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Crazy Bear lunch Offer

Posted By Guru4Travel on Mar 30, 2017 at 5:33AM

Crazy Bear SPRING DINING OFFER

Two Course Lunch £14.95

Three Course Lunch or Dinner £19.95

Available Monday to Friday

Please quote "Spring Dining Offer" at the time of booking

BOOKINGS
Stadhampton T: 01865 920124
Fitzrovia T: 0203 1378135
Beaconsfield T: 01494 372078

Telephone bookings only (no online bookings). Subject to quoting "Spring Dining Offer" at the time of booking. Valid until 31st May 2017, excludes private dining.

ENGLISH SET MENU

English Spring dining offer is available at Stadhampton and Beaconsfield

Lunch Monday to Friday midday-3pm. Dinner Monday to Thursday 5.30pm-10pm and Friday 5.30pm


STADHAMPTON MENU


STARTER

SEASONAL SOUP 

WILD GARLIC SQUID chorizo, peppadew peppers, cherry tomatoes and wild garlic 

CHICKEN LIVER PÂTÉ beetroot croutons, medjool date and granny smith chutney 

v CHARGRILLED ASPARAGUS watercress and hollandaise 

SHELLFISH COCKTAIL (£5 supplement) white crab meat, atlantic prawns, crayfish, baby gem and marie rose sauce 

SEARED LYME BAY KING SCALLOPS (£5 supplement) sweetcorn, peppadew peppers, pink fir apple potatoes and gloucestershire old spot lardon chowder


MAINS


CONFIT OF GRESSINGHAM DUCK LEG spiced red cabbage and redcurrant gravy 

SLOW COOKED (12 HRS) GLOUCESTERSHIRE OLD SPOT PORK BELLY sautéed green beans with spiced cider jus 

BOUILLABAISSE saffron potatoes, cod, mussels, squid, prawn, herb croutons and rouille 

v SHIITAKE AND LEEK RISOTTO truffled brie and arugula leaves 

ABERDEEN ANGUS MINUTE STEAK (£7 supplement) vine ripened cherry tomatoes, watercress and béarnaise sauce 

100% PURE OXFORDSHIRE ANGUS BEEF BURGER 250Grs (£7 supplement) toasted brioche and sesame seed bun, caramelised onion mayonnaise, beef tomato, baby gem, red onion and club sauce


DESSERTS


v WARM PINK LADY APPLE TARTE TATIN madagascan vanilla ice cream and apple tuile 

MANGO PANNACOTTA coconut shortbread and confit lime 

v STRAWBERRY KNICKERBOKERGLORY fresh and candied strawberries, madagascan vanilla ice cream, strawberry purée, whipped devonshire cream, black pepper sesame snap 

v SALTED BUTTER CARAMEL pistachios, peanuts and maracaibo chocolate sorbet 

OXFORD BLUE AND WESTOMBE CHEDDAR BOARD FOR TWO (£5 supplement per person) served with quince jelly, celery, grapes and toasted walnut and raisin bread 

v CRAZY BEAR BAKED BOMBE ALASKA FOR TWO (£5 supplement per person) lemon sponge, raspberry ice cream, glazed meringue and chambord raspberry sauce. flambéed at the table with raspberry eau de vie 


BEACONSFIELD MENU


STARTERS

SEASONAL SOUP 

WILD GARLIC SQUID peppadew peppers, cherry tomatoes, chorizo and wild garlic 

CHICKEN LIVER PÂTÉ herb croutons, medjool date and granny smith chutney 

v CHARGRILLED ASPARAGUS watercress and hollandaise 

SHELLFISH COCKTAIL (£5 supplement) white crab meat, atlantic prawns, crayfish, baby gem and marie rose sauce 

SEARED LYME BAY KING SCALLOPS (£5 supplement) sweetcorn, peppadew peppers, pink fir apple potatoes and gloucestershire old spot lardon chowder


MAINS


CONFIT OF GRESSINGHAM DUCK LEG spiced red cabbage and redcurrant gravy 

SLOW COOKED (12 HRS) GLOUCESTERSHIRE OLD SPOT PORK BELLY sautéed green beans and wild garlic with spiced cider jus 

BOUILLABAISSE saffron potatoes, cod, mussels, squid, prawn, herb croutons and wild garlic rouille 

v SHIITAKE AND LEEK RISOTTO truffled brie and arugula leaves 

ABERDEEN ANGUS MINUTE STEAK (£7 supplement) vine ripened cherry tomatoes, watercress and béarnaise sauce 

100% PURE OXFORDSHIRE ANGUS BEEF BURGER 250Grs (£7 supplement) toasted brioche and sesame seed bun, caramelised onion mayonnaise, beef tomato, baby gem, red onion and club sauce


DESSERTS


v WARM PINK LADY APPLE TARTE TATIN granny smith sorbet and apple tuile 

v PASSIONFRUIT DELICE alphonso mango compote 

v STRAWBERRY KNICKERBOKERGLORY fresh and candied strawberries, madagascan vanilla ice cream, strawberry purée, whipped devonshire cream, black pepper sesame snap 

v SALTED BUTTER CARAMEL pistachios, peanuts and maracaibo chocolate sorbet 

OXFORD BLUE AND WESTOMBE CHEDDAR BOARD FOR TWO (£5 supplement per person) served with quince jelly, celery, grapes and toasted walnut and raisin bread 

v CRAZY BEAR BAKED BOMBE ALASKA FOR TWO (£5 supplement per person) lemon sponge, raspberry ice cream, glazed meringue and chambord raspberry sauce. flambéed at the table with raspberry eau de vie



v denotes dishes that are, or can be prepared without meat. Please note that this menu does not cater for other dietary requirements including gluten-free, vegan, etc. Dishes may vary subject to availability.

Subject to quoting "Spring Dining Offer" at the time of booking. Telephone bookings only (no online bookings). Valid until 31st May 2017, excludes private dining.

 

THAI SET MENU

Thai Spring dining offer is available at Stadhampton, Fitzrovia and Beaconsfield

Lunch Monday to Friday midday-3pm. Dinner Monday to Thursday 5.30pm-10pm and Friday 5.30pm

Please note that Fitzrovia and Beaconsfield Thai restaurants are closed Mondays



STADHAMPTON MENU


STARTERS


v CRISPY RICE PAPER VEGETABLE SPRING ROLL, hoi sin dipping sauce

CRISPY RICE PAPER PEKING DUCK SPRING ROLL, hoi sin dipping sauce

COTSWOLD CHICKEN SAYAY, ard-jard and peanut dipping sauces

JASMINE TEA SMOKED STICKY GLOUCESTERSHIRE OLD SPOT PORK RIBS

CRISPY SALT AND PEPPER BABY SQUID (£5 supplement) crispy garlic, spring onion and habanero

TIGER PRAWN TEMPURA (£5 supplement) tempura dipping sauce


MAINS


SWEET AND SOUR CRISPY SEA BREAM FILLETS, capsicums, thai basil, onion, chilli and tamarind sauce

STIR FRIED ABERDEEN ANGUS BEEF SIRLOIN, oyster mushrooms and mixed capsicums in oyster sauce

v EGGPLANT PANANG CURRY, chargrilled baby courgettes, lychees, cherry tomatoes and grapes

COTSWOLD CHICKEN BREAST GREEN CURRY, white aubergine, thai baby aubergines, bamboo, basil and kaffir lime leaf

ROASTED MANDARIN CHERRY VALLEY DUCK (£7 supplement) served on baicai with pickled ginger and premiuim soy chilli dipping sauce

CRISPY BELLY OF GLOUCESTERSHIRE OLD SPOT PORK (£7 supplement) served on baicai with pickled ginger and premium soy chilli dipping sauce


DESSERTS


v WARM PINK LADY APPLE TARTE TATIN madagascan vanilla ice cream and apple tuile 

MANGO PANNACOTTA coconut shortbread and confit lime 

v STRAWBERRY KNICKERBOKERGLORY fresh and candied strawberries, madagascan vanilla ice cream, strawberry purée, whipped devonshire cream, black pepper sesame snap 

v SALTED BUTTER CARAMEL pistachios, peanuts and maracaibo chocolate sorbet 

OXFORD BLUE AND WESTOMBE CHEDDAR BOARD FOR TWO (£5 supplement per person) served with quince jelly, celery, grapes and toasted walnut and raisin bread 

v CRAZY BEAR BAKED BOMBE ALASKA FOR TWO (£5 supplement per person) lemon sponge, raspberry ice cream, glazed meringue and chambord raspberry sauce. flambéed at the table with raspberry eau de vie


FITZROVIA MENU


STARTERS


v CRISPY RICE PAPER VEGETABLE SPRING ROLL, hoi sin dipping sauce

CRISPY RICE PAPER PEKING DUCK SPRING ROLL, hoi sin dipping sauce

COTSWOLD CHICKEN SAYAY, ard-jard and peanut dipping sauces

JASMINE TEA SMOKED STICKY GLOUCESTERSHIRE OLD SPOT PORK RIBS

CRISPY SALT AND PEPPER BABY SQUID (£5 supplement) crispy garlic, spring onion and habanero

TIGER PRAWN TEMPURA (£5 supplement) tempura dipping sauce


MAINS


SWEET AND SOUR CRISPY SEA BREAM FILLETS, capsicums, thai basil, onion, chilli and tamarind sauce

STIR FRIED ABERDEEN ANGUS BEEF SIRLOIN, oyster mushrooms and mixed capsicums in oyster sauce

v EGGPLANT PANANG CURRY, chargrilled baby courgettes, lychees, cherry tomatoes and grapes

COTSWOLD CHICKEN BREAST GREEN CURRY, white aubergine, thai baby aubergines, bamboo, basil and kaffir lime leaf

ROASTED MANDARIN CHERRY VALLEY DUCK (£7 supplement) served on baicai with pickled ginger and premiuim soy chilli dipping sauce

CRISPY BELLY OF GLOUCESTERSHIRE OLD SPOT PORK (£7 supplement) served on baicai with pickled ginger and premium soy chilli dipping sauce


DESSERTS


v MARACAIBO CHOCOLATE CRÈME BRULEE, pistachio ice cream

v SALTED BUTTER CARAMEL, pistachios, peanuts and valrhona chocolate sorbet

LYCHEE CHEESECAKE, kaffir lime jelly and bitter chocolate sorbet

v TROPICAL FRUIT SALAD, passionfruit and banana sorbet

v PASSIONFRUIT AND MANGO KNICKERBOCKER GLORY (£5 supplement) madagascan vanilla ice cream, passionfruit and mango sorbet



BEACONSFIELD MENU


STARTERS


v CRISPY RICE PAPER VEGETABLE SPRING ROLL, hoi sin dipping sauce

CRISPY RICE PAPER PEKING DUCK SPRING ROLL, hoi sin dipping sauce

COTSWOLD CHICKEN SAYAY, ard-jard and peanut dipping sauces

JASMINE TEA SMOKED STICKY GLOUCESTERSHIRE OLD SPOT PORK RIBS

CRISPY SALT AND PEPPER BABY SQUID (£5 supplement) crispy garlic, spring onion and habanero

TIGER PRAWN TEMPURA (£5 supplement) tempura dipping sauce

MAINS

SWEET AND SOUR CRISPY SEA BREAM FILLETS, capsicums, thai basil, onion, chilli and tamarind sauce

STIR FRIED ABERDEEN ANGUS BEEF SIRLOIN, oyster mushrooms and mixed capsicums in oyster sauce

v EGGPLANT PANANG CURRY, chargrilled baby courgettes, lychees, cherry tomatoes and grapes

COTSWOLD CHICKEN BREAST GREEN CURRY, white aubergine, thai baby aubergines, bamboo, basil and kaffir lime leaf

ROASTED MANDARIN CHERRY VALLEY DUCK (£7 supplement) served on baicai with pickled ginger and premiuim soy chilli dipping sauce

CRISPY BELLY OF GLOUCESTERSHIRE OLD SPOT PORK (£7 supplement) served on baicai with pickled ginger and premium soy chilli dipping sauce

DESSERTS

v MARACAIBO CHOCOLATE CRÈME BRULEE, pistachio ice cream

v SALTED BUTTER CARAMEL, pistachios, peanuts and valrhona chocolate sorbet

LYCHEE CHEESECAKE, kaffir lime jelly and bitter chocolate sorbet

v TROPICAL FRUIT SALAD, passionfruit and banana sorbet

v PASSIONFRUIT AND MANGO KNICKERBOCKER GLORY (£5 supplement) madagascan vanilla ice cream, passionfruit and mango sorbet

v CHOCOLATE COOKIE SUNDAE (£5 supplement) chocolate sorbet, madagascan vanilla ice cream and chocolate sauce



v denotes dishes that are, or can be prepared without meat. Please note that this menu does not cater for other dietary requirements including gluten-free, vegan, etc. Dishes may vary subject to availability.

Subject to quoting "Spring Dining Offer" at the time of booking. Telephone bookings only (no online bookings). Valid until 31st May 2017, excludes private dining.


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