Menus - Vegetable and Potato Selections

Vegetables

1. Mange touts
2. Fine beans
3. Sugar snap peas
4. Broccoli with toasted almonds extra 25p per person
5. Broccoli with hollandaise sauce extra 25p per person
6. Broccoli florets
7. Cauliflower cheese extra 30p per person
8. Cauliflower Polonaise extra 25p per person
9. Cauliflower florets
10. Braised leeks
11. Leeks in cream sauce extra 25p per person
12. Braised fennel
13. Buttered courgettes
14. Courgettes Provençale (tomato concasse) extra 25p per person
15. Ratatouille extra 50p per person
16. Braised red cabbage with apples and sultanas
17. Braised white cabbage with herbs
18. Brussel Sprouts (when in season)
19. Roast Parsnips (when in season)
20. Buttered spinach extra 25p per person
21. Glacé carrots
22. Vichy carrots
23. Mixture of carrot, swede and turnip with ginger & lemon extra 30p per person
24. Purée of swede and carrot

Potatoes

1. New potatoes cooked with fresh mint
2. Sauté potatoes (sliced, shallow fried in butter)
3. Sauté potatoes Lyonnaise (sliced, shallow fried in butter with sliced onions) extra 25p per person
4. Jacket potatoes
5. Byron potatoes (Jacket potatoes with innards mixed with onion and cheese) extra 25p per person
6. Duchesse potatoes (creamed and piped into spirals and baked off)
7. Marquis potatoes (as Duchesse, topped with tomato concasse)
8. Biarritz potatoes (as Duchesse, with diced ham, sweet peppers and herbs) extra 25p per person
9. Roast potatoes
10. Parmentier potatoes (diced and shallow fried)
11. Boulangére potatoes (sliced and layered with onion, baked in stock)
12. Dauphinoise (sliced and layered with garlic, cream and mild horseradish)
13. Delmonico potatoes (diced and cooked in milk, nutmeg and breadcrumbs)
14. Fondant potatoes (Barrel shaped and cooked in stock and butter)

Vegetables