The Bay Tree Restaurant Ltd Menu

Breakfast

• Champagne or ‘Buck's Fizz’

• Kellogg's Cereals
  Your choice ‘cornflakes, special k’, fruit and fibre or crunchy nut flakes’ served with ice cold milk and cream
• Suzie's Home Made Muesli
  With porridge oats, toasted nuts, pumpkin seeds, sesame and sunflower seeds, golden syrup, soft brown sugar and a cup of ‘tender loving care’: served with ice cold milk
• ‘Warming’ Porridge
  With soft brown sugar or honey, milk or single cream
• Chilled Natural Greek Yoghurt
  Pink grapefruit, melon balls and orange segments presented topped with chilled natural greek yoghurt and a'drizzle' of clear honey
• Stoned Prune Compote
  With orange syrup and crème fraiche

• The English Breakfast Grill ‘for the ‘Hearty’
  Fried egg, bacon, tomatoes, mushrooms, baked beans, black pudding, potatoes and sausage served with ‘crispy’ fried bread
• Large Field Mushroom Filled with Welsh Rarebit and Complemented by a Lightly Poached Egg and Toast
  Oven baked large field mushroom filled with welsh rarebit: presented with toast, a lightly poached egg and a salad leaf garnis
• Freshly Baked Croissant with Smoked Salmon and Scrambled Egg
  Freshly baked butter croissant with thinly sliced smoked salmon and fluffy scrambled egg vegetarians may substitute the smoked salmon for a grilled tomato and mushrooms
• Natural Smoked Haddock Omelette
  Lightly seasoned natural flaked smoked haddock poached in milk and thickened with a little cream: served in a fluffy three egg omelette topped with parmesan cheese
• ‘Croque Madame’
  A recipe from the world famous harry’s bar in venice grilled white bread ‘triangles’ filled with bay tree home cooked ham and a gruyere cheese mixture, seasoned and blended with english and dijon mustard, worcester sauce and egg yolks: presented with a fried free range egg ‘sunny side up’ and a salad leaf garnish
• Canadian Pancakes Served with Fresh Strawberries or ‘Crispy Bacon Rashers
  Delicious ‘pure’ maple syrup
• Toast and Jams, Marmalade
• Hot Chocolate
• Extra Orange Juice Will Be Charged
  Mini carafe
• House Champagne
• Due to the Price Increases for Both Foil Balloons and Helium Gas: Balloons Will Be Charged At
• Coffee of Choice Tea

Lunch Specimen

• Homemade Soup of the Day

  5.50
• Marinated Loch Duart Scottish Salmon Thinly Sliced and Presented with Pickled Cucumber and a Sour Cream Butter Brown Bread

  8.50
• Duck and Chicken Liver Parfait Garnished with Baby Pears Drizzled with a Balsamic Vinaigrette Crispy Toasts

  7.50
• Grilled Fresh Asparagus Served Warm and Presented with a Lightly Poached Egg

  6.95

• Pan-Seared Salmon Presented with Herby, Mustard Potato ‘Crush’ and a Bois Boudran Sauce - an Intense Flavoured Tomato Sauce

  18.50
• Breast of Corn-Fed Chicken Presented with a Mushroom Risotto, Crispy Pancetta and Balsamic Onions

  17.50
• ‘Fish ‘N Chips’

  15.50
  With fresh white fish traditionally served with chips, ‘mushy peas’ and malt vinegar please note: the occasional fish bone may be found in this dish
• Griddled Prime English Beef Fillet ‘Minute Steak’, Seasoned and Cooked Until Pink Presented with Braised Red Cabbage, Caramelized Garlic and a Port Jus

• Green Mango King Prawn Curry Served with Spicy Home Made Tomato Chutney and Indian Bread

  10.95
  A fragrant mix of coconut, fresh curry leaves and assorted indian spices produces this mild curry typical of kerala - may be served as a light "1" course
• Mussels Mariniere

  8.95
  West country mussels cooked with chopped shallots, white wine, cream, a hint of garlic and a sprinkling of continental parsley. With french fries and'mayo'
• Cornish Crab Salad with Avocado Pear and Pickled Kohlrabi

  8.95
  Seasoned cornish crab presented with avocado pear, pickled kohlrabi and a salad leaf garnish - may be served as a light main course
• Crispy Lemon Sole with Potted Shrimps and Cucumber

  11.95
  The crispy does not refer to the fish but to the very thin pieces of bread on which the fish is fried and under which the fish is then briefly baked - this gives the dish text: potted shrimps give a simple sauce and the cucumber'crunch' - may be served as a light main course

• Baked Tranche of Halibut Seasoned with Grain Mustard, and a Mushroom and Tomato Conacasse, Topped with a Herby Crust, and Complemented by a Noilly Prat Sauce

  23.50
• Griddled Mignons of Prime English Beef Fillet, Seasoned and Cookde Until Pink: Presented with Braised Red Cabbage, Caramelized Garlic and a Port Jus

  24.50
• Roast Breast of Aylesbury Duckling Cooked Until Pink: Presented with Poached Pear, Vanilla 'Mash' and a Green Peppercorn Sauce Accompanied by Honey Roast Parsnips

  21.50

• Extra Vegetables

  2.50
• French Fries

  2.50
• Sautéed Mushrooms

  4.50
• Extra Potatoes of the Day

  2.50
• Hand Cut Chips

  3.00
• Tossed Salads

  4.50
  From

• The Omelette

  6.95
  Made with three free range eggs (all garnished with tossed salad leaves)
• Chicken Caesar Salad

  7.50
  Croutons - marinated anchovies bacon
• Side Salad

  3.50
• 2 Pieces French Stick and Butter

  1.00
• Homemade Soup of the Day

  5.50
  Our home made soup is made daily please ask
• 'Croque Madame'

  7.50
  A recipe from the world famous harry's bar in venice grilled white bread'triangles' filled with cooked ham and a gruyere cheese mixture, season and blended with english and dijon mustard, worcester sauce and egg yolks - fried egg - salad leaves
• French Fries

  2.50

• Cheese Plate

  7.95
  Featuring a section of wonderful English and 'soft' continental cheeses: accompanied by crisp celery sticks, french bread or savoury biscuits
• Yoghurt and Vanilla Pannacotta with a Mint Granita and Apple Juice 'Shot'

  6.95
  Presented with a green pistachio nut'brittle' and garnished with fresh strawberries. Pannacotta is a light italian style custard softly set like a'chic creme caramel'
• Trio of Ice Creams/Trio of Sorbets

  6.95
  Please ask!
• Classic Lemon Tart Presented with a Lemon Sorbet and a Sprinkling of Fresh Raspberries

  6.95
  Finished with a drizzle of wild hibiscus syrup
• Liquorice Parfait with a Mango and Passion Fruit Sorbet Garnished with Lime Syrup and Lime Segments

  6.95
  Made with liquorice paste, cream, eggs, liquid glucose, a hint of pernod: served with a lime syrup and lime segments
• 'Replete' Try and Espresso Martini 'Shaken Not Stirred'

  6.95
  Made with espresso coffee vodka and kaluha and topped with coffee beans

Evening Specimen

• A Demi-Tasse of Home Made Soup
  ‘Just a taste’
• Mussels Mariniere

  8.95
  West country mussels cooked with chopped shallots, white wine, cream, a hint of garlic and a sprinkling of continental parsley. with French fries and 'mayo'
• Marinated Loch Duart Scottish Salmon Thinly Sliced and Presented with Pickled Cucumber and a Sour Cream Butter

  8.50
  Loch duart fresh scottish salmon marinated in aromatic pepper, sea salt, sugar and fresh dill - brown bread
• Succulent Fresh Asparagus Presented with a Lightly Poached Egg

  6.95
  Grilled fresh asparagus served warm with a lightly poached egg
• Duck and Chicken Liver Parfait Garnished with Baby Pears Drizzled with a Balsamic Vinaigrette

  7.50
  Crispy toasts
• Crispy Lemon Sole with Potted Shrimps and Cucumber

  11.95
  The crispy does not refer to the fish but to the very thin pieces of bread on which the fish is fried and under which the fish is then briefly baked - this gives the dish text: potted shrimps give a simple sauce and the cucumber'crunch' - may be served as a light main course
• Green Mango King Prawn Curry Served with Spicy Home Made Tomato Chutney and Indian Bread

  10.95
  A fragrant mix of coconut, fresh curry leaves and assorted Indian spices produces this mild curry typical of kerala
• Cornish Crab Salad with Avocado Pear and Pickled Kohlrabi

  8.95
  Seasoned cornish crab presented with avocado pear, pickled kohlrabi and a salad leaf garnish

• Baked Tranche of Halibut Seasoned with Grain Mustard, and a Mushroom and Tomato Conacasse, Topped with a Herby Crust, and Complemented by a Noilly Prat Sauce

  23.50
• Breast of Corn-Fed Chicken Presented with a Mushroom Risotto, Cripsy Pancetta and Balsamic Onions

  18.50
• Roasted Prime English Beef Fillet, Seasoned and Cooked 'as You Like It': Presented with Braised Red Cabbage, Caramelized Garlic and a Port Jus

  24.50
• Roast Breast of Aylesbury Duckling Cooked Until Pink: Presented with Poached Pear, Vanilla 'Mash' and a Green Peppercorn Sauce

  21.50
  Accompanied by honey roast parsnips
• Rack of English Lamb Cooked Until 'Pink': Presented with a Butternut Squash and Cumin Puree and Balsamic Beetroot

  22.50
  Complemented by a light lamb jus

• Extra Vegetables

  2.50
• French Fries

  2.50
• Sautéed Mushrooms

  4.50
• Extra Potatoes of the Day

  2.50
• Hand Cut Chips

  3.00
• Tossed Salads

  4.50
  From

Pasta Specimen

• Chicken, Mushroom and Blue Cheese Pasta

  7.50
  Made with seasoned chicken pieces and finished with creamy roquefort
• Pasta Bolognaise

  7.50
  Made with beef fillet - parmesan cheese
• Spicy Mind Meat Curried Pasta

  7.50
  Rex's minced meat curry with a malaysian influence
• Wine by the Glass

  4.75
  Red - white - blush
• Salmon and Green Pea Pasta

  7.50
  Seasoned fresh salmon pieces cooked in olive oil with shallots, served in a light cream sauce with garden peas
• Ants Climbing Trees

  7.50
  Spicy mined pork pasta - light soy sauce
• Pasta Carbonara

  7.50
  Made with eggs, bacon and a hint of cream - parmesan cheese
• Coffee of Choice with Homemade Chocolate

  2.50

Dessert Specimen

• Cheese Plate

  7.95
  Featuring a section of wonderful english and'soft' continental cheeses: accompanied by crisp celery sticks, french bread or savoury biscuits
• Liquid Centre Chocolate Pudding

  7.50
  Deliciously decadent cooked to order and presented with a coconut sorbe
• Liquorice Parfait with a Mango and Passion Fruit Sorbet Garnished with Lime Syrup and Lime Segments

  7.50
  Made with liquorice paste, cream, eggs, liquid glucose, a hint of pernod: served with a lime syrup and lime segments
• 'Replete' Try and Espresso Martini 'Shaken Not Stirred'

  7.50
  Made with espresso coffee vodka and kaluha and topped with coffee beans
• Classic Lemon Tart Presented with a Lemon Sorbet and a Sprinkling of Fresh Raspberries

  7.50
  Finished with a drizzle of wild hibiscus syrup
• Yoghurt and Vanilla Pannacotta with a Mint Granita and Apple Juice 'Shot'

  7.50
  Presented with a green pistachio nut'brittle' and garnished with fresh strawberries. Pannacotta is a light italian style custard softly set like a'chic creme caramel'
• Trio of Ice Creams/Trio of Sorbets

  7.50
  Please ask
• Coffee of Choice

  2.50

Wine

• Sauvignon Blanc –California - 187ml

  4.75
• Liebfraumilch – German - 187ml

  4.75
• Pinot Grigio – Italy - 187ml

  4.75

• Zinfandel Blush – California – 187ml

  4.75
• Tempranillo /Cabernet Sauvignon Rosé – Spain – 187ml

  4.75

• Merlot – Chile – 187ml

  4.75
• N.V. Shiraz – Australia – 187ml

  4.75

• N.V. Freixenet Cordon Negro – Brut – Cava – Spain - White/Pink - 200ml

  6.95
• HOUSE CHAMPAGNE – White - 200ml

  13.50

• 2010 Chardonnay – McGuigan – Private Bin – S. E. Australia

  19.95
• Pinot Grigio - Italy

  17.50
• Sauvignon Blanc - Spain

  17.50
• Sauvignon Blanc – Chile.

  17.50

• WHITE Zinfandel BLUSH – California

  17.50
• Tempranillo /Cabernet Sauvignon Rosé – Spain

  17.50
• Pinot Grigio Blush – Casa Defra – Italy

  17.50

• Merlot – Chile

  17.50
• Syrah/Tempranillo – Spain

  17.50
• Pinot Noir – Chile

  17.50
• 2010 Shiraz – McGuigan – Private Bin – South East Australia

  19.95

• House Champagne

  39.95
• House Champagne – rosé

  41.95
• 2000 Cuvée Dom Pérignon – Moët and Chandon

  135.00
• N.V. Laurent Perrier – Cuvée Brut Rosé

  75.00
• N.V. Prosecco Tenute San Marco – Extra Dry - Italy

  25.50
• N.V. Freixenet Cordon Negro – Brut – Cava – Spain

  25.50
• House Champagne – 37.5cl.

  20.50
• House Champagne – rosé - 37.5cl.

  21.50
• 2000 Moët and Chandon – Brut Impèrial

  59.50
• N.V. Pol Roger - Demi Sec

  59.50
• N.V. Asti Spumante Doc – Martini – Italy

  21.95

• 2010 Chablis – Simonnet-Febvre

  29.50
• 2009 Mâcon-Lugny – Les Genièvres – Louis Latour

  24.50
• 2007 Meursault Les Narvaux, Vincent Giradin

  62.50
• 2008 Chablis 1èr Cru – Simonnet-Febvre

  39.50
• 2008 Montagny 1èr Cru – Château de la Saule

  39.50
• 2008 Puligny-Montrachet – La Garenne 1èr Cru – Louis Latour

  69.50

• 2010 Sancerre – Domaine Daulny

  34.50

• 2010 Viognier – Patriarche – Père and Fils

  18.75

• 2009 Gewurtztraminer – Pfaffenheim

  26.50

• N.V. Pieporter Michelsberg – Mosel – Saar – Ruwer

  16.00

• 2011 Gavi – Ca’ Solare

  25.50
• 2009 Vigne di Catullo – Lugana – Tenuta Roveglia

  27.50

• 2010 Sauvignon Blanc – McCorkindale - Marlborough– N. Z

  28.50
• 2009 Riesling – Alan McCorkindale – Waipara Valley New Zealand

  27.50
• Chenin Blanc/Sauvignon Blanc – South Africa

  17.50
• 2010 Viognier – Alto Pampas del Sur – Mendoza - Argentina

  18.50
• 2011 CLOUDY BAY – Sauvignon Blanc - Marlborough – New Zealand

  45.00
• 2010 Chardonnay – McGuigan – Private Bin – S. E. Australia

  19.95
• 2009 Verdelho – Tyrrells – Hunter Valley - Australia

  21.50
• 2007 Chardonnay Gran Reserva – Luis Felipe Edwards – Central Valley - Chile

  27.50

• 2009 Faustino V Rosado – Rioja – Tempranillo Rosé

  21.50

• 2002 Château Corton Grancey – Grand Cru - Louis Latour

  79.50
• 2010 Morgon – Domaine de la Chaponne – Laurent Guillet

  29.50
• 2004 Nuits-Saint-Georges – Domaine Michel Gros

  69.50
• 2010 Fleurie – Georges Duboeuf

  29.50

• 1997 Château Maucaillou – Cru Bourgeois - Moulis

  43.50
• 2008 Château Petits Graviers – Saint-Émilion

  32.50
• 2004 Château La Tour de By – Cru Bourgeois Médoc

  38.50
• 2006 Château Grand Corbin – Saint-Émilion Grand Cru

  39.50
• 2007 Château La Croix des Moines – Lalande de Pomerol

  39.50

• 2007 Gigondas Les Espalines - Patrick Lesec

  37.50
• 2007 Châteauneuf-du-Pape – Domaine du Vieux Lazaret

  45.00

• 1999 Rioja Gran Reserva – Faustino

  42.50
• 2005 Rioja Crianza – Marqués de Cáceres - Spain

  22.50
• 2010 Rioja – Cuna D Reyes

  21.50

• 2003/4 Château Musar - Bekaa Valley Lebanon

  37.50

• 2006 Amarone della Valpolicella – Alpha Zeta

  52.50

• 2008 Zinfandel Lodi Ravenswood - California

  27.50
• 2008 Pinot Noir – Domain Road – Central Otago – New Zealand

  33.50
• 2010 Merlot – McGuigan – Private Bin – South East Australia

  21.50
• 2009 Shiraz – Thorntree – South Africa

  21.50
• 2008 Malbec - Terrazas Selection - Argentina

  24.50
• 2010 Shiraz – McGuigan – Private Bin – South East Australia

  19.95
• 2006 Cabernet-Shiraz – Riddoch - Coonawarra – Victoria - Australia

  29.50
• 2008 Pinotage – Kanonkop – Simonsberg - Stellenbosch Estate – South Africa

  39.50
• 2009 Carmenère – Tamaya - Single Vineyard - Limari Valley – Chile

  32.50