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    Sample Lunch Menu: To Start

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    Anonymous PyUR1NI
    The document provides a sample lunch menu for a restaurant available Monday to Saturday between 12pm and 2pm. It lists various starter, main course, side, and dessert options with descriptions and prices. Dishes include salads, terrines, scallops, meats like chicken and beef, fish options like cod and salmon, and desserts such as pannacotta, mousses, and cheese platters.

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    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd

    Sample Lunch Menu: To Start

    Uploaded by

    Anonymous PyUR1NI
    34 views2 pages
    The document provides a sample lunch menu for a restaurant available Monday to Saturday between 12pm and 2pm. It lists various starter, main course, side, and dessert options with descriptions and prices. Dishes include salads, terrines, scallops, meats like chicken and beef, fish options like cod and salmon, and desserts such as pannacotta, mousses, and cheese platters.

    Original Description:

    lunch

    Original Title

    Sample Lunch 2011

    Copyright

    © Attribution Non-Commercial (BY-NC)

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    The document provides a sample lunch menu for a restaurant available Monday to Saturday between 12pm and 2pm. It lists various starter, main course, side, and dessert options with descriptions and prices. Dishes include salads, terrines, scallops, meats like chicken and beef, fish options like cod and salmon, and desserts such as pannacotta, mousses, and cheese platters.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    34 views2 pages

    Sample Lunch Menu: To Start

    Uploaded by

    Anonymous PyUR1NI
    The document provides a sample lunch menu for a restaurant available Monday to Saturday between 12pm and 2pm. It lists various starter, main course, side, and dessert options with descriptions and prices. Dishes include salads, terrines, scallops, meats like chicken and beef, fish options like cod and salmon, and desserts such as pannacotta, mousses, and cheese platters.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Sample

    Lunch Menu

    Available Monday to Saturday between 12 noon and 2.00pm


    To Start

    Feta, flat parsley and mint salad Watermelon sorbet, sweet chilli dressing 6.50

    Pressed rabbit terrine Savoury pistachio biscotti, poached Muscat grapes, apricot puree 6.95 Tasting of beetroot Carpaccio, pickled, puree and meringue with goats curd and horseradish salt 6.50 Scottish King Scallops and cucumber mille feuille Beetroot crisps and pea puree 9.95 Fried pigs cheek French cut fine beans, devilled quails egg and coriander pudding 6.95 Wild mushroom consomm Confit garlic and ricotta tortellini 6.50 Carpaccio of Round Green Farm venison Pickled shallots, pomegranate, onion ice cream 7.50 Lemon sole, salmon, pistachio and pimento mosaic Pickled wild garlic berries, pink grapefruit caviar 7.50

    To Follow
    Supreme of Knabbs Hall Farm chicken Leg mousse, date puree, scented cous cous, roast apricots, preserved lemon foam 19.50 Braised shoulder of lamb Potato mille feuille, mint jelly, flageolet puree, pea froth 21.50 Breast of Gressingham duck Compressed peaches, caramelised fennel puree, vanilla mash, lavender reduction 23.50

    Charred sirloin of Charolais beef Roast flat mushroom and plum tomato, watercress, shallot chutney And chipped locally grown potatoes 26.50 Tournedos of Shetland salmon Seared monkfish liver, spiced puy lentils, fig and apple chutney, braised vegetables 19.50

    Pan roast fillet of Cornish halibut Braised oxtail, confit pearl onions, passion fruit vinaigrette 21.50

    Buttered Scottish cod fillet Crispy skin, marinated globe artichoke, fresh penne pasta, olive puree, tomato compression, basil essence 20.50

    Caramelised onion tart Goats cheese beignet, rustic potatoes, pea shoot and beetroot salad 19.50

    On The Side

    Buttered marsh samphire Buttered New Potatoes Tender stem broccoli sauted in lemon 3.75 3.75 oil with toasted almonds 3.75 French style garden peas Chipped locally grown potatoes Rocket and parmesan salad 3.75 3.75 3.75

    Sample Lunch Menu


    To Finish
    Buttermilk pannacotta Pink peppercorn sorbet, strawberry powder jelly 6.50

    Salted chocolate mousse White chocolate parfait, chocolate macaroon 6.50


    Raspberry and cream cheese torte Cookie dough, raspberry sorbet, tarragon oil 6.50

    Roast plums, pain despice Vanilla bean Brule and plum ripple ice cream 6.50

    Selection of homemade ice cream and sorbet Brandy snap basket, fruit coulis 6.50

    Platter of Regional Cheeses Celery, grapes and homemade chutney 8.50


    We endeavour to source our products from suppliers who are as passionate about their produce as we are about our food, as we believe that freshness is imperative and we use local suppliers whenever possible. Some of our dishes contain nuts and flour. We care for your well being and guests with food allergies or specific dietary requirements are asked to discuss their needs with our Duty Manager who will be happy to advise on ingredients and assist as necessary. All Dinner, Bed and Breakfast rates include a 33.50 allowance per person

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