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  • Sunday Menu: The Regency Tavern

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    Abp Jerome Lloyd Osjv
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    The document is a Sunday menu for The Regency Tavern, a not-for-profit kitchen franchise run by Monsignor Jerome Lloyd OSJV. The menu includes appetizers such as vegetable spring rolls and beetroot & brie crostini, main courses including roasted meats and fish served with sides, homemade desserts like cherubs banoffee pie and apple pie, ice cream, and a cheeseboard. Profits from the kitchen franchise are shared with local charities providing food for those in need.

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    19092015 Sunday Menu

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    19092015 Sunday Menu

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    The document is a Sunday menu for The Regency Tavern, a not-for-profit kitchen franchise run by Monsignor Jerome Lloyd OSJV. The menu includes appetizers such as vegetable spring rolls and beetroot & brie crostini, main courses including roasted meats and fish served with sides, homemade desserts like cherubs banoffee pie and apple pie, ice cream, and a cheeseboard. Profits from the kitchen franchise are shared with local charities providing food for those in need.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    7 views4 pages

    Sunday Menu: The Regency Tavern

    Uploaded by

    Abp Jerome Lloyd Osjv
    The document is a Sunday menu for The Regency Tavern, a not-for-profit kitchen franchise run by Monsignor Jerome Lloyd OSJV. The menu includes appetizers such as vegetable spring rolls and beetroot & brie crostini, main courses including roasted meats and fish served with sides, homemade desserts like cherubs banoffee pie and apple pie, ice cream, and a cheeseboard. Profits from the kitchen franchise are shared with local charities providing food for those in need.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 4

    A not-for-profit kitchen franchise

    Director & Executive chef, Monsignor Jerome Lloyd OSJV

    The Regency Tavern


    Proprietors, Messrs Paul Smith & Robin Beels

    September 19th 2015

    SUNDAY MENU
    Sunday Service led by Chef Jamie,
    assisted by Tracy & Pete, Front of House led by Leah
    with the Monsignor at the pianoforte

    www.cherubskitchen.com

    Entrees
    Vegetable Spring Rolls 3.95
    with sweet chilli sauce and salad garnish

    Tomato Salsa Bruschetta 3.95


    on ciabatta with melted cheddar cheese

    Beetroot & Brie Crostini 3.95


    beetroot pur & melted brie on garlic & herb crostini

    Main Courses

    All served with homemade Yorkshire pudding,


    roast potatoes and seasonal vegetables

    Roasted Topside of Sussex Beef 10.95


    Roasted Pork with Crackling 10.95
    Roasted Sussex Lamb 11.95
    Roasted Supreme of Chicken 11.95
    8oz Rump Steak 10.95
    served with red wine & peppercorn sauce

    Pan-fried whole Plaice 11.95


    served with Dauphinoise potatoes

    Mushroom Wellington (v) 10.95


    mushrooms, quinoa, walnut & herbs in pastry
    served with roast potatoes & vegetables
    N.B. We use nuts; we cannot guarantee the absence of nuts or nut products in our food.
    On rare occasions cooking oils may contain GM ingredients.

    Cherubic Desserts
    Complete your heavenly banquet with a
    homemade dessert...

    Cherubs Banoffee Pie 3.95


    homemade with toffee, banana & cream

    Tim's Lemon Drizzle Cake 3.95


    homemade, served with custard/cream/icecream

    Adi's Apple Pie 3.95


    homemade, served with custard/cream/icecream

    Nuttella Cheesecake 3.95


    homemade

    Simply Ice Cream 3.25


    vanilla, strawberry or chocolate

    The Famous 'Regency Cheeseboard' 5.95


    delicious fine cheeses with biscuits, grapes and celery
    About Cherubs... we are a not-for-profit
    franchise operation that after costs will share
    any profits with local charities, especially
    those connected with providing food for those
    who can't afford it... treating yourself, treats
    others... making us all Cherubs!
    CHARITY WINETASTING 16th SEPTEMBER
    15 PER TICKET, SIX WINES incl TAPAS

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