Brunch_Menu

Document Sample
Brunch_Menu Powered By Docstoc
					                                     K I C K S T A RT S
                          Pitcher of classic bloody Mary £50.00
                               Classic bloody Mary £15.00
                                   Ice & blood £15.00
                                     Duck shot £15.00
                              Stuart’s corpse reviver £15.00
                           ____________________________


                                       STARTERS
                   Chilled Nutbourne Farm tomato soup with basil £7.50
                               Dressed Portland crab £16.75
                    Minted spring vegetable salad with pea shoots £8.25
                          Potted Morecambe Bay shrimps £12.75
                 Mixed beets with Lord London and pickled walnuts £8.75
         Waffles with mixed berries or smoked streaky bacon & maple syrup £10.50
                            ____________________________

                                          EGGS
           Albemarle smoked salmon with scrambled Burford Brown eggs £13.50
                            Omelette Arnold Bennet £12.50
                  Eggs Benedict or Albemarle small/large £8.25 /£12.50
           Deep-fried Braddock White duck’s egg with ham hock and peas £8.50
                           ____________________________


                                         MAINS
          St Mary’s Bay scallops with heritage tomatoes and fennel £17.50 / £25.75
                                 Brown’s fish & chips £18.25
          County Armagh smoked pork collar with cockles & black pudding £17.50
                Salt beef hash with a fried Braddock White duck’s egg £16.50
                      Torbay Dover sole chargrilled or pan-fried £38.50
       Woolley Park Farm chicken salad with a soft-boiled Burford Brown egg £16.75
Poached River Duart wild salmon, sprue asparagus & cucumber salad with mayonnaise £28.75
    Fillet of Kingairloch red deer with ruby chard and eau de vie morello cherries £25.75
Albemarle smoked haddock with a poached Burford Brown egg and grain mustard sauce £17.25
               28-day aged Aberdeenshire fillet steak on the bone 300g £36.50
                            ____________________________


                                     VEGETABLES
                            Rooster House Jersey Royals £4.50
                           Lettuce heart & wild herb salad £5.25
                                Peas and broad beans £4.50
                            Steamed or creamed spinach £4.50
                              Buttered heritage carrots £4.00
                                   Chips or mash £4.00
                                        D E S SE R T S
                 Oakchurch Farm strawberries with clotted cream £7.00
                     Elderflower jelly with vanilla ice cream £6.50
                                    Eton mess £6.75
                             Brown’s ginger parkin £6.50
                             Raspberry blancmange £7.00
  Amedei chocolate mousse with Julian Temperley’s eau de vie cherries & hazelnuts £7.50
                          ____________________________

                                       S A V O U RI E S
                                  Welsh rabbit £6.00
                               Devils on horseback £6.50
                                Scotch woodcock £6.25
                            ____________________________

                                         CHEESE
Eccles cake with Colston Basset Stilton & Taylor’s Late Bottled Vintage 2003 (50ml) £12.50
               British farmhouse cheese board for one £10.50 for two £16.75

                            ____________________________

                                    DESSERT WINE
                                   by the glass (75ml)
                        Château Delmond, Sauternes 2007 £8.50
           Château de Corneilla, Rivesaltes, Languedoc-Roussillon 2000 £8.50
              Recioto di Soave, 'Le Colombare' Pieropan, Italy 2006 £10.50
                  Late Harvest Tokaji, Oremus, Hungary 2007 £10.00
        Cordon Cut Riesling, Mount Horrocks, Clare Valley, Australia 2009 £12.00
                           ____________________________

                                           P O RT
                                   by the glass (75 ml)
                         Taylor’s Late Bottled Vintage 2003 £6.50
                           Rozes Infanta 10 year Tawny £8.50
                         Dows's 1988, Quinta do Bomfim £10.00
                             Taylor’s Tawny 20 years £10.50
                                   Warre's 1983 £15.50



                                     Opening times:
Lunch 12 noon till 3pm Monday to Friday and Brunch 12 noon till 4pm on Saturday & Sunday
       Dinner 5.30pm till 11pm Monday to Saturday and 7pm till 10.30pm on Sunday

                                Executive Chef Lee Streeton

                      Vegetarian and gluten free menus are available.

                                Prices are inclusive of VAT.
             A discretionary service charge of 12.5% will be added to your bill.
                                         JUNE HAPPENINGS AT BROWN’S HOTEL




                         ENJOY A PRE OR POST-EXHIBITION MEAL AT HIX AT THE ALBEMARLE


                        Between 4 June and 12 August 2012, enjoy a two course meal and a ticket to
                       The Summer Exhibition at The Royal Academy of Arts for just £35 per person.


                                             Telephone number: 020 7518 4004
                                        Email: thealbemarle@roccofortehotels.com.




                               WIMBLEDON AFTERNOON TEA IN THE ENGLISH TEA ROOM


            Between 20 June and 3 July 2012, The English Tea Room will be serving Wimbledon Afternoon Tea.
                        This is a traditional afternoon tea menu including a glass of Rosé Champagne
                             with a bowl of English strawberries and cream. £52.50 per person.


                                             Telephone number: 020 7518 4155
                                         Email: tea.browns@roccofortehotels.com.




                                 WIMBLEDON TEA TORIAL IN THE ENGLISH TEA ROOM


The English Tea Room, recently presented with the Award of Excellence by The Tea Guild, for its renowned Afternoon Tea,
                         Head Pastry Chef, Theodore Ndeh, is hosting a series of ‘Tea-Torials’.

        Each class will have a maximum of 8 people, offering participants the perfect environment in which to soak up
                                the knowledge of one of London’s most talented pastry chefs.
                 This is a unique experience with a professional but informal afternoon of culinary learning,
                   topped off with the award-winning Traditional Afternoon Tea in The English Tea Room.

                                                 The Tea-Torial includes:

  •    A demonstration on how to make Brown’s award-winning scones and strawberry jam, along with an afternoon tea cake
                                                      and a plated dessert.
      • Full Traditional Afternoon Tea in The English Tea Room with Theodore, who will answer any additional questions
                                          • Recipes and sweet treats to take home

                     The following session will focus on the Wimbledon and will be hosted on 24th June.
                               Price: £115 per person. The master-classes will start at 14.30.

                                             Telephone number: 020 7518 4155
                                         Email: tea.browns@roccofortehotels.com.

				
DOCUMENT INFO
Shared By:
Categories:
Tags:
Stats:
views:2
posted:8/15/2012
language:
pages:3