SeaFOOd Meat VeGetaBLeS & SaLadS
|
|
|
- Denis Snow
- 5 years ago
- Views:
Transcription
1 while you wait 1.95 Sourdough & Salted Butter (V) 2.95 Mixed Olives (V) 2.95 Jalapeno & Lemon Roasted Nuts (V) 2.95 Sea Salt & Pepper Roasted Nuts (V) StaRteRS 4.95 Seasonal Soup please ask for today s soup (V)(L) 5.50 North Sea Fishcakes with Tartare & Salad (L) 5.95 ham hock terrine with Sourdough Croutons (L) 5.50 avocado & duck egg on Toasted Sourdough (V) (L) 7.95 Crispy Pork Belly with Fresh & Pickled Apple 8.95 Crab Salad with Smoked Salmon & Avocado 8.50 Chicken Linguine with Iberico Ham & Foraged Mushrooms ShaRiNG BOaRdS Charcuterie Board Terrine, Rilette, Cured Meats, Salami Arancini, Olives, Sun-dried Tomato Bread Seafood Board Crab, Prawn Salad, Fishcakes, Salmon, Brandade, Relish, Wholemeal Bread Mezze Board Chick Pea Chips, Romesco, Hummus, Flatbread, Falafel, Dukkha, Fritters, Olives (V) ShaRiNG Served with your choice of two sides & two sauces ROaSt ChiCkeN FOR two Lemon and thyme roasted corn fed chicken ChateauBRiaNd FOR two Local estate, 35 day, dry aged chateaubriand 900g SeaFOOd Meat VeGetaBLeS & SaLadS Our fish is sourced from the North East coast line to ensure freshness and quality Cod & Chips with Mushy Peas & Tartare Sauce (L) Mussels in White Wine with Cream & Garlic (L) Roast Seabass Cockles & Clams with Jersey Royal Potatoes king Prawn Risotto with Garlic & Foraged Greens SideS 3.50 Buttered walled Garden Vegetables (V) 1.95 walled Garden Salad (V) PtMy Chicken Burger with Avocado & Tomato Jam on a Brioche Bun, served with Fries (L) Lamb Pie Jersey Royals & Spring Vegetables (L) Roast Chicken with Dauphinoise Potatoes & Carrots oz Beef Burger with Bacon, Cheese, Tomato Jam & Dill Sauce, served with Fries Pork Chop with Fennel, Apple & Fries oz Fillet Steak Local Estate, 35 Day, Dry Aged Beef with Thrice Cooked Chips, Tomato & Salad 2.95 Rosemary & Parmesan Fries (V) 2.95 thrice Cooked Chips (V) 3.50 Jersey Royal Potatoes (V) Sourced from specialist suppliers who locally source and forage fresh, seasonal vegetables Open Lasagne with Mushroom, Asparagus & Spinach (V)(L) Classic Caesar Salad with Anchovies (L) *add Chicken Baked Ratatouille with Herb Bread Crumbs & Jersey Royals (VE)(L) Potato terrine with Turnip, Black Truffle Sauce (V) Burrata Mozzarella Heirloom Tomato, Basil, Oregano Sherry Vinegar & Sourdough (V) 1.95 Béarnaise Sauce 1.95 Peppercorn Sauce 1.95 Red wine Sauce
2 desserts 6.50 deconstructed Blueberry Cheesecake (V)(L) Yoghurt, White Chocolate & Blueberries 5.50 Sticky toffee Pudding (V)(L) Salted Caramel Sauce & Vanilla Ice Cream desserts COCktaiLS 8.50 Orange espresso Martini 8.00 espresso Martini 5.50 Smashed dark Chocolate Brownie (V)(L) with a Bourbon Sauce & Candied Nuts 4.95 Selection of ice Creams & Sorbets (V)(L) Ask your server for this weeks flavours 8.00 Burnt Crumble 7.50 whiskey Snap 7.50 Chocolate delice (V) Hazelnut Praline & Vanilla Ice Cream 6.50 Coconut & Lime Pannacotta (Ve) with Passionfruit & Mango 8.95 Continental Cheeseboard (V) Served with Crackers & Spiced Apple Chutney 8.00 a date with Rhubarb 7.50 Cherry Bakewell dessert wines (All 70ml) 3.25 Fondo antico Baccadoro Passito Sweet wine from Sicily tasting of almonds, cookies, dried figs and candied oranges. Great with Chocolate Quinta do Vallado 10y/o tawny Port This has rich nutty, dried fruit aromas and luscious, sweet raisin, mocha chocolate, spice and medjool date flavours. Great with toffee but blue cheese is perfect warres LBV Port Rich red fruits and hints of spice make this a great cheeseboard allrounder. Also works well with chocolate duke of Clarence 3y/o Rich Madeira Cooked Orange and caramelised hazelnuts abound from this fantastic fortified wine from the idyllic island of Madeira. Great with fruit and pastry duke of Sussex 3y/o dry Madeira hot drinks 1.60 espresso 2.00 americano 2.00 Latte 2.20 Cappuccino 2.20 Mocha 2.20 hot Chocolate easy teasey teas 1.95 CLaSSiC english Breakfast earl Grey Peppermint FLaVOuRed Cloud Catcher Apple, Kiwi, Cherry. Sweet & Tangy Orange Blossom Taiwanese Oolong Tea Flavoured with Orange and Orange Peel Pinhead Gunpowder Chinese Green Tea with a Complex Flavour & a Unique Appearance
3 LUNCH M E N U 2 CoURSES FoR CoURSES FoR STARTERS 4.95 Seasonal Soup please ask for today s soup (V)(L) 5.50 North Sea Fishcakes with Tartare & Salad (L) 5.95 Ham Hock Terrine with Sourdough Croutons (L) 5.50 Avocado & Duck Egg on Toasted Sourdough (L) MAIN Cod & Chips with Mushy Peas, Tartare Sauce (L) Mussels in White Wine, Cream & Garlic (L) PTMY Chicken Burger with Avocado & Tomato Jam on a Brioche Bun, served with Fries (L) Lamb Pie Jersey Royals & Spring Vegetables (L) Open Lasagne with Mushroom, Asparagus & Spinach (V)(L) Classic Caesar Salad with Anchovies (L) *Add Chicken Baked Ratatouille with Herb Bread Crumbs & Jersey Royals (VE)(L) DESSERTS 6.50 Deconstructed Blueberry Cheesecake (V) (L) 5.50 Sticky Toffee Pudding, Salted Caramel Sauce (V) (L) 5.50 Smashed Chocolate Brownie (V) (L) 4.95 Selection of Ice Creams & Sorbets (V) (L)
4 GRADUATION M E N U STARTERS 8.95 English Asparagus Cured Ham, Shallot and Hazelnut Dressing Lobster, Crayfish with Prawn Mayonnaise, Tomato, Avocado 6.00 Watercress and Potato Soup with Truffle Cream, Chives MAIN Marinated Rump of Lamb with Summer Greens, Marjoram, Pink Fir Fresh Linguine Pasta with Peas, Broad Beans, Parsley (V) Braised Turbot with Jersey Royals, Spinach, Chervil DESSERTS 7.50 Chocolate and Raspberry Tart, Vanilla Ice Cream 6.95 Strawberry Mousse, Lime Shortbread, Pistachio 9.95 Artisan Cheeseboard, Sourdough Crackers, Chutney
5 BAR M E N U NIBBLES Sourdough & Salted Butter (V) 1.95 Mixed Olives (V) 2.95 Salt & Pepper Nuts (V) 2.95 Jalapeno & Lemon Nuts (V) 2.95 Served From 11am - 2am. SMALL PLATES 1 for 4 2 for 7 3 for 10 PTMY Scotch Egg Hand Raised Pork Pie Spinach, Garlic & Raisin Fritters (V) Chicken & Chorizo Meatballs Prawn & Avocado Salad Cheese Croquettes (V) North Sea Fishcakes Salami Aranchini Potato Salad (V)
6 SHARING BOARDS Charcuterie Board Terrine, Rilette, Cured Meats, Salami Arancini, Olives, Sun-dried Tomato Bread Seafood Board Crab, Prawn Salad, Fishcakes, Salmon, Brandade, Relish, Wholemeal Bread Mezze Board Chick Pea Chips, Romenesco, Hummus, Flatbread, Falafel, Dukkha, Fritters, Olives STARTERS Seasonal Soup (V)(L) 4.95 North Sea Fishcakes (L) 5.50 Ham Hock Terrine (L) 5.95 Avocado & Duck Egg on Toasted Sourdough (V)(L) 5.50 Cod & Chips, Mushy Peas, Tartare Sauce (L) Mussels, White Wine, Cream, Garlic (L) PTMY Chicken Burger & Fries (L) Lamb Pie, & Spring Vegetables (L) MAINS 8oz Beef Burger & Fries (L) Mushroom Open Lasagne (V)(L) Classic Caesar Salad with Anchovies (L) Baked Ratatouille & Potatoes (VE)(L) SIDES Walled Garden Salad (V) 1.95 Rosemary & Parmesan Fries (V) 2.95 Thrice Cooked Chips (V) 2.95 DESSERTS Sticky Toffee Pudding (V) 5.95 Blueberry Cheesecake (V) 6.50 Smashed Chocolate Brownie (V) 5.50 Selection of Ice Cream & Sorbet (V) 4.95 Please advise your server if you have allergy or dietary requirements
SeaFOOd Meat VeGetaBLeS & SaLadS
while you wait 1.95 Sourdough & Salted Butter 2.95 Mixed Olives 2.95 Jalapeno & Lemon Roasted Nuts 2.95 Sea Salt & Pepper Roasted Nuts StaRteRS 4.95 Seasonal Soup please ask for today s soup (V)(L) 5.50
Short Stories. Christmas
Short Stories of Christmas Short Stories of Christmas by PLEASED TO MEET YOU A guide to our nibbles & tipples over the festive period Contents Buffet...... 03-04 Festive Lunch......... 05-06 Festive All
lunch Coombeshead Farm sourdough, Abernethy handmade butter STARTERS Acorn squash soup, Ticklemore cheese (v) 9 sage focaccia
lunch Coombeshead Farm sourdough, Abernethy handmade butter STARTERS Acorn squash soup, Ticklemore cheese (v) 9 sage focaccia Rare beef 10 lambs lettuce, broccoli, truffle dressing Beetroot & gin cured
The Aspinall Arms. ~ Thursday 10th January 2019 ~ While You Wait
The Aspinall Arms ~ Thursday 10th January 2019 ~ While You Wait Kir Royale Prosecco with Creme de Cassis 5.95 Pink Fizz Elderflower Liqueur with Sparkling Rose 5.95 Bellini Prosecco with Creme de Peache
The 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
AVAILABLE FOR 18 PER PERSON FOR ROOM HIRE CONTRACTS
EVENTS MENU DELI BUFFET INCLUSIVE IN DDR & 24HR PACKAGES Selection of artisan breads Caramelised red onion hummus Pesto Beetroot relish Spiced pear chutney Olives Sun blushed tomatoes ----------- Cous
a warm & friendly welcome from the team
a warm & friendly welcome from the team Here at Bibendum, we pride ourselves on offering a great dining experience. Our aim to serve simple yet tasty pub grub, in good ol fashioned portion sizes. We are
Starters. SHARING STARTERS For two. SOUP DU JOUR V 4.95 Freshly made soup of the day with warm focaccia
A la carte Welcomes you Located in the historic County Hotel, the Hudson takes its name from the Railway King, George Hudson, a pioneering figure of the 19th century Northern Railway scene. At The Hudson
A 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
Starters. SHARING STARTERS For two. SOUP OF THE DAY V 3.95 Freshly made soup of the day, served with crusty bread & butter
A la carte Welcomes you Located in the historic County Hotel, the Hudson takes its name from the Railway King, George Hudson, a pioneering figure of the 19th century Northern Railway scene. At The Hudson
A 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
Bar Menu MAINS SNACKS SANDWICHES SALADS ALLERGY INFORMATION AVAILABLE MONDAY SATURDAY FROM 12 UNTIL 8PM. PEA SOUP With ham hock and mustard cream
Bar Menu AVAILABLE MONDAY SATURDAY FROM 12 UNTIL 8PM SNACKS Crusty bread, oils v... Crusty griddled sourdough, hummus v... 4.50 Mixed olives v gf... Cumbrian air-dried ham, olives, sun blush tomatoes,
Starters. Prawn and crab Wellington 7.95 Prawn and crab meat, spinach, wrapped in filo pastry, served with saffron sauce and Kalettes
GLUTEN FREE ( GF) Starters Soup- please ask member of staff for details (GF) 5.25 Prawn and crab Wellington 7.95 Prawn and crab meat, spinach, wrapped in filo pastry, served with saffron sauce and Kalettes
The 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
Homemade 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
We 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
To 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
The Greyhound. ~ Tuesday 13th November 2018 ~ While You Wait
The Greyhound ~ Tuesday 13th November 2018 ~ While You Wait Lemon Fizz - Limoncello and prosecco with lemon peel 9.10 Sloe & Ginger - 'Sipsmith' sloe gin and 'Fever Tree' ginger ale with a slice of orange
The Greyhound. ~ Friday 24th August 2018 ~ While You Wait
The Greyhound ~ Friday 24th August 2018 ~ While You Wait Port & Tonic - 'Martin de SA!" white port and 'Fever Tree' tonic with a slice of orange 7.75 Aperol Spritz - 'Aperol' bitter orange liqueur and
HOTEL. 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
The Bulls Head. ~ Saturday 3rd November 2018 ~ While You Wait
The Bulls Head ~ Saturday 3rd November 2018 ~ While You Wait Kir Royale, Strawberry Bellini, Peach Bellini the classic mix of Champagne and Liqueur 8.45 Aperol Spritz Aperol, Prosecco, Soda and a slice
Dinorben Arms. ~ Tuesday 2nd October 2018 ~ While You Wait
Dinorben Arms ~ Tuesday 2nd October 2018 ~ While You Wait Elderflower Pink Fizz - St Germain elderflower liquor topped with pink fizz. Perfect for a summers day 5.95 Classic Kir Royale - Creme de Cassis
Starters. Deep fried king prawns wrapped in filo pastry, salad garnish and homemade sweet chili dip. 5.75
Starters Deep fried king prawns wrapped in filo pastry, salad garnish and homemade sweet chili dip. 5.75 Homemade ham hock terrine, boiled egg, piccalilli, salad garnish, crusty roll and butter 5.50 Homemade
Moor Lane Arkendale Knaresborough HG5 0QT
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
Village Pub, Restaurant & Rooms Rooms Stylish accommodation from 100 (Two People Sharing, Breakfast Included) Opening Hours & Food Service Times Monday to Thursday Bar Open 12-10.30pm Food Served 12 2.30pm
E V E N I N G M E N U
EVENING MENU APPETISERS Honey roasted spiced cashew nuts V GF 2.95 Marinated mixed olives with orange, chilli and rosemary V GF 2.95 Lightly toasted rustic breads with balsamic and olive oil V 3.50 Marinated
Super berry granola, Greek yoghurt, blueberry & apple, ginger compote, highbank organic Irish syrup 7.25
BREAKFAST MENU Bubbles Prosecco 8.00 Mimosa 9.00 By the Glass By the Jug Freshly squeezed orange juice 3.95 Elderflower Presse 8.50 Pressed apple juice 3.25 Homemade Lemonade 8.50 Strawberry & Banana Smoothie
Lunch Menu. Mon Fri Lunch pm Supper pm Sat pm Sun 12-9pm
Lunch Menu Soup of the day, warm bread 6 grapefruit 8 Beetroot gnocchi, goats curd, shallot puree 7 Cider steamed mussels, pancetta & sour dough 7.50 Braised oxtail, oxtail consommé, carrot & turnip mash
Appetisers. Served 12pm - 3pm & 6pm - 9pm. Whole Box Baked Camembert 7.60 Rosemary, cranberry compôte, rustic bread, butter
Appetisers Whole Box Baked Camembert 7.60 Rosemary, cranberry compôte, rustic bread, butter Soup of the Day 4.95 Homemade bread, butter Lakes Chicken Liver Parfait 7.55 Plum & apple chutney, toasted briôche
THE 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
HOTEL. 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
Summer 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
The 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
served pm NIBBLES (3 for 12.00) red pepper hummus (v) duck liver parfait deep fried white bait seasonal cup of soup (v) caesar salad
lunch served 12.00-6.00pm NIBBLES (3 for 12.00) red pepper hummus (v) 4.50 olives (v) calamari tartar sauce duck liver parfait deep fried white bait seasonal cup of soup (v) 4.00 caesar salad 4.50 served
Starters / 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
The 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
THE WOODBRIDGE INN. ~ Saturday 29th December 2018 ~ WHILE YOU WAIT
THE WOODBRIDGE INN ~ Saturday 29th December 2018 ~ WHILE YOU WAIT Snowball Advocaat and lime juice topped with lemonade 6.50 Mulled wine Served with a cinnamon stick and a slice of orange 4.25 Sloe gin
The 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
The Little Manor. ~ Friday 24th August 2018 ~ While You Wait
The Little Manor ~ Friday 24th August 2018 ~ While You Wait Peroni Ambra - refreshing fruit infused lager served over ice 4.00 Peach Bellini - creme de peche topped up with Prosecco 7.10 Kir Royale - crème
The Old Windmill. ~ Friday 9th November 2018 ~ WHILE YOU WAIT. Bathtub Sloe Gin - with Sicilian lemon tonic and orange 6.30
The Old Windmill ~ Friday 9th November 2018 ~ WHILE YOU WAIT Bathtub Sloe Gin - with Sicilian lemon tonic and orange 6.30 STARTERS, NIBBLES AND THINGS TO SHARE Roasted tomato, courgette and basil soup
The Cricketers. ~ Sunday 10th March 2019 ~ While You Wait. Starters, Nibbles and Things to Share
The Cricketers ~ Sunday 10th March 2019 ~ While You Wait Wine of the Moment Sutil Carmenere Grand Reserve A wine with perfect a balance between acidity and dark fruit notes 125ml 5.35 Bottle 29.95 Starters,
Tia Maria Cheesecake Caramel Popcorn, Honeycomb Ice-cream. Tea or Coffee Menu B
Banqueting Evening Menu Menu A Ardsallagh Goats Cheese Crispy Spring Roll Pastry, Rocket & Salted Pine Nuts Aubergine & Cherry Tomato Dressing Forest Mushroom Soup Truffle Oil Lemon & Thyme Roasted Salmon
Homemade and Freshly Prepared Daily
Homemade and Freshly Prepared Daily As part of the privately owned Hatton Estate, we pride ourselves on delivering great quality dishes, using ingredients sourced seasonally from our own estate and local
Homemade 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
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
columbiarestaurant.co.uk
WELCOME Here at the Columbia Bar & Terrace, we have everything you need for a great dining experience from a business lunch, to romantic dinner, to a family celebration for that special occasion. Start
The 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
Moreton bay bug and prawn truffle slider each 7.00 grilled bug and prawn meat, warm brioche bun, truffle mayonnaise, cos lettuce (3) 20.
PLATES TO SHARE Herb and garlic bread (V) 7.00 add cheese 1.00 The ultimate bacon and cheese 2.00 Mezze plate 14.00 marinated olives, feta, hummus, avocado, tomato fatoush, toasted Turkish bread add charcuterie
THE PHEASANT. ~ Thursday 19th July 2018 ~ WHILE YOU WAIT
THE PHEASANT ~ Thursday 19th July 2018 ~ WHILE YOU WAIT Pheasant Fizz; Silent Pool's strawberry and gin liquor topped with prosecco 8.50 Bellini; choose from watermelon, peach, tangerine or elderflower
The Inn at Shipley. ~ Sunday 19th August 2018 ~ While You Wait
The Inn at Shipley ~ Sunday 19th August 2018 ~ While You Wait The Driver Seeplip Garden with Fever Tree Elderflower (Alcohol free G&T) 6.00 Cubre Libre Double Havana Club, cola, lime and a dash of bitters
The 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
Lunch Menu. Toasted sesame seeds, spring onion, orange, cucumber, wasabi and soy dressing $168
FOOD Ceviche EcuadorIan ceviche Shrimp, roasted tomato and pepper sauce, onion and coriander $168 SCALLOP TIRADITOS Squid ink, celery, red onion, chilli and lime $158 SEABASS TIRADITOS Coconut milk, ginger,
E V E N I N G M E N U
EVENING MENU APPETISERS SMALL BITES Honey roasted spiced cashew nuts V GF 2.95 Marinated mixed olives with orange, chilli and rosemary V GF 3.25 Lightly toasted rustic breads with balsamic and olive oil
elcome Dear Guest, Thank you for calling in to us and we hope that we will see you again soon. On behalf of all the team at Westport Plaza Hotel,
elcome Dear Guest, Welcome to the Plaza bar! We are delighted that you have joined us this evening and we wish you a very pleasant dining experience. In addition to this menu we also have a full wine list
Sutton Hall. ~ Saturday 15th December 2018 ~ While You Wait
Sutton Hall ~ Saturday 15th December 2018 ~ While You Wait Aperol Spritz Aperol, prosecco. Delightful! 7.50 Classic Kir Royale Creme de cassis topped with prosecco. 6.95 Starters, Nibbles and Things to
THE RED LION. ~ Monday 8th October 2018 ~ WHILE YOU WAIT STARTERS, NIBBLES AND THINGS TO SHARE
THE RED LION ~ Monday 8th October 2018 ~ WHILE YOU WAIT Chambord Spritz - Dry white wine, Chambord liqueur topped with soda and ice 4.95 Seedlip Spice 94 -Non Alcoholic Gin served with fever tree tonic,
THE RED FOX. ~ Sunday 3rd March 2019 ~ TO KICK THINGS OFF...
THE RED FOX ~ Sunday 3rd March 2019 ~ TO KICK THINGS OFF... Liverpool Pomegranate - gin, pomegranate liqueur and prosecco 6.25 Bellini - Prosecco with: lychee, peach, rhubarb, cassis, violet or mandarin
SAMPLE LUNCH MENU. While you wait. Sharers, Nibbles & beer partners. Starters. Pub Classics. Mains
LUNCH MENU While you wait Ciabatta bread, British rapeseed oil and balsamic 3.00 Mixed marinated olives (GFO) 3.50 Sharers, Nibbles & beer partners Baked Camembert wheel, ciabatta bread, chutney, apple
STARTERS. (Please select one starter from one of the sections below) SECTION A 12
PRIVATE DINING STARTERS (Please select one starter from one of the sections below) SECTION A 12 Chicken and ham hock terrine with peas and crusty loaf Sun-dried-tomato-crusted cod, fine herb salad and
THREE COURSE WEDDING BREAKFAST MENU BREADS STARTERS. t: e:
THREE COURSE WEDDING BREAKFAST MENU This is our most popular style of meal consisting of a traditional three course meal served to the table, plus coffee & the cutting and serving of your wedding cake.
Wedding Menus. E: W: T:
Wedding Menus E: info@makeitperfect.co.uk W: www.makeitperfect.co.uk T: 07597529357 201 1 P a g e We have a fantastic and varied menu choice that can be tailored to meet your specific requirements. With
A 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
To Share. Entree. [gf] - gluten free [gfo]- gluten free option [v]- vegetarian
![To Share. Entree. [gf] - gluten free [gfo]- gluten free option [v]- vegetarian](/thumbs/73/68825071.jpg "To Share. Entree. [gf] - gluten free [gfo]- gluten free option [v]- vegetarian")
A LA CARTE MENU To Share Oysters, chardonnay shallot vinaigrette [min. order of 3] $4 Southern fried chicken ribs, chipotle bbq sauce [gf] $16 Crisp fried pork belly, soy, sweet chilli, coriander $16 Mushroom,
Avoca 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
Grilled sourdough bread, dukkah, olive oil, balsamic (v) 9. Five Cheese Arancini 12 Spicy tomato chutney (v, n/f)
Entrée Grilled sourdough bread, dukkah, olive oil, balsamic (v) 9 Five Cheese Arancini 12 Spicy tomato chutney (v, n/f) Pork and Sprouts Spring Rolls 14 Radish pickles, sweet and sour soy (n/f, d/f) Savoury
THE HAWTHORN SET MENU. Two courses or Three courses (Nibbles extra) Thursdays 6-9pm. Nibbles. Soda bread & celery butter 2 (v) (gf option)
THE HAWTHORN SET MENU Two courses 15.50 or Three courses 19.50 (Nibbles extra) Thursdays 6-9pm Nibbles House olives 2 (v) (vg) (gf) Soda bread & celery butter 2 (v) (gf option) Ox cheek croquettes, horseradish
DISHES DISHES AND THEIR ALLERGEN CONTENT THE NORTON DOG MAIN MENU STARTERS & NIBBLES
AND THEIR ALLERGEN CONTENT THE NORTON DOG MAIN MENU STARTERS & NIBBLES Soup (subject to change) please see in house Smoked Haddock & Salmon Fish Cakes Ham Hock Terrine Goat s Cheese on Toast Smoked Salmon
The Kings Arms Fleggburgh Dinner Menu
The Kings Arms Fleggburgh Dinner Menu To Start.. Soup of the Day (V) Finished with Chives & croutons 5.95 Tastes of Norfolk Beetroot Salad (V) Pickeled baby home grown beets, goats cheese beignets, goats
R E B E T S A R O C I A M E N E S T T R O F A D G A S THE SHARING OF FOOD IS THE BASIS OF SOCIAL LIFE
F A D G A S E S T T R O R E B E T S A R O C I A M E N U L THE SHARING OF FOOD IS THE BASIS OF SOCIAL LIFE «RECOMMENDED LIGHT t RECOMMENDED FOR KIDS CG CONTAINS GLUTEN CN CONTAINS NUTS CD CONTAINS DAIRY
FINGER & FORK. Salt & Pepper Calamari 70 Chilli ginger jam. Pork Belly Bites 80 Korean BBQ peanut sauce, crackling
FINGER & FORK Salt & Pepper Calamari 70 Chilli ginger jam Pork Belly Bites 80 Korean BBQ peanut sauce, crackling Asian Lamb Riblets 70 Chargrilled sticky hoisin lamb riblets, nam jim dipping sauce Roast
Ashby Menu STARTERS. Selection of Artisan and Foccacia Bread served with flavoured dipping Oils and Olives
Ashby Menu Selection of Artisan and Foccacia Bread served with flavoured dipping Oils and Olives A Salad of roasted Shallots, Pan Fried Lardoons and Leicestershire blue Cheese With toasted Walnuts Home-made
The Cricketers. ~ Wednesday 2nd January 2019 ~ While You Wait
The Cricketers While You Wait Fancy Fizz Zia Prosecco, Italy. A balanced and elegant glass of fizz, perfect for the festivities ~ 125m 5.95 Bottle 26.95 "Red & Ginger" Belsazar red Vermouth with ginger
lunch 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
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,
Something light. Canapé Selection. Bowl Food. Nibbles each or 13.50pp for a choice of six
Something light Bowl Food 6.95 per bowl Recommended 3 bowls per person Mini fish and chips Mini sausage and mash Thai Green Curry and Rice Crispy Duck Leg with a Sweet Chilli Sauce Mini haggis and tatties
P A R K F A R M H O T E L & L E I S U R E
PA R K FA RM HOTEL & LEISURE Christmas Luncheon Served from Monday 28th November to Saturday 24th December 23.95 per person Roasted Parsnip and Honey Soup served with Herb Croutons Pear and Quince Tart
Starters. Tian of Guernsey Crab & Prawns Chancre Crab, Coldwater Prawns, Bois Boudran Dressing, Pickled Cucumber & Avocado Purée 7.
Starters Tian of Guernsey Crab & Prawns Chancre Crab, Coldwater Prawns, Bois Boudran Dressing, Pickled Cucumber & Avocado Purée Beetroot Cured Salmon Balsamic Beets, Orange Gel & Charred Cucumber Potted
FUNCTION MENUS FINGER BUFFET 11.95/HEAD
F A C E B O O K @ n e w h i n d s h e a d T W I T T E R @ h i n d s h e a d 1 I N S T A G R A M @ h i n d s h e a d FUNCTION MENUS Please read in conjunction with our function pack Pre orders will be required
BREAKFAST. Breakfast is available between 6am & 11am. Continental Breakfast $22
BREAKFAST Breakfast is available between 6am & 11am Continental Breakfast $22 Cereal: select from cornflakes, natural muesli, special K, weetbix, bircher muesli, sultana bran served with your choice of
Moreton bay bug and prawn truffle slider each 7.00 grilled bug and prawn meat, warm brioche bun, truffle mayonnaise, cos lettuce (3) 20.
PLATES TO SHARE Herb and garlic bread (V) 7.00 add cheese 1.00 The ultimate bacon and cheese 2.00 Mezze plate 14.00 marinated olives, feta, hummus, avocado, tomato fatoush, toasted Turkish bread add charcuterie
A 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
The George and Dragon
The George and Dragon ~ Sunday 30th September 2018 ~ WHILE YOU WAIT Peroni Ambra - Peroni Nastro Azzuro with sharpness of chinotto served on ice 5.95 Classic Kir Royale - Chambord topped with Prosecco
APPETISERS. Served from 12.00pm to 3.00pm. Whole Box Baked Camembert 7.85 Red onion marmalade, rosemary, garlic, homemade bread, butter
APPETISERS Whole Box Baked Camembert 7.85 Red onion marmalade, rosemary, garlic, homemade bread, butter Soup of the Day 5.20 Homemade bread, butter Lakes Chicken Liver Parfait 7.80 Spiced tomato chutney,
Brunch. Served 11pm - 3pm. Sandwiches. Served 12pm - 5pm
Brunch Served 11pm - 3pm Sausage in Brioche Bun with tea or coffee 7.95 Bacon in Brioche Bun with tea or coffee 7.95 Trio of Breakfast Pastries with tea or coffee 7.95 Sandwiches Served 12pm - 5pm Served
Baked Artisan Bread Board 4.95 Infused Oils, Pesto, Abernethy Butter. Clay Baked Brie Fondue 5.95 Toasted Bacon & Onion Bread, Seasonal Chutney
A La Carte To Share Baked Artisan Bread Board 4.95 Infused Oils, Pesto, Abernethy Butter Clay Baked Brie Fondue 5.95 Toasted Bacon & Onion Bread, Seasonal Chutney To Start Smoked Pork Belly Burnt Ends
The Armoury. ~ Thursday 26th July 2018 ~ While You Wait. Starters, Nibbles and Things to Share
The Armoury ~ Thursday 26th July 2018 ~ While You Wait Blood orange Bellini- a mix of blood orange juice, syrup and Prosecco 7.00 Peroni Ambra - Peroni Nastro Azzurro with the sharpness of chinotto served
MONDAY. Carvery SEE OUR CHEFS CARVE BEFORE YOUR VERY EYES
Starters MONDAY Desserts Duo of melon orange and raspberry salad, mint syrup Chef s soup of the day Carvery SEE OUR CHEFS CARVE BEFORE YOUR VERY EYES Belgian chocolate fondant with raspberry curd centre
Wedding Sample Menus. Tailor made menus available on request.
Wedding Sample Menus Tailor made menus available on request www.whitsandbay-weddings.co.uk Canapés Chorizo stuffed with Sun Dried Tomato and Mozzarella Cornish Crab Cakes topped with a Lemon and Dill Mayonnaise
FOOD BUSINESS LUNCH MENU GAUCHO BRUNCH GAUCHO ROAST. Sunday Thursday 12 3pm. Every Friday 12 4pm. Every Saturday 12 11pm
FOOD BUSINESS LUNCH MENU Sunday Thursday 12 3pm GAUCHO BRUNCH Every Friday 12 4pm GAUCHO ROAST Every Saturday 12 11pm STARTERS EMPANADAS Choose from a minimum of two: Beef Hand diced beef, red peppers,
MONDAY. Carvery SEE OUR CHEFS CARVE BEFORE YOUR VERY EYES. Rosemary studded leg of lamb seasonal vegetables, potatoes, mint sauce and gravy
Starters MONDAY Desserts Smoked salmon beetroot and orange salad Chef s soup of the day Carvery SEE OUR CHEFS CARVE BEFORE YOUR VERY EYES Belgian chocolate fondant with raspberry curd centre vanilla cream
SALMON 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
Canapés. Anchovy, puff pastry, Parmesan twists
Here at Kenton Hall Estate we are delighted to provide bespoke wedding catering in partnership with Chef Peter Harrison. All of our menus are put together using the finest quality and seasonal ingredients
The Sparrowhawk. ~ Friday 30th November 2018 ~ Starters, Nibbles and Things to Share
The Sparrowhawk ~ Friday 30th November 2018 ~ Starters, Nibbles and Things to Share Leek and potato soup served with bread and butter 5.45 Chicken liver pâté with apple chutney and granary toast 6.95 Potted
The Mill House. ~ Thursday 26th July 2018 ~ While You Wait
The Mill House ~ Thursday 26th July 2018 ~ While You Wait Midea Prosecco 125ml 5.25 Mirabello Rose Spumante 125ml 5.45 Bouche Pere Brut et Fils Champagne 125ml 7.95 Aperol Spritz- Aperol, Prosecco, soda
The Hayhurst Arms. ~ Friday 8th June 2018 ~ WHILE YOU WAIT
The Hayhurst Arms ~ Friday 8th June 2018 ~ WHILE YOU WAIT Classic Kir Royale - Chambord topped with Prosecco 6.75 Peach Bellini A delightful mix of peach liqueur, peach puree and Prosecco 6.45 STARTERS,
This The Water Rat
Bar Open Tuesday Sunday 11am 11pm Food Served Tuesday Friday 12-2:30 pm & 6-9pm Saturday 12-3pm 6-9pm Sunday Carvery 12-4 pm This Week @ The Water Rat Wednesday 2 Dine For 10 Every Wednesday we offer our
Private Dining Menus Jameson Room
Private Dining Menus Jameson Room All Menus include Chef s Selection of Canapés Menu A Spring Pea and Mint Soup with Sour Cream Seared Fillet of Hake with Pepperade and Basil Classic Lemon Tart, Crème
SUMMER MENU 2018 TO START. Soup of the day, homemade bread (V) 5.99
TO START Soup of the day, homemade bread (V) 5.99 Smoked chicken & sweetcorn fritters, rocket & pine nut salad, mushroom & truffle oil mayonnaise 6.99 Devilled whitebait, harissa mayonnaise 6.99 Peppered
Feel good. Tuck in STARTERS AND SHARERS PASTA, FISH AND SALADS. These dishes are perfect to share. Enjoy the best this season has to offer
STARTERS AND SHARERS SALMON, SPRING ONION & KALE FISHCAKE* 4.29 Served with a dressed salad, tartare sauce and fresh lemon LAMB KOFTAS 4.49 Served with sour cream and mint dressing PARSLEY BREADED MUSHROOMS
The Earl Of Chesterfield Arms COUNTRY FREEHOUSE 2018
The Earl Of Chesterfield Arms COUNTRY FREEHOUSE 2018 Come Join Us Welcome to The Earl Of Chesterfield Arms and thank you for considering us for your Christmas event. Let us know what is important to you,