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  • "Working Lunch Menu": Apéritif Maison, Pousse Rapière 9.50 Pineau Des Charentes 6.00, Big Tom Bloody Mary 7.00

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    This document is a working lunch menu that offers appetizers, soups, salads, main courses and dessert options for 2 or 3 courses priced at £14.95 and £18.95 respectively. Popular appetizers include cream of Jerusalem artichoke soup, chicken livers on toast, and deep fried sardines. Main dishes consist of hake with fennel risotto, pork with sauerkraut and beetroot, or steak fries with salad. Dessert options are apple crumble, crepe suzette or ice cream.

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    This document is a working lunch menu that offers appetizers, soups, salads, main courses and dessert options for 2 or 3 courses priced at £14.95 and £18.95 respectively. Popular appetizers include cream of Jerusalem artichoke soup, chicken livers on toast, and deep fried sardines. Main dishes consist of hake with fennel risotto, pork with sauerkraut and beetroot, or steak fries with salad. Dessert options are apple crumble, crepe suzette or ice cream.

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    7 views2 pages

    "Working Lunch Menu": Apéritif Maison, Pousse Rapière 9.50 Pineau Des Charentes 6.00, Big Tom Bloody Mary 7.00

    Uploaded by

    api-111552328
    This document is a working lunch menu that offers appetizers, soups, salads, main courses and dessert options for 2 or 3 courses priced at £14.95 and £18.95 respectively. Popular appetizers include cream of Jerusalem artichoke soup, chicken livers on toast, and deep fried sardines. Main dishes consist of hake with fennel risotto, pork with sauerkraut and beetroot, or steak fries with salad. Dessert options are apple crumble, crepe suzette or ice cream.

    Copyright:

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    Download as DOCX, PDF, TXT or read online from Scribd
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    WORKING LUNCH MENU

    Apritif Maison, Pousse Rapire 9.50 Pineau des Charentes 6.00, Big Tom Bloody Mary 7.00

    Cream of Jerusalem artichoke soup Chicken livers on toast with poached egg and meat juices Deep fried Cornish sardines with aoli, lemon and parsley Classic Caesar salad (Starter or Main) Steamed hake with fennel risotto and caramelised red peppers Middle white pork with sauerkraut, glazed beetroot and grain mustard jus Bavette lchalotte with big chips and salad (+2.50) Apple crumble and custard Crepe suzette with vanilla ice cream Ice creams and sorbets with madeleines Cheese and biscuits (+5.00)
    14.95 for 2 courses or 18.95 for 3 courses, add a Petit Canon (A cheeky glass of house wine for 3.50) Coffee and Gourmandises: 3.00, Teas: 2.50, Mineral water: 3.80 (75cl bottle)

    A discretionary gratuity of 12.5% will be added to the total bill

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