7/27/2019 browns lunch menu.pdf

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Monday SLOW COOKED RIBS 14served with potato salad, coleslaw and corn

Tuesday IBERICO BLACK PIG & APPLE BURGER 15with chunky chips and our burger accompaniments

Wednesday DUCK CONFIT 16with a classic pork & bean cassoulet

Thursday LOBSTER NIGHT rom 17resh lobster dishes

Friday POSH SURF & TURF 29/49resh lobster & llet steak

Saturday CTE DE BOEUF 49or two to share with all the trimmings

Sunday OUR SELECTION OF ROASTSserved rom 12noon

Plats du Jour

SALADS

tomato & basil oil3 classic caesar with anchovy5 rocket, edamame, radish,

pomegranate, cucumber& balsamic4

spinach, eta, olive, onion,green bean & honeymustard4

POTATOES

chips/chunky chips3/3.5 buttered mash/baby3 tortilla de patata with

Italian hard cheese &trufe oil*3.5

arrabiata crustedrosti3.5

*please note, contains egg

VEGETABLES

green beans2.5 honey roast carrots

& parsnips2.5

creamed savoycabbage & bacon3

broad bean &shallot ricasse2.5

SOUP OF THE DAYwith resh seeded wholemeal bread

SPINACH, FETA, OLIVE ANDGREEN BEAN SALAD (v)with pickled red onion and a honey &mustard dressing

BAKED FLAT MUSHROOMS (v)with a mushroom ricasse, chilli,garlic & madeira

SMALLER MAINSPENNE ARRABI ATA(v) 6

CRAB & KING PRAWN 6LINGUINE*

GARLIC FLATBREAD(v) 6with rocket & Italian hard cheese

CRISPY CHILLI DUCK 7FLATBREAD

PULLED PORK FLATBREAD 7with barbecue sauce, watermelon & rocket

GOATS CHEESE FLATBREAD(v) 7with tomato, red onion & peppers

BROWNS HOUSE SALAD*(v) 7

RICOTTA TORTELLINI*(v) 7

*or ull descriptions, please see main courses

GOATS CHEESE & WALNUT 8SALAD(v)green beans, mange tout, thyme roastedcroutons and a raspberry vinaigrette

BUBBLE & SQUEAK 8with smoked bacon, poached ree rangeeggs & hollandaise

BAVETTE STEAK FRITES 10our minute steak topped with an

arrabiata butterGRILLED BREAST OF CHICKEN 12with prosciutto, taleggio & basil oil servedwith a choice o chips or salad

MINUTE OF SALMONtopped with cucumber & carrot julienne,pico de gallo and an orange, pepper &lemon vinaigrette

CHICKEN LIVER &BRANDY PARFAIT

with a rhubarb & tomato chutney andtoasted cinnamon brioche

SANDWICHESBROWNS HOT DOG 8pork & cheese sausage, crispy onions,chilli jam and American style mustard

CHICKEN & AVOCADO 8SANDWICHon rosemary ocaccia with cucumber,tomato and lime & chilli mayonnaise

FILLET OF BEEF SANDWICH 10on rosemary ocaccia with caramelisedred onions, rocket and a horseradish

crme rache

our sandwiches are served withceleriac, apple & carrot slaw and achoice o chips or salad

FISH & CHIPS 9llet o Pollack servedwith crushedminted peas, tartare sauce and Brownschunky ketchup

POT ROAST SWEET CURED 9GAMMONwith buttered mash and aparsley sauce

FILLETS OF FRESH SEA BASS 12with curried sweet potato, chick peas &spinach topped with a yoghurt & caperdressing

LARGER MAINS

STARTERSfor 3

PUDDINGSfor 3

STARTERS & BREADS

CLASSICS & GRILL

FISH, PASTA & SALADS*BROWNS HOUSE SALAD (v) 10lots o good things tossed with rapeseedoil, honey & mu stard dressed leaves:edamame beans, pumpkin seeds, cherrytomatoes, green beans, beetroot, mange tout,quinoa, bulgar wheat & artichoke hearts

*CLASSIC CAESAR SALAD 8.5with thyme roasted croutons and anchovy

* to p either salad with: two poached free range eggs 2 c hargrilled chicken breast 3.5

s ashimi-grade carpaccio of tuna 4

TUNA NIOISE 14seared sashimi-grade tuna rolled in dijonmustard, herbs and soy with anchovies,baby potatoes, semi-dried tomatoes, greenbeans, black olives and a mustardvinaigrette topped with a poached egg

SALMON FISHCAKES 11with smoked haddock, spring onion, lemonand capers served with a rocket, cucumber,edamame, pomegranate, radish & semi-driedtomato salad and dill crme rache

CRAB & KING PRAWN LINGUINE 12tossed in a lime, chilli & coriander pesto

RICOTTA, BEETROOT & 13TRUFFLETORTELLINI (v)with broad beans and semi-dried cherrytomatoes in a cream, white wine & resh

horseradish sauce

FILO PARCEL(v) 11sweet potato, squash, mushroom, stilton &cranberry parcel with a warm cumberlandvinaigrette, grilled pear and rocket

FRESH FISH OF THE DAYyour server will i norm you otodays choice

ASPARAGUS & PROSCIUTTO 6.5poached ree range egg and a lemon &chervil hollandaise

ROASTED GOATS CHEESE (v) 7walnut crust, pico de gallo salsa, golden beetrootand a sweet pomegranate molasses vinaigrette

RANNOCH SMOKED VENISON 7.5with an apple & celeriac remoulade, chocolatechilli sauce and pequillo pepper vinaigrette

CARPACCIO OF SEARED TUNA 8

sashimi-grade tuna, rolled in dijon mustard,herbs & soy, served with ginger, sesame,mouli and carrot slaw

CRAB & AVOCADO STACK 8with mustard crme rache and a mildlyspiced coriander & chilli salsa with anavocado & potato salad

KING PRAWN COCKTAIL 6.5with resh seeded wholemeal bread & butter

PAN SEARED SCALLOPS 9.5with a mild curry dusting, caulifowerpure, tempura forets and a grape, garlicand shallot vinaigrette

BROWNS BREAD BOARD 5

artisan breads with a black olivetapenade, aubergine caviar andarrabiata & anchovy butters

All our food is prepared in a kitchen where nuts, gluten & other allergens

are present & our menu descriptions do not include all ingredients - if

you have a food allergy, please let us know before ordering. Full allergen

information is available.

An optional service charge of 10% will be added to parties of 5 or more,

which goes directly to the team who serve you.All prices include VAT at the current rate.

CHOCOLATE MARQUISEa rich mousse or the chocoholic

DAIRY ICE CREAMSchoose three scoops rom vanilla,strawberry, pistachio & chocolate servedwith a home-baked cookie

FRESH FRUIT & HERB SALADwith honey cress, lime & chilli syrupand honey rozen yoghurt

FROZEN YOGHURTSchoose three scoops rom natural, honey,mango and strawberry with red ruits

THE BROWNS STEAK PIE 12our classic steak, mushroom & Guinnessrecipe served with buttered mash and abroad bean & shallot ricasse

FISH PIE 14salmon, smoked haddock & king prawns in

a cream & white wine sauce topped withbuttered mashed potato & parmesan

CHICKEN, LEEK & BACON PIE 11.5in a cream, white wine & mint sauceserved with buttered mash and a broadbean & shallot ricasse

THE BROWNS BURGER 12two thin bee burgers with cheddar, crispy bacon,pico de gallo salsa and apple & celeriac slaw

WILD BOAR & CHORIZO BURGER 14one thick burger with manchego, picode gallo salsa and apple & celeriac slaw

BROWNS COD & CHIPS 12herb tempura battered atlantic cod loinsteak with crushed minted peas, tartaresauce and Browns chunky house ketchup

CALVES LIVER 14.5with buttered mash, crispy prosciutto,

deep ried sage and a red wine jus

28 DAY AGED WEST 19COUNTRY RIB EYE STEAKserved with anchovy bu tter, watercress,roasted plum tomato, baked fat mushroomsand chunky chipsAdd Barnaise, Peppercorn or Mushroom Sauce 2

THE SMALLER BURGER 10one burger version o The Browns

all served with crisp seasoned chips, iceberg lettuce,

sliced beef tomato and topped with crispy onion

rings, served with Browns chunky house ketchup,

mayonnaise and sliced dill pickle on the side

OUR DISH OF THE DAY, SERVED FROM 6PM

BREAKFAST & BRUNCHserved until 12noon

TRADITIONAL OR VEGETARIAN EGGS BENEDICT & ROYALEBUBBLE & SQUEAK SMOKED SALMON SCRAMBLED EGGS

CINNAMON FRENCH TOAST PORRIDGE PASTRIES

TRADITIONAL AFTERNOON TEAserved 2:30 to 6pm

A SELE CTION OF FINGER SANDWICH ES, MIN I CAKE S ANDFRUIT SCONE WITH CLOTTED CREAM & STRAWBERRY JAM

SERVED WITH LARGE LEAF LOOSE TEA

SUNDAYS AT BROWNSRIB OF BEEF SHOULDER OF LAMB CORN-FED CHICKEN BREAST OF DUCK SWEE T CURED GAMMON NUT ROAST

OUR SMALLER MAINS, SANDWICHES &GREAT LUNCH DISHES FROM 6

ADD A STARTER OR PUDD ING FOR 3served Monday to Saturday 12 to 6pm

PLEASE ALSO SEE OUR LUNCH STARTERS

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WHITE WINE 175ml 750ml

Rereshing, CRISP & DRYSAUVIGNON BLANC 6.15 23.5Mamaku, New Zealand(12.5%)PINOT GRIGIO 5.5 20Antonio Rubini, Italy(12%)

SAUVIGNON BLANC 5.15 18.5Montgras La Paz, Chile (12%)

CHENIN BLANC 4.75 17George Kinross, South Arica(12.5%)

AIREN/CHARDONNAY 4.55 16Coopers Select, Spain (11%)

Full,RICH & ROUNDVIOGNIER, ROTHSCHILD 5.65 20.5Vin de Pays dOc, France (13%)

CHARDONNAY 5.15 18.5Seppelt Moyston, Victoria, Australia(12.5%)

GAVI DI GAVI 22.5La Minaia, Piemonte, Italy(12%)

Aromatic& ADVENTUROUSPICPOUL DE PINET 5.35 19.5Domaine Roquemolire, Languedoc, France(12.5%)

PEDRO XIMENEZ 5.5 20Vina Falernia, Chile (13%)

GRNER VELTLINER 23.5Yealands Estate, Marlborough, New Zealand (13.5%)

ALBARIO 24.5Leiras, Rias Baixas, Spain(12.5%)

PGR - Our Aromatic Blend 26.5Yealands Estate, Marlborough, New Zealand (13%)

ROS WINETEMPRANILLO ROS 4.55 16Coopers Select, Spain (11%)

PRETTY GORGEOUS ROS 4.85 17.5Languedoc, France (12.5%)

PINOT GRIGIO ROS 5.5 20Antonio Rubini, Italy(12%)

SANCERRE ROS 26.5Loire, France(13%)

SPARKLING a selection rom our range 125ml 750mlPROSECCO Della Venezia,Italy(12%) 5.5 27

ROSA DELICATASparkling Ros, Italy(11%) 5 23

MERCIER NV BRUT House Champagne 7.75 40

FOR OUR FULL WINE RANGE PLEASE SEE OUR DRINKS MENU. VINTAGE & ABVS MAY VARY- IF THIS IS KEY TO YOUR DECISION PLEASE ASK THE TEAM TO VIEW THE CURRENT BOTTLE.

RED WINE 175ml 750ml

Rich& FULL BODIEDSYRAH 5.65 20.5Rothschild, Vin de Pays dOc, France (13.5%)

MALBEC 5.2 19Finca Andinos, Argentina(13.5%)

CABERNET/CARMENRE 4.7 16.5La Fonda, Chile (13.5%)

SHIRAZ 5.80 21.5The Opportunist, Barossa Valley, Australia(13.5%)

TEMPRANILLO/SYRAH/CABERNET 22.5Finca Venta de Don Quijote,Spain (14%)CABERNET SAUVIGNON 23.5Los Vascos, Chile (13.5%)

Smooth,& MEDIUM BODIEDMERLOT 5.35 19.5La Paz by MontGras, Chile (12%)

CABERNET/SHIRAZ 4.75 17George Kinross, South Arica(13.5%)

MONTEPULCIANO DABRUZZO 5.80 21.5Umani Ronchi, Italy(13%)

NERO DAVOLA 18.5Tola, Sicily, Italy(13%)

PINOT NOIR 24

Nostros Reserva, Casablanca Valley, Chile (13.5%)

Light TO MEDIUM BODIED & FRUITYTEMPRANILLO/CABERNET 4.55 16Coopers Select, Spain (11%)

PINOT NOIR 4.85 17.5Marchesini, Italy(12%)

RIOJA 6 22.5Via Collada Riscal, Spain (13%)

SANGIOVESE 15Luigi & Leonardo, Italy(12%)

RESERVE WINE this is a selection - please see drinks list or ull rangeCHABLIS Cuvee Prestige, Jean-Marc Brocard (12.5%) 30

SANCERRE Les Collinettes, Joseph Mellot (12.5%) 35

POUILLY-FUM Domain Jean-Claude Chatelain (12.5%) 31

CLOUDY BAYSauvignon Blanc, New Zealand (13.5%) 44

ST EMILION Baron Phillippe de Rothschild (14%) 30

PAUILLAC Domaines Rothschild Lafte (13%) 60

PINOT NOIRYealands Estate Black Label, Marlborough, New Zealand (13.5%) 28

FLEURIEChateau de Fleurie, Heritiers Loron (12.5%) 29

CHATEAUNEUF DU PAPE Closerie de Vaudieu (14.5%) 39

ALL STILL WINES BY THE GLASS ARE AVAILABLE IN 125ML, 175ML & 250ML PRICES SHOWN ARE FOR 175ML (SPARKLING PRICE FOR 125ML)

your all day brasserie

Aperitif

CLASSIC MARTINI 8Choose your avourite Gin or Vodka,

dry, perect or wet, with a lemon twistor olive garnish

VESPER MARTINI 8.5Sipsmith Gin and Vodka shaken with

Lillet Blanc Vermouth

PEAR & LYCHEE FIZZ8Grey Goose Le Poire, lychee liqueur, pear

puree, and black grapes toppedwith Champagne

RIVOTING RASPBERRI 8.5Champagne, Absolut Raspberri, Chambord

PRETTY IN PINK7.5Grey Goose LOrange, Prosecco, and

pomegranate with a sug ar cube

COINTREAU FIZZ 6Cointreau, lime and soda

CLASSIC BELLINI6.5Prosecco and white peach

MARZIPAN BELLINI7Disaronno Amaretto, peach and Prosecco

KIR ROYALE 8.5Mercier Brut NV with crme de cassis

APEROL SPRITZ6

Aperol, Prosecco and soda

LAVASH BREADSTICKS 6with dips

MARINATED OLIVES 3

MIXED NUTS 2.5