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Roasted Chorizo & Chestnuts
Bread & Oil
Chef’s Soup of the Day (v)
Our homemade soup served with artisan bread.
Baked Camembert (v)
A whole baked Camembert cheese with toasted ciabatta sticks,
Lightly breaded Calamari strips served with leaves and
our own garlic mayonnaise, perfect for dipping.
Served with spring onion bruschetta and drizzled
Served with warm toast and red onion chutney
Classic Caesar Salad
The majority of our dishes are cooked to order, at busy times
this may add to your wait. Some dishes may contain nuts.
If you would like any further nutritional information
on any of our dishes please ask your server.
Please be aware that our fish dishes may contain bones.
All of our steaks are 28 day aged Hereford breed Steaks,
seasoned and seared on our chargrill and cooked to
your liking, served on a board with a bucket of fries.
Here is our interpretation of steak cooking
Very rare & cooler in the centre with a light searing
Seared on the outside with a tepid red centre and soft feel
Medium Rare -
Slightly darker searing with a warm red centre
Darker outside with a pink centre and hot throughout
Medium Well -
Cooked throughout with no pink
Well Done -
Very dark outside searing and hot throughout
Please note that our fresh steaks differ in thickness and may
be different in colour due to these natural anomalies.
Fish ‘n’ Chips
A whale of a cod in beer batter, served with chips, minted pea
e and tartare sauce with a lemon twist.
Not for the faint hearted due to the size of this dish!
Homemade Beef Burger
Our 8oz beef burger lightly seasoned and served in a toasted
bun with seasonal leaves, our own coleslaw and chips.
Add either bacon, cheddar, stilton, or Goat’s Cheese - £1.00
A vegetarian patty of sun-kissed tomatoes, olives and mozzarel a
cheese, served on a toasted bun with our own coleslaw and chips.
Sausage & Mash
Three local sausages on a bed of creamed potato
Red Thai Curry (Vegan)
Served with pitta bread, basmati rice and mango chutney
Classic Caesar Salad (v)
Crispy lettuce, cherry tomatoes, red onion, parmesan, and
herbed croutons tossed together in a Caesar dressing.
All of our Roasts are served with a homemade Yorkshire
pudding, roast potatoes, fresh vegetables, and gravy.
Extra potatoes and vegetables available on request! Our Sunday Roasts are
cooked fresh, this may lead to shorter availability at busier times.
Fillet of Sea Bass
Pan-fried fillets of Sea Bass served with warm potato salad and
Free Range Chicken Supreme
Served with dauphinoise potatoes, seasonal vegetables and
Wild Mushroom Risotto Arancini (v)
Served on a bed of dressed salad leaves and balsamic reduction
Crispy Suet Pastry Pie of the Day
Served with creamy mash, rich gravy and seasonal vegetables
Pan-fried Calves Liver
On creamed potatoes, with seasonal vegetables
Oriental Duck Salad
Shredded duck on an oriental salad with Hoi-sin sauce.
Moules and Frites
A cauldron of steamed mussels mariniere, served
Tagliatelle pasta tossed with sliced chicken breast and mixed
in our creamy pancetta and mushroom sauce,
Penne Rustica (v)
Tossed penne pasta with roasted peppers, Goat’s cheese,
All of our dishes are cooked to order, at busy times this may
add to your wait. Please inform your server of any
Crumble of the Day
Cheesecake of the Day
Catherine Wheel Cheese Board
Trio of Sorbets
Trio of Ice Creams
More desserts are available on our dessert board,
please ask your server
PROGRAMMA IL QUARTETTO PIACENTINO è costituito da elementi facenti parte del gruppo cameristico Colori Musicali , nato nel 1997 nelle aule del Conservatorio di Musica “G. Nicolini” di Piacenza per volontà del violoncellista Vittorio Omati, collaboratore da diversi anni presso lo Prima parte stesso Istituto con le classi di esercitazione orchestrale, musica da camera e quartett
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