Artichoke and celeriac soup. With curry oil and coriander croutons 5.5. Wild boar sausage and black pudding. With a bacon and bean cassulet 8.
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- Lorin Melton
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2 Artichoke and celeriac soup With curry oil and coriander croutons V 5.5 Wild boar sausage and black pudding With a bacon and bean cassulet 8.5 Vegetable terrine Mosaic of beetroot and tomato, pea custard and fresh herbs V 7.25 Trio of fish and crayfish Home smoked, and cured salmon, smoked trout, cray fish and tomato and horseradish sorbet 8.75 Rabbit Pate, terrine and bonbon, celeriac puree, and confit tomatoes 9.00 / 2
3 Main course Breast of guinea Fowl Spiced lentils, roasted celeriac, and a smoked bacon sauce 16.5 Pan-roasted fillet of beef Braised blade of beef, potato and pancetta terrine, kale, shallot, and port jus 29 Breast of Gressingham Duck Leg meat pie, calvo nero, red cabbage, celeriac, and a honey and soy jus 19.5 Monkfish Braised fennel, crayfish, purple potatoes, chard, and a lemongrass and crème fraiche sauce 22 Roasted Squash Porridge, pea, and parmesan bonbon, pak choi, and a tomato an ginger sauce 15 Please note that some may contain/ have traces of nuts and nut oils or may have been made alongside other products containing nuts Please allow at least 25 minutes during busy periods as all of the produce is prepared by our chefs in house / 3
4 V Suitable for vegetarians Ve Suitable for vegans Gf Gluten free Gfa Gluten free available Homemade soup of the day, with homemade bread 5.50 Pan-fried scallops, Hebridean black pudding, celeriac puree and curry oil 10.5 Duck liver and pancetta pate with toasted brioche crisps and leaf salad Warm chicken, bacon and feta cheese salad with garlic croutons a honey mustard dressing 8.5 Award winning Hebridean black pudding topped with tomato, smoked bacon, spinach and a poached hens egg Deep fried camembert with homemade sweet chilli jam and mixed leaf salad. 6 Tempura fried, South African pink prawns, homemade aioli, and leaf salad 8 16oz Chateaubriand, fillet of beef, chips, onion rings, peppercorn and blue cheese sauses two to share 56 Mini baked camembert, stuffed with garlic and rosemary, homemade bread and chutney / 4 / 4
5 Deli board: baked camembert, home cooked ham, cured meats, homemade bread, olives, vegetable crudity, sun-dried tomato hummus, and homemade chutney Fish Platter: Smoked salmon, smoked mackerel, marinated prawns, scampi, taramsalata, whitebait, saffron and dill marmalade, homemade bread Mains Homemade salmon and prawn Fishcakes, poached hens egg, cullen skink sauce, and curley endive 14 Queen s Curry, marinated lamb, tomato, sweet pepper and onion sauce, served with poppadums, onion bhaji, and homemade naan bread 14 Local estate game Pie in a rich shortcrust pastry, with creamy mash, spring greens, glazed carrots and rich gravy day aged Ribeye steak, served with chunky chips, field mushrooms, beef tomato and peppercorn sauce 21 Roasted Butternut squash, with pearl barley, marinated mushrooms and tarragon 13.5 Parcel of swede, parsnip and artichoke, wilted spinach and a tomato and ginger sauce 13.5 Breast of free range Chicken, stuffed with apricots and garlic, with fondant potatoes, hispi, carrots, and a smoked bacon and red wine sauce 14.5 The Queens fillet burger, 10oz minced fillet, with smoked bacon, cheese, brioche bun and chunky chips 15 Queens Ploughmans, homemade pork and apple pie, scotch egg, honey roast ham, vintage cheddar, pickles, salad, and homemade bread 13 Deep fried Haddock in our own crispy batter, with chunky chips, peas and homemade tartare sauce 12.5 Please allow at least 25 minutes during busy periods as all of the produce is prepared by our chefs in house / 5
6 Pear Crumble Rich vanilla custard, Calvados ice-cream, and pear crisps 6.5 White Chocolate parfait Roasted peaches, raspberrys and homemade shortbreab 6.5 v Textures of chocolate Roulade, torte, airaited, and ice-cream Sticky Guinness pudding Salted caramel sauce, and a malted milk ice-cream 7 Citrus Trio Orange and manderin torte, lemon tart, and St. Cleman ts ice-cream Selection of French and English cheeses with homemade chutney and biscuits 9.5 / 6
7 Recommended Ports / 50ml glass Old boys 21 Tawny port 5.00 Fonseca finest reserve port waterloo edition 5.00 Fonseca Guimaraens Vintage 1998 Port 7.00 Coffees Teas Americano 2.25 Mochaccino 3.00 Latte macchiato 2.25 Coffee Latte 2.50 Cappuccino 2.50 Espresso 1.95 Double espresso 2.50 Hot chocolate 2.50 Fresh Cream 0.75 English breakfast Peppermint Green CO2 Decaffeinated Earl grey Berry burst All 2.75 Liquor Coffees 6.00 / 7
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P E M B R O K E C O L L E G E C A M B R I D G E D i n i n g C o n t a c t : c a t e r i n g @ p e m. c a m. a c. u k o r s p e a k t o u s o n 0 1 2 2 3 7 6 4 5 6 1-2 Rooms for Hire Pembroke College offers
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Sample Wedding/Sit Down Meal Menus *Please ask for our Separate Wedding Brochure for More Info, Menu Examples & Example Quote* Please Note: This is just a small selection of choices available everything
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
More informationStarters. Homemade Soup of the Day (v) Goat s Cheese & Red Onion Bruschetta (v) Patchwork s Chicken Liver & Cointreau Pâté. Halloumi Skewer (v)
Starters Homemade Soup of the Day (v) We offer a choice of either a vegetarian and one meat or fish based soup. Served with a warm bread roll. 5.25 Goat s Cheese & Red Onion Bruschetta (v) Local Cheshire
More informationGASTRO WEDDING MENU STARTERS
the hog & apple food co 2016 GASTRO WEDDING MENU STARTERS Start your meal with a bang. This first course will set the tone of the day. When the starter lands on your table, your guests will realise they
More informationCarrot & Coriander Soup Confit Duck Rillette red onion marmalade. Goat s Cheese, Chestnut & Spinach Strudel roasted red pepper and tomato cream
Festive Lunches Served from 12 Noon to 2pm 2 courses for 14.95 3 courses for 17.95 Carrot & Coriander Soup Confit Duck Rillette red onion marmalade Goat s Cheese, Chestnut & Spinach Strudel roasted red
More informationlunch menu DIETARY OPTIONS
lunch DIETARY OPTIONS Dietary needs and/or preferences please use the icon key below to find your perfect meal. V VG GF This dish is suitable for vegetarians This dish is suitable for vegans This dish
More informationTo Begin With. The Fish Club Sandwich
Food Menu To Begin With The Fish Club Sandwich Grilled Mixed Fish, Scallops, Prawns & Smoked Salmon, Crevette Fritter, Marie Rose, Skinny Fries, Garlic Mayonnaise (Monday to Friday Lunch Time) 14.00 The
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 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 informationAvoca breakfast; bacon, sausages, Higgins black pudding & poached eggs, roast tomato, honey & spelt toast 12.95
Breakfast Menu Bubbles Prosecco 8.00 Mimosa 9.00 By the Glass By the Jug Freshly squeezed orange juice 3.95 Elderflower Presse 7.95 Pressed apple juice 3.50 Homemade Lemonade 7.95 Strawberry & Banana Smoothie
More informationThe Rowbarge. ~ Tuesday 8th May 2018 ~ Aperitifs. While you wait nibbles
The Rowbarge ~ Tuesday 8th May 2018 ~ Aperitifs Seedlip garden non-alcoholic gin & elderflower tonic 4.60 Belsazar Rosè vermouth spritz with Fever-Tree tonic 5.65 While you wait nibbles Bowl of mixed olives
More informationSummer Menu / /
APPETISERS Mixed Queen Olives and Fresh Bread with a Truffle Butter(v, gf on request) Homemade Apple, Ale, & Chilli Scotch Egg Garlic Bread STARTERS Homemade Soup (v, gf on request) Homemade soup served
More informationThe Dysart Arms. ~ Thursday 11th April 2019 ~ Starters, Nibbles and Things to Share
The Dysart Arms ~ Thursday 11th April 2019 ~ Starters, Nibbles and Things to Share Olives marinated in herbs 3.95 Chestnut and field mushroom soup with tarragon crème fraîche and crusty bread 5.45 Chicken
More informationA LA CARTE MENU (OUR SPECIALIST BBQ OVEN)
EARLY BIRD 3 COURSES 18.95 + HALF BOTTLE WINE PER PERSON 23.50 MONDAY - THURSDAY 5.30-9PM - DENOTES CHOICES A LA CARTE MENU S TA R TERS Mini whole loaf, olives, balsamic, olive oil 3.95 Seasonal soup of
More informationSALMON GRAVALAX Dill Cured Scottish Salmon, Citrus Crème Fraiche, Crispy Capers, Pea Shoots, Crostini 8.25
SALMON GRAVALAX Dill Cured Scottish Salmon, Citrus Crème Fraiche, Crispy Capers, Pea Shoots, Crostini 8.25 ROASTED BREAST OF WOOD PIGEON Pea and Pancetta Puree, Crispy Serrano Ham & Pickled Brambles 8
More informationChristmas Packages 2018
Christmas Packages 2018 For more information and to Book NOW please call on 0207 932 4675 events@doubletreewestminster.com for event and group enquiries Canape Menu 18.00 (6 items) Menu 1 Duck pate and
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