Lunch Menu - 3rd April


Vegetable Spring Rolls, Sweet Chilli Mayonnaise

Spiced Carrot & Lentil Soup, Roasted Pepper Cream

Goujons of Cod, Tartar Sauce & Rocket Dressing

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Grilled Salmon, Ratatouille Vegetables & Tarragon Cream Sauce

Char-grilled Lamb Rump, Braised Cabbage &Bourguignon Sauce.

Stuffed Chicken & Pancetta, Champ & Pepper Sauce

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Chocolate, Strawberry & Meringue Cream Sundae

Lemon Thyme Crème Brulee, Raspberry Compote & Sable Biscuits

Pear & Almond Tart, Butterscotch Sauce & Ice-cream

Dinner Menu - 3rd April


Mushrooms stuffed with Chicken Liver Pate and glazed with Hollandaise sauce

Salmon and Prawn Boudin with Smoked Salmon and Chive Cream

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Cream of Curried Parsnip Soup with Fresh Yeast Breads

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Roasted Fillet of Monkfish in Parma Ham, Fresh Mussel Cream

Chargrilled Sirloin Steak, Pepper Sauce, & Pont Neuf Potatoes

Grilled Duck Fillet, Braised Red Cabbage, & Bigarrade Sauce

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Served with a Selection of Fresh Market Vegetables and Potatoes of the day

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Ginger & Vanilla Crème Bavarois, Rhubarb Compote,

Homemade Almond Macaroons, & Fruit Sorbet

Banana Tarte Tatin, Chocolate Profiteroles, & Milk Ice-cream

Hot Apple Souffle, Apple Fritters, Salted Caramel,

Honeycomb Parfait
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Tea / Coffee

£14.95 pp

How to book

How to book...






Lunch menu

Serving from 12noon to 1.15pm Wednesday & Thursdays

3 Courses £6.00 2 Courses £5.00

 

The Brassiere

Monday – Friday

Morning Break: 10.15 – 11.30

Lunch: 12noon – 1.30pm

 

Evening Menu

Our Evening menu is available on Thursday evenings from 7.30pm to 8.30pm recommencing on Thursday 6th February.
4 courses £14.95

 
How to book the Restaurant?
 

Phone: 02871276409 or ext (6409) Mark or Christine

 

Email: mark.wilson@nwrc.ac.uk

 

Location: you enter the Flying Clipper Restaurant  from the Foyer in the Northland Building of the Strand Road Campus.

 
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