JUST FOR THE RECORD
The
current CCR menu is in post 1.
The
previous CCR T5 menu is below:
menus from 13 March to 19 June 2014.
Breakfast:
Starters
Breads and pastries
Croissants, Danish pastries, Portuguese rice muffins, toast, bagels, fruited muffins, and brioche, served with British jams, preserves and honey.
Cereal, Muesli and Granola
Please ask your host for our selection
Traditional Porridge
Made with gently simmered Scottish Porridge oats and served with British honey, cinnammon, sultanas and brown sugar.
Yoghurts
Please ask your host for our selection.
Fresh fruit and fruit juices
Main
English breakfast
Fried, poached or scrambled egg, grilled British back bacon, Dingley Dell pork sausage, grilled tomatoes, baked beans, hash browns. mushrooms and black pudding.
Boiled egg and soldiers (v)
Soft boiked eggs with toasted soldiers
Kippers with poached egg
Cured and smoked herrings served warm with a poached egg.
Smoked salmon and scrambled egg
Egg Benedict
English muffin topped with poached egg and ham finished with hollandaise sauce
Eggs Royale
English muffin topped with poached egg and smoked salmon finished with hollandaise sauce
Omelette
Freshly made omelette served either plain or filled to your choice.
Breakfast sandwich
Choose from either grilled British back bacon, Dingley Dell pork sausage or fried egg on toasted bread.
Please note that all our eggs are free range.
Rest of the day:
First courses
Soup of the day (v)
Please ask your host for today's choice, served with freshly baked breads
Buffalo Mozzarella Salad (v)
Laverstoke buffalo mozzarella heritage tomatoes and dress with Mr. Hugh's Norfolk extra virgin rapeseed oil.
Smoked Salmon
Severn and Wye smoked salmon, caper berries, shallots and rocket leaves,lightly dressed with fresh lemon and herb oil.
Mains
The BA Burger
Made with Birchstead 21 day aged beef burger, and served in a glazed bun with twice cooked chips. Ask your host if you would like the addition of crispy back bacon or Emmental cheese.
Concorde Roast (please allow 15 minutes from order)
Roasted beef rump, red wine jus, buttered fondant potato, baby carrots and spring greens.
Sea bream
Maldon salt crusted fillet on creamed potatoes, with carrot and honey purée, and a jumble of pea shoots and peas.
Pork Belly
Slow braised crisped British pork bellyon a roasted Spanish chorizo, white bean and tomato stew.
Wild mushroom risotto (v)
Creamy Arborio rice flavoured with wild penny bun and Portobello mushrooms, finished with truffle oil and shaved Parmigiaro-Reggiano.
Smoked chicken club sandwich
A triple decker sandwithc of Scottish smoked chicken breast, home sugar-cured bacon, tomato and mayo served with your choice of side: twice cooked chps, green salad or horseradish coleslaw.
Dessert
Burnt Cambridge Cream
A baked silky vanilla custard, originating in Trinity College, Cambridge in the 1600s, our version is finished with lavendar sugar.
Treacle Tart
A traditional English treat service with Cornish ice cream.
Cheeses
Somerset Camembert, Thomas Hoe Red Leicester, Coastal Cheddar and Blue Shropshire, with apple and Somerset cider brandy chutney and Bath Oliver biscuits.
The items on the cheese board will, on past experience, change from time to time.
The above is for the record only.