JamieOliver.com

At last!... the new core menu has been finalised and will go live in on Wednesday... we always do a cook off the night before after evening service for the waiters/waitresses to sample the food and run through the cooking techniques and ingredients that go into each dish, and so that the chefs can have a final play with the menu before we cook it for paying customers... so that will be taking place tuesday night!

This menu has been the first one that I have been involved in running in more than one restaurant as we are going to launch it in the partners sister pubs too... that has taken quite a lot of planning and menu training! hopefully it will all run smoothly!

SHARING PLATES...

Garlic pizette with rocket parmasan
Rustic breads with roasted garlic extra virgin olive oil and aged balsamic
Box baked camenbert served with homemade fig chutney and warm bread
Greek salad served with taramasalata, red pepper hummus, tzatziki and stone baked flat breads
Antipasti plate, cured meats,dolcelatte,roasted winter vegetables,parmesan,rocket,stuffed peppers,green chillies, baked bread

APPETISERS...

Freshly made soup
Aubergine Parmagiano, tomato, mozarella,basil
Confit chicken liver terrine, spiced orange chutney,brioche
Beetroot gravadlax,celeriac and horseradish remoulade
Mushrooms, dolcelatte,sourdough,blistered tomatoes,rucola
Gambas,garlic,parsley,aoili
Sardines,crostini,lemon gremolata,roasted tomato,red onion
Red onion and fennel tart,goats cheese,aged balsamic,rucola

FIRED PIZZAS...

THERE ARE TO BE A SELECTION OF STONE BAKED PIZZAS... TO BE FINALISED!

SALADS...

Pumplin,beetroot,feta,croutons,wtaercress,mint/chilli dressing
confit tomato,mozarella,basil pesto,rocket
Prawns,spinach,avacado,watercress,bacon,garic dressing
Crispy duck,mouli,carrots,spring onion,plumb sauce,watercress,sesame
Torn spit roasted chicken,parmasan,cos,anchovies,croutons
Smoked chicken,mango,mixed leaves,peanuts,satay gressing