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SUNDAY LUNCH MENU; Oven Sunday Lunch 12-4p.m 1 course PS11.95 2 courses PS15.95 3 courses PS19.95.

Starters Soup of the day. Home breaded garlic mushrooms, garlic and chilli mayonnaise.

Prawn cocktail. Spicy French fish soup, bruschetta, aioli. Oak smoked Scottish salmon, creme fraiche, dressed rocket leaves.

Chicken liver pate, onion and orange jam, sourdough flutes.

Main Courses Slow roast topside of beef (well done), Yorkshire pudding and gravy.

24 hour slow roast rib of beef (served pink), Yorkshire pudding and gravy.

Roast Kelly Bronze turkey breast, sage and onion stuffing, Yorkshire pudding and gravy.

Meatless Sunday dinner- extra Yorkshire puddings, beef gravy, just without the meat!

All Sunday lunches are served with mashed potato, mashed swede, roast potatoes, roast parsnips, creamed onions, panache of vegetables.

Posh fish and chips, mushy peas and homemade tartare sauce.

Pan fried Sea bass fillet, truffle veloutee, dressed rocket leaves.

Mushroom and tarragon linguine, Parmesan shavings. V Spicy Egyptian stew with roasted peppers, roasted aubergines, tomato sauce, bruschetta and aioli. V Puddings Sticky toffee pudding, toffee sauce.

Banoffee pie. Double chocolate brownie with pistachios and sesame halva. Baked New York lemon and sultana cheesecake. Lemon and sultana cheesecake homemade ice cream. Maple and pecan baklava.

Hot chocolate fudge cake. A duo of Alphonso mango and passion fruit sorbets. All puddings are served with vanilla ice cream (except the duo of sorbets).

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Title Annotation:Features
Publication:Evening Gazette (Middlesbrough, England)
Article Type:Recipe
Date:Jan 26, 2016
Words:210
Previous Article:WARMTH.
Next Article:Oven Middlesbrough Lunch Menu Monday- Saturday 12-2.30pm.

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