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Old Jan 5, 16, 3:52 pm
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Concorde Room (CCR) LHR : menus 2016

Concorde Room (CCR) LHR : menus 2016

Concorde Room lounge menu

See below for details of the distinction between dining and lounge menus but in summary the menus in Concorde Dining are the dining menus, the rest of the Room has the lounge menu, but you can order what you like from either menu.

Breakfast Dining Menu

Fresh croissants and Danish
Toast, bagels, muffins and brioche
Breads and pastries
- served with British jams, preserves and honey

Cereals, Muesli and Granola
- Branflakes
- Kellogg's Cornflakes
- Dorset Cererals Muesli
- Tropical Crunch

Traditional Porridge
Made with gently simmered Scottish Porridge oats and served with British honey, cinammon, sultanas and brown sugar.

Please ask your host for our selection.

Fresh fruit and fruit juices

Cooked English Breakfast

Fried or poached egg
Scrambled eggs
Grilled British back bacon
Pork sausages
Black pudding
Tomatoes, baked beans, and hash browns

[Select items to choice]

Other cooked breakfast items

Boiled egg and soldiers
- Soft boiled egg with toasted soldiers

Grilled Scottish Kipper

Smoked salmon and scrambled eggs

Eggs Benedict
English muffin topped with poached egg and ham, finished with Hollandaise sauce

Not on the menu but they will do them:
- freshly made omelette served either plain or filled - Ham, Cheddar cheese or mushrooms.

Please note all our eggs are free range.


Traditional and speciality teas
Freshly ground bean to cup coffee
Hot chocolate
Lounge Breakfast menu - see below for the distinction between Lounge and Dining menus

- A selection of morning pastries
Freshly baked pain aux raisins, pain au chocolat and muffins

- A selection of cereals and muesli (see above)

- Granola
Topped with soft fruit and honey

- Traditional porridge oats
Offered with raisins, honey and maple syrup

- Fresh fruit salad
Selection of fresh fruits and soft berries

- Yoghurts
Fruit yoghurt or Greek yoghurt

- Breakfast sandwich
Buttered farmhouse bread, toast, or soft roll with a choice of fillings: grilled British back bacon, Old English Pork sausage or fried free range egg; served with hash brown potatoes.

-Smoked salmon and scrambled egg
Severn and Wye smoked salmon, served with free range scrambled egg.

Rest of the day - Concorde Dining offer - Menu


- Soup of the day
Please ask your host for today's choice of soup, served with freshly baked breads.

- Somerset dry cured duck breast
with celeriac rémoulade, pear chutney and crisp.

- Wild mushroom on toasted sourdough
with artichoke purée and truffle oil.

Main courses

- Pavé of venison wrapped in smoked pancetta
with wilted spinach, carrot purée, orange and horseradish dumpling and red wine jus.

- Lemon sole stuff with brown shrimp mousse
with herb potato purée and saffron.

- Pumpkin ravioloni
with curly kale pesto, dried cranberries and candied walnuts.

- Superfood salad
with soft boiled duck egg and cavolo nero.


- Chocolate marquise
with textures of orange and honeycomb shards

- Morello cherry brioche butter pudding
with marscapone cream.

- Seasonal fruit salad
with fruit syrup.

Cheese Plate
Dorstone Ash
Made at Dorstone Farm, on the Hereford/Welsh border, the Dorstone Ash is a semi-soft cheese made from unpasteurised goat's milk, using animal rennet, It has a crisp white colour that contrasts with blue-ish grey colour of its edible rind, resulting from the coating of ash applied to it. Its texture varies from being fluffy to flaky, depending on its maturity, and its flavour has a slight nuttiness on the rind.

Red Storm
Smartly dressed in vivid red wax, gloriously complex taste due to its 18-21 month maturation the provide the vintage credentials of flavour, finishing on notes of caramel, the Red Storm totally redefines what you might expect from a red Leicester.

Thomas Hoe Smooth Blue
A quintessentially English cheese, Smooth Blue is borne from a century of dairy farming and cheese making expertise on the country estate of the Duke of Rutland. It is hand crafted with a soft creamy texture, and a mild blue taste. It is gentle and delicated compared to other blues on the market, yet it has that recognisable blue flavour. Unusually, it is crafted to be eaten straight from the fridge.

Served with apple and Somerset cider brandy chutney and biscuits.

Rest of the day - Lounge offer Menu

- BA Burger
British Aberdeen Angus beef, a milk-glazed roll, tomato and onion salsa, baby gem lettuce, cherry tomatoes and dill pickle, accompanied by twice-cooked chips. Ask your host if you would like to add crispy back bacon or mature English Cheddar.

- Club sandwich
Chicken breast, sweet-cured back bacon, egg mayonnaise, tomato and lettuce, served with Kettle chips. Choose toasted granary or white bread.

- Warm brioche roll of sage and onion pulled turkey
with rubyslaw and butternut squash purée.

- Superfood salad
with soft boiled duck egg and cavolo nero.

- Pumpkin ravioloni
with curly kale pesto, dried cranberries and candied walnuts.

- Chicken Mole
with steamed rice, tomato, cucumber, red onion, coconut shavings and mustard seeds.
Updated 1 December 2016, with thanks to LurkerWilf.

The Dining menu is offered in the Concorde Dining area, and the Lounge menu - which is shared with the First Lounge next door - is offered elsewhere, see post 582 and discussion thereafter, but yes you can order any item from any place in CCR. In addition to the published menu, the following items are offered from the First Lounge in the afternoon and onwards: bread rolls, toast, sandwiches (ready to go always available but you can ask for custom made sandwiches), egg dishes such as scrambled eggs and omelettes, biscuits, ice creams (several flavours), nuts, savoury snacks and olives. From approx 14:00 to 18:00 hrs, scones and cakes are available (typical examples, Victoria Sponge and Fruit Loaf). There are also a few cold desserts available in the afternoon and evening (e.g. profiteroles). There are two hot Kosher dishes available, these need a bit more time to be prepared, so allow 20 minutes for this.

Previous year's thread:

Last edited by corporate-wage-slave; Dec 4, 16 at 1:16 am
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