Resturant Re-branding.
1. Primary Logo
3. Secondary Logo Variations.
3. Illustrations Various illustrations to be used within the website and printed media.
4. Print and Signage Print and Signage mockups for resturant interior and exterior.
A LA CARTE To Commence Cauliflower Veloute Pumpkin Seeds, Aged Cheddar & Herb Beignet.................................................................................4.50 Garlic Wild Mushrooms Toasted Brioche, Alice Truffle Oil...........................................................................................................5.95 Confit of Pork & Duck Liver Terrine Piccalilli Flavours, Toasted Brioche........................................................................................................6.95 Whitby Crab Tortellini’s Port Beurre Blanc...........................................................................................................................................8.95 Pan Seared Yorkshire Wood Pigeon. Alice Black Pudding, Crispy Quails Egg, Pancetta Crisps, Red Wine & Thyme Jus...............7.95 To Follow Trio of Yorkshire Dales Lamb (Loin, Shoulder & Sweetbread) Butternut Squash Puree, baby carrots, Wilted Spinach, Red Wine Jus ....................................18.95 Cod Fillet Shellfish & Tomato Pearl Barley, Salsify, White Wine & Villagers Shallot Butter Sauce....16.95 Slow Roasted Belly Pork Pear Puree, Crispy Crackling, Vanilla &Lime Mash, Pig’s Cheek, Bacon & Savoy Parcel...14.95 Fillet Of Seabass Garlic Prawns, Braised Lentils, Roasted Red Pepper, Fennel Orange & Juniper.....................16.95 Butternut Squash Ravioli Carrot puree, Samphire, Sage & Pine Nut Aioli, Parsley Deep Fried Goats Cheese...............14.95 Side Orders £3.50 a portion Samphire & fine beans Buttered spinach, leeks & cabbage Green salad and house dressing Pommes puree Hand cut chips Sauté new potatoes with caramelised onions
5. Menu and Business card Mockups.
To Conclude STAPLES MENU To Commence
COOL KIDS MENU!
Rhubarb & Elderflower Crumb le Stem Ginger Ice Cream, elderflo wer jelly (please allow 10mins BRUNCH for cooking)...................................... Palo Cotardo, Peninsula, Solera ..........6.95 Reserva, Emilio Lustau
Alice Hawthorn Full English Breakfast Coconut & Dark Chocolate & Salted Caramel Fondant Sweet Basil & Strawberry Sorbet Sausages, Bacon, Black Pudding, Fried Bread, Baked Beans, Tomato, Cauliflower Veloute (please allow 10mins for cookin g) ........................................................ Muscat de Beaumes de Venise ....... & Fried Egg .........................................................................................9.95 .6.9Mushroom 5 Pumpkin Seeds, Aged Cheddar & Herb Beignet ...........................................................................4.95 2005, Domaine De Coyeaux, Rhone, France Vanilla Crème Brulee Butternut Squash, Chilli Fennel Salad Scrambled Tia Maria Chocolate, Baileys Ice Cream ................................................. Mixed Seeds, Endive, Orange Segments...........................................................................................6.95 ............................................................... Chateau Septy 2010, Monbazilla .......6.50Using Our c, France
Eggs, Spinach & Parmesan Own Hens Eggs ..................................................................................7.50
Garlic Wild Mushroom Lemon Tart Eggs Royale, Benedict or Florentine Toasted Brioche, Truffle Oil ................................................................................................................5.50 Textures Of Raspberries .............. ............................................................... On Toasted Muffins, Hollandaise Sauce ............................................................... Muscat de Beaumes de Venise .........6.50 2005, Domaine De Coyeaux, Rhone, France Chilli & Garlic Langoustine’s Noodles Pak Choi, Lemongrass & Coriander...................................................................................................7.25 The Alice Hawthorn’s Yorksh ire Cheese Board
.........................................................7.50
Eggy Bread
Lasagne Local Beef & Red Pepper Cinnamon French Toast, Red Fruits & Dredged Sugar ..............................6.50
3 Cheeses .......................................... ............................................................... ............................................................... 5 Cheeses................................................. ........7.95 Baked Beetroot Crisps To Follow ............................................................... ............................................................... ..12.95 Avocado & Goats Cheese Dip ..............................................................................4,95 Har rog ate Blu e – Is well known for its characteristic 100% Prime Beef Burger & Chips strong smell and taste, made from cow’s milk. Crispy Smoked Bacon, Melted Smoked Applewood ...................................................................8.95 Stinking Bishop – Washed rind Smoked Salmon On Toasted Dill & Cracked Black Pepper Bread cheese, produced since 1972 by Charles martell and son ltd Gloucestershire. It is made from in Chive Crème Fraiche...............................................................................................7.95 cow’s milk. It’s very creamy, smo Alice Hawthorns Full English oth and semi soft.The remarkable the cheese is in the rid, despite sme ll of its alar ming name and smell, it’s a mil Pork Sausage, Bacon, Black Pudding, Fried Bread, Baked Beans, Tomato, d flavoured type of cheese Ripe Tomato Olive Oil Toast.................................................................................4.95 Mushrooms & Fried Eggs .....................................................................................................................9.95 Wensleydale – Crumbly cheese, moist texture, mild flavoured che ese. Made in north Yorkshire sinc the French Cistercian monks. e 1150, by It was made with sheep’s milk but over time cow’s milk is now Proper Whitby Haddock & Chip Why Not Finish With A Slice Of Our ‘Cake Of The Day’ used. Tartare Sauce, Minted Mushy Peas, Bread & Butter .................................................................11.95 Cov erdale – Hard cheese with a yell ow pale rind, this has a mild but tery taste. Bluemin White –So mould ripened cow’s milk che ft, creamy ese. It softens from the rind to Brunch Drinks List the cen tre as it matures and develops a swe Yorkshire Steak & Ale Pie cream taste. Runny at the edg et and es, firmer towards the centre. Chips & French Beans ..........................................................................................................................12.95 Bloody Mary Add A Glass Of Port (50ml Gla ss) Cor ney & Barrow Ruby Port £2.50 Glass Of Champagne Luxury Fish Pie Corney & Barrow 10 Year Old Tawny Port £3.95 Quinta Do Maria Por t LBVPotato Val 2009Crust e Don Smoked Trout, Haddock & Prawns, Sauté £4.50...........................................................13.95 a Bucks Fizz Fonseca Vintage 1985 £12.50
Macaroni Chicken & Broccoli Bake Little Fish & Chips with Fresh Peas Sausages & Mash & Baked Beans
........................................................................................................................ Selection of Ice Creams
Mini Sticky Toffee Pudding
e Teas & Coffees & Hot Chocolate Also Available BrowniOf Chocolate Selection
Tea Coffee Slow Roasted Garlic Chicken &&Rice Cafetiere Coffee £2.95, Cappuc ino or Latte £3.30, Americano Parsley & Villages Shallots ..................................................................................................................12.95 £2.95 Single Espresso £2.95 or Dou ble Espresso £3.30, Hot Chocola te or Mocha £3.30 Yorkshire Tea £2.95, Liqueur Coffee £5.95 or Fruit Tea
Special dietary requests can be accommodated.