ALL FO OD AVAI LAB LE F ROM 11AM TO 11P M
Nocellara del Belice olives 4
Root vegetable crisps 4
Pork crackling, Kentish Bramley apple sauce 4
Mey Selections' beef croquettes, horseradish mayonnaise 4.50
Chorizo sausage roll 5
Welsh rarebit fingers 7
Honey & mustard-glazed chipolatas 7
Crispy baby squid, chilli, garlic & almonds 8.50
Paprika fries/ Rosemary salt fries 4
A DISCRETIONARY SERVICE CHARGE OF 10% WILL BE ADDED TO YOUR BILL
Beef-dripping chips 4
SMALL PLATES
Dors et cra b & cr us hed a voca do on toa s te d s o u rd o u g h 12.50
North Atl a nti c X L k i ng pr a w ns , C a j u n s t y l e 10
Dev illed Cor ni s h l a mb’ s k i dneys on toa s t e d s o u rd o u g h 8.75
B r ea ded w hi teba i t, ta r ta r e s a u c e 8
RR. Spi nk & Sons s mok ed tr out, s od a b re a d 12.50
Baked Tunw or th chees e, cr outons & chi c o ry ( f o r t w o ) 14
CH E F DI R ECTOR: MAR K SARG EANT
NAUGHTY NIBBLES
SO U PS
MEY SELEC T IONS’ B EEF
C las s ic C ae s a r 8 .2 5 / 1 1 .7 5
ad d s moked chi ck en br ea s t 3 / 5
Co rn i s h f i s h s o u p ,
g a rn i s h e d 8.25
prestigious North Highland Initiative launched by HRH
G NH Super food:
sp routi ng br occol i ,
s oy b eans , q ui noa , a voca do,
sp inach, p omegr a na te s eeds ,
toas ted p umpk i n s eeds ,
citrus d r es s i ng 10
C r ea m e d J e ru s a l e m a rt i c h o k e
s ou p , c h e s t n u t s , s h a v e d
B er k s w e l l & o y s t e r m u s h ro o m s 8
I ceb erg w edge, bl ue chees e
d res s ing , smok ed ba con &
croutons 8.5 0
We source our beef from Mey Selections, part of the
Prince Charles, produced using traditional methods on family
farms and crofts. All cuts are 28-day aged then grilled in a
charcoal-filled Inka oven, which operates at the extremely high
temperature of 500ºC, allowing for meat that is very tender
with a distinctive flavour.
Ri b -ey e steak ( 2 2 5 g / 2 8 0 g ) 2 9 . 5 0 / 3 7 . 5 0
Fi l l et steak ( 2 2 5 g ) 4 2
Si rl oi n steak ( 2 2 5 g / 2 8 0 g ) 2 4 . 5 0 / 3 0 . 5 0
All served with beef-dripping chips, watercress, caramelised shallots
LA R G ER P LA TES
A DISCRETIONARY SERVICE CHARGE OF 10% WILL BE ADDED TO YOUR BILL
Mey Sel ecti ons ' ha mbur g e r,
gr i l l ed s mok ed ba con, K een’ s Ch e d d a r,
s mok ed toma to r el i s h, br i oche bu n , f ri e s 14.50
G rill ed chi ck en bur ger , s mok ed chi l l i m a y o n n a i s e ,
cr us hed a voca do, br i oche bun, f ri e s 14.50
La mb Roga n J os h, cumi n ri c e 15
B eer -ba tter ed Atl a nti c-ha ddo c k , c h i p s ,
mus hy pea s & ta r ta r e s a uc e 16.50
P a ddock Fa r m Ta mw or th pork c h o p ,
pl um & toa s ted a l mond s a l ad 19.75
Shepher d’ s pi e, mi nted pea s 14.50
Fr ee-r a nge Ta mw or th por k sa u s a g e s ,
butter ed ma s h, r ed oni on gr av y 14.50
PUDDINGS
Sti ck y p i stachi o & ol i v e oi l cak e, honey -p oached
York shi re rhub arb & sorb et 8 . 5 0
Iced p eanut & sal ted -caramel mousse 8
Buttermi l k p ud d i ng , b l ood orang e, G rand M arni er 8 . 7 5
V al rhona chocol ate mousse, honey comb & toffee sauce 8
A sel ecti on of i ce creams & sorb ets 1 . 5 0 p er scoop
C HEESE
L i n col nshi re Poacher, Wi g more & C ol ston Bassett Sti l ton,
O rk ney oatcak es & p l um chutney 9 . 5 0
C reamed s a ffr on s pel t, r oa s ted a r ti ch o k e s & g i ro l l e s 17
Tender s tem br occol i , gr i l l ed c o u rg e t t e s ,
cr i s py egg, ha zel nut dr es si n g 16
If you require further information on ingredients which may cause allergy or intolerance, please
speak to a member of our staff before placing your order. If you do have an allergy or intolerance
it would be helpful if you inform a member of staff so we can ensure that the dish you select
is not at risk of cross contamination by other foods during its preparation.
CH E F DI R ECTOR: MAR K SARG EANT
SA LA D S
W H I TE W I N E
C HA MPA GNE & SPA R K LING
GLASS / BOTTLE
C henin B l a nc, K l ei ne Z a l ze . . . . . . . . . . . . . . . . . . 7 / 25
GLASS / BOTTLE
T erra Serena Prosecco . . . . . . . . . . . . . . . . . . . . 9 / 3 2
Pinot G r i gi o, B or go dei V a s s a l l i . . . . . . . . . . . . . . 8 / 32
B i l l ecart-Sal mon Brut . . . . . . . . . . . . . . . . . . . 1 2 . 5 0 / 6 5
Sauv ig non B l a nc, Ti npot H ut . . . . . . . . . . . . . . . . 9 / 38
Brut Réserv e C harl es Hei d si eck . . . . . . . . . . . . . . . . . 7 5
C hab lis, 1 er C r u ‘ Les V a udevey’ ,
Domaine La r oche . . . . . . . . . . . . . . . . . . . . . . . 14 / 55
V euv e C l i cq uot Ponsard i n . . . . . . . . . . . . . . . . . . . . . 8 5
Sancerre, D oma i ne de l a V i l l a udi er e. . . . . . . . . . . . . . 42
C harl es Hei d si eck Rosé. . . . . . . . . . . . . . . . . . . . . . . 9 5
MAGNUM
C hard on na y, H a w k e’ s B a y, Tr i ni ty H i l l . . . . . . . . . . . . 105
L a urent Perri er Rosé . . . . . . . . . . . . . . . . . . . . . . . . 1 2 0
Bi l l ecart-Sal mon Brut Rosé . . . . . . . . . . . . . . . . . . . 1 3 0
Bl anc d e Bl anc Rui nart . . . . . . . . . . . . . . . . . . . . . . 1 3 5
R OS E
P o l Rog er Vi ntag e. . . . . . . . . . . . . . . . . . . . . . . . . . 1 3 5
GLASS / BOTTLE
Pure Ros é, C ôtes de P r ovence. . . . . . . . . . . . . . . . 8/30
D om Peri g non 2 0 0 5 . . . . . . . . . . . . . . . . . . . . . . . . . 2 8 0
A DISCRETIONARY SERVICE CHARGE OF 10% WILL BE ADDED TO YOUR BILL
Ros ato, A Ma no. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
R ED W I N E
GLASS / BOTTLE
HA LF B OT T LE
M erlot/C or vi na , P onte P i etr a . . . . . . . . . . . . . . . . 7 / 25
M alb ec, Al tos La s H or mi ga s . . . . . . . . . . . . . . . 8.50 / 34
Bi l l ecart-Sal mon Brut . . . . . . . . . . . . . . . . . . . . . . . . 4 5
Rioja Res er va , I za di . . . . . . . . . . . . . . . . . . . . 10.50 / 40
Bi l l ecart-Sal mon Rosé. . . . . . . . . . . . . . . . . . . . . . . . 6 5
Pinot No i r , Rock bur n. . . . . . . . . . . . . . . . . . . . . 11 / 42
Bord eau x, C ha tea u La C r oi x Four ney . . . . . . . . . . . . . 50
MAGNUM
Bourg ogne P i not N oi r ‘ Les U r s ul i nes ’ ,
Jean- C la ude B oi s s et . . . . . . . . . . . . . . . . . . . . . . . . 105
ALL WINES ARE SERVED IN MEASURES OF 175ML BUT ARE ALSO AVAILABLE IN MEASURES OF 125ML
G N H S I G N A TU R E COCK T A IL S
GNH SIGNA T UR E C OC K T A ILS
BRAZILIA N S P I CE 10
PL U M & J E R R Y 11
L A DY VIOLET 1 3
ELDER FLOWER MA R T INI 9 . 5 0
Ab elha C acha ça s ha k en
w ith Licor 4 3 , pi nea ppl e
and lime juice, compl emented
w ith notes of bl a ck pepper
Sa i l or J e rry s h a k e n w i t h S a n t a
Ter es a R h u m O ra n g e , p l u m
bi tte rs , p i n e a p p l e a n d l i m e
j u i c e , g a rn i s h e d w i t h
flamed star anise
V o d k a fused wi th el d erfl ower,
l a y e r ed ov er C hamp ag ne
and C hamb ord
Hay man’s G i n, l i me j ui ce &
el d erfl ower cord i al shak en wi th
crushed card amom seed s
C H E ESEB OA R D-T INI 1 5
PA PA R A ZZI 1 0
H a va n a A ñ ej o s h a k e n w i t h
Fr a ng e l i c o , F ra i s e d e Bo i s
a nd l i m e j u i c e , s e rv e d a s a
s t ra w b e rry f ra p p é
M a r tel l VS shak en wi th
G ra n d M arni er, org eat and
l i m e j ui ce, serv ed wi th a
s i de of Tunworth soft
cheese and a red
wi ne red ucti on
Bel enk ay a v od k a shak en wi th
l emon j ui ce, el d erfl ower,
cranb erry j ui ce and crushed
p omeg ranate seed s
M R . C U B IT T 11
M I ND T HE GA P 9 . 5 0
RELEASE T H E B R A K ES 9.5 0
A DISCRETIONARY SERVICE CHARGE OF 10% WILL BE ADDED TO YOUR BILL
B OU DIC A ’ S SM O O C H 9.50
H ay man’ s G in s ha k en w i th Anti ca
Formula, Ap erol , el der fl ow er a nd
lime juice, s er ved over i ce
T HE VO Y A G ER 1 2
Dip lomatico s ti r r ed over i ce
w ith Anti ca For mul a ,
M araschi no, C her r y
H eering and or a nge bi tter s ,
s erv ed i n a coupette
B uff a l o T ra c e a n d A n t i c a
Fo rm u l a s h a k e n w i t h
Ma ra s c h i n o , P e y c h a u d
a n d A n g o s t u ra b i t t e rs
E l J i m ad or Bl anco shak en
t o g e ther wi th ci nnamon
s yrup , cranb erry and
l emon j ui ce
A ND Y E S , O F C O UR S E W E DO T H E
M O J I T O S , M A R G A R I T A S , P O R NS T A R
M A R T I NI S , C O S M O P O L I T A NS ,
S O UR S , L O NG I S L A ND I C E T E A S ,
C A I P I R I NH A S A ND S O O N.
P L E A S E A S K , W E DO N' T BI T E .
G N H CLA S S I C COCK TA IL S
GIN & T ONIC
FEVER T R EE T ONIC . . . . . . . . . 1 . 5 0
C A OR UNN. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . f r e s h a p p l e 9.50
GN H CORPS E R EVI VER 13
GN H MINT JU LEP 1 5
A DISCRETIONARY SERVICE CHARGE OF 10% WILL BE ADDED TO YOUR BILL
The orig inal cl a s s i c r eci pe ma de
w ith C ourv oi s i er V SOP a nd a
hint of Pl a nta ti on Rum
GN H VOD KA MA R TI N EZ 1 3
Konik's Tail fus ed w i th Anti ca
Formula, a hint of Gr a nd Ma r ni er
and Ang o s tur a bi tter s
GN H SA Z ER A C 18
C ourv oisier V SOP a nd K nob
C reek Ry e s tirr ed over i ce w i th a
w hite s ug ar cu be a nd P eycha ud
b itters , then s er ved i n a n
ab s inthe- w a s hed gl a s s
. . . . . . . . . . . . . . l e m o n s l i c e 9.50
G N H G R E A T B L A Z E R 15
Appl e t o n E s t a t e 1 2 y r f l a m e d
w i th Li qu o r 4 3 , Crè m e d e Ca c a o ,
fr es h be rri e s , w h i t e s u g a r, c o f f e e
bea ns , c i n n a m o n , o ra n g e z e s t
B LOOM. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . s t r a w b e r r i e s 9.5
HENDR IC K ’S. . . . . . . . . . . . . . . . . . . . . . . . . fresh cucumber bow 9
SIPSMIT H. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . l e m o n t w i s t 9.50
G N H PE R F E C T M A R T IN I 13
A pe rf e c t e d a n d p re c i s e
K on i k ' s T a i l M a rt i n i w i t h
a lemon twist
MA R T IN MILLER 'S
WEST B OUR NE ST R ENGT H . . . . . .
. . . . . s t r a w b e r r y & b l a c k p e p p e r 10
2 0 9 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . p i n k g r a p e f r u i t t w i s t 10.50
TH E U L T IM A T E G N H
D IR T Y M A R T IN I 13
B A T HT UB . . . . . . . . . . . . . . . . . Gi n Mare m i x e d w i t h a t o u c h o f
N oi l l y P ra t , f re s h o l i v e s
a n d ro s e m a ry
GIN MA R E. . . . . . . . . . . . . . . . . . . . . . . . . . . . g r a p e f r u i t w e d g e 9.50
. . . . . . . . . . . f r e s h r o s e m a r y 10.50
T A NQUER A Y 1 0. . . . . . . . . . . . .
. . . . . . . d e h y d r a t e d g r a p e f r u i t 10.50
MONK EY 4 7 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . f r e s h p l u m 11.50
A L L SPI RI TS & LI QU EU RS ARE S ER VE D IN M EA SU RE S OF 5 0ML BU T AR E A LS O A V AI LAB LE IN M EASURES OF 2 5 M L
Bathtub Gi n s ha k en w i th
G rand M arni er , Li l l et B l a nc
and lemon j ui ce, s er ved i n
an ab sinthe -w a s hed gl a s s
B OMB A Y OR IGINA L . . . . . . . . . A MER I CA N W H I S K E Y
SC OT C H WHISK Y
M aker’ s Ma r k . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.50
HIGHLA ND MA LT S
ISLA ND MA LT S
D a l w h i n n i e 1 5 y r. . . . . . . . . . . . 1 0
Hi g hl and Park . . . . . . . . . . . . . . 9
O b a n 1 4 yr. . . . . . . . . . . . . . . . 1 2
Tal i sk er 1 0 y r. . . . . . . . . . . . . . 1 0
G entlema n J a ck . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
D a l m o re 1 5 y r. . . . . . . . . . . . . . 1 5
Isl e of Jura 2 1 y r. . . . . . . . . . . . 2 5
Sazerac . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
D a l m o re C i g ar M al t . . . . . . . . . 2 2
Four Ros es Si ngl e B a r r el . . . . . . . . . . . . . . . . . . . . . 12
D a l m o re 1 8 y r. . . . . . . . . . . . . . 2 5
SPEY SIDE MA LT S
D a l m o re Ki ng Al exand er III. . . . 3 5
G l enrothes Sel ect Reserv e. . . . 1 0
E lijah Cr a i g 1 2 yr Sma l l B a tch. . . . . . . . . . . . . . . . . . 9.50
Wood fo r d Res er ve. . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Jim Bea m Si gna tur e C r a ft. . . . . . . . . . . . . . . . . . . . . . 10
G l e n m o rang i e 2 5 y r . . . . . . . . . 3 8
M acal l an G ol d . . . . . . . . . . . . . 1 2
G l enfi d d i ch 1 8 y r . . . . . . . . . . . 1 8
JA P A N ES E W H I S K Y
M acal l an 1 8 y r Sherry O ak . . . . 3 5
H a k us hu D i s ti l l er s Res er ve. . . . 12
ISLA Y MA LT S
A DISCRETIONARY SERVICE CHARGE OF 10% WILL BE ADDED TO YOUR BILL
N i k k a Fr om The B a r r el. . . . . 13.50
L a p h ro a i g 1 0 y r . . . . . . . . . . . . 1 2
Y a ma za k i 1 2 yr . . . . . . . . . . . . . 14
B LENDED SC OT C H WHISK Y
L a g a v u l i n 1 6 y r. . . . . . . . . . . . . 1 4
H i bi k i B l end Whi s k ey 1 7 yr . . . . 22
Bo w m o re 1 8 y r. . . . . . . . . . . . . 2 5
H i bi k i B l end Whi s k ey 2 1 yr . . . . 35
M onk ey Shoul d er. . . . . . . . . . 8 . 5 0
Johnni e Wal k er Bl ack Lab el. . 8 . 5 0
Johnni e Wal k er Bl ue Lab el . . . . 3 5
L OWLA ND MA LT S
I R I S H W H I S K EY
J a mes on . . . . . . . . . . . . . . . . . . 7
B us hmi l l s 1 0 yr . . . . . . . . . . . . . 10
G l e n k i n c hi e 1 2 y r. . . . . . . . . . . 1 0
A u c h e n t o shan 3 Wood . . . . . . . 1 1
COG N A C
VODK A
M artell V S. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.50
K e t e l O n e . . . . . . . . . . . . . . . 8 . 5 0
C î roc . . . . . . . . . . . . . . . . . 1 0 . 5 0
Remy Ma r ti n V SOP Ma tur e C a s k . . . . . . . . . . . . . . . . . 10
S i p s m i t h . . . . . . . . . . . . . . . . . . 9
Bel v ed ere Unfi l tered . . . . . . . . 1 1
C ourv oi s i er E xcl us i f. . . . . . . . . . . . . . . . . . . . . . . . . . 12
Be l v e d e re . . . . . . . . . . . . . . . 9 . 5 0
Bel ug a . . . . . . . . . . . . . . . . . . 1 2
M artell C or don B l eu. . . . . . . . . . . . . . . . . . . . . . . . . . 15
G re y G o ose. . . . . . . . . . . . . . . 1 0
C ry stal Head . . . . . . . . . . . . 1 3 . 5 0
C ourv ous i er X O. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
K o n i k ’ s Tai l . . . . . . . . . . . . . . . 1 0
Remy Ma r ti n X O . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
H ine Anti que X O. . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
H ennes s y P a r a di s E xtr a . . . . . . . . . . . . . . . . . . . . . . . 65
A DISCRETIONARY SERVICE CHARGE OF 10% WILL BE ADDED TO YOUR BILL
Remy Ma r ti n Loui s X I I I . . . . . . . . . . . . . . . . . . . . . . . 160
T EQUILA & MEZC A L
S a n Co s m e M ezcal . . . . . . . . . 1 0
Patrón Añej o. . . . . . . . . . . . . . 1 3
P a t ró n S il v er. . . . . . . . . . . . . . 1 1
Patrón Pl ati num. . . . . . . . . . . . 3 5
Jose C uerv o
Reserv e d a l a Fami l i a. . . . . . 1 9 . 5 0
ARM A G N A C
CALVADOS
E n m a s c arad o 4 5 . . . . . . . . . . . 1 1
Baron De Sig og na c V SOP . . . . . 9
Calvados VSOP Chauffe Coeur. . 9
P a t ró n R e p osad o. . . . . . . . . . . 1 2
C hâteau Lacaze 1 9 8 3 . . . . . . . . 1 0
D upont C a l v a d o s V S O P . . . . . . . 12
Janneau XO . . . . . . . . . . . . . . . . 1 8
R UM
B OTTLED B EER & CI D E R
Ba c a rd i 8 y r. . . . . . . . . . . . . . . 1 0
M ount G ay XO . . . . . . . . . . . . . 1 2
C urious B r ew . . . . . . . . 5
Or pens Ci d e r . . . . . . . . 5
D i p l o m a t i co Bl anco . . . . . . . . . 1 0
D i p l omati co Reserv a . . . . . . 1 2 . 5 0
M eantim e . . . . . . . . . . . 5
P unk I P A . . . . . . . . . . . . 6
S a n t a T e resa Rhum O rang e . . . 1 1
Santa Teresa 1 7 9 6 . . . . . . . . . 1 3
Neg ra M odel o . . . . . . . . 5
Gui nnes s . . . . . . . . . . . . 6
A p p l e t o n Estate 1 2 y r. . . . . . . . 1 1
Zacap a XO . . . . . . . . . . . . . . . 2 8
ALL SPIRITS & LIQUEURS ARE SERVED IN MEASURES OF 50ML BUT ARE ALSO AVAILABLE IN MEASURES OF 25ML
LI QU EU R MEN U
N oi l l y P r a t 6
O p al B i a nca Sa mbuca 6
D r a mbui e 6
C r ème d e Ca s s i s 6
Li l l et Rouge 6.5 0
B a i l eys 6.50
B enedi cti ne 7
Fresh b erri es shak en wi th
org eat, cranb erry and l i me
j ui ce, tal l ov er i ce
T H E SOLER O 7
VIR GIN A PPLE MOJIT O 7
P a s s i o n frui t shak en wi th
l i m e j u i ce, p assi on frui t
s y ru p and g renad i ne,
s e rv e d tal l ov er i ce
Ap p l e j ui ce, l i me j ui ce,
sug ar sy rup & fresh mi nt
churned then top p ed
wi th g i ng er b eer
C ha mbo rd 6
Fr a ngel i c o 6
Fer net B r a nca 7
C A NDIED B ER R Y SHA K E 7
C r ème d e M û re 6
Li l l et B l a nc 6 .5 0
Aper ol 7
A DISCRETIONARY SERVICE CHARGE OF 10% WILL BE ADDED TO YOUR BILL
Luxa r do M a ra s c h i n o 6
C r ème d e Ca c a o 6
C her r y H eer i ng 6
A S GOOD A S T HEY GET
Li quor 4 3 6
C a mpa r i 6
P er nod 7
NON-A LC OHOLIC C OC K T A ILS
Gr a nd M a rn i e r 7
D i s a r onn o A m a re t t o 7
I l l y C offe e L i q u e u r 7
SOFT S
Sod as
3.50
Jui ces
3.50
Anti ca For mul a 8
P a tr ón X O Ca f e 9
P er nod Abs i nthe 9
ALL SPIRITS ​& LIQUEURS ​A RE SERVED IN MEASURES OF 50ML​.
Sp ark l i ng water
3.50
Sti l l water
3.50
COF F EES
E s pr es s o. . . . . . . . . . . . . . . . 3.50
D oubl e es pr es s o. . . . . . . . . . . . 4
Amer i ca no. . . . . . . . . . . . . . . . . 4
C a ppucci no. . . . . . . . . . . . . . 4.50
La tte. . . . . . . . . . . . . . . . . . . 4.50
Mocha . . . . . . . . . . . . . . . . . . 4.50
A DISCRETIONARY SERVICE CHARGE OF 10% WILL BE ADDED TO YOUR BILL
H ot chocol a te . . . . . . . . . . . . 4.50
LOOS E LEA F TEA S
E ngl i s h br ea k fa s t. . . . . . . . . . 4.50
Fr es h mi nt. . . . . . . . . . . . . . . 4.50
P epper mi nt . . . . . . . . . . . . . . 4.50
Gr een tea . . . . . . . . . . . . . . . 4.50
J a s mi ne. . . . . . . . . . . . . . . . . 4.50
E a r l Gr ey. . . . . . . . . . . . . . . . 4.50
C ha momi l e . . . . . . . . . . . . . . 4.50

March 2017 - EDISON MIDDLE SCHOOL PTO

by Dakota Foster - Science Leadership Academy

translations to other languages - University of Georgia College of