BRISTOL BRANCH DINNER MENU
SATURDAY 30th SEPTEMBER 2006

STEEP TUB
A SOUP OF VEGETABLES AND LENTILS

OR

BREAKING THE LINE
SMOKED SALMON, SERVED WITH SALAD LEAVES AND LEMON HORSERADISH SAUCE

VICTORY,S VICTUALS
ROAST SIRLOIN OF BEEF, SERVED WITH YORKSHIRE PUDDING

OR
 
ROYAL SOVEREIGN’S SCUTTLE DRILL
PAVE OF SALMON, SERVED WITH PRAWN AND CAPER SAUCE

OR

BEAR UP BRITANNIA
WILD MUSHROOM  AND CHESTNUT STRUDEL, SERVED WITH  TOMATO & CHIVE SAUCE

COLLINGWOOD’S CANNONBALLS
PROFITEROLES FILLED WITH FRESH CREAM, SERVED WITH CHOCOLATE SAUCE

OR

NORTHESK AND NASTYFACE
TREACLE SPONGE, SERVED WITH CUSTARD

NELSON’S FINALE
CHEESE AND HARD TACK / NIBBY

PORT

COFFEE & MINTS

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