Lounge Bar and Room Service Menu

Transcription

1 Lounge Bar and Room ervice Menu Lounge Bar Lounge Bar is open daily from 10.00am. Room ervice Room service is available 24 hours. Please dial 0 for room service. Breakfast 6.30am am (Mon - un) All room service orders are subject to a 3.00 tray charge. Restaurant Please ask for the separate restaurant menu. Breakfast 7.00am am (Mon - Fri) 7.00am am (at, Bank Holidays) 8.00am am (un) Dinner 6.00pm pm (Mon - un) hould you have a food allergy of any kind, please advise the waiting staff. A menu detailing allergens is available upon request. Whilst every effort is made to be extremely careful, it is with regret that we cannot guarantee any of our dishes will be free of any traces of allergens, including peanuts. (v) Denotes suitable for vegetarians.

2 Allergens Information At the Abbey Hotel, we offer a variety of foods, some of which may contain one of more of the specified allergens, as listed below. Whilst we have carefully reviewed our menus to inform our customers of the dishes that contain allergens as part of the recipe, we cannot guarantee that any of the dishes will be free of any traces of allergens. Next to each dish you will find the corresponding symbols of the allergens it contains. Ce C D F G Lu Mo Mu Celery and celeriac Crustaceans Dairy products / milk gg Fish Gluten Lupin Molluscs Mustard and mustard seeds (v) Denotes suitable for vegetarians. N P e u Nuts: tree nuts and ground nuts, almonds, walnuts, Brazil nuts, macadamia, cashew, chestnuts, hazelnuts, pecan, pine nuts, pistachios Peanuts esame seeds oya ulphites Late risers erved between 10.00am and noon. Classic smoked salmon G D e F 6.95 cottish smoked salmon, scrambled eggs on a bed of buttered brown toasted bread The Abbey breakfast G D u 9.95 Bacon, sausage, baked beans, fried egg, hash brown, grilled tomato and sautéed mushrooms Mini gourmandise N G D 4.75 A selection of freshly baked pastries, which include cranberry twist, cinnamon twirl, pain à la crème and chocolate twist Cold sandwiches 6.95 Cold sandwiches are available on your choice of malted or white bloomer bread, malted or white baguette, or ciabatta. erved with dressed side salad and crisps erved 24 hours Please choose from the following: - moked salmon and cream cheese - Grated mature cheddar cheese and freshly sliced tomato (v) - Hand-carved roast beef and red onion marmalade with rocket leaves - gg and cress (v) F - Roasted breast of British chicken, crisp salad and mayonnaise - Tuna, spring onion and mayonnaise F - Honey and nglish mustard glazed ham, with tomato and crisp leaves

3 Hot sandwiches Hot sandwiches are available on your choice of white or wholemeal bread, malted or white baguette, ciabatta or panini. erved with dressed side salad and french fries. erved between 10.00am and 10.30pm. Classic BLT 7.95 Bacon, crisp lettuce and tomato Club sandwich Triple-decker sandwich filled with grilled chicken, bacon, lettuce, egg, tomato and mayonnaise teak and tilton Pan-seared beef striploin with melted Blue tilton cheese e F Traditional Welsh rarebit 8.75 A blended mixture of mature cheddar cheese, Wye Valley Ale, Worcestershire sauce, nglish mustard and red paprika, melted on a choice of white or brown baguette or ciabatta Add honey and nglish mustard glazed ham 9.95 Tuna melt F 8.95 Tuna, spring onions and mayonnaise, topped with glazed, mature cheddar cheese autéed field mushroom, asparagus and goat s cheese (v) 8.95 moked bacon, brie and tomato chilli chutney 9.95 moked back bacon and melted brie, accompanied with a tangy tomato chilly chutney u F Light bites erved between 10.00am and 10.30pm. Homemade mini pizza e Margherita (v) Add extra toppings each 1.00 Pepperoni, ham, chicken, bacon, mushrooms, sliced pepper and extra cheese almon and chivefish cakes e F 9.95 erved with side salad, wedge of lemon and Beurre Blanc oup of the day G D e Ce 5.50 Chef s daily choice, served with a bread roll and butter Wild mushroom ravioli (v) N G D Mo Ce C 9.95 Bound with a rich vegetable veloute moked salmon platter G D F 7.95 A plate of cottish smoked salmon, baby capers, red onions, served with bread and butter 6 spicy chicken wings D Mu 6.25 erved with ranch dressing Coconut prawns G e C With sweet chilli dipping sauce alads Classic Caesar salad G D e F Crisp cos lettuce, golden croutons, Caesar dressing, anchovy fillets and grated Parmesan cheese Add a breast of chicken 9.50 Greek style salad (v) D Mu 7.50 Traditional salad, tomatoes, cucumber, black olives, sliced bell pepper, tossed mixed leaves and feta cheese The Abbey salad G D Mu Chicken or salmon, with crisp mixed leaves, cucumber, tomato, sliced peppers, grated carrot, house croutons and sauteed potatoes Chicken and artichoke salad With crisp leaves, tomatoes, cucumber and roasted onion petals, dressed with a homemade garlic oil Prawn and sesame seed sweet chilli noodles With red onions, peppers and carrots G e C

4 To share The Abbey combo platter G D e u Mu C x spicy chicken wings, 4 x smokin jalapeno cheese flamers, 4 x onion rings, 4 x coconut prawns, 4 x garlic bread, served with sweet chilli dipping sauce and tangy mayo dip Nachos platter G D e u Mu 9.95 With guacamole, tomato salsa, sour cream and melted cheddar cheese Mains erved between 10.00am and 10.30pm. The Abbey burger G D e u Mu 100% Aberdeen Angus beef burger with tomato, cos lettuce, pickled gherkins, melted mature cheddar and mayonnaise. erved with salad and french fries Add 2 slices of grilled bacon irloin steak and chips With grilled field mushroom and whole tomato, served with wild rocket leaves tilton sauce or pepper sauce for an additional: G D Ce 2.25 Beer battered cod G u F Wye Valley Brewery beer battered cod, served with chips, mushy or garden peas, and a wedge of lemon Lincolnshire sausages G D u Ce With creamy mashed potatoes and rich onion gravy Gammon, egg and chips Classic beef lasagne G D Mu erved with salad and garlic bread Penne pasta arrabiata (v) G D Mu e Ce 9.95 A classic Italian spicy tomato sauce, with sliced mushrooms and bell peppers, with side salad and garlic bread With chicken or salmon Penne carbonara G D u With bacon, garlic cream and grated Parmesan cheese Red Thai chicken curry D F C ucculent pieces of chicken in a coconut cream, tomato puree and red curry paste sauce. erved with rice and prawn crackers Tandoori vegetable masala N G D e A medium spiced dish with carrots, cauliflower, mushrooms and courgettes, served with rice and naan bread Cajun spiced chicken fillet burger G D e Mu Topped with tangy mayo and crisp leaves, served with chips Abbey izzlers G Flash fried with sliced peppers and onions elect your dish: Beef or Chicken or Prawns F elect your sauce: weet Chilli auce or Hoi in auce or Plum auce D e elect your side: Rice or Chips ide orders erved between 10.00am and 10.30pm. Garlic bread G D 2.75 Garlic bread with cheese G D 3.75 French fries Cheesy chips D 4.95 Crunchy breaded onion rings G ide salad Mu Portion of vegetables 3.50 Mashed potatoes D Abbey afternoon tea erved between noon and 6.00pm A pot of Abbey afternoon blend tea with a choice from our selection of finger sandwiches (two per person): Cheese and cucumber (v) G D moked salmon and cream cheese gg and cress (v) G D Followed by a raisin scone with Rodda s Cornish clotted cream, strawberry preserve and a slice of Chef s selected cake per person D G e N P u Lu G D F A selection of speciality loose-leaf teas per person 2.95

5 weet things erved between 10.00am and 10.30pm. Raisin scone (v) D G e 4.25 erved with Rodda s Cornish clotted cream and strawberry preserve Ice cream (v) D 3 scoops of ice cream. Choose from strawberry, vanilla and chocolate Luxury ice cream N G D scoops of specialty ice cream Double chocolate chunk muffin N G D u 4.75 Warm cinnamon donuts N G D 4.25 With vanilla ice cream Desserts erved between 10.00am and 10.30pm. Chef s cake of the day D G e N P u Lu 4.25 Chocolate orange truffle bar D G N P 5.50 A dark chocolate orange crisp truffle layered with dark chocolate mousse, and finished with chocolate Chocolate salted caramel bites D G N P 6.25 erved with a scoop of ice cream Malvern pudding (v) D u 6.25 Chef s own recipe, served with apple crisps