For the record only, this is February 2016's menu, March is now in
post 1. Thanks to
KARFA and
Flythe96flag.
Rest of the day - Concorde Dining Menu
First Courses
- Soup of the day
Please ask your host for today's choice of soup, served with freshly baked breads.
- Textures of Pear
Slice of pear poached in red wine, pear jelly and a pear crisp - served on creamed goat's cheese curd and candied walnuts.
Persian Chicken Terrine
Served with a salad of carrot, cucumber and golden raisins, in a honey and orange dressing, finished with yoghurt and sumac.
Main Courses
- Confit of Gressingham Duck
Confit and roasted leg of duck, served on a bed of braised red cabbage with a purée of parsnips and potato, finished with a sweet apple jus.
- Pulled Ham Hock Salad
Pulled West Country ham hock, served one a bed of baby gem lettuce dressed with Caesar dressing, anchovies, croutons, and soft boiled free range egg.
- Seared Halibut
Pan fried fillet of British Halibut, served on a bed of Savoy cabbage, mangetout and petit pois, finished with a julienne of carrot and buttered vegetable broth.
- Artichoke Tortellini (also available as a starter)
Tortellini filled with artichoke, served with wilted wild rocket and sun blush tomatoes.
Desserts
- Chocolate and chilli Omere
Rich chilli and chocolate mousse served with honeycomb ice cream and a chocolate sauce.
- Lemon and orange Mascarpone cream
Served on almond pain de gênes, with salted caramel sauce and finished with pulled sugar
- Seasonal fruit salad
Served with a fruit syrup
- Cheeses
Somerset Camembert, Coastal Cheddar, Bleu d'Auvergne and Tournegus with apple and Somerset cider brandy chutney and biscuits
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Rest of the day - Concorde Lounge Menu
- BA Burger
Made with British Aberdeen Angus beef served in a milk-glazed roll with tomato 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
A choice of roasted granary or white read triple decker sandwich with chicken breast, sweet-cured back bacon, egg mayonnaise, tomato and lettuce, served with either twice-cooked chips or ruby slaw.
- Pulled Ham Hock Salad
Pulled West Country ham hock, served one a bed of baby gem lettuce dressed with Caesar dressing, anchovies, croutons, and soft boiled free range egg.
- Hoisin Duck Wrap
Pulled confit duck and oriental vegetables, bound in hoisin sauce with a sprinkle of sesame seeds, served in a tortilla wrap with Kettle Chips.
- Artichoke Tortellini (also available as a starter)
Tortellini filled with artichoke, served with wilted wild rocket and sun blush tomatoes.
- Chicken Jalfrezi
South Asian curry made with RedTractor assured British chicken, served with steamed rice and a cucumber and tomato salad, finished with coconut shavings and mustard seeds.