AUTUMN & WINTER FEASTING MENUS

AUTUMN & WINTER FEASTING MENUS

AUTUMN & WINTER FEASTING MENUS 40 A three course feasting menu with all dishes served to share. Burrata, roast pumpkin & rocket pesto (v,n) Hot smoked salmon, fennel & watercress (df,gf) Seasonal Italian

A U T U M N W I N T E R

AUTUMN & WINTER 40 A three course feasting menu with all dishes served to share. ANTIPASTI Burrata, roast pumpkin & rocket pesto (v,n) Hot smoked salmon, fennel & watercress (df,gf) Seasonal Italian salad

BUON NATALE HAPPY CHRISTMAS

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BUON NATALE HAPPY CHRISTMAS

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GROUP DINING & EVENT MENUS GROUP DINING & EVENTS

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CHRISTMAS PARTY CHRISTMAS PARTY LUNCH MENU DINNER MENU. Available in The Jetty 29 PER PERSON. Available in The Jetty 25 PER PERSON

RESTAURANT DINING CHRISTMAS PARTY LUNCH MENU CHRISTMAS PARTY DINNER MENU 25 PER PERSON 29 PER PERSON Creamed Winter Vegetable Soup Roasted Chestnuts Creamed Winter Vegetable Soup Roasted Chestnuts Game

CHRISTMAS PARTY CHRISTMAS PARTY LUNCH MENU DINNER MENU. Available in The Upper Deck PER PERSON MONDAY THURSDAY 33 PER PERSON FRIDAY & SATURDAY

RESTAURANT DINING CHRISTMAS PARTY LUNCH CHRISTMAS PARTY DINNER 25 PER PERSON MONDAY THURSDAY 29.50 PER PERSON FRIDAY & SATURDAY 29.50 PER PERSON MONDAY THURSDAY 33 PER PERSON FRIDAY & SATURDAY Creamed

Braised beef cheek, spring cabbage, glazed shallots, potato purée and a red wine jus

HMS President 1918 3 Course Dinner Menus Menu 1 Included in Package Fillet of beef carpaccio, salted olive popcorn, slow roasted plum tomatoes, parmesan shavings, white truffle dressing Pan-fried mackerel,

HILARY DINING TERM 2018: Monday 29 January. Sunday 18 February. Thursday 22 February. Monday 19 March

HILARY DINING TERM 2018: Wednesday 24 January Sunday 28 January Monday 29 January Wednesday 31 January Thursday 1 February Monday 5 February Tuesday 6 February Monday 12 February Tuesday 13 February Thursday

F r i t t o D i M i s t o Lightly fried soft shell crab, squid, scallops and tiger prawns with charred lime and garlic aioli - df

P a n e, O l i o E B a l s a m i c o Selection of breads sourdough, baguette, brioche served with butter, aged balsamic reduction and extra virgin olive oil v 10 P a n D i P i z z a Italian herbs & extra

Functions and Events at Sapore

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THE LANESBOROUGH WINTER MENU

COLD STARTERS Half smoked gravadlax croustillant 23 fennel, tomatoes and capers Ballotine of foie gras 25 smoked salt, autumn berry jelly Asparagus, artichoke & green bean salad (v) hazelnuts, truffle

Nayla Wu Catering. Fish & Seafood. Fish

Fish & Seafood Fish Saffron & Coriander Fish Stew (gf) Trout en Papillot with Ginger & Galangel (gf) Red Mullet with Aubergine, Caper & Pine Nut Relish (gf) Red Mullet Baked with Rosemary & Wild Garlic

AUTUMN - WINTER MENUS SEPTEMBER 2018 APRIL 2019

AUTUMN - WINTER MENUS SEPTEMBER 2018 APRIL 2019 All menu prices are based on a minimum of 100 guests and service of the meal being completed by 9.30pm For parties of fewer persons: Dinners between 50 100

THREE COURSE MENUS. All our menus offer 'restaurant quality' plated dishes by our award-winning chefs.

THREE COURSE MENUS We have a wonderful seasonal selection of starters, main courses & desserts that utilise the best available regional ingredients throughout the year. All our menus offer 'restaurant

Dixon Park Surf Venue Menu Options

Dixon Platinum Function Menu 3 Course $72pp / 2 Course $62pp / 2 Course w/ cake cut & plated $68pp Select 2 items from each to be served alternately Entree Beetroot cured salmon with watercress, red radish,

Our Spring & Summer Dining Menu has been created by our talented chefs to showcase the best of this season s produce with a focus on provenance and sustainability of ingredients. Trinity Hall has a sustainability

* * * * * * Strawberry mille feuille with vanilla Chocolate tart with raspberry sorbet & hazelnuts Mango & passion fruit cheese cake with lemon sorbet

For up to 14 guests you will be offered the full set menu on the day. For up to 24 we will kindly ask you to pre-order. For 25 and above, we kindly ask you to choose one starter, one main and one dessert

-Bruschettone, roast carrot & chickpea hummus, spiced nuts & herb crumble (v)(n) 6-

STUZZICHINI -Chef s #WeBakeItFresh daily bread, olive oil & balsamic vinegar 3.50 -Chef s marinated olives (n) 3.50 -Pasta crisps with sweet & sour aubergine, roast carrot & chickpea hummus, tomato, basil

Starters. PRAWNS & SCALLOP Pan Fried Scallop & Prawns with Orange Sauce, Porcini Mushroom Puree and Leek Rm 50

Starters PRAWNS & SCALLOP Pan Fried Scallop & Prawns with Orange Sauce, Porcini Mushroom Puree and Leek Rm 50 SEAFOOD in TEMPURA Deep Fried Squid, Prawns, Soft Skin Crab, Seabass Rm 40 SALMON CARPACCIO

antipasto per due PANE Olive bruschetta focaccia Garlic & butter infused sour dough bread

PANE Garlic & butter infused sour dough bread $5 Herb & butter infused sour dough bread $5 antipasto per due Tasmanian smoked salmon, avocado, chargrilled tiger prawns, Parma ham, buffalo mozzarella, cherry

Tomatoes mixed with basil, black olives & olive oil. Fresh mozzarella piccolo with olives, tomatoes & fresh basil leaves

Bruschetta (Served on freshly cut toasted bread) Classico (V) 35 Tomatoes mixed with basil, black olives & olive oil Fungi (V) 35 Marinated herbs mixed with mushrooms in garlic, olive oil & balsamic vinegar

Christmas Packages 2018

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STANDARD HOT STANDARD COLD SUBSTANTIAL

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The Bridge Restaurant Festive Lunch & Dinner Prices Lunch. Dinner

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PANE. bruschetta. Olive. focaccia. antipasto per due. Garlic & butter infused sour dough bread $5

PANE Garlic & butter infused sour dough bread $5 Herb & butter infused sour dough bread $5 Olive Marinated Italian olives with garlic, rosemary, olive oil. + Toasted stone baked sour dough bread $8 bruschetta

Selection of D.O.P cheese served with honey & dried fruit 20. Served with honey & gorgonzola sauce 13

SALUMI E FORMAGGI Formaggi (GF) Selection of D.O.P cheese served with honey & dried fruit 20 Salumi E Formaggi Board* Selection of cured meats & Italian D.O.P cheese with bread small 22 large 32 FOCACCIA

Pre-dinner/Lunch canapé Page 2 Lunch & Dinner Menus Page 3 Late night Page 6

DINNER & LUNCH MENUS Pre-dinner/Lunch canapé Page 2 Lunch & Dinner Menus Page 3 Late night Page 6 For a pre-selected three course lunch or dinner menu, please choose three starters, main courses and desserts.

Old Hall Sample Buffet Menus

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p a n d i p i z z a Rosemary & extra virgin olive oil or chilli & garlic v Add cheese $3

p a n e, o l i o e b a l s a m i c o Fresh bread served with marinated olives, balsamic & olive oil v 7 p a n d i p i z z a Rosemary & extra virgin olive oil or chilli & garlic v Add cheese $3 f r i t

Parties & Celebrations

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Bowl Food Menu Autumn 2018

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Goat s curd with olive oil bread & mixed olives (v) 13. Arancini pumpkin & smoked cheese with pepe verde (v/gf) 15

To Start Goat s curd with olive oil bread & mixed olives (v) 13 Arancini pumpkin & smoked cheese with pepe verde (v/gf) 15 Eggplant Involtini - prosciutto, buffalo mozzarella & green basil (gf) 14 Salt

FORMAL LUNCH & DINNER MENU

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Welcome to Posto Matto aka "The Mad House"

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TREAT CATERING. Whether it be an extravagant culinary event for two, or an intimate dinner for a thousand, every meal should be a Treat

TREAT CATERING Treat Catering Company has built a reputation for feeding a new life into the catering scene, dishing up the best-presented food and the most delicious staff. The team at Treat has many

STANDARD HOT STANDARD COLD SUBSTANTIAL

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Selection of Canapes (minimum order 20 of each canape)

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Cannelloni with pumpkin and chicken 14 Roast pumpkin poached chick fetta, pine nuts topped with Napoli & parmesan

Bruschetta Garlic & Cheese 10 Tomato, Spanish Onion & Basil 12 Pesto, Mozzarella & Prosciutto 15 Hot Smoked Salmon, Fried Capers, Dill Mascarpone 17 Antipasto Traditional Antipasto Selection of Italian

COCKTAIL EVENT INCLUDES SIX PASSED HORS D OEUVRES AND A DISPLAY OF ASSORTED SALUMI, ITALIAN CHEESE, GIARDINIERA, AND BREAD PASSED HORS D OEUVRES

COCKTAIL EVENT $30 PER PERSON INCLUDES SIX PASSED HORS D OEUVRES AND A DISPLAY OF ASSORTED SALUMI, ITALIAN CHEESE, GIARDINIERA, AND BREAD PASSED HORS D OEUVRES CRISPY BAKED SHRIMP In Seasoned Breadcrumbs

SIT DOWN STYLE MENU. This package is available for functions up to 122 guests.

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MAIN COURSE DESSERT ENTRÉE SIDES

ENTRÉE MAIN COURSE DESSERT Cured ocean trout, with a baby beetroot salad, cumin yoghurt, hazelnuts Ceviche of kingfish & salmon with a lime, sesame and mild chilli salad King prawns, roasted eggplant &

CAESAR SALAD (V) ROMAINE LETTUCE, CROUTONS, HORSERADISH CREAM per person for selection of 4. Mini Meal Selection

EVENT MENUS 2017 Standing Options Perfect to accompany drinks and mingling Standing Menu Minimum of 10 people Choose 4 items for 12 per person or selection of all items for 17 per person GRILLED HALLOUMI

Welcome to Posto Matto. posto. matto. m o d e r n i t a l i a n c o o k i n g w i t h a f e w t w i s t s. [poss-toh]

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Cocktail Party Menu. 2 Hour Cocktail Party 6 canapés OR 4 canapés and 1 slider of your choice

Cocktail Party Menu Whether you re hosting a corporate meeting or a private gathering, cocktail functions provide a stylish and casual atmosphere for entertaining both small and large groups. We can help

Summer Menus. Wedding Breakfast Fillet of John Dory with Cucumber and Noilly Prat

Summer Menus Menu One Chicken Liver, Parsley and Garlic Crostini Lahem B ageen (Lamb, Tomato and Pinenut Pastries with Allspice) Mini Yorkshires with Rare Roast Beef and Horseradish Blinis with Smoked

PRIVATE DINING ROOM MENUS

PRIVATE DINING ROOM MENUS SHARING MENU Feast on our three course sharing menu of British favourites with a twist; an easy going, fuss free service, leaving you to focus on your guests with minimal interruptions.

PRIVATE DINING & EVENTS

PRIVATE DINING & EVENTS DINNER MENU FALL 2018 TRUE FLAVORS O F I T A L Y PAGE 2 CELEBRATIONS O F A L L K I N D S PRIVATE DINING ROOM Andrea s Private Dining Room adds an exclamation point to any event

Our Autumn & Winter Dining Menu has been created by our talented chefs to showcase the best of this season s produce with a focus on provenance and sustainability of ingredients. Trinity Hall has a sustainability

W E D D I N G M E N U S

WEDDING MENUS 2019 CANAPÉS Fish and Chips Tartar Sauce Bruschetta Tomato, Basil and Mozzarella (V) Chilled Cucumber Soup (V) (VE) (GF) (DF) Chicken Liver Parfait and Red Onion Marmalade Goats Curd Crostini

Hot & Cold Cycle Dinner Buffet. (Minimum 15 guests) Chef s Soup of the Day. Chef s Choice of Two Hot Entrée Items. 1 Vegetarian Entree

SAMPLE DINNER MENUS All our menus are made with the healthiest choices, quality food, and Platinum Service. FLIK s mission is to support sustainable, nourishing food, made with fresh ingredients that are

STARTERS AND SALADS. Buffalo Mozzarella with ripe Neapolitan Tomatoes, Rocket Salad and Basil Pesto

Menu STARTERS AND SALADS CZK Buffalo Mozzarella with ripe Neapolitan Tomatoes, Rocket Salad and Basil Pesto 310 50g / 80g finely sliced Jamón Ibérico with Honey Melon and Rocket Leaves 280/360 Grilled

FIRST PLATE. chili aioli. pickles. jalapeno aioli. Quail $23.00

Becco A La Carte Menu FIRST PLATE Oysters Freshly Shucked Half.... Dozen...........................$30.00 Dozen...............................$60.00 Oysters Battered chili aioli (4)...............................$24.00

ANTIPASTI. OYSTERS Lemon & black pepper WHITE ANCHOVIES 140. MUSSELS 85 Garlic, parsley, white wine, thyme, lemon & bread crumbs

ANTIPASTI CROSTINO Smoked salmon, horseradish, dijon, dill & lemon 70 Rocket walnut pesto, garlic & parmigiano reggiano 55 Goats cheese, roasted grapes, walnuts, thyme & honey 75 OYSTERS Lemon & black

Starters /Small plates

Starters /Small plates Scallops Ceviche 295 Orange, radish, teriyaki sauce Charcuterie 395 Selection of cured meats, marinated vegetables, breads Croquettes 245 Slow Cooked Lamb Tzatziki and radish Fillet

to share Goat s curd with crusty bread & mixed olives (v) 13 Fried Ascolana olives with terra cotta aioli (v) 13

Condividere to share Goat s curd with crusty bread & mixed olives (v) 13 Fried Ascolana olives with terra cotta aioli (v) 13 Eggplant Involtini with prosciutto, buffalo mozzarella & green basil (v) 14

Seared tuna fillet, soft boiled egg, roast tomato, black olive, kipfler potato crisps, sauce verde (GF/DF/PF)

Premium Menu Entrée Seared tuna fillet, soft boiled egg, roast tomato, black olive, kipfler potato crisps, sauce verde (GF/DF/PF) Grilled salmon, fennel chilli puree, crab and fennel Kimchi, rocket oil,

Baccala crocchette, lemon and parsley emulsion 16. Mushroom arancini 16. Marinated olives 12

Baccala crocchette, lemon and parsley emulsion 16 Mushroom arancini 16 Marinated olives 12 Olive all'ascolana, sundried tomato, mascarpone puree, rocket leaves 18 San Daniele prosciutto 24-month, grissini,

with prosciutto, hazelnut*, cherry tomatoes, pear moss, maple syrup, vinaigrette and balsamic reduction ICEBERG AND TIGER SHRIMP* SALAD

SALADS GOAT CHEESE* SALAD 220 g 23.00 BGN with prosciutto, hazelnut*, cherry tomatoes, pear moss, maple syrup, vinaigrette and balsamic reduction ICEBERG AND TIGER SHRIMP* SALAD 250 g 26.00 BGN with cherry

Poppy Hills Banquet Lunch Menus

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MENU 70 per person * * * *

For up to 12 guests you will be offered the full set menu on the day. For up to 20 we will kindly ask you to pre-order from 2 options. For 30 and above, we kindly ask you to choose one starter, one main

Carpaccio di Manzo 2,600 beef carpaccio with arugula salad, shaved parmesan and lemon-olive oil dressing

DINNER ANTIPASTI Piatto di Salumi Misti 6,000 selection of imported parma ham, mortadella sausage, milanese, coppa and spicy salami varieties with caperberries, balsamic onions, marinated artichokes, olives,

Capacity up to: 30 guest in boardroom style 20 guest in theatre style 35 guest in classroom style

EVENTS BOOKLET 2017 A Simple gather with friends or the End of Year celebration, the Christmas party, a very special Occasion, a Training session or a day Meeting... Yes! Carboni s got it David PDR* The

Galletto Ristorante Private Dining. Reception. Hors d Oeuvres. (All selections sold by the piece with a 20-piece minimum per selection)

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MENU WEEK 1 DELIVERED MEALS PROJECT PAGE 4

MENU WEEK 1 MONDAY 26 TH SEPTEMBER FRIDAY 30 th SEPTEMBER MONDAY 24 th OCTOBER FRIDAY 28 TH OCTOBER MONDAY 21 st NOVEMBER FRIDAY 25 TH NOVEMBER MONDAY 19 TH DECEMBER FRIDAY 23 RD DECEMBER! MONDAY MEAT:

Ristorante delposto.co.uk

Ristorante 020 8891 2644 delposto.co.uk info@delposto.co.uk STARTERS V GARLIC BREAD 9 Pizza base freshly baked with garlic. plain cheese tomato & pesto 3.95 4.75 4.35 V BRUSCHETTA 4.95 Crusty bread topped

Dinner Menu ANTIPASI. CARPACCIO PALMITO thin sliced filet mignon, hearts of palm, avocado goat cheese, e.v.o.o.

Dinner Menu ANTIPASI MILLE FOGLIE DI VEGETALI & MOZZARELLA 16.95 grilled zucchini, eggplant roasted peppers, sliced tomatoes, fresh mozzarella, & pesto sauce CARPACCIO PALMITO 17.95 thin sliced filet mignon,

Available 18th November until 8th January. Primi. Secondi. Dolci. Torta di formaggio allo zenzero Our delicious homemade gingerbread cheesecake

Christmas 2014 Christmas Lunch Menu 19.95 Available 18th November until 8th January Zuppa di Natale (v) Homemade fennel, leek and lentil soup, served with our crusty bread and butter Fegatini croccanti

WEDDING MENU ONE STARTERS. Roasted Tomato and Red Pepper Soup Finished with Coriander Oil. Ham Hock and Pigeon Terrine Soured Vegetables

WEDDING MENU ONE STARTERS Roasted Tomato and Red Pepper Soup Finished with Coriander Oil Ham Hock and Pigeon Terrine Soured Vegetables Goat Cheese Mousse, Walnut Crumble, Pickled Vegetables Char-grilled

CANAPES (RECOMMEND 6) FROM THE LAND. Merino lamb koftas w/ tzatziki dressing (gf) (hot) Fiordland wild venison & plum crostini (cold)

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SATURDAY & SUNDAY BRUNCH INDIVIDUAL TIRAMISU, NUTELLA BUDINO, FRUIT TART OR ASSORTED DESSERT PLATTER. Three Hours of Bellinis and Bloody Marys

Lidia s SATURDAY & SUNDAY BRUNCH $36 PER PERSON With Shaved Grana & Foccacia Croutons MIXED GREENS With Pear, Walnuts, & Gorgonzola SEASONAL FRESH FRUIT SMOKED SALMON With Hard Cooked Egg & Chives BRUSCHETTA

Canapés. 3 rochester park singapore phone

Canapés Vegetarian (contains dairy) Tomato arancini di riso Pizza al taglio and cheese focaccia Grilled green zucchini rolls with ricotta cheese Button mushroom filled with cheese Mushroom duxelles with

MANICOMIO CHELSEA. Manicomio Restaurant & Bar

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LA MINESTRA (SOUP) Minestrone di Verdure (GF) 14.0 Homemade vegetable minestrone soup with crusty ciabatta bread

every village needs a trattoria PANE - BREADS & OLIVES Individual Table Garlic Pizza Crusts 10.5 14.9 Bianco crust with freshly crushed garlic & EVO Spice it up! Add chilli Add mozzarella cheese (extra

SECONDI. FIORI DI ZUCCHINE 26 Fried local zucchini flowers, buffalo milk ricotta, eggplant purée, caramelized Maravista Farm baby beets, pistachio

PRIMI PANE 2.50 ea Warm, homemade roll OLIVE MARINATE 8 Warm Puglian Cerignola, Sicilian Nocellara, Ligurian Taggiasche, Lazio Gaeta marinated olives BURRATA, PROSCIUTTO, FICHI 29 Fresh cream filled unspun

PRIVATE DINING & EVENTS

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From 4 of your closest friends to 400 we can cater for all needs between our two floors both with their own bar.

Cocktails and fizz, turkey and trimmings, trifle and Christmas pudding. Celebrate the festive season in style over-looking the canal in the heart of Birmingham. Indulge in delicious Christmas delights

Fine Dining Starters. Warm starters. Cold Starters. Seared balsamic & rioja infused pigeon breast, walnut & apricot salad

FINE DINING With a focus on taste, texture and presentation, fine dining is typically for a smaller number of guests, where there is formality in the service, menu, table, and elegance in the type of food

House-made focaccia, rosemary, sea salt, parmesan 14 Baccala crocchette 16 Mushroom arancini 16 Marinated olives 12 San Daniele prosciutto, buffalo mozzarella 24 Freshly shucked oysters, red wine mignonette,

SECONDI. FIORI DI ZUCCHINE 26 Fried local zucchini flowers, buffalo milk ricotta, eggplant purée, caramelized Maravista Farm baby beets, pistachio

PRIMI PANE 2.50 ea Warm, homemade roll OLIVE MARINATE 8 Warm Puglian Cerignola, Sicilian Nocellara, Ligurian Taggiasche, Lazio Gaeta marinated olives BURRATA, PROSCIUTTO, FICHI 29 Fresh cream filled unspun

Specialitá Della Casa

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Chef s at the Armani restaurant will prepare a varied buffet which will include a range of the dishes listed below. Sample Menu

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Banquet Menus. Banqueting Menu A 28 per person. Roasted Tomato Soup, Basil Crisp (V) Ham Hock Terrine, Apple & Cider Chutney, Toasted Croute

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SECONDI. FIORI DI ZUCCHINE 26 Fried local zucchini flowers, buffalo milk ricotta, eggplant purée, caramelized Maravista Farm baby beets, pistachio

PRIMI PANE 2.50 ea Warm, homemade roll OLIVE MARINATE 8 Warm Puglian Cerignola, Sicilian Nocellara, Ligurian Taggiasche, Lazio Gaeta marinated olives BURRATA, PROSCIUTTO, FICHI 29 Fresh cream filled unspun

Hilton Signature Recommendations

Hilton Classics Classic Hilton Malta pizza 13.00 Chicken fillets, sliced field mushroom, cherry tomato, marinated rocket leaves, truffle paste Caesar salad 14.00 With cos lettuce, cherry tomato, parmesan

BUTLERED HOT HORS D OVRES. Cheese

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Main courses continued: Roast quails with a brandy and grape sauce, creamy mashed potato and garlic courgettes( 3.50 supplement charge per guest)

3 Courses Starters Prawn, whisky and Gruyere tartlet on a bed of rocket Grilled mussels with a coriander and almond butter Brandade of smoked salmon and capers with buttermilk dill scones Bundles of roast

Ultimate. plank. This is why i love antipasti big planks to share, plus a couple of starters & nibbles to really kick off your meal VEGETARIAN PLANK

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3 Course options and sides Organic option available on all menus

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@DOR_Guernsey CAMBRIDGE PARK, ST PETER PORT, GUERNSEY, GY1 1UY T: +44 (0)

Christmas Party Menu 35.00 per person Minestrone soup Timbale of parsleyed ham hock sauce gribiche and granary toast Smoked Scottish salmon and crème fraîche terrine Chargrilled halloumi (v) roasted vegetable

little bar snacks traditionally served in bacari, the local venetian bars

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For up to 330 delegates. For any requirements under 20 guests, the menu will be chef s choice.

Bowl Food 4 bowls 19.00 per person, 6 bowls 29.00 per person, 8 bowls 38.00 per person (All rates exclude VAT) For up to 330 delegates. For any requirements under 20 guests, the menu will be chef s choice.

Party Nights Festive Lunch Private Dining Christmas Day. At the Ramada Hotel and Suites, Coventry

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Spring. Starters. gf-gluten Free v Vegetarian o/g Onion & Garlic Free df-dairy Free

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Festive Lunch & Dinner

tis the season... Festive Lunch & Dinner Available from 20th November 2017 to 23rd December 2017 Lunch Served between 12.00pm 2.30pm Two courses 20.95 per person Three courses 24.00 per person Children

Chef Steven Yeomans. Please advise of any dietary requirements

Chef Steven Yeomans APPETIZERS Mixed salumi plate with crisp bread (salame, prosciutto di Parma, bresaola, coppa) 16 Calamari fritti, red wine vinegar dipping sauce 11 Warm marinated mixed olives V 9 Fried

to Start Salads * Main size served w French fries M 24.0*

The Management and Staff of The Phoenix Hotel promote the responsible service of alcohol & gaming. Any form of advertising and promotions contained (but not limited to) online and print media are not implicitly

COLD SMOKED SALMON * Horseradish / Rye Crumble. BURRATA Prosciutto / Arugula Pesto / Peasant Bread. SMOKED TOMATO SOUP Basil / Focaccia Croutons

COLD SMOKED SALMON * Horseradish / Rye Crumble BURRATA Prosciutto / Arugula Pesto / Peasant Bread SMOKED TOMATO SOUP Basil / Focaccia Croutons CRISPY PORK BELLY Brussels Sprouts / Apple Cider BUCATINI

Royal Horticultural Halls

Royal Horticultural Halls summer quail breast salad with duck and foie gras apple BEAUTIFUL EAT! Lucy - Marketing Manager GREAT GREAT Pete - Manager shot of tomato consommé with pink diamond spheres and