MOTHER'S DAY BREAKFAST & LUNCH

26 Mar 2017

Mother’s Day Breakfast Menu

Classic Kedgeree – 7.85

(Smoked haddock, rice, egg, herbs & curry spices)

The Grove Full English – 9.65

(Juicy Cumberland sausages, bacon, free range poached, scrambled or fried egg, rosti, baked beans, mushrooms, grilled tomato & thick toast)

(V) The Grove Vegetarian – 9.25

(Free range poached, scrambled, or fried egg, avocado, rosti, baked beans, Portobello, grilled tomato & thick toast)

The Mini Break – 7.25

(Sausage, bacon, free range poached, scrambled, or fried egg, baked beans & thick toast)

Buttermilk Pancakes – 6.95

(Served with smoked streaky bacon, fried egg & maple syrup OR with berry preserve, Greek yoghurt & maple syrup)

Smoked Salmon & Eggs – 7.85

(Scottish Smoked Salmon with scrambled eggs drizzled with basil oil with thick granary toast)

(V) L-O-S Huevos Rancheros – 7.50

(Warm soft flour tortilla topped with salsa, avocado, Jack cheese & two fried eggs). Why not add chorizo? (add 1.50)

 

A discretionary 10% service charge will be added to all bills. Many thanks.

 

Mother’s Day Lunch Menu 

2 courses – 21.00 3 courses 25.50

STARTERS

(V) Golden crumbed brie with tomato chilli jam, walnuts & caramelised figs

Mezze for 1 –  (vegetarian option)

Mediterranean prawns with aioli, cured meats, chargrilled halloumi with minted honey drizzle, rice filled vine leaves & Haydari.  Served with toasted rustic bread

(V) Roasted pumpkin, sage, pine nut & red onion tartlet

Leek & butter bean soup with smoked bacon & crispy kale (vegetarian option)

Sizzling prawns with fennel & chorizo

MAINS

All main courses, unless specified, are accompanied by golden roast potatoes & glazed mixed vegetables

Roast sirloin of English beef with Yorkshire pudding

(V) Halloumi, nut & red pepper Wellington with leek and chive sauce 

Slow roast rump of lamb (served pink) on creamy mash and glazed pink lady apples

Fish Thermidor – selection of seasonal fish in a seafood sauce topped with breadcrumbs.  Served with saffron potatoes & glazed vegetables

Succulent duck confit on stir fry vegetables with Asian sauce & egg noodles (spicy ish)

Marinated corn fed chicken breast on pea puree with lemon thyme jus, crisp pancetta & roasted, crushed new potatoes

(V) Carrot pancakes topped with hummus & micro leaves. Served with an avocado & beetroot salad.

DESSERTS

Winterberry Eton Mess

Pecan Tart with vanilla pod ice cream

Classic crème brulee with tuille biscuit

Syrup sponge pudding with custard

The Grove’s Chocolate brownie Sundae (contains nuts)

A discretionary 10% service charge will be added to all bills. Thank you

Please advise of any dietary requirements.  

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