With the warmer weather looming, we’ve tweaked our smoke salmon sandwich to add a bit of freshness and crunch. The smoked salmon is of course still the from the lovely French Smokehouse but now it’s served open with a salad of julienne beetroot and spanish onion, topped with fetta and some roquette.
We have recently introduced an addition to our lunch menu that deserves a little mention. Our interpretation of the classic New York Reuben entails loads of finely shaved smoked beef pastrami, a little seeded mustard, authentic sauerkraut and Swiss cheese. This is served lightly toasted between our lovely sourdough bread with some dill pickles and roquette salad on the side. Looks like this is a keeper!
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