A not-for-profit kitchen franchise

Director & Executive chef, Monsignor Jerome Lloyd OSJV

The Regency Tavern

Proprietors, Messrs Paul Smith & Robin Beels

October 11th 2015

SUNDAY MENU
Sunday Service led by Chef Jamie,
assisted by Tracy & Pete, Front of House led by Leah
with the Monsignor at the pianoforte

www.cherubskitchen.com

Entrees
Tomato & Basil Soup 3.95
with bread roll & butter

Classic Prawn Cocktail 3.95

marie rose sauce & salad garnish

Augbergine Pizzas 3.95

with mozzarella and chopped tomato

Main Courses
All served with homemade Yorkshire pudding,
roast potatoes and seasonal vegetables

Roasted Topside of Sussex Beef 10.95

Roasted Pork with Crackling 10.95
Roasted Sussex Lamb 11.95
Roasted Supreme of Chicken 11.95
Roasted Guinea Fowl 10.95
served with lemon & tarragon sauce

Smoked Haddock 11.95

served in cheese sauce with sauted new potatoes

Mushroom Wellington (v) 10.95

mushroom, quinoa and spinach with riccotta cheese
encased in puff pastry served with roast potatoes & vegetables
N.B. We use nuts; we cannot guarantee the absence of nuts or nut products in our food.
On rare occasions cooking oils may contain GM ingredients.

Cherubic Desserts
Complete your heavenly banquet with a
homemade dessert...

Cherubs Banoffee Pie 3.95

homemade with toffee, banana & cream

Lemon Drizzle 3.95

homemade, served with custard/cream/icecream

Adi's Apple Pie 3.95

homemade, served with custard/cream/icecream

Tim's Sachertorte 3.95

dense chocolate cake with a thin layer of apricot jam,
coated in dark chocolate icing

Simply Ice Cream 3.25

vanilla, strawberry or chocolate

The Famous 'Regency Cheeseboard' 5.95

delicious fine cheeses with biscuits, grapes and celery
About Cherubs... we are a not-for-profit
franchise operation that after costs will share
any profits with local charities, especially
those connected with providing food for those
who can't afford it... treating yourself, treats
others... making us all Cherubs!
QUIZNITE EVERY WEDNESDAY 8PM
THIS WEEK ART & CULTURE