Monday 1 February 2016

Week beginning February 1st - Eastcastle and Great Titchfield Menus

Hello and welcome,

Below you will find the menus for both stores, with some favourites and staples at both, as well as a weekly changing menu reflecting the Chefs preferences, influences and market availabilities.

Remember that we are also able to offer catering services to your office or home if you are not able to make it into store, or you if you wish to entertain special guests.

Thank you and please enjoy, as we will enjoy looking after you.

The Chefs
Emily Tagliaferri (Great Titchfield Street)
Flavio Cruz (Eastcastle Street)


Great Titchfield Street Menu

Breakfast
Seven Seeded toast with butter and preserves 2.00
Cinnamon and Raisin Toast 2.50
Porridge with condiments - golden syrup, honey, dried fruit, chopped nuts 3.00
Fruit salad with pineapple, mango, strawberries, grapes, passion fruit 3.90
Traditional bircher muesli with Greek yoghurt and rhubarb and raspberry compote 4.00
Granola muesli with pomegranate molasses, Greek yoghurt and rhubarb and raspberry compote 4.00
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 5.00
Ciabatta roll with avocado, omelette, rocket and tomato salsa 5.00
Croissant with Italian roast ham, talleggio cheese, spinach and plum tomatoes 5.00
Breakfast Foccacia - Cotechino sausage, fried egg and gruyere cheese 6.50 (weekends only)

Pastries by Seven Seed bakery
French butter croissant 2.00
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
ANZAC cookies 2.00
Portuguese tarts 2.00
Banana bread 2.50
Double chocolate chip and macadamia cookies 2.50
Sweet muffins: Orange and Date 2.50
Savoury Scrolls: Mushroom, thyme & gruyere 2.50
Friands: Passionfruit and coconut (gf) 2.70
Super moist chocolate brownies (gf) 2.80
White chocolate blondies 2.80
Raspberry and coconut slice 2.80
Almond and custard slice 2.80


Lunch
Soup 4.50
Coconut and roast carrot

French retro baguettes 5.30
Ham, baked aubergine, slow roasted tomato, cream cheese, rocket
Curried egg salad, cucumber, alfalfa, baby spinach

Foccacias 5.50
Tuna, charred spring onion, avocado, mustard aioli, cos lettuce.
Corn and feta fritter, roasted red pepper, tomato salsa, spinach.

Salads: 5.50/7.00
Pulled pork, roasted apple, baked sweet shallots, radish, smokey bbq chutney, radicchio  
Orzo, courgette, buffalo mozzarella, green peas, sun-dried tomato, basil tapenade, spinach.
Herb and nut tossed cauliflower, lemon vinaigrette, rocket

Tart: 4.40 or 8.00 with salads
Sesame crusted halloumi and sweet potato patties, sweet chilli hummus

Eastcastle Street Menu

Breakfast
Sourdough seeded toast with butter and preserves 2.00
Gluten free bagel with butter and preserves 2.00
Porridge with a selection of condiments (dried fruit, chopped nuts, honey, golden syrup) 3.00
Fruit salad with pineapple, mango, strawberries, grapes and passion fruit 3.90
Traditional bircher muesli with Greek yoghurt and rhubarb and raspberry compote 4.00
Paleo granola with Greek yoghurt and rhubarb and raspberry compote 4.00
Poppy seed brioche with courgette omelette, spinach, gruyere cheese, mushrooms and tomato salsa 5.00
Poppy seed brioche with treacle smoked back bacon, roasted tomatoes, smashed avocado, rocket and aioli 5.00
Croissant with Italian roast ham, talleggio cheese, spinach and plum tomatoes 5.00
Croissant with smoked salmon, scrambled eggs, tomato and rocket 5.00


Pastries by Seven Seed bakery
French butter croissant  2.00
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
ANZACS  2.00
White chocolate, oats and cranberry cookies  2.00
Portuguese tarts 2.00
Banana bread 2.50
Blueberry, banana and nut cake with vanilla icing  2.50
Sweet Muffins - Passion fruit, cashew and coconut   2.50
Savoury Scrolls - Kale, nutmeg and dried garlic scrolls  2.50
Blueberry, banana and nut cake with vanilla icing  2.50
Raspberry and coconut slice 2.80
Super moist chocolate brownies (gf) 2.80
Gluten free and dairy free protein bar 2.80
Lemon brûlée tarts  2.90


Lunch
Soup 4.50
Butternut squash, mango and cumin

Brioche 5.00
Own made poppy seed brioche with ratatouille, spinach and tomato chilli sauce.

Baguettes 5.30
Parma ham, egg yolk fudge, spinach, chives and hollandaise sauce
Crayfish tails, rocket, avocado, shredded carrots & satay sauce

Salads 5.50 / 7.00
Pulled chicken cooked in ginger beer with barley, celery, shredded carrots, cherry tomatoes & lime chilli oil
Wensleydale mature  cheese, spinach, radicchio, pine nuts, grated pickled Apple & raspberry vinegar dressing
Grilled aubergine with granola, Greek yogurt, rocket and chilli jam

Savoury Tart 4.40 or 8.00 with salads
Garden peas and mint cakes with smoked salmon and strawberry Mayo.

2 comments:

  1. How did you make the garden pea and mint cake? It was amazing, and now i'm wondering if it was created like a normal fish cake? Was it fried or baked?

    ReplyDelete
    Replies
    1. Thank you so much for the comments. They are lightly fried in sunflower oil. If you wish for the recipe please see my contact page and send me an email, I will gladly pass it on.
      Peter

      Delete