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SAMPLE LUNCH MENU 2011

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					            SAMPLE LUNCH MENU 2011
            Available Monday – Friday 11:45 – 14:45

             STARTERS

             Soup of the day                                                                               5.00
             Monmouthshire air dried ham, green bean & shallot salad, celeriac remoulade, pickled onions   7.00
             Crab mayonnaise, sweet pickled cucumber, radish salad, seeded granary toast                   8.50
             Goat cheese, caramelized red onion & rosemary toast, port poached conference pears,
             watercress salad                                                                              7.50
             Smoked wild halibut, potato, lemon & herb salad, sweet pickled cucumber, quail egg            9.50
             Beetroot, rocket & colston basset stilton, black figs & honeyed pecans                        7.00
             Butternut squash, jerusalem artichoke, green bean & radicchio salad
             pine nuts, Swaledale cheese, honey & thyme dressing                                           6.50
             Beef carpaccio, rocket, horseradish cream, caper berries, red currant dressing                8.50
             Smoked chicken caesar salad                                                               7.00 / 12.50



             MAIN COURSES

             Pumpkin, sweet potato, pepper & aubergine vegetable curry, fragrant rice,
             lime & mint yoghurt                                                                                                                              13.50
             Salmon, anya potatoes, watercress, apple, honey & mustard dressing                                                                               16.50
             Smoked haddock, champ potato, mussel, clam & parsley cream sauce                                                                                 17.00
             Plaice, cherry tomatoes, caper, black olive, bacon, lemon & herb butter                                                                          17.50
             Venison, forest berry & sloe gin stew, autumn roots, celeriac mash                                                                               16.50
             Pork belly, savoy cabbage & leek, caramelised apple, mustard & cider sauce                                                                       16.00
             Chestnut, leek & Blackstick blue cheese risotto, mixed cress                                                                                     14.00
             Confit of duck leg, green lentils, colcannon mash, red currant jus                                                                               16.00




             SIDE ORDERS
             Anya potatoes | Chips | Mash | Mixed leaf | Market vegetables                                                                         each         3.50


             DESSERTS

             Raspberry sorbet & Chapel Down Brut Rosé                                                                                                           8.50
             Ice cream & sorbet: Vanilla | Dark chocolate | Pear                                                                                                5.50
             Chocolate fondant, brandied cherries, pistachio ice cream, brandy snap basket                                                                      6.50
             Please allow 15mins

             Apple, pear & blackberry crumble, vanilla ice cream                                                                                                6.50
             St Clement`s tart, red currant ripple ice cream, orange salad                                                                                      6.50
             Iced white chocolate, dried fruit & candied nut parfait, poached Clementines,
             dark chocolate sauce                                                                                                                               6.50
                                                                                                                                                                       _________________________
             Plum bread & butter pudding, cinnamon custard                                                                                                      6.50
             Cheese Plate: Fruit & nut loaf, oat cake, crisp bread                                                                                              8.00    AFTERNOON TEA
             Chocolate & madeira truffles                                                                                                                       3.50
                                                                                                                                                                           15:30 – 17:00
                                                                                                                                                                         Monday to Sunday
THOMAS       2 Courses 20.00 | 3 Courses 25.00
LAWRENCE     2 Courses with ‘Portrait Bellini’ 25.00 | 3 Courses with ‘Portrait Bellini’ 30.00
 SET MENU
             Potato & leek soup
                                                                                                                                                                              BRUNCH
             Smoked mackerel, beetroot, soft boiled free range egg, horseradish cream                                                                                          MENU
             Potted Gressingham duck & free range chicken, piccalilli, sour dough
                                                                                                                                                                            11:45 – 14:45
                                                                                                                                                                         Saturday & Sunday
             Pollock, bean stew, chorizo sausage, confit cherry tomatoes
             Beef & guinness sausages, horseradish mash, caramelised red onion gravy                                                                                       2 Courses 20.00
                                                                                                                                                                          2 Courses with a
             Creamed wild mushroom and smoked applewood cheese pastry cup, rocket, truffle oil
                                                                                                                                                                        ‘Portrait’ Bellini 25.00

             Chocolate pot, praline ice cream                                                                                                                              3 Courses 25.00
                                                                                                                                                                          3 Courses with a
             Caramel créme brulée, cinnamon poached pears, shortbread
                                                                                                                                                                        ‘Portrait’ Bellini 30.00
             Cheese Plate: Fruit & nut loaf, oat cake, crisp bread




             All prices are inclusive of VAT at the prevailing rate. A discretionary service charge of 12,5% will be added to your final bill.
             Foods described within this menu may contain nuts, derivatives of nuts, or other allergens. All caution has been taken to remove small bones where
             appropriate but it is inevitable that some may still remain. If you suffer from an allergy or food intolerance, please notify a member of management,
             who will be pleased to discuss your needs with the head chef. All oysters served by Searcys are from reputable suppliers. However oysters are a raw
             product and, therefore, it is the considered choice of the guest to consume raw oysters.
                                                                                                                                                                       ________________________

				
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