VEGAN AND VEGETARIAN
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1 VEGAN AND VEGETARIAN STARTERS Soup of the day with gluten free bread (V) (GF) 5.25 Mixed olives and sourdough bread with balsamic and basil oil dip (VG) 5.00 Food served between: Monday Friday 12pm 2pm and 5.30pm 9pm Saturday 12pm 9pm Sunday (inc. Bank Holidays) 12pm 8pm All side dishes 3 Mustard mash Hand-cut chips Thin fries Sweet potato fries Tomato and feta salad Beer-battered onions Seasonal vegetables Mushy peas Pepper sauce Diane sauce Tomato and pepper bruschetta with shallots, basil and rocket and a balsamic glaze (VG) 5.95 Button mushrooms in garlic and cream sauce with a toasted bloomer (V) 5.50 Deep-fried halloumi served with mixed salad and sweet chilli dip (V) 6.50 MAINS Tomato and Mediterranean vegetable penne pasta drizzled with basil oil (VG) 9.95 Sliced aubergine, courgette and red pepper stack, served on a brioche bun with grilled haloumi, red onion chutney and thin fries (V) Mushroom, spinach and pea risotto (VG) (GF) Butternut squash, red pepper and spinach lasagne served with mixed salad and garlic bread (V) Red pepper, spinach and butternut squash risotto (VG) (GF) Stuffed beef tomatoes with wild mushroom and thyme couscous, topped with vegetarian parmesan shavings and baby new potatoes and house salad (V) V = Vegetarian, VG = Vegan, GF = Gluten free
2 BREADS AND NIBBLES Garlic ciabatta with basil pesto olive oil and balsamic dressing 3.50 With mature cheddar 4.50 With goats cheese and sticky onion 5.50 Mixed olives 3.50 Warm bread, dips and mixed olives 5.00 TO START Soup of the day made with local seasonal ingredients and served with a baked roll 4.95 Confit duck spring roll, pickled slaw, cucumber and hoi sin dressing 7.50 Tempura tiger prawns served with hot chilli jam, aioli and watercress salad 7.25 Grilled black pudding served with a crisp toasted baguette with mushrooms, pancetta, and watercress and pickled onion salad 7.25 Chicken and liver pâté 6.50 Mezze platter for two Rustic bread, cured meats, smoked salmon, salad garnish, mixed olives, sun-dried tomatoes, feta cheese and dips Ham hock and cheese croquettes with wholegrain mustard, rocket salad and HP Sauce 6.50 Beef tomato and mozzarella salad with red onion chutney and balsamic and rocket 6.00 Crab and prawn tian with avocado, tomato, peppers and shallot salsa, mixed lettuce and paprika tortilla crisps 7.50 Crispy goats cheese fritters, mulled wine poached pears, candied walnuts and balsamic syrup and rocket leaf 6.50 V = Vegetarian, VG = Vegan, GF = Gluten free
3 MAIN COURSE Slow-roast pork belly, savoy creamed cabbage, buttered tenderstem broccoli, fondant potatoes, apple purée and red wine jus with crackling Char-grilled 8oz sirloin or 10oz rump steak, with roast flat-cap mushroom and tomato, rocket and parmesan salad, hand-cut chips and garlic and parsley butter Beer-battered Fleetwood Haddock, served with mushy marrowfat peas, tartare sauce, lemon and hand-cut chips Small: Large: Steak and Windmill Brewery ale puff pastry pot pie, served with mushy peas and hand-cut chips Windmill Ham and free-range egg, pulled ham hock, pressed with honey and wholegrain mustard served with buttered peas and hand-cut chips All side dishes 3 Mustard mash Hand-cut chips Thin fries Sweet potato fries Tomato and feta salad Beer-battered onions Seasonal vegetables Mushy peas Pepper sauce Diane sauce Thai green chicken curry, served with naan, pak choi and steamed rice Vegetarian option available Pan-fried sea bass served with chorizo and parmesan arancini, garlic and herb tiger prawns, sweet potato puree, tenderstem broccoli and tomato and red pepper dressing Lamb Henry served with creamed potato, honey-glazed vegetables, celeriac purée and red wine jus Roast chicken supreme, stuffed with spinach and smoked cheese, dauphinoise potatoes, asparagus and wild mushroom sauce Grilled salmon fillet, with spinach and red onion sautéed potatoes, asparagus served with a pea and chorizo cream sauce oz steak burger, crispy pancetta, smoked cheddar cheese, baby gem lettuce, sliced tomato and thin fries 12.50
4 SOMETHING SWEET Homemade chocolate brownie with cookie crumble ice cream and chocolate sauce 5.95 Sticky toffee pudding with butterscotch sauce and vanilla ice cream 5.95 Chocolate pot with honeycomb and shortbread biscuit 6.25 Apple and cinnamon crumble served with a pot of custard 6.25 Chocolate Sundae 6.50 Sticky toffee Sundae 6.50 Cheesecake of the week served with ice cream 6.25 Three scoops of Mrs Dowsons ice cream 6.00 Trio of cheeses served with homemade chutney, celery, grapes and crackers 8.00 Please ask our friendly members of staff for our ice cream flavours We re very proud of our Windmill Brewery and a very special range of craft beers. We d love you to try them and let us know what you think. Any feedback will help us perfect our recipes. Keep your eyes peeled for new beers from the Windmill Brewery. We re always working on something special for your taste buds. Sit back, sup up and enjoy.
5 THE WINE LIST WHITE WINES Verdejo Viura, Fuente Milano Tropical fruit scents with an elegant nose. Light and easy drinking. Big Rivers Chardonnay, Murphy Vineyards, Australia Crisp and refreshing style that is so typical of the new wave of unoaked Chardonnays. Petit Chablis, Domaine Vrignaud, France The palate is round, fruity and fresh with a mineral and acid core balancing the citrus flavour. Pinot Grigio, La Castella, Italy A characteristic bouquet leads to a generous palate and a generous long finish. Tokaji Furmint, Hungary Soft and silkily textured, the finish is zesty, spicy and very long. Sauvignon, Sol de Andes, Chile ml 4.75, 250ml 6.00 A well crafted wine that is in total harmony with a crisp refreshing style. Sauvignon Blanc, Bladen Estate, NZ The palate is filled with intense citrus aromatics and mineral notes, typical of the Sauvignon Blanc. Blanc de Pacs, Pares Balta, Spain White orchard fruits and zesty lemon acidity. Interesting and delicious. Sipp Mack Riesling Tradition, Alsace Fresh with a slightly stoney finish. Minerally and fresh as a daisy. Albarino Terra Asorei, Spain Aromas are floral with stone fruit and Apple. Good richness yet retaining elegance. Calcari, Pares Balta, Spain Aromas of white fruit mingle with more exotic notes of grapefruit and banana. Colombard Sauvignon, Horgelus, France ml 4.95, 250ml 6.75 A refreshing and fun white wine that shows the sunnier side of Sauvignon Blanc, despite it only making up 25% of the blend. In typical Horgelus style. ROSE WINES Pinot Grigio Blush, Italy ml 4.50, 250ml 5.95 Crisp pale pink with a refreshing palate. Vega Badenes Rosado, Spain ml 4.25, 250ml 5.75 Bright off dry pink wine that is laced with soft red fruit. RED WINES Nero D Avola, Antonini Ceresa, Italy Deep ruby red in colour, nose with a hint of spice, dried fruits and dark berry jam. The Bard Cabernet Sauvignon, Hollick, Australia A nose of dark berries, cherries, plums and blackcurrants with an elegant finish. Malbec Pradera, Argentina ml 5.25, 250ml 6.75 Easy drinking wine from the Mendoza. Aroma of plums and cherries with notes of violets. Malbec Reserva Tonel 46, Argentina Aromas of black fruit with hints of vanilla, rich blackcurrant. A big red ripe wine yet soft and supple. Big Rivers Shiraz, Murphy Vineyards, Australia ml 4.95, 250ml 6.75 Deep red in colour with cherry, cassis, mocha and mint aromas. Rioja Crianza, Sierra Cantabria, Spain Rich red fruit on the nose with silky smooth palate, long lasting finish. Merlot, Sol de Andes, Chile ml 4.50, 250ml 6.25 A soft easy drinking red with ripe plum flavours. Merlot, Guardian Peak, South Africa Classic Merlot with aromas of black fruit underpinned by spices and fruit cake. Palate awash with plum and notes of chocolate and liquorice. Mas Petit, Pares Balta, Spain Full of spice and smoke along with blackberry, black olive, dried herbs and vanilla. Medium bodied and soft with a touch of oak. Camino Romano, Ribera Del Duero, Spain Intense fruity aromas of red fruit and black confiture. Elegant with a strong acidity. Gentle, fresh and clean finish. Pinot Noir, Trentham Estate, Australia Delicate aroma of strawberry and red cherry fruits. Subtle oak with a long subtle fruit driven finish. Chateauneuf du Pape, Chateau St Roch, France A well made wine that is a complex blend of numerous grape varieties, big on the nose and bold on the palate. SPARKLING WINE Sparkling Rose, Astoria, Italy ml 4.50 Seductively pink, delicate fruit flavours. Dry and refreshing. Sparkling Prosecco di Treviso, Astoria ml 4.50 Straw yellow colour with green shades. The palate is soft and dry leaving a delightful aftertaste. CHAMPAGNE Champagne Veuve Doussot Brut NV Full flavoured yet fresh and vibrant palate with a clean crisp finish. Champagne Pol Roger White Foil NV Winston Churchill loved this champagne so much he named his race horse after it! PUDDING WINES Trentham, Noble Taminga, Australia 375ml 19.95, 50ml 2.75 Lusciously sweet, lingering apricot and toffee flavours. WINES BY THE GLASS AVAILABLE IN 125ML
Wine by the glass. Cabernet Sauvignon Sol de Andes
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Main Menu Starters or Tapas Tomato and red Onion Bruschetta topped with Parma Ham & Brie Caramelised Onion Tart topped with Goats Cheese & served warm with a Tomato Salsa Prawn & Crayfish Tails mixed with
More informationServed with choice of spicy hot sauce OR Jack Daniels BBQ sauce OR plain. (Contains 4, 5, 7, 10, 11).
Served with choice of spicy hot sauce OR Jack Daniels BBQ sauce OR plain (Contains 4, 5, 7, 10, 11). Sesame crusted brie, winter berry compote & organic leaf salad (contains 4,5,11, 14). (v) Served with
More informationSUNDIAL BAR & BISTRO Food served from
SUNDIAL BAR & BISTRO Food served from Monday-Thursday Friday-Sunday 11am 9pm 11am 9.30pm Music every Saturday night from 10pm-12.30am. 1 Starters SOUP OF THE DAY 4.90 With Homemade Soda Bread HOMEMADE
More informationA L L E R G E N M E N U
This guide lists what allergenic ingredients are contained in each of our dishes. The guide also shows whether or not each dish is suitable for vegetarian or vegan customers. We work closely with our suppliers
More informationHomemade and Freshly Prepared Daily
Homemade and Freshly Prepared Daily As part of the privately owned Hatton Estate, we pride ourselves on delivering great quality, seasonal dishes, using ingredients sourced from our own estate and local
More informationStarters. Sandwiches SOUP OF THE DAY With Homemade Soda Bread /2 OF BBQ PORK BACK RIBS Served with Slaw
Starters SOUP OF THE DAY With Homemade Soda Bread 1/2 OF BBQ PORK BACK RIBS Served with Slaw SPICY BUFFALO CHICKEN WINGS With Blue Cheese Dressing, Celery Sticks BLACK PUDDING SALAD Poached Hens Egg, Black
More informationSTARTERS. 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 informationThe Refectory. ~ Monday 11th March 2019 ~ While You Wait
The Refectory ~ Monday 11th March 2019 ~ While You Wait Gin of the Moment; Adnams' Award Winning Copper House Gin served with FeverTree Elderflower tonic, fresh orange and cucumber 6.20 The Refectory's
More informationChardonnay Unoaked, elegant ripe citrus notes ending in a savoury & mineral finish
1 2 Cortese Fresh & crisp, zesty nose with apple & lime notes, citrusy & refreshing Chardonnay Unoaked, elegant ripe citrus notes ending in a savoury & mineral finish Chenin Blanc Richly textured with
More informationCATHEDRAL PACKAGE. Exclusive use of the Cathedral Ballroom and the Viewing Gallery with private bar. Red carpet on arrival.
OUR WEDDING VENUE CATHEDRAL PACKAGE Exclusive use of the Cathedral Ballroom and the Viewing Gallery with private bar Red carpet on arrival Arrival drink White table linen and napkins Master of ceremonies
More informationWe pride ourselves on serving freshly cooked food to order.
We pride ourselves on serving freshly cooked food to order. Our attention to detail may mean that some of our dishes take a little longer to cook than others, particularly at busy times. We always try
More information3 COURSE PLATED DINNER
EVENTS MENU 3 COURSE PLATED DINNER SELECT 1 STARTER, 1 MAIN COURSE AND 1 DESSERT MENU A 25.50 PER PERSON STARTERS Chef s soup of the day Duo of melon, raspberry coulis Smoked chicken and goat s cheese,
More informationAround The World Buffet
Around The World Buffet American Selection Southern Fried tender Chicken BBQ Pork Ribs Mediterranean Selection Homemade Beef Lasagne Paella Asian Selection Prawn Curry Beef Teriayke Buffet Selection Couscous
More informationThe George and Dragon
The George and Dragon ~ Saturday 24th March 2018 ~ While you wait Marinated Nocellara olives 3.95 Wild mushroom fritters truffle aioli 3.45 Hummus with crudité and flat bread 3.95 Peroni Ambra a delicious
More informationCANAPES. Goats Cheese & Chilli Jam Profiteroles. Salmon Bites with Saffron Aioli. Naan, Spinach & Halloumi Bites. Butternut & Brie Vol-au-Vents
BANQUETING MENUS CANAPES Goats Cheese & Chilli Jam Profiteroles Salmon Bites with Saffron Aioli Naan, Spinach & Halloumi Bites Butternut & Brie Vol-au-Vents Beetroot & Balsamic Goats Cheese Bruschetta
More informationHOTEL. BAR. GRILL ALLERGEN GUIDE
ALLERGEN GUIDE The following guide provides information on the common allergens present in our dishes and also contains sections recommending dishes for those avoiding wheat and diary. These recommended
More informationTHE GRILL. At Hardies
THE GRILL At Hardies NIBBLES Marinated Sapori Olives (v) 3.20 Feta cheese Bread Sharing Selection (v) 3.20 Bloomer Brioche Ciabatta Balsamic vinegar Olive oil Garlic Bread (v) 3.00 Garlic Bread with Mozzarella
More informationWEDDING 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
More informationThe Red Fox. ~ Thursday 7th March 2019 ~ To Kick Things Off...
The Red Fox ~ Thursday 7th March 2019 ~ To Kick Things Off... Liverpool pomegranate - gin, bitters, pomegranate liqueur and prosecco 6.25 Middle Kingdom gin with fevertree tonic 5.50 Bellini: Prosecco
More informationRISING 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 informationChenin Blanc Richly textured & buttery with aromas of ripe lemons, pear, oak & vanilla
2 Chenin Blanc Richly textured & buttery with aromas of ripe lemons, pear, oak & vanilla Chardonnay Integrated tropical fruit flavours, vanilla, toasted oak & butter Chardonnay Firm & rich palate of citrus
More informationBOXING DAY & NEW YEARS! DAY BRUNCH
CHRISTMAS BOXING DAY & NEW YEARS DAY BRUNCH 26 TH DECEMBER 2017 & 1 ST JANUARY 2018. FROM 11:30AM 17:00PM MAINS Vicarage Full English - Williams Sausages, Bacon, Grilled Tomato, Flat Cap Mushroom, Black
More informationLighter Bites. Available Monday - Saturday. Nibbles
Lighter Bites Nibbles Little delectable dishes, perfect for indulging as a snack with a drink or as a pre-dinner appetiser Fresh Bread (v) with homemade pesto and balsamic Vinci Olives (v) (gfa) marinated
More informationFESTIVE LUNCH. Menu STARTERS. Parsnip And Apple Soup, Smoked Bacon Beignet. Seared Sea Bream, Crab Crushed New Potatoes, Saffron & Dill Cream Sauce
Christmas 2016 FESTIVE LUNCH Parsnip And Apple Soup, Smoked Bacon Beignet Seared Sea Bream, Crab Crushed New Potatoes, Saffron & Dill Cream Sauce Chicken Liver Pate, Homemade Toasted Brioche, Red Onion
More informationBreakfast. Available 8am-10am Included for Benleva Hotel Residents. Filled Breakfast Roll 2.50 Extra Fillings 1.00 Scottish Porridge 3.
Breakfast Available 8am-10am Included for Benleva Hotel Residents Filled Breakfast Roll 2.50 Extra Fillings 1.00 Scottish Porridge 3.50 Cooked to your liking with your choice of Milk or Water Benleva Full
More informationMenu. Evening. Welcome to The Famous Creg Restaurant
Evening Menu Welcome to The Famous Creg Restaurant Whilst trying to serve you as quickly as possible, at busy times this sometimes takes a little longer as our food is freshly prepared and cooked to order,
More informationSERVED DAILY BETWEEN 6.30AM AND 10.00AM MONDAY FRIDAY 7.00AM AND 11.00AM SATURDAY, SUNDAY AND BANK HOLIDAYS. CONTINENTAL BREAKFAST (v) 12.
BREAKFAST SERVED DAILY BETWEEN 6.30AM AND 10.00AM MONDAY FRIDAY 7.00AM AND 11.00AM SATURDAY, SUNDAY AND BANK HOLIDAYS CONTINENTAL BREAKFAST (v) 12.50 Fruit juices pineapple, cranberry, apple, orange, grapefruit
More informationDixon 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,
More informationstarters and light bites Starters and Light Bites
starters and light bites Starters and Light Bites Soup of the Day (v) 4.50 Served with a warm bread roll. Smoked Mackerel Pate 5.95 With pickled cucumber and ciabatta crouton. Corned Beef Hash Cake 4.95
More information