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
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
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
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
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
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
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
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
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
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