Toby Carvery Parkhead - Menu complet

Tasty bite-sized chipolatas coated in honey and wholegrain mustard, garnished with red onion.

Juicy king prawns, crisp cos lettuce and seafood sauce, served with brown bread.

A smooth pâté served with a fruity Bramley apple apricot chutney, salad garnish, warmed baguette and butter.

Ask your server for today's choice, served with bread and butter. Vegetarian option available.

A Cheddar and onion pastry case filled with pear and a blue cheese sauce. Served with a salad garnish and a light French dressing.

Please see our pudding menu for the full selection.

Succulent British Farm Assured.

Honey mustard glazed.

Roasted squash mixed with brown rice, kale and tomato, topped with savoury herb crumble, a coronation squash and almond compôte.

Green lentils, carrots and peas slowly cooked in a rich sauce topped with sweet parsnip mash.

All your favourites from the carvery deck without the meat.

A flavourful blend of chickpeas, carrots and lentils spiced with crushed chillies, delicately hand wrapped in wholegrain ruff puff pastry and topped with a coronation squash almond compôte.

A rich cheese sauce bound with sliced mushrooms and broccoli florets, finished with melted Brie, fully encased in puff pastry.

A combination of crisp cos lettuce, tomato, cucumber, red onion and grated carrot finished with quinoa and sundried tomatoes, drizzled with a light French dressing. Choose your favourite accompaniment from the following: Roasted Chicken Breast ; Baked Sal

Topped with lots of gooey, melted, mature Cheddar.

Served with coriander lime butter.

Whole button mushrooms with lashings of garlic and parsley, served with a warmed baguette.

British or Irish lightly glazed with Tewkesbury mustard.

Our vegetable calendar changes throughout the year to ensure we have the best seasonal produce. All our vegetables are freshly steamed or roasted to preserve nutrients and for optimum flavour. Our perfectly crispy British potatoes are cooked in rapeseed o

Our own garlic baguette quarters.

Glazed with apple sage, served with crackling.