The Dandelion

Whole grain mustard and sharp cheddar melted over toasted buttermilk bread.

Toasted mixed nuts tossed with cayenne pepper and fresh rosemary.

Warm assortment of olives steeped in extra virgin olive oil, garlic, chili, and balsamic vinegar.

Freshly shucked East Coast oyster served chilled on the half shell.

Flaky smoked cod dip served with crispy ciabatta crostini.

Tender pickled beetroot paired with savory olive tapenade and tangy goat cheese on sliced baguette.

Classic British potato chip sandwich with red pepper piccalilli and garlic mayo on a soft brioche bun.

Selection of cold draught beers served in an imperial pint.

House selection of red, white, or sparkling wine.

Refreshing gin cocktail mixed with fresh ginger beer and lime juice.

British twist on the classic paloma cocktail featuring gin and fresh grapefruit juice.

Sparkling rosé mimosa cocktail infused with bright citrus notes.

Two tiered presentation of artisanal tea sandwiches, curated for two guests.

Three tiered grand tea service featuring assorted sandwiches, pastries, tarts, and a four cup tea pot.

Two tiered selection of handcrafted housemade sweet pastries, scones, and fruit tarts.

Crispy crab croquettes served with zesty lemon paprika saffron mayonnaise.

Fresh East Coast oysters served chilled with refreshing cucumber mignonette sauce.

Poached chilled prawns served with tangy cocktail sauce and lemon mayonnaise.

Melted sharp cheddar cheese infused with whole grain mustard on thick buttermilk toast.

Assorted olives marinated in herbs, spices, olive oil, and balsamic vinegar.

Creamy cashew dip served with roasted seasonal root vegetables and light curry oil.

Fresh housemade ricotta drizzled with dried herbs, served with grilled sourdough toast.

Pickled beetroot with olive tapenade and goat cheese spread over crispy baguette slices.

Savory smoked salmon and trout spread accompanied by lemon vinaigrette and pumpernickel toast.

Rich chicken and duck liver parfait served with sweet grape chutney, cornichons, and toasted brioche.

Trio of English cheeses accompanied by savory biscuits, quince paste, grape chutney, and clover honey.

Hand-cut beef tartare served with watercress salad, shallot vinaigrette, truffle oil, and sourdough toast.

Velvety carrot soup drizzled with vadouvan yoghurt, toasted almonds, coconut flakes, and golden raisins.

Fresh mixed greens and bitter dandelion leaves tossed with cucumber, avocado, and lemon vinaigrette.

Crisp baby gem lettuce tossed in parmesan tahini cashew dressing with crunchy cashews and anchovies.

Romaine lettuce, red grapes, honeycrisp apples, candied walnuts, and cheddar crackers in walnut vinaigrette.

Creamy baked macaroni featuring tender braised ham hock and melted sharp cheddar cheese.

Traditional Cumberland pork sausages served over buttery mashed potatoes with savory onion gravy.

Chilled raw oysters on the half shell served with cucumber mignonette sauce.

Crispy fried crab croquettes served with saffron, paprika, and lemon mayonnaise.

Classic Welsh toast topped with whole grain mustard and melted sharp cheddar cheese.

Selection of olives marinated with balsamic vinegar, chili, garlic, and fresh herbs.

Crisp fried potato rosti topped with delicate smoked cod, trout roe, and fresh dill.

Silky cashew hummus paired with roasted root vegetables and subtle curry dressing.

Fresh homemade ricotta spread topped with herbs and served with grilled sourdough bread.

Tangy pickled beetroot paired with creamy goat cheese and olive tapenade over toasted baguette.

Decadent chicken and duck liver parfait served with sweet grape chutney and brioche toast.

Prime hand-chopped beef tartare with watercress, shallot vinaigrette, truffle oil, and sourdough toast.

Selection of three English cheeses accompanied by biscuits, quince paste, chutney, and clover honey.

Chilled poached prawns served in a pint glass with spicy cocktail sauce and lemon mayo.

Smoked salmon and trout pate served with lemon dressing and toasted pumpernickel bread.

Silky carrot soup garnished with vadouvan yoghurt, sliced almonds, coconut, and golden raisins.

Healthy salad of mixed greens, dandelion leaves, cucumber, and avocado dressed in lemon vinaigrette.

Baby gem lettuce in parmesan tahini cashew dressing with anchovies and crispy shallots.

Classic salad of romaine, red grapes, candied walnuts, honeycrisp apples, and cheddar crackers.

Cumberland sausages over creamy mashed potatoes smothered in rich caramelized onion gravy.

Pan-roasted flat iron steak served with triple-cooked chips, watercress salad, and savory steak butter.

Crispy cashew dukkah crusted salmon served over tomato curry chickpea stew and roasted cauliflower.

Steamed mussels in rich bearnaise butter sauce served with warm garlic baguette.

Pan-roasted trout filet served over white bean ragout, fresh basil, tomatoes, and parmesan cheese.

Rich baked macaroni with braised ham hock and sharp cheddar cheese.

Creamy arborio risotto cooked with baby artichokes, parmesan cheese, and sage gremolata.

Slow-cooked duck bolognese sauce over strozzapreti pasta topped with a fried duck egg.

Sautéed green beans with butter and herbs.

Thick-cut potato chips fried three times for ultimate crispiness.

Creamy, buttery whipped mashed potatoes.

Roasted tricolor heirloom carrots coated in a light honey glaze.

Fire-roasted sweet potato cooked until tender and caramelized.

Lump crab meat tossed with bitter greens, crisp honeycrisp apples, and citrus dressing.

Traditional Sunday roast featuring tender prime ribeye, crisp Yorkshire pudding, roast potatoes, watercress, seasonal vegetables, horseradish sauce, and rich beef gravy.

Fried egg with melted sharp cheddar cheese and choice of bacon or sausage on an English muffin.

Poached eggs served over traditional bubble and squeak potato cakes with hollandaise and steak sauce.

Fluffy egg omelet filled with spinach and Vermont Creamery goat cheese, served with side salad.

Three egg omelet loaded with aged cheddar cheese, diced ham, and field mushrooms.

Toasted bagel served with Catskills smoked salmon, sliced tomato, cucumber, capers, red onion, and cream cheese.

Poached eggs and Canadian bacon over toasted English muffin halves, covered in rich hollandaise sauce.

Poached eggs and premium smoked salmon on toasted English muffin with warm hollandaise sauce.

Full English fry-up with two eggs, Cumberland sausage, black pudding, tomato, mushroom, smoked bacon, fried bread, and baked beans.

Two warm traditional raisin scones served with clotted Devon cream and seasonal fruit jam.

Honey-toasted oat granola with pecans, almonds, seeds, coconut, and vanilla yoghurt.

Assortment of fresh seasonal fruit including melon, citrus, pineapple, apple, and banana.

Toasted bagel served with cream cheese and fruit jam.

Silky chocolate custard paired with burnt orange ice cream and cocoa nib crumble.

Layered dessert cup featuring caramel ganache, banana pudding, and crunchy sesame toffee.

Caramel cream tart served with refreshing pear sorbet and crisp Anjou pear chips.

Light meringue dessert with mango sorbet, coconut flapjack, lime yoghurt, and sweet mango puree.

Assortment of mini desserts including chocolate pudding cake, shortbread, lemon cake, and raspberry chocolate tart.