Every morning we received a day menu for the Queen's Grill under the door for us to look at. This is a scan of the standard first formal night dinner (7th December 2007) with our choices highlighted. We often ask for a small Lobster served as a starter followed by the Roast Prime Rib of Angus Beef. I think we finished with the cheese board. This part of the menu is common to all the restaurants. You do not receive details of the sweets in the morning but the full Dinner Menu is presented with the wine list at Lunch time.
LUNCHEON
STARTERS
Marinated Crab Meat and Baby Prawn Tartare with Salad Bouquet Roast Duck Salad with Papaya and Lentils
"Baked Small Cornish Pasty" Short Crust Pastry filled with Beef, Potato, Onions and Turnips Tomato Cream Soup with Basil Chilled Pineapple Soup with Biscotti Mixed Garden Greens with Your Choice of Dressing
MAIN COURSES FROM CHEF WINKLER'S RECIPES
Penne Rigati alia Arrabbiata Pasta with Spicy Tomato Sauce Pan Fried Fillets of River Trout with Almond Butter
Seasonal Fresh Vegetables and Parsley Potatoes Today's Lunch Special prepared by our Indian Chef Chicken Tikka Masala Chicken Marinated with Yoghurt and Spices
Cooked in a Rich Tomato Flavored Curry Sauce, Basmati Rice and Poppadums Fried Eggs on Toast with Baked Beans, English Bacon and stuffed Tomato with Green Peas Vegetable Pizza with Tomato, Zucchini, Mushrooms and Mozzarella Cheese
FROM THE BARBEQUE GRILL
All Beef Hot Dog in the Bun with Sweet Corn Relish and Fries
Grilled Lamb Cutlets with Broiled Tomato and Green Bean Salad
PANTRY CHEF'S RECOMMENDATION
Thin Sliced Corned Brisket of Beef Sandwich
On Rye Bread with Mustard and Dill Pickle Swedish Herring Rendezvous
Variety of Flavoured Herrings with Red Beet Salad in Sour Cream and Toast
DINNER
APPETIZERS
Smoked Salmon Rose Garnished with Russian Sevruga Caviar and Toast Seared Beef Tenderloin Slices with Parmesan Shavings, Truffled Mesclun Salad Deep-fried Camembert with Cranberry Compote
SOUPS
English Pea and Broad Bean Soup with Sun Dried Tomatoes Clear Oxtail Consomme with Sherry Wine and Chester Stick Chilled Creamy Asparagus with Ricotta, Cucumber and Celery
SALADS
Romaine Lettuce with Anchovy Vinaigrette and Garlic Chips
Marinated Snow Peas and Root Celery with Toasted Walnuts, Tangerine Dressing
ENTREES
Ravioli with Veal and Herb Filling with Roma Tomato Sauce and Pesto Fresh Fish from the English Coast Line Pan Fried Fresh Lemon Sole with Meuniere Butter, Capers, Lemon and Dill
Steamed Fresh Vegetable Bouquet and Parsley Potatoes Broiled Lobster Tail Glazed with Garlic Herb Butter
Broccoli Floret, Creamy Mushrooms Ragout and Saffron Bell Pepper Rice (We had a Starter Size portion each) Escalope de Veau Cordon Bleu Pan Fried Veal Escalope Filled with Ham and Swiss Cheese Breaded and Golden Fried, served with Vichy Carrots, Green Peas, Parsley Potatoes Whole Roast Prime Rib of Angus Beef with Natural Gravy and Horseradish Sauce Sauteed Green Beans, Roasted Roma Tomato, Cauliflower Polonaise and Roast Potatoes