Fresh Caviar Selection 

 

Flown in today for your enjoyment, served fresh blue lump crab, creme fraiche, hard boiled egg yolk and house made potato chips

 

French Trout Roe              1/3 oz.                   48

Hackleback                        1/3 oz.                   68

Ossetra                              1/3 oz.                   86

 

 

 

 

Every month, the Patrons of the Royal Eagle are taken for a Culinary Journey

 

This month of July 2022 is dedicated to the Feast of Medieval Courts of Great Britain 

Cheese pie with caramelized onion and thyme

 

 

Home made chicken brawn with home grown red currant,

chive oil, red vinegar foam

 

 

Sole in Ale and Seawater minerals with saffron, parsnip puree

King's Custard Tart

 

 

 

 

 

 

 

 

 

These will be the weekly specials Chef Petr is composing for your enjoyment  each Thursday aside from our regular menu

At the end of each month, we offer

Cooking Class and Dinner Experience.

You can learn history, the science of preparation and the step by step preparation of these three dishes as well as the dinner after.

 

 

 

 

 

 

Cheeseboard  selection for this week

Wensleydale Honey and Lemon - Yorkshire cheese, sweet and succulent 

Pinot Noir Goat  

Dutch Gouda Block

Specialty Beverages    5

 

Coke  Products 

Iced Tea - Strawberry Hibiscus a must try from Jerusalem, ancient recipe, 

brewed in house

Russian Kvass  - imported artisan beverage, naturally fermented rye bread, yeast, hint of berries, herbs and honey                                6

 

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