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<br /> A la Carte 2013<br /> July - September<br /> Salad<br /> Grilled vegetables<br /> Ripped salad served with grilled vegetables<br /> and balsamic vinaigrette and roasted pine nuts<br /> Shellfish salad<br /> Prawns, mussels & crayfish tossed in pesto<br /> arranged with rocket salad<br /> Starters<br /> Tartare of beef<br /> Chopped beef mixed with capers, beetroot and onion<br /> served on toasted bread with egg yolk<br /> Sushi<br /> Four kinds of freshly prepared sushi served with wasabi and soy sauce<br /> Smoked scallop carpaccio<br /> With baby salad, lemon and truffle mayo<br /> Bruchetta<br /> Homemade bread, roasted golden in olive oil and served with 3 different kinds of toppings<br /> tomato/basil, avocado/cottage cheese and mushroom/pesto<br /> Main course<br /> Rack of lamb<br /> Served on parsnip puré and summer sauté<br /> with lamb jus and baked sweet potatoes<br /> Torna<a title="BlueRiband_AN_uk_070713 page 1" href="http://viewer.zmags.com/publication/b0f584af?page=1"> A la Carte 2013 July - September Salad Grill</a> <a title="BlueRiband_AN_uk_070713 page 2" href="http://viewer.zmags.com/publication/b0f584af?page=2"> Main course Rack of lamb Served on parsnip puré</a>