AFTERNOON TEA SOMMELIER S SELECTION

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Darren Bruce
6 years ago
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1 BAR MENU

2 The London Carriage Works is dedicated to sourcing the very best fresh, seasonal and local ingredients available. The quality and variety of the North West s farm produce, the freshness of the seafood from our fishmongers and the traditions of our chosen cheese makers are all an inspiration to our chefs and waiters. Mike Kenyon, Head Chef 11am 10pm PLATTERS TO SHARE (Serves 2) Served with freshly baked bread and herb butter VEGETARIAN roasted sweet bell peppers, pickled mushrooms, marinated olives, courgette, aubergine, smoked paprika houmous (v, c) Sommelier s recommendation (37.5cl bottle): Pouilly Fumé, Jean Pabiot, SEAFOOD AND SHELLFISH oak smoked salmon, potted shrimp, battered cod goujons, pickled herring, salted anchovies, watercress emulsion, tartar sauce (c) Sommelier s recommendation (37.5cl bottle): Nyetimber Classic Cuvée, MEAT AND CHEESE aired dried ham, pastrami, pulled Cheshire ham hock, smoked duck breast, shaved parmesan, gorgonzola (c) Sommelier s recommendation (37.5cl bottle): Crozes Hermitage Classique, Cave de Tain, BAR SNACKS Wasabi peas (v, c) Salted almonds (v, c) Homemade bread, herb butter (v, c) Olives (v, c) Local honey glazed sausages Triple cooked chips (v, c) We hope you enjoy your time with us. We are happy to answer any food preparation questions, tell you where to find the ingredients and accommodate any special dietary needs or allergies. V indicates that the dish is vegetarian. C indicates that the dish is gluten free or can be adapted to be please speak to your waiter. We can adapt some dishes to be suitable for vegans please speak to your waiter. Tips: we add a 10% discretionary charge to your bill. If instead you choose to leave a tip, please note that it is shared proportionally amongst The London Carriage Works staff. If the service was not up to scratch, don t leave a tip but let us know how we could do better.

3 SANDWICHES Served on white or wholemeal bread with mixed leaves and vegetable crisps MRS KIRKHAM S CHEDDAR shallot marmalade (v, c) PULLED HAM HOCK caramel apple chutney, crisp onions (c) TREACLE ROASTED BEEF Blacksticks Blue, rocket (c) HOT SANDWICHES Served on toasted ciabatta with chunky chips and mixed leaves GRIDDLED HALLOUMI olive tapenade, sun blushed tomato, mint gel (v, c) SEARED FILLET STEAK sticky red onions, smoked garlic mayonnaise (c) TLCW CLUB roasted chicken, smoked bacon, lettuce, tomato, mayonnaise, crispy fried egg (c) SOUP Chef s freshly prepared soup, homemade bread, herb butter (v, c) SALADS GARDEN SALAD cherry tomatoes, black olives, cucumber, croutons, mustard vinaigrette (v, c) WARM VEGETABLE SALAD courgette, kale, leek, chicory, fennel, watercress pesto, toasted smoked almonds (v, c) Add grilled halloumi (v, c) Add roasted thyme chicken (c) Add seared salmon fillet (c) KIDDERTON ASH GOATS CHEESE roasted beets, pickled shallot rings, aged balsamic dressing (v, c) COMPRESSED WATERMELON AND TORCHED FETA sesame, oregano, lemon (v, c) 12.00

4 DISHES GRIDDLED LOIN OF TUNA classical niçoise salad, poached egg, balsamic reduction (c) TLCW BURGER triple cooked chips, truffle mayo, sweet cured bacon, smoked Applewood cheese (c) LOCAL BEER BATTERED COD FILLET triple cooked chips, crushed peas, homemade tartar sauce, lemon SALT AGED FILLET STEAK confit cherry tomatoes, wild mushroom fricassee, triple cooked chips (c) ON THE SIDE Garden salad (v, c) TLCW truffle mash potato (v, c) Heritage carrots, wild honey, toasted caraway (v, c) Triple cooked chips (v, c) Seasonal greens, garden mint, roast garlic, pine nuts (v, c) PUDDING WARM DARK CHOCOLATE AND ORANGE BROWNIE BREAD AND BUTTER PUDDING vanilla ice cream STICKY TOFFEE PUDDING butterscotch, butter milk ice cream TLCW SELECTION OF ICE CREAM AND SORBETS (c) CHEESE SELECTION OF REGIONAL CHEESES celery, fig chutney, artisan crackers, grapes (c) Three cheeses Five cheeses Seven cheeses

5 AFTERNOON TEA 3pm - 5pm A traditional array of freshly baked cakes and delicacies with a warm scone, fresh berries, clotted cream and preserves. Finger sandwiches of fresh salmon and cucumber, roast chicken in lightly curried mayonnaise with golden raisins and celery, egg and watercress and Cheddar cheese with spring onion on malted granary and soft white bread, served with your choice of specialty or herb teas. With a glass of English sparkling Nyetimber, Classic Cuvée, n.v. A slice of cake and your choice of coffee Cream tea a warm scone served with clotted cream, preserves and your choice of specialty or herb teas Some of our cakes and bread can be made gluten free or vegan. If we have 48 hours notice, we can accommodate a complete gluten free or vegan afternoon tea. All our ice cream, cakes, scones and puddings are made by our own sweet patisserie team. HOT DRINKS ESPRESSO single / double AMERICANO a shot of espresso topped up with hot water MACCHIATO a shot of espresso with a drop of foamed milk CAPPUCCINO one third espresso, one third milk and one third foam LATTE a shot of espresso topped up with steamed milk and foam FLAT WHITE a shot of espresso topped with micro foam MOCHA blended rich chocolate, espresso and steamed milk HOT CHOCOLATE rich and creamy chocolate HERBAL TEAS AND INFUSIONS: chamomile and a selection of berry fruits SPECIALITY TEAS: Darjeeling, Earl Grey, Assam, Lapsang Souchong, English Breakfast 2.50/ SOFT DRINKS Pago juices: pineapple, peach, apple, mango, cranberry, tomato Fever Tree natural tonics and sodas Coke and Diet Coke Acqua Panna, San Pellegrino still and sparkling water 2.75 (200ml) 2.45 (200ml) 1.95 (200ml) 4.50 (750ml)

6 SOMMELIER S SELECTION APERITIFS Antique Fino, Fernando de Castilla n.v. Antique Oloroso, Fernando de Castilla n.v. Villa Sandi, Prosecco Spumante n.v. Lallier Grand Cru Grande Réserve Brut n.v. Nyetimber Classic Cuvée n.v. Lallier, Grand Cru Grande Rosé Brut n.v (125ml) (50ml) (50ml) (175ml) (750ml) WHITE Bodegas Borsao, Macabeo, Spain 2016 Monrouby, Chardonnay, Languedoc, France 2015 Turi, Sauvignon Blanc, Central Valley, Chile 2016 Adobe Reserva, Gewürztraminer, Rapel Valley, Chile 2016 Rioja Vega, Rioja Blanco, Spain 2016 Corte Giara, Pinot Grigio Delle Venezie, Italy 2016 Les Argelières, Viognier, Languedoc-Roussillon, France 2016 Stopbanks, Sauvignon Blanc, Marlborough, New Zealand 2016 Alba Martin, Albariño, Rías Baixas, Spain 2016 Domaine des Fines Caillottes, Pouilly Fumé, Loire, France RED Bodegas Borsao, Garnacha, Spain 2016 Monrouby, Syrah-Carignan, Languedoc, France 2016 Turi, Merlot, Central Valley, Chile 2016 Adobe Reserva, Cabernet Sauvignon, Rapel Valley, Chile 2016 Domaine Boutinot, Côtes du Rhône Villages, France 2014 Kaiken, Malbec Reserve, Mendoza, Argentina 2015 Les Argelières, Pinot Noir, Languedoc-Roussillon, France 2016 Rioja Vega, Crianza, Rioja, Spain 2014 Agricola San Felice, Chianti Classico, Tuscany, Italy 2015 Keith Tulloch, Shiraz-Viognier, Hunter Valley, Australia ROSÉ Bodegas Borsao, Rosado, Spain 2016 Domaine Boutinot, Côtes du Rhône Rosé, France 2016 Domaine De La Vielle Tour, Côtes De Provence, France BOTTLED BEERS AND A CIDER Peroni Nastro Azzuro 5.2% Peroni Red Label 4.7% Modelo Especial 4.5% Estrella Damm 4% Estrella Damm Daura (Gluten Free) 5.4% Peroni Gran Riserva 6.6% Liverpool Craft West Coast Pale Ale 4.5% Anchor Steam 4.9% Erdinger Weissbier 5.3% Black Sheep Ale Weston s Wyld Wood Cider 6.5% Various guest bottled ales ask your waiter for details DRAUGHT BEER Love Lane Pale Ale Estrella Damm Guinness (330ml) 4.75 (330ml) 4.75 (330ml) 4.75 (330ml) 5.50 (330ml) 5.75 (330ml) (330ml) (335ml) (330ml) 4.95 (500ml) (500ml) 4.95 (568ml) 4.95 (568ml) 4.95 (568ml)

11am - 10pm SHARING PLATTERS. Served with flatbreads (gf available)

11am - 10pm SHARING PLATTERS. Served with flatbreads (gf available) BAR MENU 11am - 10pm SHARING PLATTERS Served with flatbreads (gf available) GARDEN 20.00 hickory-smoked beetroot, tempura broccoli, roasted cauliflower, griddled chicory, crispy kale, candied hazelnuts,