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Old Jan 2, 2017, 4:16 am
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For the record only, December 2016 menu.


Rest of the day - Concorde Dining offer - Menu

Starters

- 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.

Desserts

- 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:
http://www.flyertalk.com/forum/briti...us-2015-a.html
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