, tomato, peas and fried eggs

9 Sweet Potato, Spinach & Feta Lasagne You ll need: Oval Plate & Rectangular Roasting Dish Sweet Potato, Spinach & Feta Lasagne Cheddar & Mozzarella Mix Mains Salad Garnish (See Sub) Garlic Bread Parsley Chopped 20g 2 Slices 1g 1. Decant DEFROSTED lasagne portion into rectangular dish, cling film and microwave for 3 minutes 30 seconds on full power, remove cling film and wipe edges of the dish prior to service 2. Top the lasagne with grated cheese and place under the grill until browned, top with chopped parsley 3. Place FROZEN garlic bread slices on a baking tray butter side down, grill until brown then turn over and grill this side until brown 4. Place lasagne on an oval plate with mains salad garnish and garlic bread

10 14oz Ribeye Steak You ll need: Oval Plate & Sauceboat 14oz Ribeye Steak Onion Rings Tomato Half (See Sub) Peas 4 Each 1 Full Pea Scoop (56g) Guest s Choice Peppercorn Sauce OR Bearnaise Sauce OR Diane Sauce 1 Sachet 1 Sachet 1 Sachet 1. Lightly oil and season the steak, cook on a clean grill to guest s requirements - FOLLOW STEAK EXCELLENCE 2. Reheat FROZEN sauce in boiling water for 5-6 minutes and decant into a warmed sauceboat 3. Grill half a tomato for 5-6 minutes 4. Deep fry FROZEN chips at 185 C for 4-5 minutes and drain thoroughly on a cardboard draining tray 5. Deep fry FROZEN onion rings at 185 C for 2-3 minutes and drain thoroughly on a cardboard draining tray 6. Cook FROZEN peas in boiling water for 2 minutes 7. Serve as shown

11 Steak Presentation You ll need: Large White Plate 8oz Rump OR 8oz Sirloin Onion Rings Tomato Half (See Sub) Peas 4 Each 1 Full Pea Scoop (56g) 1. Lightly oil and season steak, cook on a clean grill to guest s requirements - FOLLOW STEAK EXCELLENCE 2. Deep fry FROZEN chips at 185 C for 4-5 minutes and drain thoroughly on a cardboard draining tray 3. Deep fry FROZEN battered onion rings at 185 C for 2-3 minutes and drain thoroughly on a cardboard draining tray 4. Grill half a tomato for 5-6 minutes 5. Cook FROZEN peas in boiling water for 2 minutes

12 Rack of Ribs You ll need: Oval Plate & 2 Handy Wipes Rack of Ribs Tennessee Glaze Coleslaw (See Sub) Mains Salad Garnish (See Sub) 60g 70g 1. Reheat DEFROSTED BBQ ribs, on a lightly oiled tray, on a grill for 6-7 minutes turning over once OR in the oven at 200 C for 6-7 minutes 2. Deep fry FROZEN chips at 185 C for 4-5 minutes and drain thoroughly on a cardboard draining tray 3. Baste ribs with Tennessee glaze, place under grill for 1 minute, until sauce is bubbling 4. Serve on an oval plate with chips, coleslaw, mains salad garnish and handy wipes

13 Gammon Steak You ll need: Oval Plate 8oz Gammon Peas 1 Full Pea Scoop (56g) Guest s Choice: Eggs OR Pineapple Rings 2 Each 2 Each 1. Score gammon rind and lightly oil. Cook on clean grill for 5-6 minutes 2. Deep fry FROZEN chips at 185 C for 4-5 minutes and drain thoroughly on a cardboard draining tray 3. Grill pineapple ring(s) OR fry and baste the egg(s) until the white of the egg is cooked and the yolk is whole and soft 4. Cook FROZEN peas in boiling water for 2 minutes 5. Serve gammon steak on an oval plate with chips, peas and guest s choice of pineapple OR eggs

14 Fish Pie You ll need: Large White Plate, Rectangular Roasting Dish & Napkin Fish Pie Fill Mash Potato Peas Cheddar & Mozzarella Mix Parsley Chopped Garlic Bread Mains Salad Garnish (See Sub) 200g 28g 15g 1g 2 Slices 1. Place DEFROSTED fish pie filling in a rectangular roasting dish along with the FROZEN peas and mix together 2. Top with the DEFROSTED mash potato and mark the mash with a fork 3. Cook in Merrychef at 225 C for 3 minutes on full power 4. Place grated cheese on top of the cooked pie and grill until golden 5. Place the garlic bread on a clean tray and grill on both sides under the grill 6. Sprinkle the pie with chopped parsley 7. Place the pie on a large plate with a napkin underneath along with main salad garnish and garlic bread

15 Value Fish & You ll need: Large White Plate & Dip Pot Pollock Batter Mix (See Sub) Flour Tartare Sauce Lemon Wedge (See Sub) 10g 28g Guest s Choice: Mushy Peas OR Peas 100g 1 Full Pea Scoop (56g) 1. THOROUGHLY DRY, then flour and batter DEFROSTED pollock 2. Deep fry fish for 7-9 minutes at 165 C and drain thoroughly on a cardboard draining tray 3. Deep fry FROZEN chips at 185 C for 4-5 minutes and drain thoroughly on a cardboard draining tray 4. Cook FROZEN peas in boiling water for 2 minutes OR reheat mushy peas in microwave for 1 minute 10 seconds 5. Serve with chips, mushy peas OR peas, lemon wedge and tartare sauce

16 Hand Battered Haddock & You ll need: Oval Plate, Greaseproof Paper, Sugar Bowl & Dip Pot Haddock Plain Flour Batter Mix (See Sub) Tartare Sauce Lemon Wedge (See Sub) 10g 28g Guest s Choice: Mushy Peas OR Peas 100g 1 Full Pea Scoop (56g) 1. Thoroughly dry, then flour and batter DEFROSTED haddock 2. Deep fry fish for 7-9 minutes at 165 C and drain thoroughly on a cardboard draining tray 3. Deep fry FROZEN chips at 185 C for 4-5 minutes and drain thoroughly on a cardboard draining tray 4. Cook FROZEN peas in boiling water for 2 minutes and place in a sugar bowl OR reheat mushy peas in microwave for 1 minute 10 seconds and place in a sugar bowl 5. Fold greaseproof paper in half diagonally and place on an oval plate. Place chips & fish on to the paper 6. Serve with chips, tartare sauce, a lemon wedge and peas OR mushy peas

17 Chicken & Rib Combo You ll need: Large Square Plate ½ Roasted Chicken Rack of Ribs Mains Salad Garnish (See Sub) Coleslaw (See Sub) Tennessee Glaze ½ Each 70g 60g Upgrade: Rack of Ribs Tennessee Glaze ½ Each 30g 1. Place DEFROSTED ribs on a lightly oiled tray and place under the grill for 6-7 minutes, turning over once OR in the oven at 200 C for 6-7 minutes 2. Baste with 30g of Tennessee glaze, place under grill for 1 minute, until sauce is bubbling 3. Deep fry FROZEN chips at 185 C for 4-5 minutes, drain well on a cardboard draining tray 4. Place DEFROSTED half a roasted chicken in a suitable container and reheat in the microwave for 3 minutes 5. Transfer the chicken to a lightly oiled tray and baste with 30g Tennessee glaze. Place in the merrychef and cook for a further 1 minute on 100% power 6. Place chicken and ribs on a warm plate and serve with chips, coleslaw and mains salad garnish

18 Scampi and You ll need: Round Plate, Greaseproof Paper, Sugar Bowl & Dip Pot Scampi Tartare Sauce Lemon Wedge (See Sub) 10 Pieces (160g) 28g Guest s Choice: Peas OR Mushy Peas 1 Full Pea Scoop (56g) 100g 1. Deep fry FROZEN scampi at 165 C for 5-6 minutes and drain thoroughly on a cardboard draining tray 2. Deep fry FROZEN chips at 185 C for 4-5 minutes and drain thoroughly on a cardboard draining tray 3. Cook FROZEN peas in boiling water for 2 minutes OR reheat mushy peas in microwave for 1 minute 10 seconds and decant into a sugar bowl 4. Fold greaseproof paper in half diagonally and place onto a round plate, with chips and scampi on top 5. Serve with tartare sauce, lemon wedge and a sugar bowl of mushy peas OR peas

19 New York Burger You ll need: Oval Plate, Greaseproof Paper & Skewer 6oz Beef Burger Sesame Seed Bun Burger Set (See Sub) Cheddar Cheese Slice Streaky Bacon Burger Sauce Coleslaw (See Sub) 1 Rasher 10g 70g 1. Cook DEFROSTED beef burger on clean grill for 5-6 minutes, 2. Deep fry FROZEN chips at 185 C for 4-5 minutes and drain thoroughly on a cardboard draining tray 3. Grill streaky bacon until crispy 4. Place DEFROSTED bun on a baking tray. Lightly toast, cut side up, under the grill until lightly browned 5. Place a cheese slice onto the cooked burger and melt under the grill 6. Spread the bun base with burger sauce and top with the burger set 7. Top with the cheese burger and streaky bacon 8. Secure bun lid with a skewer and serve on folded paper with chips and coleslaw

20 Cheese & Mushroom Burger You ll need: Oval Plate, Greaseproof Paper & Skewer 6oz Beef Burger Sesame Seed Bun Burger Set (See Sub) Cheddar Cheese Slice Mushroom (See Sub) Coleslaw (See Sub) 1 Slice 30g 70g 1. Cook DEFROSTED beef burger on clean grill for 5-6 minutes 2. Deep fry FROZEN chips at 185 C for 4-5 minutes and drain thoroughly on a cardboard draining tray 3. Place DEFROSTED bun on a baking tray. Lightly toast, cut side up, under the grill until lightly browned 4. Place cheese slice onto cooked burger and melt under grill 5. Place burger set on bun base, top with burger and mushroom. Finish with toasted burger top and secure with a skewer 6. Serve with coleslaw and chips

21 Tennessee Burger You ll need: Oval Plate, Greaseproof Paper & Skewer 6oz Beef Burger Sesame Seed Bun Burger Set (See Sub) Crispy Onions (See Sub) Tennessee Glaze Coleslaw (See Sub) 20g 20g 70g 1. Cook DEFROSTED beef burger on clean grill for 5-6 minutes 2. Deep fry FROZEN chips at 185 C for 4-5 minutes and drain thoroughly on a cardboard draining tray 3. Place DEFROSTED bun on a baking tray. Lightly toast, cut side up, under the grill until lightly browned and top with burger set 4. Drizzle burger with Tennessee glaze and top with crispy onions. Finish with toasted burger top and secure with a skewer 5. Serve with coleslaw and chips

22 South Western Chicken Burger You ll need: Oval Plate, Greaseproof Paper & Skewer Louisiana Chicken Burger Sesame Seed Bun Burger Set (See Sub) Spicy Mayo (See Sub) Coleslaw (See Sub) 10g 70g 1. Deep fry FROZEN Louisiana chicken burger at 165 C for 5-6 minutes and drain on a cardboard draining tray 2. Deep fry FROZEN chips at 185 C for 4-5 minutes and drain thoroughly on a cardboard draining tray 3. Place DEFROSTED bun on a baking tray. Lightly toast, cut side up, under the grill until lightly browned 4. Top the bun base with spicy mayo, burger set and fried chicken burger 5. Secure bun lid with a skewer and serve on folded paper with chips and coleslaw

23 Nacho Bean Burger You ll need: Oval Plate, Greaseproof Paper & Skewer Flaming Nacho Burger Sesame Seed Bun Burger Set (See Sub) Spicy Mayo (See Sub) Sour Cream Coleslaw (See Sub) 20g 20g 70g 1. Lighlty oil both sides of the FROZEN flaming nacho burger and place on a baking tray. Reheat in the merrychef for 3 minutes 30 seconds 2. Deep fry FROZEN chips at 185 C for 4-5 minutes and drain on a cardboard draining tray 3. Place DEFROSTED bun on a baking tray. Lightly toast, cut side up, under the grill until lightly browned 4. Spread spicy mayo on the base of toasted bun, add burger set, nacho burger and top with sour cream 5. Secure bun lid with a skewer and serve on folded paper with chips and coleslaw

24 Chicken Schnitzel You ll need: Oval Plate Chicken Schnitzel Garlic Spread Egg Mains Salad Garnish (See Sub) 20g 1. Deep fry FROZEN schnitzel at 165 C for 5 minutes 2. Deep fry FROZEN chips at 185 C for 4-5 minutes and drain on a cardboard draining tray 3. Place chicken schnitzel on plate and top with garlic spread 4. Fry and baste the egg until the white of the egg is cooked and the yolk is whole and soft. Place fried egg on top of the chicken schnitzel 5. Serve with chips and salad garnish

25 Red Pepper Quiche You ll need: Large White Plate Red Pepper Quiche Boiled Potato (See Sub) Mains Salad Garnish (See Sub) 200g 1. Reheat quiche in Merrychef for 2 minutes 30 seconds at 225 C / 100% power 2. Reheat potatoes as per sub recipe 3. Serve with main salad garnish

26 Steak Diane You ll need: Large White Plate 8oz Rump Diane Sauce Mushrooms (See Sub) Crispy Onions (See Sub) Parsley 1 Sachet 84g 30g 2g Upgrade: 8oz Sirloin OR 14oz Ribeye 1. Lightly oil and season steak, cook on a clean grill to guest s requirements - FOLLOW STEAK EXCELLENCE 2. Reheat FROZEN sauce in boiling water for 5-6 minutes 3. Deep fry FROZEN chips at 185 C for 4-5 minutes and drain thoroughly on a cardboard draining tray 4. Reheat mushrooms in microwave for 20 seconds 5. Pour sauce over steak and serve with mushrooms, crispy onions and parsley on top

27 Beef Stew & Dumpling You ll need: Pasta Bowl Beef Stew Mash Potato (See Sub) Horseradish Dumpling Parsley Chopped 2g 1. Reheat DEFROSTED beef stew in boiling water for 7 minutes 2. Reheat DEFROSTED dumpling in the oven at 200 C for 2 minutes 3. Reheat mash as per sub recipe and place into bowl and pour over the stew 4. Serve with the dumpling and sprinkle over the parsley

28 Half Chicken You ll need: Oval Plate 1/2 Roast Chicken Tennessee Glaze 50g Mains Salad Garnish (See Sub) 1. Deep fry FROZEN chips at 185 C for 4-5 minutes and drain thoroughly on a cardboard draining tray 2. Place DEFROSTED half a roasted chicken in a suitable container and reheat in the microwave for 3 minutes 3. Transfer the chicken to a lightly oiled tray and baste with Tennessee glaze. Place in the merrychef and cook for a further 1 minutes on 100% power 4. Place chicken onto plate and serve with chips and salad

29 Beef & Doombar Suet Pudding You ll need: Large White Plate & Sauce Jug Beef Suet Pudding Mash Potato (See Sub) Spring Onion (See Sub) Cheddar & Mozzarella Mix Green Beans Butter Gravy (See Sub) 10g 10g 80g 10g 100g 1. Reheat DEFROSTED suet pudding in the microwave for 2 minutes 30 seconds 2. Add spring onion and cheese to mash potato and microwave 1 minute 30 seconds 3. Cook FROZEN beans with butter in the microwave for 1 minunte 30 seconds 4. Serve with sauce boat of gravy

30 Broccoli & Mushroom Wellington You ll need: Large White Plate Broccoli & Mushroom Wellington Boiled Potato(See Sub) Green Beans Butter 80g 10g 1. Reheat FROZEN Wellington in Merrychef for 4 minutes 30 seconds at 75% 2. Cook FROZEN beans with butter in the microwave for 1 minute 30 seconds 3. Reheat potatoes as per sub recipe

31 Beef Chilli You ll need: Pasta Bowl Beef Chilli Basmati Rice Sliced Red Chilli (See Sub) Coriander Tortilla 2g 1g 30g 1. Place pouch of DEFROSTED beef chilli into a pan of simmering water and reheat for 7-8 minutes 2. Reheat FROZEN basmati rice in microwave for 1 minute 15 seconds 3. Decant rice to one side of the bowl and beef chilli on the other 4. Top with sliced chilli, coriander & tortilla chips

Sharing Potato Dippers Spicy

Sharing Potato Dippers Spicy Sharing Potato Dippers Spicy You ll need: Main Course Plate & Sugar Bowl Potato Dippers 250g Mozzarella/Cheddar Mix 100g Cooked Chopped Streaky Bacon (See Sub) 20g Sour Cream Reduced Fat 30g Spring Onion

More information

Coleslaw. You ll need: (for presentation only) Ingredients. Method. Coleslaw Dry Mix

Coleslaw. You ll need: (for presentation only) Ingredients. Method. Coleslaw Dry Mix Coleslaw Coleslaw Dry Mix Mayonnaise 500g 200g 1. Place contents of coleslaw mix into a container 2. Add mayonnaise and mix together 3. Cover, label and store under refrigeration until ready to use Spicy

More information

Please let a member of our team know if you have an allergy or sensitivities to any ingredient, even if you have dined with us before.

Please let a member of our team know if you have an allergy or sensitivities to any ingredient, even if you have dined with us before. Brewers Fayre Hello, welcome to our allergy information guide which is designed to help you make decisions on the food and drink that you order. As our menu descriptions do not include all ingredients

More information

- S T A R T E R S - Garlic Bread (v) toasted ciabatta bread with garlic butter. Cheesy Garlic Bread (v) 3.29

- S T A R T E R S - Garlic Bread (v) toasted ciabatta bread with garlic butter. Cheesy Garlic Bread (v) 3.29 - S T A R T E R S - Garlic Bread (v) 2.29 toasted ciabatta bread with garlic butter Cheesy Garlic Bread (v) 3.29 toasted ciabatta bread with garlic butter and melted cheddar Chicken Strips (6) 4.29 with

More information

Sunday Carvery Meat Deck

Sunday Carvery Meat Deck Sunday Carvery Meat Deck You ll need: 3 Meat Deck Trays, 1 Roasting Dish, 3 Carving Knives, 3 Forks & Tongs Chef Guest Turkey Crown & Yorkshire Puddings Gammon & Yorkshire Puddings Topside Flat Beef &

More information

Sunday Carvery Meat Deck

Sunday Carvery Meat Deck Sunday Carvery Meat Deck You ll need: 3 Meat Deck Trays, 1 Stainless Steel Roasting Tray, 3 Carving Knives, 3 Forks & Tongs Chef Guest Turkey Crown & Yorkshire Puddings Gammon & Yorkshire Puddings Topside

More information

FOOD MENU THE WASDALE HEAD INN. Available to order from 12-9pm

FOOD MENU THE WASDALE HEAD INN. Available to order from 12-9pm FOOD MENU THE WASDALE HEAD INN Available to order from 12-9pm STARTERS Soup of the day 4.95 served with a warm sour dough roll. (Gluten free when served without the roll) Tomato and red pepper soup 4.95

More information

Please let a member of our team know if you have an allergy or sensitivities to any ingredient, even if you have dined with us before.

Please let a member of our team know if you have an allergy or sensitivities to any ingredient, even if you have dined with us before. Brewers Fayre Hello, welcome to our allergy information guide which is designed to help you make decisions on the food and drink that you order. As our menu descriptions do not include all ingredients

More information

Please let a member of our team know if you have an allergy or sensitivities to any ingredient, even if you have dined with us before.

Please let a member of our team know if you have an allergy or sensitivities to any ingredient, even if you have dined with us before. Brewers Fayre Hello, welcome to our allergy information guide which is designed to help you make decisions on the food and drink that you order. As our menu descriptions do not include all ingredients

More information

Sticky Toffee Pudding. Sharers. Celebration Sundae. Pies. Dirty Mud Pie. Ice Cream

Sticky Toffee Pudding. Sharers. Celebration Sundae. Pies. Dirty Mud Pie. Ice Cream GREAT DAYTIME VALUE Mon-FRi 12 6 pm 2 STARTERS The ultimate British classic. Diced potato and shredded greens topped with a soft poached egg and finished with creamy béarnaise sauce Sticky, moist sponge

More information

GREAT VALUE FOOD. All day - every day

GREAT VALUE FOOD. All day - every day GREAT VALUE FOOD All day - every day WELCOME TO BUTLIN S VERY OWN SEASIDE PUB THE BEACHCOMBER INN Serving delicious, great value food, all day every day from traditional pub classics, to family favourites.

More information

The Royal Selection. 1 course courses courses

The Royal Selection. 1 course courses courses The Royal Selection 1 course - 8.75 2 courses - 12.50 3 courses - 16.00 Appetisers Chefs homemade soup of the day Served with a warm bread roll Prawn cocktail A bed of lettuce, topped with tomatoes, prawns

More information

THE BARN MENU AT PENGARREG

THE BARN MENU AT PENGARREG THE BARN MENU AT PENGARREG 0 1 9 7 4 2 0 2 9 4 0 i n f o @ p e n g a r r e g c a r a v a n p a r k. c o. u k S T A R T E R S Homemade Soup 4.95 Served with bread Creamy Garlic Mushrooms 5.95 Served with

More information

Please let a member of our team know if you have an allergy or sensitivities to any ingredient, even if you have dined with us before.

Please let a member of our team know if you have an allergy or sensitivities to any ingredient, even if you have dined with us before. Brewers Fayre Hello, welcome to our allergy information guide which is designed to help you make decisions on the food and drink that you order. As our menu descriptions do not include all ingredients

More information

STARTERS SHARING PLATTERS

STARTERS SHARING PLATTERS STARTERS Homemade Soup of the Day (v, gf*) Served with a warm roll & butter. (gluten free roll available) Crispy Battered Chicken Fillets (NEW) 2 Chicken fillets in our own batter served on a bed of leaves

More information

Please let a member of our team know if you have an allergy or sensitivities to any ingredient, even if you have dined with us before.

Please let a member of our team know if you have an allergy or sensitivities to any ingredient, even if you have dined with us before. Brewers Fayre Hello, welcome to our allergy information guide which is designed to help you make decisions on the food and drink that you order. As our menu descriptions do not include all ingredients

More information

Please let a member of our team know if you have an allergy or sensitivities to any ingredient, even if you have dined with us before.

Please let a member of our team know if you have an allergy or sensitivities to any ingredient, even if you have dined with us before. Brewers Fayre Hello, welcome to our allergy information guide which is designed to help you make decisions on the food and drink that you order. As our menu descriptions do not include all ingredients

More information

Starters. Creamy Garlic Mushrooms Served on a garlic bread with salad garnish. Black Pudding, Bacon & Egg

Starters. Creamy Garlic Mushrooms Served on a garlic bread with salad garnish. Black Pudding, Bacon & Egg Starters Creamy Garlic Mushrooms - 4.95 Served on a garlic bread with salad garnish. Black Pudding, Bacon & Egg - 5.95 Black Pudding, Smoked Bacon, Poached Egg & Hollandaise Sauce. Yorkshire Pudding &

More information

The View Menu WIGWAM A4 v11b:layout 1 29/08/ :29 Page 1 Food Menu

The View Menu WIGWAM A4 v11b:layout 1 29/08/ :29 Page 1 Food Menu Food Menu Special Events Menu BBQ Sausage and onions 3.00 American 4oz burgers 3.50 Pulled pork rolls with BBQ sauce 4.50 Chicken Breast burger 3.50 All of above served in a fresh roll or bun Traditional

More information

Cadbury s Indulgent Sundae

Cadbury s Indulgent Sundae Cadbury s Indulgent Sundae You ll need: Sundae Glass Vanilla Ice Cream Brownie Chopped Chocolate Sauce Aerosol Cream Butter Royale Biscuit Cadbury Dairy Milk Pieces Cadbury Flake 3 Scoops 20g 30g 28g 1

More information

STARTERS ADD A FEW BEER BATTERED ONION RINGS TO YOUR BURGER FOR JUST 99P

STARTERS ADD A FEW BEER BATTERED ONION RINGS TO YOUR BURGER FOR JUST 99P Our GLUTEN FREE MENU is also available on request STARTERS Homemade Soup of the Day (v) Served with a wedge of bread and butter 4.45 Duck and Orange Pate served with toasted bread, salad garnish and red

More information

Soup of the Day, Served with a warm roll (v) Breaded Mushrooms served with a salad garnish and garlic dip 3.50

Soup of the Day, Served with a warm roll (v) Breaded Mushrooms served with a salad garnish and garlic dip 3.50 STARTERS : Soup of the Day, Served with a warm roll 3.25 (v) Breaded Mushrooms served with a salad garnish and garlic dip 3.50 (v) Homemade Stilton Mushrooms with a salad garnish 3.95 Filo Prawns with

More information

BREAKFAST MENU AVAILABLE DAILY UNTIL 5PM BREAKFAST 1. Bacon, Sausage, Fried Egg & Toast or Fried Slice 3.40 BREAKFAST 2

BREAKFAST MENU AVAILABLE DAILY UNTIL 5PM BREAKFAST 1. Bacon, Sausage, Fried Egg & Toast or Fried Slice 3.40 BREAKFAST 2 BREAKFAST MENU AVAILABLE DAILY UNTIL 5PM BREAKFAST 1 Bacon, Sausage, Fried Egg & Toast or Fried Slice 3.40 BREAKFAST 2 Bacon, Sausage, Fried Egg, Beans & Toast or Fried Slice 3.90 BREAKFAST 3 Bacon, Sausage,

More information

The Yew Tree Inn Chalvington

The Yew Tree Inn Chalvington Snack Bar lunch only A choice of white or brown baguettes or Oven baked ciabatta bread 5.95 To include mixed leaf salad & dressings / sauces Mature cheddar English brie Gammon ham Tuna mayonnaise Prawn

More information

Please let a member of our team know if you have an allergy or sensitivities to any ingredient, even if you have dined with us before.

Please let a member of our team know if you have an allergy or sensitivities to any ingredient, even if you have dined with us before. Table Table Hello, welcome to our allergy information guide which is designed to help you make decisions on the food and drink that you order. As our menu descriptions do not include all ingredients or

More information

- Gluten Free - (Please let us know if you are Gluten Free) The Victory Restaurant

- Gluten Free - (Please let us know if you are Gluten Free) The Victory Restaurant To Start... Soup of the day served with crusty bread except bread... 6.95 Prawn Cocktail served with mixed leaves and brown bread except bread... 7.95 Chicken Liver Paté served with toast and salad garnish

More information

BURGERS & GRILLS. ˆ Why not double-up your beef burger. New

BURGERS & GRILLS. ˆ Why not double-up your beef burger. New Burgers GRILLS ALL OF OUR CLASSIC HOME-STYLE BEEF BURGERS ARE MADE USING 100% UK & IRISH FARM ASSURED BEEF AND ARE SERVED WITH SKINNY CUT FRIES Classic Burger with Cheese ˆ Why not double-up your beef

More information

MEAL Beef burger with green salad, and orange juice MEAL. Beef burger with green salad, and orange juice year olds.

MEAL Beef burger with green salad, and orange juice MEAL. Beef burger with green salad, and orange juice year olds. Beef burger with green salad, and orange juice Beef burger with green salad, and orange juice Beef burger Burger bun Salad 90g 70g Beef burgers This recipe makes 4 portions of about 90g. 1 tablespoon olive

More information

Welcome to our family dining pub in Beautiful Babbacombe in South Devon!

Welcome to our family dining pub in Beautiful Babbacombe in South Devon! Welcome to our family dining pub in Beautiful Babbacombe in South Devon! Please order your food at the bar and we will give you a number for your table. We would like you to note that all of our meals

More information

Please let a member of our team know if you have an allergy or sensitivities to any ingredient, even if you have dined with us before.

Please let a member of our team know if you have an allergy or sensitivities to any ingredient, even if you have dined with us before. Table Table Hello, welcome to our allergy information guide which is designed to help you make decisions on the food and drink that you order. As our menu descriptions do not include all ingredients or

More information

LAMB KOFTA 4.95 TWO LAMB KOFTA KEBABS SERVED ON A SALAD GARNISH WITH CHOTA NAAN BREAD, LIME & MINT GREEN CHILLI DIP & A CHUNKY MANGO CHUTNEY.

LAMB KOFTA 4.95 TWO LAMB KOFTA KEBABS SERVED ON A SALAD GARNISH WITH CHOTA NAAN BREAD, LIME & MINT GREEN CHILLI DIP & A CHUNKY MANGO CHUTNEY. STARTERS LAMB KOFTA 4.95 TWO LAMB KOFTA KEBABS SERVED ON A SALAD GARNISH WITH CHOTA NAAN BREAD, LIME & MINT GREEN CHILLI DIP & A CHUNKY MANGO CHUTNEY. PATE OF THE DAY 5.85 RICH PATE OF THE DAY SERVED WITH

More information

Food Served. Lunchtimes: Tuesday Saturday 12pm 2pm Sunday 12pm 3pm. Evenings: Tuesday Saturday 6.30pm 9pm

Food Served. Lunchtimes: Tuesday Saturday 12pm 2pm Sunday 12pm 3pm. Evenings: Tuesday Saturday 6.30pm 9pm Food Served Lunchtimes: Tuesday Saturday 12pm 2pm Sunday 12pm 3pm Evenings: Tuesday Saturday 6.30pm 9pm Sunday Lunch 1 Course 6.95 2 Courses 895 3 Courses 10.95 Booking Recommended Telephone: 01384 394476

More information

OPEN SANDWICHES Served on toasted brioche 5oz* PHILLY STEAK Slices of rump steak and red onion topped with melted Cheddar cheese

OPEN SANDWICHES Served on toasted brioche 5oz* PHILLY STEAK Slices of rump steak and red onion topped with melted Cheddar cheese HAND-BATTERED COD GOUJONS BLOOMER SANDWICH OPEN SANDWICHES Served on toasted brioche 5oz* PHILLY STEAK... 7.99 Slices of rump steak and red onion topped with melted Cheddar cheese HUNTER S CHICKEN... 5.49

More information

The Cross Keys Dunnington No Food (except Bank Holiday Mondays. Wednesday to Thursday 12noon until 2pm, 5pm until 8pm

The Cross Keys Dunnington No Food (except Bank Holiday Mondays. Wednesday to Thursday 12noon until 2pm, 5pm until 8pm The Cross Keys Dunnington 01904 488847 Opening times for food Monday and Tuesday No Food (except Bank Holiday Mondays 12noon until 4pm) Wednesday to Thursday 12noon until 2pm, 5pm until 8pm Friday and

More information

Dinner Menu Thai Style Crab & Potato Cake with a Lemon & Chive Mayonnaise. Homemade Soup of the Day (A) served with a Crusty Roll

Dinner Menu Thai Style Crab & Potato Cake with a Lemon & Chive Mayonnaise. Homemade Soup of the Day (A) served with a Crusty Roll Dinner Menu 32.50 Thai Style Crab & Potato Cake with a Lemon & Chive Mayonnaise Homemade Soup of the Day (A) served with a Crusty Roll White Crab & Salmon Tier (C) topped with Crème Fraiche & Salad Leaves

More information

Starters. MASONS SMOKIES 5.50 Chunky flakes of smoked haddock with leeks In a creamy cheese sauce served in a scallop shell

Starters. MASONS SMOKIES 5.50 Chunky flakes of smoked haddock with leeks In a creamy cheese sauce served in a scallop shell Starters MASONS SMOKIES 5.50 Chunky flakes of smoked haddock with leeks In a creamy cheese sauce served in a scallop shell FIELD MUSHROOM TOPPED WITH GOATS CHEESE & STACKED WITH CARAMELISED RED ONIONS

More information

Important Information

Important Information Important Information The nutritional information for our menu is provided as a guide. It is calculated using average values and is based on a typical serving size unless stated otherwise. Reference Intakes,

More information

7.50 Ginger Breaded Goats Cheese (2,4,6,7,13) Beetroot Panna Cotta, Pea Shoots

7.50 Ginger Breaded Goats Cheese (2,4,6,7,13) Beetroot Panna Cotta, Pea Shoots Dinner Menu Appetizers Oriental Spring Rolls (1,2,4,6,7,10,11) Curry Slaw Mango & Chilli Dressing 6.95 Salt & Chilli Chicken Strips (2,6,7) Napa Slaw & Chilli Aioli 6.95 Cajun Chicken Caesar Salad (6,9)

More information

Please let a member of our team know if you have an allergy or sensitivities to any ingredient, even if you have dined with us before.

Please let a member of our team know if you have an allergy or sensitivities to any ingredient, even if you have dined with us before. Cookhouse & Pub Hello, welcome to our allergy information guide which is designed to help you make decisions on the food and drink that you order. As our menu descriptions do not include all ingredients

More information

Suburban DN17. Thursday, 12th October :18 AM

Suburban DN17. Thursday, 12th October :18 AM Suburban DN17 Thursday, 12th October 2017 10:18 AM Suburban DN17 Page 1 FOOD ALLERGIES AND INTOLERANCES This guide is provided to enable you to make your own decision on menu choice.we cannot recommend

More information

Starters. Rack Of BBQ Ribs. large portion of pork ribs, slowly cooked and coated in our own BBQ sauce Fully Loaded Nachos

Starters. Rack Of BBQ Ribs. large portion of pork ribs, slowly cooked and coated in our own BBQ sauce Fully Loaded Nachos Starters Rack Of BBQ Ribs large portion of pork ribs, slowly cooked and coated in our own BBQ sauce. 6.95 Fully Loaded Nachos Pulled pork, spicy chicken, pepperoni, smoked cheese sauce and melted cheese.

More information

Main Dishes. Meat Dishes. Crackly Pork

Main Dishes. Meat Dishes. Crackly Pork Main Dishes Meat Dishes Crackly Pork Our own whole hock of pork slowly cooked and then crackled. Served with peppercorn and mushroom sauce, vegetables and chips - NOT FOR THE FAINT HEARTED! (gf) Price:

More information

The White House Country Inn

The White House Country Inn The White House Country Inn Available between Monday-Friday 12pm and 3pm only Available between Saturday 12pm and 4pm only SANDWICHES (On brown or white bread) Served with chips, salad and coleslaw Cheese

More information

Favourite * Quality Brands

Favourite * Quality Brands Add a Twist with SA s Favourite * Quality Brands Koo is an Icon Brand as well as the winner of the Tinned Beans Category Koo is an Icon Brand as well as the winner of the Tinned Fruit Category Black Cat

More information

Intermediate 1. Hospitality: Practical Cookery. Past Exam Recipes

Intermediate 1. Hospitality: Practical Cookery. Past Exam Recipes Intermediate 1 Hospitality: Practical Cookery Past Exam Recipes 2009 Tagliatelle Bolognese (4 portions) Celery Carrot Onion Fresh garlic (peeled) Minced beef Tomato puree Tinned chopped tomatoes Dried

More information

Important Information

Important Information Important Information The nutritional information for our menu is provided as a guide. It is calculated using average values and is based on a typical serving size unless stated otherwise. Reference Intakes,

More information

10-12 Le Strange Terrace Hunstanton Norfolk PE36 5AJ Tel:

10-12 Le Strange Terrace Hunstanton Norfolk PE36 5AJ Tel: 10-12 Le Strange Terrace Hunstanton Norfolk PE36 5AJ Tel: 01485 532250 MENU WELCOME TO THE TWO LIFEBOATS, A PUBLIC HOUSE BED AND BREAKFAST PLEASE TAKE A NOTE OF YOUR TABLE NUMBER AND ORDER YOUR FOOD AND

More information

Starters and Lite Bites. Pasta. Pizzas 9 pizza served with a salad bowl. Main Dishes. Salads. Soup Freshly prepared and served with bloomer bread 3.

Starters and Lite Bites. Pasta. Pizzas 9 pizza served with a salad bowl. Main Dishes. Salads. Soup Freshly prepared and served with bloomer bread 3. Starters and Lite Bites Soup Freshly prepared and served with bloomer bread 3.95 Pate or Terrine of the Day Served with toast and a salad garnish 4.95 Tiger Prawns Bubble battered tiger prawns with sweet

More information

DEWDROP. DEDiCatED to the CustOmERs Of the ~ SECOND EDITION ~ DEWDROP 258 banbury ROaD, summer town, OxfORD, OxfORDshiRE, Ox2 7Dx FOOD SERVED 12-10PM

DEWDROP. DEDiCatED to the CustOmERs Of the ~ SECOND EDITION ~ DEWDROP 258 banbury ROaD, summer town, OxfORD, OxfORDshiRE, Ox2 7Dx FOOD SERVED 12-10PM DEDiCatED to the CustOmERs Of the DEWDROP ~ SECOND EDITION ~ DEWDROP 258 banbury ROaD, summer town, OxfORD, OxfORDshiRE, Ox2 7Dx FOOD SERVED 12-10PM 1DROP2504 simply tell us how we did at DOfEEDbaCK.CO.uK

More information

A Warm Welcome from Alex, Jared & The Team

A Warm Welcome from Alex, Jared & The Team 107 Grains Road Shaw OL2 8HZ 01706 662483 A Warm Welcome from Alex, Jared & The Team We appreciate you dining with us today. If you are dining in our restaurant today, just sit back and relax and we will

More information

Autumn Term Recipes. for. Healthy Snack Foods

Autumn Term Recipes. for. Healthy Snack Foods Autumn Term 2015 Recipes for Healthy Snack Foods Vegetables and Pesto Dip 1. Get out - chopping board, knife, bowl, spoon 2. Get ingredients - 2 tablespoons of pesto, 100g Greek yoghurt, half a red, green

More information

The Wortley House Hotel

The Wortley House Hotel The Wortley House Hotel Starters Homemade Soup of the Day (Vegetarian option available) 3.95 Made with the finest seasonal produce and served with a warm crusty roll. Haddock & Spring Onion Fishcake 4.25

More information

Fountain Classics. finished with cream served on toasted brioche. with a poached egg

Fountain Classics. finished with cream served on toasted brioche. with a poached egg Fountain Classics Starters Jar of marinated Olives, Bread & Balsamic Oil 2.95 Garlic Bread plain, cheese or spicy tomato 2.50 The Fountain Nachos melted cheese, sour cream, salsa and Jalapeño peppers Or

More information

Starters ******************************** Cheese & Beer Croquettes (v) 6.45 with rocket, balsamic glaze and tomato & onion chutney

Starters ******************************** Cheese & Beer Croquettes (v) 6.45 with rocket, balsamic glaze and tomato & onion chutney Starters Cheese & Beer Croquettes (v) 6.45 with rocket, balsamic glaze and tomato & onion chutney Whitebait 6.25 with tartare sauce and wedge of lemon Prawn Cocktail 7.95 in a piquant Marie Rose sauce,

More information

FOOD MENU. Food served until 10pm daily

FOOD MENU. Food served until 10pm daily FOOD MENU Food served until 10pm daily STARTERS & SMALL PLATES CHILLI KING PRAWNS 5.95 gf Sautéed peppers and onions Sriracha mayo dip CALAMARI 4.95 gf Rocket Tartare Sauce FRANK S REDHOT CHICKEN WINGS

More information

THE RAILWAY MENU YOUR LOCAL PUB WITH A DIFFERENCE HOPE YOU ENJOY THE HOMEMADE FOOD COOKED TO ORDER. FOOD SERVED 12 5PM MON FRI (EXC.

THE RAILWAY MENU YOUR LOCAL PUB WITH A DIFFERENCE HOPE YOU ENJOY THE HOMEMADE FOOD COOKED TO ORDER. FOOD SERVED 12 5PM MON FRI (EXC. THE RAILWAY MENU YOUR LOCAL PUB WITH A DIFFERENCE RICHARD AND STAFF WOULD LIKE TO WELCOME YOU TO THE RAILWAY AND HOPE YOU ENJOY THE HOMEMADE FOOD COOKED TO ORDER. FOOD SERVED MONDAY TO SUNDAY 11.30AM TIL

More information

Recipes with Nutritional Reference Intake

Recipes with Nutritional Reference Intake Mar LN BBQ Sauce (V) - Add On 6. 3 LN Crispy Bacon - Add On 99. LN Garlic Bread (V) 3.6 6 LN Grilled Field Mushroom - Add On 6. LN Praline Chocolate Tart (V) 3. 3 LN Stilton Cheese (V) - Add On 9.3 Adult

More information

MAIN MENU. STARTERS Prawn Cocktail 4.50 served on a bed of dressed leaves with a seafood sauce

MAIN MENU. STARTERS Prawn Cocktail 4.50 served on a bed of dressed leaves with a seafood sauce MAIN MENU We don't serve fast food. We serve good food as quickly as possible. All of our menu is cooked to order so at busy times there may be a wait. We guarantee your meal will be worth waiting for.

More information

All day Luck Penny Brecky 5.50

All day Luck Penny Brecky 5.50 All day Luck Penny Brecky 5.50 2 Back Bacon 2 Pork Sausages Fried/Poached Egg Hash Brown Black Pudding Baked Beans Fried Mushrooms Grilled Tomato Toast / Fried Bread / Bread & Butter Served With A Cup

More information

STARTERS Homemade Soup of the Day Halloumi Cheese Garlic & Herb Mushrooms Classic Prawn Cocktail Bury Black Pudding Chicken Liver Pate

STARTERS Homemade Soup of the Day Halloumi Cheese Garlic & Herb Mushrooms Classic Prawn Cocktail Bury Black Pudding Chicken Liver Pate STARTERS Homemade Soup of the Day 4.95 Served with roll & butter. Halloumi Cheese 5.50 A Cypriot cheese which has been grilled and presented on a tossed salad and drizzled with a balsamic glaze. Garlic

More information

GoodFOOD is ALL THE SHARED. with. GOOD friends

GoodFOOD is ALL THE SHARED. with. GOOD friends GoodFOOD is ALL THE better when SHARED with GOOD friends If you have an allergy or intolerance, please speak to a member of staff before you order your food and drinks. The Non-Gluten Containing Ingredients

More information

V / VEGETARIAN VN / VEGAN G / GLUTEN FREE

V / VEGETARIAN VN / VEGAN G / GLUTEN FREE Blidworth Bottoms, Nottinghamshire Menu 2018 Starters Tapas Homemade Soup of the Day, served with 4.95 white or brown bloomer bread and butter G / Option Available Atlantic Prawn Cocktail, with cocktail

More information

Recipes with Nutritional Reference Intake

Recipes with Nutritional Reference Intake Nov 8 FBR M3 Soup of the Day 4. FBR M3 Prawn Cocktail 43. FBR M3 Golden Breaded Mushrooms 4.3 FBR M3 Black Pudding, Bacon and Roquefort Stack 3. FBR M3 Buttermilk Chicken 83. FBR M3 Cheesy Nachos 88. 43

More information

Fish Recipes. Baked Haddock, Spinach and Egg Pots. Faux Kedgeree All Stages, Serves 2

Fish Recipes. Baked Haddock, Spinach and Egg Pots. Faux Kedgeree All Stages, Serves 2 Fish Recipes Baked Haddock, Spinach and Egg Pots 200g spinach leaves 2 tbsp cold water 300g skinned haddock or firm white fish 125g of low fat crème fraiche (replaces the single cream allowance) 4 spring

More information

THE SHIP INN. Welcome to. Serving delicious, home cooked food in warm, welcoming surroundings

THE SHIP INN. Welcome to. Serving delicious, home cooked food in warm, welcoming surroundings Welcome to THE SHIP INN Serving delicious, home cooked food in warm, welcoming surroundings THE SHIP INN DORCHESTER ROAD WOOL WAREHAM BH20 6EQ 01929 462247 shipwool.co.uk theshipinnwool@outlook.com Breakfast

More information

MADE IN SCOTLAND. Starters

MADE IN SCOTLAND. Starters MADE IN SCOTLAND At The Tavern, we believe wholeheartedly in provenance and seasonality. For that reason, we work with a number of Scottish suppliers, from Orkney in the North, all the way down to Arran

More information

Please Order At the Bar. Serving from 6pm to 9pm every day. Example. To Start...

Please Order At the Bar. Serving from 6pm to 9pm every day. Example. To Start... Please Order At the Bar Serving from 6pm to 9pm every day To Start... Homemade Soup see specials board Served with fresh bloomer bread and butter 3.95 Sizzling King Prawns in Garlic and chilli Served with

More information

The Brown Cow Inn. Starters

The Brown Cow Inn. Starters The Brown Cow Inn All our appliances including the fryers are multi use. If you have any allergies please inform a member of staff before ordering. Ask for our allergen file Starters Soup of the Day -

More information

GoVegan. with RECIPE INSPIRATION BOOK

GoVegan. with RECIPE INSPIRATION BOOK GoVegan with RECIPE INSPIRATION BOOK Fishless Finger Flatbread with Tartare Sauce HINTS & TIPS Delicious served with a minted pea puree and sweet potato fries. 5 minutes 15 minutes 30 Quorn Fishless Fingers

More information

Kitchen Opening Times. Monday & Tuesday 5pm 9pm Wednesday Saturday 5pm 9.30pm Sunday 1pm 7pm MID-WEEK SPECIAL MENU

Kitchen Opening Times. Monday & Tuesday 5pm 9pm Wednesday Saturday 5pm 9.30pm Sunday 1pm 7pm MID-WEEK SPECIAL MENU All Our Food is Locally Sourced, Freshly Prepared and Cooked to Order. During busy periods your Patience is appreciated. It is advisable to book in advance as priority is given to those who have pre-booked.

More information

Allergen Information All Menus 2016

Allergen Information All Menus 2016 DISH ALLERGEN CONTAINED Main Menu While you wait Bread, Oils & Olives (V) Cereals containing Gluten Garlic Ciabatta (V) Starters Soup of the Day (V) Celery, Cereals containing Gluten, Lupin, Smoked Haddock

More information

Breakfast. Available from 9.30am till 11.30am. Selection of Breakfast Muffins A Very Cumbrian Breakfast, Smoked Bacon. Omelettes

Breakfast. Available from 9.30am till 11.30am. Selection of Breakfast Muffins A Very Cumbrian Breakfast, Smoked Bacon. Omelettes Breakfast Available from 9.30am till 11.30am Selection of Breakfast Muffins A Very Cumbrian Breakfast, Smoked Bacon Locally Sourced Sausages, Smoked Bacon Locally Sourced Sausage Hash browns, Black Pudding,

More information

to keep up to date with details on our latest specials

to keep up to date with details on our latest specials Bistro Menu Please note all our meals for customers are prepared fresh to order and so during busy periods there may be delays in service times. We always Endeavour to serve customers as quickly and effectively

More information

Chicken Tortilla Pouches. Ingredients (Serves2) Equipment 2 tablespoons oil Frying pan

Chicken Tortilla Pouches. Ingredients (Serves2) Equipment 2 tablespoons oil Frying pan Chicken Tortilla Pouches (Serves2) 2 tablespoons oil Frying pan ½ pepper large plate ½ red onion vegetable knife 1 chicken breast Chopping board ½ teaspoon chilli sauce teaspoon 2 soft tortillas wooden

More information

BEEF CHILLI Served with plain rice, house-fried corn nachos and sour cream.

BEEF CHILLI Served with plain rice, house-fried corn nachos and sour cream. FOOD MENU -SMALL PLATESto start Pick your favourite or mix and match! HOUSE-FRIED CORN NACHOS FOR ONE V 3.29 Loaded with guacamole, salsa, sour cream, jalapeños and American cheese sauce. SOUTHERN-FRIED

More information

Name of dish : Beef burger with apple and blue cheese.

Name of dish : Beef burger with apple and blue cheese. Beef burger with apple and blue cheese. Preparation (25min) Chill (10min) Cook (12 min each burger/bun) 1. Break the slices of bread into smaller pieces. Put in a food processer and blitz until breadcrumbs.

More information

Starters. Full Rack Of BBQ Ribs large portion of baby back pork ribs, slowly cooked and coated in our own BBQ sauce. 6.95

Starters. Full Rack Of BBQ Ribs large portion of baby back pork ribs, slowly cooked and coated in our own BBQ sauce. 6.95 Starters Full Rack Of BBQ Ribs large portion of baby back pork ribs, slowly cooked and coated in our own BBQ sauce. 6.95 Fully Loaded Nachos Pulled pork, spicy chicken, pepperoni, smoked cheese sauce and

More information

Something SPECIAL for the whole family menu

Something SPECIAL for the whole family menu Something SPECIAL for the whole family menu CLASSIC mains GOURMET STEAK & ALE PIE 7.50 With Mashed Potato or Chips and Mixed Veg SCOTTISH WHOLETAIL SCAMPI 6.90 Served with Chips and Peas BEER BATTERED

More information

Recipes for a summer of healthy eating

Recipes for a summer of healthy eating George Anderson s Clean BBQ Cook book Recipes for a summer of healthy eating www.bygeorgeanderson.com INTRODUCTION Welcome to my Clean BBQ Cook Book, where you ll find loads of great recipes to keep you

More information

FOOD SERVICE TIMES. Monday to Thursday Lunchtimes 11.45am 2.00pm Evenings 6.00pm 8.30pm

FOOD SERVICE TIMES. Monday to Thursday Lunchtimes 11.45am 2.00pm Evenings 6.00pm 8.30pm FOOD SERVICE TIMES Monday to Thursday Lunchtimes 11.45am 2.00pm Evenings 6.00pm 8.30pm Friday and Saturday Lunchtimes 11.45am 2.15pm Evenings 5.30pm 9.30pm Sundays Carvery 2 sittings - 12 midday & 2.30pm

More information

The Puriton Inn. For a Warm Welcome, Good Food and Traditional Ales. At Junction 23, M5

The Puriton Inn. For a Warm Welcome, Good Food and Traditional Ales. At Junction 23, M5 The Puriton Inn For a Warm Welcome, Good Food and Traditional Ales At Junction 23, M5 Puriton Hill, Puriton, Bridgwater, Somerset TA7 8AF Tel: 01278 683464 Fax: 01278 683516 Web: www.thepuritoninn.co.uk

More information

THE FISHERMAN FISHERS GREEN STEVENAGE - HERTFORDSHIRE SG1 2JA

THE FISHERMAN FISHERS GREEN STEVENAGE - HERTFORDSHIRE SG1 2JA THE FISHERMAN FISHERS GREEN STEVENAGE - HERTFORDSHIRE SG1 2JA 01438725778 PLEASE ORDER YOUR FOOD AT THE BAR, QUOTING THE NUMBER THAT IS ON THE SIDE OF THE CUTLERY POT ON THE TABLE ***** STARTERS HOMEMADE

More information

STARTERS. Apple and rocket salad with aged balsamic and toasted pine nuts (GF)(V)

STARTERS. Apple and rocket salad with aged balsamic and toasted pine nuts (GF)(V) STARTERS Soup of the Day 5.25 Served with rustic bread (V)(GFA) Chargrilled Halloumi 5.45 Apple and rocket salad with aged balsamic and toasted pine nuts (GF)(V) Wholetail King Prawns 6.25 Served in a

More information

Welcome to The Alexandra If you have any allergies or dietary requirements please let your waiting staff know when placing your order.

Welcome to The Alexandra If you have any allergies or dietary requirements please let your waiting staff know when placing your order. Welcome to The Alexandra If you have any allergies or dietary requirements please let your waiting staff know when placing your order. Thank you and enjoy your meal. STARTERS Soup of the day 2.95 Served

More information

EVENING MENU EVENING MEALS SERVED. TUESDAY TO THURSDAY 5pm 8pm FRIDAY & SATURDAY 5pm -8.30pm SUMMER OPENING TIMES

EVENING MENU EVENING MEALS SERVED. TUESDAY TO THURSDAY 5pm 8pm FRIDAY & SATURDAY 5pm -8.30pm SUMMER OPENING TIMES EVENING MENU EVENING MEALS SERVED TUESDAY TO THURSDAY 5pm 8pm FRIDAY & SATURDAY 5pm -8.30pm SUMMER OPENING TIMES MONDAY CLOSED ALL DAY Open Holiday Mondays TUESDAY to THURSDAY 12 2.30 & 5.00-11.00 FRIDAY

More information

A LA CARTE EVENING MENU

A LA CARTE EVENING MENU A LA CARTE EVENING MENU FRIDAY & SATURDAY 6.00PM 9.30PM SUNDAY 6.00PM 8.00PM STARTERS Soup of the Day 3.75 Served with Crusty Bread and Butter Homemade Chicken Liver Pâté 5.95 Served with Cumberland Sauce

More information

Sample Recipes. Making your own burgers from fresh ingredients is the healthier option.

Sample Recipes. Making your own burgers from fresh ingredients is the healthier option. Sample Recipes In-Store Video Ltd., Unit 5 Belton Lane Industrial Estate, Grantham, Lincs, NG31 9HN Tel/Fax: 01476 576 289 www.instorevideo.co.uk Making your own burgers from fresh ingredients is the healthier

More information

Chocolate Chip Muffins

Chocolate Chip Muffins Chocolate Chip Muffins 100g self raising flour 50g caster sugar 2 x 15ml oil 1 x 10ml cocoa 25g chocolate chips 2 x 15ml milk (if required) Scales Measuring spoons Knife Metal spoon Plate Bun tray Paper

More information

Starters. Soup of the of the day A hearty bowl of soup served with crusty baguette and butter. Nachos

Starters. Soup of the of the day A hearty bowl of soup served with crusty baguette and butter. Nachos Starters Soup of the of the day 4.50 A hearty bowl of soup served with crusty baguette and butter Nachos 5.7 9.8 Corn or flour tortillas smothered in melted cheddar, topped with guacamole, jalapenos, salsa

More information

PORT CURTIS SAILING CLUB * GLADSTONE YACHT CLUB

PORT CURTIS SAILING CLUB * GLADSTONE YACHT CLUB ENTREES Member Visitor Garlic Bread 7.00 8.00 Cheesy Bacon Cob Loaf 10.00 11.00 Natural Oysters *GF (plate of 3) 10.00 11.00 (plate of 6) 20.00 22.00 (plate of 12) 33.00 36.00 Kilpatrick Oysters *GF (plate

More information

WELCOME TO THE LUCKBRAY RESTAURANT

WELCOME TO THE LUCKBRAY RESTAURANT WELCOME TO THE LUCKBRAY RESTAURANT WE HOPE YOU ENJOY YOUR VISIT PLEASE MAKE SURE CHILDREN ARE SUPERVISED AT ALL TIMES AS OF FEBRUARY 2018 WE HAVE REVAMPED OUR MENU, SO WE CAN GIVE OUR REGULARS & NEW CUSTOMERS

More information

APPETISER. Warm Breads & olives Warm Bread & Oil Warm Garlic Bread 2.95 Add Cheese 3.95 STARTERS.

APPETISER. Warm Breads & olives Warm Bread & Oil Warm Garlic Bread 2.95 Add Cheese 3.95 STARTERS. APPETISER Warm Breads & olives 3.95 Warm Bread & Oil 3.95 Warm Garlic Bread 2.95 Add Cheese 3.95 STARTERS. Smoked Haddock and Spring Onion Fishcake Served on a bed of mixed leaves 5.95 White Bait Tartare

More information

The Brown Cow Inn. Starters. Crispy potato wedges topped with warm bbq sauce & melted mozzarella cheese 4.75

The Brown Cow Inn. Starters. Crispy potato wedges topped with warm bbq sauce & melted mozzarella cheese 4.75 The Brown Cow Inn All our appliances including the fryers are multi use. If you have any allergies please inform a member of staff before ordering. Ask for our allergen file Soup Of The Day Starters Please

More information

The Cornmill Lodge Hotel & Restaurant

The Cornmill Lodge Hotel & Restaurant The Cornmill Lodge Hotel & Restaurant Pudsey Road, Leeds, LS13 4JA. Tel: 01132 579059. Fax: 01132 576665 NEW A LA CARTE MENU STARTERS CHEF S HOMEMADE SOUP OF THE DAY 4.95 SERVED WITH WARM CRUSTY ROLL &

More information

THE GRILL ROOM. menu. On behalf of all the team, I am delighted to welcome you to the Grill Room at the Dean Park Hotel.

THE GRILL ROOM. menu. On behalf of all the team, I am delighted to welcome you to the Grill Room at the Dean Park Hotel. Welcome to the Grill Room at the Dean Park Hotel On behalf of all the team, I am delighted to welcome you to the Grill Room at the Dean Park Hotel. Under the direction of our Head Chef, Morten Rengtved,

More information

RISING SUN INN & INGLEHOOKS RESTAURANT FAWKHAM GREEEN. Appetisers. Soup of the Day V. Served with a French bread & butter 4.50

RISING SUN INN & INGLEHOOKS RESTAURANT FAWKHAM GREEEN. Appetisers. Soup of the Day V. Served with a French bread & butter 4.50 Appetisers Soup of the Day V Served with a French bread & butter 4.50 Cherry Tomato & Basil Pesto Bruschetta V Topped with buffalo mozzarella BBQ Baby Back Ribs ** With a sticky BBQ glaze Bourbon Glazed

More information

Dockyard Restaurant. Lighter Options STARTERS

Dockyard Restaurant. Lighter Options STARTERS Lighter Options STARTERS CHICKEN WINGS. 4.50 Chicken Wings cooked to perfection then tossed in a sauce of your choice, choose from BBQ, sweet chilli or piri piri NACHOS (v).. 4.90 Crunchy nachos served

More information

Please let a member of our team know if you have an allergy or sensitivities to any ingredient, even if you have dined with us before.

Please let a member of our team know if you have an allergy or sensitivities to any ingredient, even if you have dined with us before. Table Table Hello, welcome to our allergy information guide which is designed to help you make decisions on the food and drink that you order. As our menu descriptions do not include all ingredients or

More information

Starters. Soup of the Day 4.75 A delicious soup made with finest fresh seasonal ingredients. Ask for today s choice

Starters. Soup of the Day 4.75 A delicious soup made with finest fresh seasonal ingredients. Ask for today s choice Starters Hot & Spicy Cajun Chicken Strippers 5.00 Tender strips of chicken breast that have been tossed in cajun spices and delicately grilled. Served with a fresh crisp salad and chilli dip v Golden Breaded

More information

Selection of Welsh Beef Recipes

Selection of Welsh Beef Recipes BEEF AND ALE POT ROAST Serves: 6 Cooking Time: Approximately 2 1 /2 hours* Temperature: Gas Mark 3, 170 C, 325 F 1.25kg (2 1 /2lb) lean brisket beef, boned and rolled 15ml (1tbsp) oil, 1 clove garlic,

More information