THE CITY RESTAURANT

Sliced Air - Dried Cured Beef Fillet. Italian Parmigiano - Reggiano Cheese Shavings, Caperberries, Truffle Olive Oil

lemon, caperberries, dill

English Cooked Beetroot, Apple, Onion, Double Cream

With Baby Chestnut Mushrooms, Cured Meat, Chunks of Sausage, Acacia Honey, French Agen Prunes, Mixed Herbs, Red Wine Served with Normandy Butter and Rye Sourdough Boguette

Made in The Highland Region of Poland, Cranberry Sauce with Ruby Port

Cranberry Sauce with Ruby Port

French Agen Prunes, Sherry Sauce

With Touch of Double Cream Served with Farfalle Pasta

Served with Croquette Filled with Baby Chestnut Mushroom, Cabbage and Onion

Served with Pork Blanched Sausage, Free Range Boiled Egg

Free Range Boiled Egg Caperberries, Echalion Shallot, Cucumber, Baby Plum Tomatoes, Mixed Lettuce Leaves

English Cooked Beetroots, Clementines, Crushed Peanuts, Mixed Lettuce Leaves

White Wine and French Mustard Sauce

Aged 28 Days Originating from Yorkshire Farms

Lemon, Crushed and Breaded Sirloin Steak

Echalion Shallot, Rosemary

Baby Chestnut Mushroom, Sweet Peppers, Grated Italian Parmigiano - Reggiano Cheese Served with Potato Pancakes

Baby Plum Tomatoes, Rosemary, Garlic, Chardonnay

Lemon Grass

Baby Leeks Served with Creamy Mint, Lemon and Acacia Honey Sauce

Morello Cherry Sauce

Served with Creamy French Honey Mustard Sauce

Stuffed with Black Forest Ham

Stuffed Free Range Chicken Fillet Roulades

Free Range Chicken Fillet Goujons, Baby Chestnut Mushroom, Onion and Chardonnay Creamy Sauce

Smoked and Coked Pork Bacon, Apple

Seasoned Speck, Juniper Berries, Rosemary

Green Asparagus, Creamy Blue Stilton Cheese Sauce

Served with Accompaniments

Grated Italian Parmigiano - Regiano Cheese, Spanish Leaves, Onion, Garlic and Creamy Sauce

Cranberry Sauce with Ruby Port Served with Accompaniments

Spinach Leaves, Acacia Honey, Crushed Almonds Served with Bechamel Sauce

Sprinkled with Grated Italian Parmigiano Regiano Cheese, Lime Peel Sprinkle

With Chopped Dill

With Chopped Thyme

With Chopped Dill

Cucumber, Baby Plum Tomatoes, Echalion Shallots, Black Olives, Sweet Peppers and Oilseed Rape, White Wine and French Mustard Sauce

chopped dili yoghurt dressing

Apple, Echalion Shallot

Baby Carrot and Baby Cauliflower