The Angel Pershore Featuring St. Catherine s Farm

Transcription

1 The Angel Pershore Featuring St. Catherine s Farm

2 Our approach to Food Three years ago we had an idea; wouldn t it be great if we could produce a small amount of our own produce. Today, with our commitment to reducing food miles, having complete confidence in where our food comes from, and using the best of local suppliers, Carlos and Sue are delighted to say that our new menu is packed full of the finest produce that Worcestershire and England has to offer. We d like to tell you about some of our suppliers. Situated only 14 miles from The Angel, our very own farm, which we ve called St. Catherine s is home to our flock of Suffolk and Dorset ewes and lambs, our little family of Gloucester Old Spots pigs Eric, Peggy, Donna and Hilda. Between them they provide all of the free range lamb and pork that we need throughout the year. It doesn t stop there, our brood of mixed free range hens lay eggs each day for us, as well as our covey of quails who s eggs often feature on our daily specials. We grow our own seasonal fruits and vegetables including potatoes, Which Jo Our Commis Chef Happily cuts into Chips, carrots, beets, beans, courgettes, sweetcorn, tomatoes, lettuces, radish, rhubarb, pears, plums, blackberries and much more. What we can t grow we source from Revill s Farm Shop in Defford or Pershore Produce. We now also hand-pick our own beef cattle. Working with the experts at PJ Kings in Whaddon & LDA Meats in Ledbury, Carlos our Head Chef selects the perfect beast for our requirements.

3 Sandwiches Cheddar Ploughman s 5.50 Tuna Mayonnaise & Cucumber 4.95 Free Range Egg, Mayonnaise & Salad 4.75 In House Cured Salmon, Cream Cheese & Cucumber 6.50 St Catherine s Farm Pork Sausages & Ketchup 6.00 Served on White or Malted Bloomer Folded Flatbreads Fish Finger s, Tartare & Leaves 6.00 Chargrilled Steak, Onion & Mushroom 7.00 All Served with a Honey & Mustard Dressed Salad & Our Red Onion & Herb Coleslaw Add Jo s Hand Cut Seasoned Chips or Seasoned Skinny Fries to Your Sandwich or Flatbread for an Additional 1.25 Please note this menu is only available Monday to Saturday lunchtimes from pm until 2.45 pm

4 To Start Seasonal Soup of the Day Freshly Baked Bread & Butter (v) 4.80 Twice Cooked Belly Pork from The Farm Oven-dried Tomato, Crispy Thyme Infused Polenta Cake & a Fried Quail Egg. Finished with a Rich Beef Reduction 6.75 Duo of In-house Cured Salmon Cracked Black Pepper & Beetroot and Basil, Pesto & Lime Brown Bread Croutes, Chilli & Lime Popcorn & Lemon Mayonnaise 6.50 Chargrilled Chicken Caesar Garlic Croutons, Bacon, Oven-dried Tomatoes, Crispy Breaded Quail Egg, Baby Gem & a Parmesan & Anchovy Dressing 5.95 (vegetarian 4.50) Confit Leg of Chicken With Creamed Leeks, Spinach & Blackberries, Jus 5.50 Goat s Cheesecake Roasted Beetroot, Chilli & Balsamic Onion Marmalade, Savoury Crumbs 5.20 Smoked Mackerel & Cured Salmon Fishcake Charcoal Breadcrumbs, Roasted Garlic Aioli, Mustard Cress & Radicchio 5.75

5 The Mains Linguini of Sundried Tomatoes, Pine Nuts & Greek Feta Basil oil, Spinach & Garlic. Served with a Dressed Salad Goat s Cheese Frittata Garden Peas, Peppers & Tomatoes. Served with a Dressed Salad Three Egg Omelette Your Choice of Cheddar, Ham, Mushrooms or Tomatoes, Served with Seasoned Skinny Fries & Buttered Garden Peas 9.00 Ty s Famous Slow Cooked Steak & Ale Pie Topped with Puff Pastry & Served with Seasoned Skinny Fries & Buttered Garden Peas 9.25 In-house Beer Battered Pollock Jo s Hand-cut Seasoned Chips, Mushy Peas, Tartare Sauce and Old Fashioned Bread & Butter 9.50 Tropical Marinated Breast of Chicken Mango & Chilli Salsa with Seasoned Skinny Fries, Oven-dried Tomato, Sautéed Mushrooms & Balsamic Onion Marmalade 11.50

6 Desserts & Cheese Selection Vanilla Pod Cheesecake White Chocolate Ice Cream, Granola & Blueberries 5.25 Simply Lemon Tart All Butter Pastry with a Lemon Custard, Tangy Orange Curd & Raspberry Sorbet 5.25 Selection of Fruit Sorbets & Real Dairy Ice Creams 4.25 Dark Chocolate Fondant Freeze-dried Strawberries & Vanilla Ice Cream (Please allow at least 10 minutes) 6.00 Cheese Slate, Chutney & Biscuits Mature local Cheddar, Blue Stilton, Somerset Brie & Chevre Goats 4 / 5 / 6 / 7 Coffee, Date & Sultana Sponge Pudding Rum, Black Treacle & Muscovado Sugar Cream Sauce, Honeycomb Ice Cream 5.50

7 Sparkling & Champagne Prosecco, Vetriano Italy Softly textured fizz, with delicate aromas & flavours of biscuit & ripe pear, melon & peach. 11.5% Baron de Beaupre Brut France This Champagne offers white flowers & honeyed notes, a fine nose & long toasty flavours. 12% Moet Ch&on NV Brut Its aromas are radiant, revealing bright apple, pear, peach & citrus fruits, floral nuances & elegant brioche notes. 12% Rose Pleno Roasado Spain / 5.25 / 3.75 Easy going, attractive strawberry fruit, juicy & fresh. 12.5% Angel s Flight white Zinf&el USA / 6.25 / 4.50 A juicy refreshing rose packed full of crushed strawberry & raspberry fruit. The finish is well balanced with a hint of sweetness. 10.5%