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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. Yoghurts 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 Mushrooms [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: Omelette - freshly made omelette served either plain or filled - Ham, Cheddar cheese or mushrooms. Please note all our eggs are free range. Beverages Traditional and speciality teas Freshly ground bean to cup coffee Hot chocolate - 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 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. 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 |
For the record only - December's menu
The current CCR Menu is updated in this thread in post 1. Concorde Room lounge menu Breakfast Breads and pastries Served with British jams, preserves and honey Croissant, Pain aux Raisins, Cranberry Twist and Brioche Pain au Chocolat and Muffins Toast and butter Cereals, Muesli and Granola Branflakes Kellog's Cornflakes Dorst Cererals Muesli Tropical Crunch Traditional Porridge Made with gently simmered Scottish Porridge oats and served with British honey, cinammon, sultanas and brown sugar. Yoghurts 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 Mushrooms Other cooked breakfast items Boiled egg and soldiers Soft boiled egg with toasted soldiers Kipper and poached egg Cured and smoked herring, served warm with a poached egg Smoked salmon and scrambled eggs Eggs 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 Hollandise sauce. Omelette Freshly made omelette served either plain or filled - Ham, Cheddar cheese or mushrooms. Breakfast sandwich Buttered toast with your filling: Bacon, sausage, fried egg Please note all our eggs are free range. Beverages Traditional and speciality teas Freshly ground bean to cup coffee Hot chocolate First Courses - Soup of the day Please ask your host for today's choice of soup, served with freshly baked breads. - Black pearl scallops Seared king scallops with a sweet pea purée and dressed with chilli chive oil. - Plum tomato tart Roasted tomato tart served with am aubergine caviar drizzled with basil oil and dusted with tomato powder. Main Courses - Superfood salad A blend of wild rice, spelt, quinoa and goji berries topped with Kathy White's Lavender Cheese, and finished with a Dijon vinaigrette dressing - Ox cheek Slow braised ox cheek, served with fondant potatoes, baby carrots and leeks, finished with a Bordelaise sauce and crispy pancetta. - Plaice fillet Pan fried fillet of British plaice seasoned with fennel pollen served on dill crushed new potatoes with buttered sautéed samphire and tomato concassé. - Gnocchi Filled with Dolcelatte and walnut, served with sautéed Girolle mushrooms, baby spinach and rocket cress. Desserts - Orange and burdock cannelloni Served with a layered raspberry sponge and raspberry coulis - Panetonne Bread and Butter pudding Served with candied pecan nuts, salted caramel sauce, and vanilla crème anglaise - 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 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. - Niçoise salad Soft boiled hen's egg on a salad of French beans, black olives, potatoes, red onion and tomato, finished with a Dijon mustard dressing. - Salt beef bagel Bagel brushed with Dijon mustard and filled with salt beef, dill pickle, and celeriac rémoulade, served with salted Kettle chips. - Gnocchi Filled with Dolcelatte and walnut, served with sautéed Girolle mushrooms, baby spinach and rocket cress. - Thai curry Red Thai curry and Red Tractor assured British chicken, served with steamed rice and a cucumber and tomato salad, finished with coconut and poppy seeds. |
JFK CCR menu:
https://lh3.googleusercontent.com/-k...6_00_40_06.jpg I'll take photos of the dishes I have and will post when I am back home as I will use my proper camera for that. I am also addicted to the wasabi peas in here! |
Originally Posted by KARFA
(Post 25968446)
JFK CCR menu:
https://lh3.googleusercontent.com/-k...6_00_40_06.jpg I'll take photos of the dishes I have and will post when I am back home as I will use my proper camera for that. I am also addicted to the wasabi peas in here! |
Originally Posted by orbitmic
(Post 25968472)
It looks like it hasn't changed since December.
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Originally Posted by KARFA
(Post 25968484)
Ah ok. Anything you recommend? I was thinking lobster then turkey.
I see that the salad has actually changed. Some friends really like the December super food salad if you were in the mood for healthy stuff ;) |
Originally Posted by orbitmic
(Post 25968510)
Really like the bisque indeed. I had the rack of lamb which I liked (I remember another poster saying he didn't) maybe because I asked it medium rare to rare (which ensured it was medium rare!) :)
I see that the salad has actually changed. Some friends really like the December super food salad if you were in the mood for healthy stuff ;) |
Originally Posted by KARFA
(Post 25968550)
Thanks. Healthy stuff can wait, the diet starts on Thursday ;)
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Could someone post a picture of the breakfast menu for January 2016 at the CCR in LHR?
The menu itself might be the same as last year's, but there's something I want to check. Thanks in advance! |
Originally Posted by orbitmic
(Post 25968510)
Really like the bisque indeed. I had the rack of lamb which I liked (I remember another poster saying he didn't) maybe because I asked it medium rare to rare (which ensured it was medium rare!) :)
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Originally Posted by agjil
(Post 25969352)
Could someone post a picture of the breakfast menu for January 2016 at the CCR in LHR?
The menu itself might be the same as last year's, but there's something I want to check. Thanks in advance! |
I'm in a LHR Cabana now and the menu there isn't the same. The best thing on the breakfast menu is the breakfast sandwich and that was rather dry I thought.
But maybe the menus in the cabanas are old because the wine menu was labeled November 2015. |
See post 1, you seem to have the lounge menu rather than the dining menu. More information in the 1 December postings in last year's thread.
Feel free to type it up for everyone else's benefit! |
Originally Posted by stimpy
(Post 25970125)
I'm in a LHR Cabana now and the menu there isn't the same. The best thing on the breakfast menu is the breakfast sandwich and that was rather dry I thought.
But maybe the menus in the cabanas are old because the wine menu was labeled November 2015. |
Point of Order: Is this the correct topic to discuss the dining options/menus of the JFK (and IAD/SIN) offerings? If so, perhaps the topic title should be changed accordingly?
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