EARLY BIRD LUNCH MENU
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- Emory Briggs
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1 EARLY BIRD LUNCH MENU Starters Chicken Liver & Brandy Parfait with Apple Chutney and Oatcakes Platter of Melon & Soft Fruits with Lemon Syrup & Pink Grapefruit Sorbet Soup of the Day Gratin of Potato Gnocchi with Poached Mushrooms, Tarragon, White Wine & Cream Garlic Tiger Prawn Caesar Salad with Farmhouse Egg & Anchovies
2 Mains Breast of Chicken with Neapolitan Sauce, Melted Brie, Basil, Tomatoes & Rice Pilaf Open Mixed Seafood Lasagne with Garlic Toast Pan Fried Lambs Liver with Sauteed Onions, Apples & Red Wine Jus Salmon Wrapped in Parma Ham with Capsicum & Lemon Coleslaw Vegetable Stroganoff with Garlic Fried Potatoes
3 Desserts Pink Meringue with Chantilly Cream, Turkish Delight Ice Cream & Pistachio Nut Crumb Croissant Bread & Butter Pudding with Sauce Anglaise & Vanilla Ice Cream Fresh Fruit Salad with Costley s Ice Cream White Chocolate Fudge Profiterole Sundae with White Chocolate & Coconut Ice Cream Individual Mini Raspberry Trifle with Lemon Custard & Freshly Whipped Cream Two Course Three Course Available pm Monday to Friday
4 EARLY BIRD DINNER MENU Starters Chicken Liver & Brandy Parfait with Apple Chutney and Oatcakes Platter of Melon & Soft Fruits with Lemon Syrup & Pink Grapefruit Sorbet Soup of the Day Gratin of Potato Gnocchi with Poached Mushrooms, Tarragon, White Wine & Cream Garlic Tiger Prawn Caesar Salad with Farmhouse Egg & Anchovies
5 Mains Breast of Chicken with Neapolitan Sauce, Melted Brie, Basil, Tomatoes & Rice Pilaf Open Mixed Seafood Lasagne with Garlic Toast Pan Fried Lambs Liver with Sauteed Onions, Apples & Red Wine Jus Salmon Wrapped in Parma Ham with Capsicum & Lemon Coleslaw Vegetable Stroganoff with Garlic Fried Potatoes
6 Desserts Pink Meringue with Chantilly Cream, Turkish Delight Ice Cream & Pistachio Nut Crumb Croissant Bread & Butter Pudding with Sauce Anglaise & Vanilla Ice Cream Fresh Fruit Salad with Costley s Ice Cream White Chocolate Fudge Profiterole Sundae with White Chocolate & Coconut Ice Cream Individual Mini Raspberry Trifle with Lemon Custard & Freshly Whipped Cream Two Course Three Course Available pm Sunday to Friday
7 À LA CARTE LUNCH Starters Goats Cheese Wrapped in Parma Ham with Rocket, Tomatoes, Basil Pesto and Balsamic Vinegar Platter of Melon & Soft Fruits with Passion Fruit Syrup and Pink Grapefruit Sorbet Gratin of Avocado & Langoustines with Cheddar Cheese and White Wine / main Parfait of Chicken Liver and Brandy Served with Orange Preserve and Toasted Brioche Breaded Schezuan Squid with Lemon Crème Fraiche Pan Seared Scallops with Pulled Pork and a Smokey Barbecue Sauce / main Lyonnaise Salad, Crispy Pancetta, Poached Egg, Sour Dough Croutons and Dijon Vinaigrette / The Famous Cullen Skink Traditional Haddock Soup Soup of the Day Mussels Thai Style with Chilli, Lemongrass & Coconut or Traditional Meuniere Style / Bang, Bang Prawns Coated in Hot Chilli Sauce with Peanuts, Coriander and Lime /10.95
8 Salads Hot Home Smoked Salmon with Horseradish Potato Salad, Beetroot and Crème Fresh / Charcuterie with Goats Cheese, Olives and Mixed Leaves / Creole Chicken Salad with Fresh Mango, Lightly Curried Coleslaw Cashew Nuts and a Lime & Coriander Dressing / All Salads Served With French Fries Open Sandwiches Ayrshire Smoked Ham, Swiss Gruyere Cheese and Chutney 7.45 Roast Chicken, Brie de Meaux and Cranberry 7.45 Prawn & Crayfish with Marie Rose Sauce, Avocado and Rocket 7.95 All Served with Fries and House Salad
9 Mains Chicken Swiss Style with White Wine, Gruyere Cheese and Cream Steak and Sausage Pie with Buttered Carrots and Creamed Potatoes Fried Fillets of Sole in Breadcrumbs, with Tartare Sauce and Lemon Gratin of Smoked Haddock on a Potato Cake with Cheddar Cheese Pan Fried Fillet of Trout with Almonds, Bananas and Buerre Blanc Lambs Liver with Onions, Bacon and Tomato Highgrove s Famous Seafood Mix Grill Spicy Seafood Stew with Tomatoes, Basil and Lemon Curried Lamb with Coconut Sauce, Sultanas, Pineapple and Rice Pilaf Roast Breast of Chicken with Suedoise Sauce Salmon Fillet with Kedgeree and Chili Escalope of Pork in an Egg Batter with Parmesan & Tarragon Tagliatelle Filled Portobello Mushroom with a Roquefort Cheese and Herb Crumb Selection of Market Vegetables and Fries Served with all Main Courses
10 From the Grill 10oz Sirloin oz Fillet oz T-Bone Add 5 Tiger Prawns & Garlic Butter to Any Steak for 3.95 Three Double Loin Lamb Chops with Rosemary & Garlic Butter All Served with Sautéed Onions, Tomato, Portobello Mushroom & Fries Why Not Add a Sauce of your Choice for 1.95 Mustard Peppercorn Red Wine Jus Diane Sides Kitchen Salad French Fries Sautéed Potatoes with Sea Salt and Rosemary Dauphinoise Potatoes Tempura Onion Rings
11 Desserts Banana and Hazelnut Praline Cheesecake with Cinnamon Ice Cream Poire Williams Flavored Pana Cotta with Poached Pears Sea Salt Caramel & Chocolate Tart with Honeycomb Ice Cream Costley s Famous Sticky Toffee Pudding Rice Pudding with Apple Puree Tiramisu with Espresso Coffee and Preserved Cherries Fried Ice Cream of The Day Fresh Fruit Salad with Cream or Ice Cream Cheeses Scottish Cheddar, Brie de Meaux, Dolcelatti Smoked Cheddar, Golden Cross Goats Cheese 8.95 for a selection with Bread, Biscuits, Fruit and Chutney Coupes Classic Banana Split One Scoop of Costley s Double Cream vanilla ice cream, one scoop of Belgian chocolate ice cream, one scoop of strawberry ice cream, chocolate sauce, strawberry sauce, pineapple sauce with toasted nuts, freshly whipped cream, crispy wafer topped with a red cherry After Eight-Mint Sundae Two Scoops of Mint Choc Chip Ice Cream, one scoop of Costley s Double Cream Vanilla Ice Cream, Crème De Menthe Chocolate Sauce with crushed biscuits, freshly whipped cream, crispy wafer, fresh mint and decoration Strawberry Snowball Delight - Two scoops of Costley s double cream vanilla ice cream, one scoop of strawberry ice cream, fresh strawberries drowned in rich strawberry sauce, topped with freshly whipped cream, crispy wafer and a fresh strawberry Hot Toffee Fudge Sundae Two scoops of toffee fudge ice cream, one scoop of Costley s Double Cream Ice cream, Hot caramel fudge sauce, fudge pieces, freshly whipped cream topped with a crispy wafer and more fudge pieces
12 À LA CARTE DINNER Starters Goats Cheese Wrapped in Parma Ham with Rocket, Tomatoes, Basil Pesto and Balsamic Vinegar Platter of Melon & Soft Fruits with Passion fruit Syrup and Blood Orange Sorbet Gratin of Avocado & Langoustines with Cheddar Cheese and White Wine / main Parfait of Chicken Liver and Brandy Served with Orange Preserve and Toasted Brioche Breaded Schezuan Squid with Lemon Crème Fraiche Pan Seared Scallops with Pulled Pork and a Smokey Barbecue Sauce / main Lyonnaise Salad, Crispy Pancetta, Poached Egg Sour Dough Croutons and Dijon Vinaigrette / Smoked Haddock & Sweetcorn Chowder with Potatoes & Leek Soup of The Day Mussels Thai Style with Chili, Lemongrass & Coconut or Traditional Meuniere Style / main Bang, Bang Prawns Coated in Hot Chilli Sauce with Peanuts, Coriander & Lime Hot Home Smoked Salmon with Horseradish Potato Salad, Beetroot and Crème Fresh / 11.95
13 Mains Chicken Swiss Style with White Wine, Gruyere Cheese and Cream Roast Breast of Duckling with a Port and Cherry Sauce Served with Celeriac Slaw Whole Lemon Sole Shallow Fried in Butter with Lemon & Parsley Gratin of Smoked Haddock on a Potato Cake with Cheddar Cheese Pan Fried Fillet of Trout with Almonds, Bananas and Buerre Blanc Lambs Liver with Onions, Bacon and Tomato Highgrove s Famous Seafood Mix Grill Spicy Seafood Stew with Tomatoes, Basil and Lemon Lobster Thermindor with Mustard and Cheese Gratin with Rice Pilaf Whole Half Roast Breast of Chicken with Suedoise Sauce Salmon Fillet with Kedgeree and Chili Escalope of Pork in an Egg Batter with Parmesan & Tarragon Tagliatelle Poached Halibut with Spinach and Cheddar Cheese Glaze Julienne of Beef Stroganoff with Rice Pilaf Filled Portobello Mushroom with a Roquefort Cheese and Herb Crumb Selection of Market Vegetables and New Potatoes Served with all Main Courses
14 From the Grill 10oz Sirloin oz Fillet oz T-Bone Add 5 Tiger Prawns & Garlic Butter to Any Steak for 3.95 Three Double Loin Lamb Chops with Rosemary & Garlic Butter All Served with Sautéed Onions, Tomato, Portobello Mushroom & Fries Why Not Add a Sauce of your Choice for 1.95 Mustard Peppercorn Red Wine Jus Diane Sides Kitchen Salad French Fries Sautéed Potatoes with Sea Salt and Rosemary Dauphinoise Potatoes Tempura Onion Rings
15 Desserts Banana and Hazelnut Praline Cheesecake with Cinnamon Ice Cream Poire Williams Flavored Pana Cotta with Poached Pears Sea Salt Caramel & Chocolate Tart with Pistachio Nut Ice Cream Costley s Famous Sticky Toffee Pudding Rice Pudding with Apple Puree Tiramisu with Espresso Coffee and Preserved Cherries Fried Ice Cream of The Day Fresh Fruit Salad with Cream or Ice Cream Cheeses Scottish Cheddar, Brie de Meaux, Dolcelatti Smoked Cheddar, Golden Cross Goats Cheese 8.95 for a selection with Bread, Biscuits, Fruit and Chutney Coupes Classic Banana Split One Scoop of Costley s Double Cream vanilla ice cream, one scoop of Belgian chocolate ice cream, one scoop of strawberry ice cream, chocolate sauce, strawberry sauce, pineapple sauce with toasted nuts, freshly whipped cream, crispy wafer topped with a red cherry After Eight-Mint Sundae Two Scoops of Mint Choc Chip Ice Cream, one scoop of Costley s Double Cream Vanilla Ice Cream, Crème De Menthe Chocolate Sauce with crushed biscuits, freshly whipped cream, crispy wafer, fresh mint and decoration Strawberry Snowball Delight - Two scoops of Costley s double cream vanilla ice cream, one scoop of strawberry ice cream, fresh strawberries drowned in rich strawberry sauce, topped with freshly whipped cream, crispy wafer and a fresh strawberry Hot Toffee Fudge Sundae Two scoops of toffee fudge ice cream, one scoop of Costley s Double Cream Ice cream, Hot caramel fudge sauce, fudge pieces, freshly whipped cream topped with a crispy wafer and more fudge pieces
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Aspinall Arms ~ Wednesday 6th June 2018 ~ While you wait Warm breads with olive oil and balsamic - 4.95 Marinated olives - 3.95 Starters Root vegetable soup served with crusty bread 5.45 Chicken liver
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BRUNCH 12pm-3pm (10am Sat & Sun) Homemade Pancakes & Syrup (G, M, E) 4.50 Bacon 70p Fruit Compote 70p Banana 70p Eggs Benedict (G, E) Available Gluten Free 5.95 Two poached eggs & bacon served on a toasted
More informationLET THE FESTIVITIES BEGIN
2018 LET THE FESTIVITIES BEGIN Enjoy a unique experience at The Hetland this Christmas and New year PARTY NIGHT MENU 3 COURSE MEAL & WELCOME SHOT ON ARRIVAL TRADITIONAL LENTIL SOUP PRAWN MARIE ROSE sliced
More informationFOOD 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 informationWedding Breakfast Examples. Menus. Arrival Canapés. Pea & Wasabi Puree On Olive Oil Ciabatta Bruschetta
Smoked Mackerel Pate With Horseradish on Rye Bread Oak Smoked Salmon On a Blini with Cream Cheese Caper & Dill Shot Glass Prawns With Sweet Chilli Glaze & Lime Zest Mediterranean Roasted Peppers In an
More informationSeafood Bistro & Grill
Seafood Bistro & Grill IMPORTANT NOTICE If you have an allergy it is imperative that you inform the waiter taking your order ALLERGY KEY CHART Contains Wheat (W) Contains Dairy (D) Contains Peanuts (P)
More informationPASTA & SALAD Arabiatta Pasta V (starter or main) 6/ 9 tagliatelle in a spicy tomato sauce & garlic bread Available with or without Chicken
Prior to ordering -please advise your server of any allergies or dietary needs. Many dishes may be able to be adapted to suit special dietary requirements. Additional menus also available. V:Vegetarian
More informationSumburgh Hotel. Bar Menu. Lunches Monday to Saturday 12noon to 2.00 pm Sunday 12.30pm to 2.00pm. Evening Meals Monday to Sunday 6.00pm to 9.
Bar Menu Lunches Monday to Saturday 12noon to 2.00 pm Sunday 12.30pm to 2.00pm Evening Meals Monday to Sunday 6.00pm to 9.00pm Children s Certificate The Hotel Welcomes Children of All Ages However, Parents
More informationMENU. 12noon pm
MENU Breakfast Served Daily Monday Thursday Friday Saturday Sunday 8am - 10.30am 12noon - 2.30pm 6pm -8.30pm 12noon 2.30pm 5.30pm 9pm 12noon 9pm 12noon - 8.30pm All of our meals are freshly prepared and
More informationThe Old Orchard. ~ Tuesday 20th March 2018 ~ While you wait
The Old Orchard ~ Tuesday 20th March 2018 ~ While you wait Kir Royale a French classic, blackcurrant liqueur and Prosecco 6.95 Marinated artichoke with sweet garlic cloves, sun blush tomatoes and roquito
More informationWorsley Old Hall. ~ Wednesday 12th September 2018 ~ While You Wait
Worsley Old Hall ~ Wednesday 12th September 2018 ~ While You Wait Manchester Fizz - sparkling prosecco, gin and elderflower 6.95 Peroni Ambra - refreshing fruit infused lager served over ice 5.95 Worsley
More informationTHE 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 informationTopaz Hotel MONDAY DINNER MENU * * * * Garden Puree of Celery, Spinach and Potato with Nutmeg Croutons
MONDAY DINNER MENU Garden Puree of Celery, Spinach and Potato with Nutmeg Croutons Tortellini in Tartufo & Chardonnay Cream tossed with Pancetta, Mushroom and Sage Wine Cream Steamed Fillet of Hake & Provencal
More informationThe Horse and Groom. ~ Sunday 2nd September 2018 ~ While You Wait
The Horse and Groom ~ Sunday 2nd September 2018 ~ While You Wait Espresso Martini Vodka, coffee liqueur and espresso shaken over ice 8.50 Edinburgh Gin Fizz Midea prosecco with either Raspberry, Plum &
More informationPOPCORN COCKLES. Local cockles individually beer battered HALF PINT OF KING PRAWNS 7.95 BRUSCHETTA. Chopped tomato, garlic and olive oil. 5.
Food menu Appetizers POPCORN COCKLES Local cockles individually beer battered. 5.95 HALF PINT OF KING PRAWNS 7.95 BRUSCHETTA Chopped tomato, garlic and olive oil. 5.75 MIXED OLIVES 2.75 SELECTION OF FRESHLY
More informationMenus. Starters. Starters
Menus of the ways that we make the experience bespoke is to price the individual courses rather than the whole menu, allowing you to create the perfect menu at a cost that suits you. and mains are split
More informationStarters. Wild Mushroom & Asparagus Tart Creamy Blue Cheese Sauce, Balsamic Oil, Lambs Lettuce
Starters Wild Mushroom & Asparagus Tart Creamy Blue Cheese Sauce, Balsamic Oil, Lambs Lettuce Classical Caesar Salad Baby Gem Leaves, Ciabatta Crouton, Bacon, Lardons & Creamy Garlic dressing Add Cajun
More informationThe New Inn At Easingwold
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. This guide is intended
More informationTHE OLD COURTHOUSE. ~ Saturday 16th March 2019 ~ WHILE YOU WAIT
THE OLD COURTHOUSE ~ Saturday 16th March 2019 ~ WHILE YOU WAIT Bellini; Choose from rhubarb, strawberry, peach, passion fruit or elderflower 6.95 Courthouse Fizz; Belsazar Vermouth Rose, pink grapefruit
More informationSmoked Salmon and Asparagus Tart. Smoked Shetland Salmon, Horseradish and Cress Toasts. Seared Shetland Scallops with Basil Pesto (max 50)
Starters Please select one starter, main and pudding for your entire party plus a vegetarian alternative where necessary Soups Butternut Squash and Feta Soup (v) Tuscan White bean Soup with Herbed Croutons
More informationThe Refectory. ~ Monday 19th November 2018 ~ While You Wait. Starters, Nibbles and Things to Share
Chunky chips 3.50 Mixed salad with house dressing 3.95 Buttered vegetables 3.75 Garlic bread 3.50 Tenderstem broccoli with almonds 4.25 Green salad with apple dressing 3.95 Bread with butter 2.25 New potatoes
More informationBANQUETING MENUS. We are pleased to present our menus for private dining and hope you. will enjoy reading them.
BANQUETING MENUS We are pleased to present our menus for private dining and hope you will enjoy reading them. You are invited to compile your own menu to suit your personal taste and budget and we would
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 informationAPPETISER. 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 informationWELCOME TO RESTAURANT, BAR & PIANO LOUNGE. Our a la carte menu is served:
WELCOME TO RESTAURANT, BAR & PIANO LOUNGE Our a la carte menu is served: Monday to Thursday 6.00pm to 9.30pm Friday and Saturday 6.00pm to 10.00pm On Sundays we serve a traditional roast carvery 12 noon
More informationP R I V AT E E V E N T M E N U S
PRIVATE EVENT MENUS Cold Canapés 4 items 13 per person Corneto of Smoked Salmon Scallop Tartare with Basil & Lime Rillette of Duck & Pork Sushi Roll with Pickled Ginger & Soya Sauce Smoked Salmon with
More informationSignature Starters. PORK RIBS 6.45 Glazed in a choice of Peking or Toban Sauce or prepared with La Dragon s blend of Salt & Chilli Spices.
À la carte Signature Starters STORNOWAY BLACK PUDDING & TEMPURA* 7.45 Award-winning Black Pudding with King Prawn or Chicken Tempura, served with Sweet Chilli Dipping Sauce. PORK RIBS 6.45 Glazed in a
More information~Special Seasonal Starters~
Dishes marked with are Chef s own Highland and Scottish recipes based on excellent locally sourced produce, prepared in a traditional manner. In accordance with EU Food Information Regulation, information
More informationPRIVATE DINING MENUS
PRIVATE DINING MENUS Please find our set menus for your special occasion on the following pages. The George of Stamford prides itself on fulfilling our customer wishes, always endeavouring to create a
More informationTHE CRAIGHAAR HOTEL OPENING HOURS. Monday Saturday. Lunch pm Dinner pm. Sundays pm Sunday Menu Dinner
OPENING HOURS Monday Saturday Lunch 12.00 2.00pm Dinner 5.30 10.00pm Sundays 12.00 6.30pm Sunday Menu Dinner 6.30 10.00pm An Extensive Wine List With Vintage Wine Section Available Craighaar Hotel Waterton
More informationStarters / Light Bites
All of our produce is cooked fresh to order, we thank you for your patience. Many of our dishes are easily adapted to cater for any dietary needs. Please specify when ordering so we can assist. While You
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