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Bath Canteen Sample Menus
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> Bath Canteen Sample Menu - Weekday Lunch
> Bath Canteen Sample Menu - Dinner
Bath Canteen Sample Menu - Weekday Lunch
Mains
Soup of the day with fresh-baked bread.
Mushroom spelt risotto with hemp pesto.
Rare beef sandwich with horseradish sauce & dressed leaves.
Open cornish crab sandwich with chopped boiled egg & dressed leaves.
Cornish kipper with herb butter, bread & dressed leaves.
Side Dishes
Seasonal roasted vegetables.
Locally baked bread & butter.
Steamed kale.
Desserts
Apple & pear cake with organic ice cream.
Chocolate & chestnut torte with organic cream.
Bath Canteen Sample Menu - Dinner
Starters
Spiced fish stew with sea bass, red mullet & cornish mussels.
Leek & Rachel's Goats Cheese tart with dressed rocket salad. Sydling Brook pork rillette served with gherkins & mustard.
Mains
Line-caught & sustainable fillet of sea-bass and crispy pancetta, served with jerusalem artichoke spelt risotto & green herb salsa.
Five hour Sydling Brook pork belly, served with parsnip puree, buttered leeks & cider sauce.
Slow roasted shoulder & seared loin of organic lamb,
served with buttery mash & leeks.
Butternut squash stuffed with BlueVinney, walnuts & fresh herbs, served with tabouleh & dressed baby chard.
Desserts
Lemon tart with organic vanilla ice cream.
Sticky chocolate cake with clotted cream.
Cheeseboard, selection of River Cottage sourced British Cheeses.
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