Friday, 2 January 2015

Week beginning December 8th - Menu only

Traditional bircher muesli with rhubarb and raspberry compote 4.00 (V)
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 4.00 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.90 (GF, V)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Cinnamon and Raisin Toast (V) 2.50
Banana bread 2.50
Porridge (V) 3.00
served with condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

Pastries by Seven Seed bakery
French butter croissant 2.00
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Dried apricots soaked in brandy with dark chocolate (V) 2.40
Savoury Scone: Courgette and feta (V) 2.40
Friand: Orange and honey (V,GF) 2.40
Super moist chocolate brownies 2.50
White chocolate blondies 2.50
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.50
Canele 2.40
Special: Christmas mince pies (V) 2.00

Soup 4.50
Prawn, ginger and apple soup with sour dough (GF without bread)

French retro baguettes 5.30
Pancetta, stilton, pear, basil mayonaise and rocket
Crushed peas, minted ricotta, capers, dijon and spinach (V)

Foccacias 5.50
Ham, onion, camembert, nutmeg and spinach.
Roasted red peppers, guacamole, cheese fondue and rocket (V)

Salads: 5.50/7.00
Spiced smoked salmon, scented mayweed, capers, corn dumpling, lemon and creme fraiche dressing (GF).
Puy lentils, roasted parsnips, watercress, parmesan with a plum vinegar dressing (V, GF)
Roasted fennel with black trumpet mushrooms and a tarragon dressing (VE, GF)

Tart: 4.40 or 8.00 with salad
Aubergine, honey, thyme, goats cheese in walnut pastry (GF,V)

Weekend Salads
Each weekend we offer different salads to the weekdays and we run them for a three week period, allowing our second Chef Khan to showcase her own creativity.

Salads: 5.50/7.00
Roasted HG Walters Organic Chicken with sprouting broccoli, chestnut mushrooms, chives and three mustard dressing
Slow roasted plum tomatoes, feta, green beans, red onion, basil and pine nuts
Roasted Chantenay carrots with honey, orange and pumpkin seeds

Tart: 4.40 or 8.00 with salad
Dried cranberries. mixed nuts, mixed herbs, soft goats cheese in a puff pastry pie

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