Rib Room Luncheon AUGUST 2008 MENU
Our Kitchen Is Open Tuesday - Friday 12 noon - 2.30pm each day
Minimum Charge £12.50
To start you off - Freshly Baked Bread - Crudities - Iced Water - Chefs Appetiser
STARTERS
BRIXHAM DRESSED CRAB £8.50
Fresh dressed Crab with Dill Mayonnaise and Summer Salad
CREAM OF CELERIAC SOUP (V) £5.50
Chef's Freshly Made Soup with Chive Cream
MANCHEGO AND SERRANO HAM FRITTURE £7.00
Deep Fried Manchego Cheese coated in Breadcrumbs with Serano Ham, Figs & Honey Dressing
LOCH FYNNE SMOKED SALMON £9.00
A Generous Plate of Scotlands finest Smoked Salmon with a Wedge of Lemon
GALIA MELON AND STRAWBERRIES £6.00
Chilled Ripe Melon with Fresh Strawberries and Fraise Liqueur
MOZZARELLA, TOMATO AND BEETROOT SALAD (V) £6.50
Buffalo Mozzarella, Pickled beetroot, Rocket Salad & Plum Tomatoes
CHICKEN LIVER PATE £7.50
Our own Rich Pate with Brioche Toast and Fig Chutney
BALDWIN'S MAIN COURSES WHICH MAY BE TAKEN ALONE
PRIME ROAST FORERIB OF SCOTCH BEEF £16.00
Freshly Carved at your table, Rib of Beef with Yorkshire Pudding and Sauce Soubise
CALVES LIVER £14.50
Grilled Calves Liver with Bacon & Caramelised Onions
MEDALLIONS OF BEEF AU POIVRE £16.50
Prime Medallions of Beef with Peppercorn Sauce and Fat Chips
BARNSLEY CHOP £14.00
Chargrilled Barnsley Chop, Sautéed Lambs Kidneys & Lamb Jus
ROAST BREAST OF CHICKEN PERSILAGE £13.50
Maize fed Chicken Breast stuffed with Parsley and Shallots served with Chicken Jus
STUFFED SADDLE OF RABBIT £14.00
Young Rabbit Loin stuffed with Sage and Onion Farci wrapped in Spinach and Parma Ham
ASPARAGUS, PEA AND LEEK TART (V) £12.00
A Flaky Pastry Tart of Pureed Peas and Leeks baked with Asparagus and Parmesan
SELECTION OF VERY FRESH FISH SEE BLACKBOARDS
A Selection of Sweets & Cheeses from the Afters Menu £5.00
Freshly Made Coffee (Bottomless Pot) £2.00
FOR TABLE RESERVATIONS PLEASE TELEPHONE: 0114 2551818
www.baldwinsomega.com
No Service Charge is Added
Inclusive of VAT at 17.5% 01.08.08
