Takeaway Menus
Valentines Day Special Takeaway Menu
Sunday 14th February
11.30am – 2.30pm
MAIN COURSE
- Slow Cooked Belly of Pork £11.99
With crackling, roasted apple and celeriac puree, roast potatoes, honey roast carrot and parsnip, seasonal vegetables and cider gravy.
- Baked Cheesecake £5.99
With white chocolate and passion fruit coulis.
- Dark Chocolate Fudge Pots £5.99
With Strawberries and Shortbread Biscuit.
(Our regular Takeaway Sunday Roast Menu will also be available. Please see separate menu below)
- Chet Valley Redwing – Dry Rose Wine from Bergh Apton £13.95
- Chet Valley Red Kite – Sparkling Red Wine from Bergh Apton £21.99
- Chet Valley Skylark Brut - Sparkling White from Bergh Apton £21.99
- Winbirri Bacchus - Award Winning Dry White Wine from Surlingham £16.50
- Compass Point Pinot Grigio – Soft, Dry Italian White Wine £7.99
- Compass Point Shiraz – Medium / Full Bodied Australian Red £7.99
- Fillipetti Prosecco – Italian Sparkling White Wine £11.99
- Redwell Steam Lager - 330ml can £2.75
- Redwell Norwich Pilsner - 330ml can £2.75
- Tindall’s Seething Pint - 500ml bottle £3.25
- Tindall’s Best Bitter – 500ml bottle £3.25
- Woodforde’s Wherry – 500ml bottle £2.99
CALL 01508 480734 TO PLACE YOUR ORDER AND BOOK YOUR COLLECTION TIME SLOT.
(Please note that the main course will need re-heating at home)
Heating Instructions for Roast Dinners
Vegetables: These can be microwaved in the plastic container until piping hot (please re-use container rather than disposing wherever possible.)
Roast potatoes, veg and meat: Leave in the foil tray, remove white lid. Add some gravy or water on top of the meat to keep it moist and cover tray with foil. Heat in a conventional oven at 180 degrees until piping hot all the way through. Put Yorkshires in tray (foil covering can be removed at this point) for the last 3-4 minutes of heating, until hot.
Gravy: Empty gravy into a saucepan and reheat on stove until piping hot.
Enjoy!
Re heat instructions for roast dinner
Vegetables: These can be microwaved in the plastic container until piping hot (please re-use container rather than disposing wherever possible.)
Roast potatoes, veg and meat: Leave in the foil tray, remove white lid. Add some gravy or water on top of the meat to keep it moist and cover tray with foil. Heat in a conventional oven at 180 degrees until piping hot all the way through. Put Yorkshires in tray (foil covering can be removed at this point) for the last 3-4 minutes of heating, until hot.
Gravy: Empty gravy into a saucepan and reheat on stove until piping hot.
Enjoy!
Mothers Day
Lunch
Takeaway Menu
Mothers Day Lunch
Takeaway Menu
Sunday 14th March
11.30am – 2.30pm
Slow cooked beef brisket, beef dripping roast potatoes, smashed buttery carrot and swede with nutmeg, French peas with a homemade rich onion gravy
Stuffed chicken breast filled with sunblushed tomatoes, mozzarella and basil, rosemary roasted new potatoes, fine green beans, pimento compote
Filo pastry parcel of Moroccan sweet potato, butternut squash and chickpea, served with baba ganoush, rocket, red onion and tomato salad
Pan Fried Salmon Fillet, saute potatoes, vegetable spaghetti and creamed leeks
Vanilla panacotta with peach melba topping
White chocolate brownie with toffee sauce and vanilla icecream
Banoffee cheesecake with a butterscotch sauce
One Course £11.99 (Children £6.99)
Two Courses £17.50 (Children £11.50)
CALL 01508 480734 TO PLACE YOUR ORDER AND BOOK YOUR COLLECTION TIME SLOT.
(Please note that the main course will need re-heating at home)
Takeaway Afternoon Teas
Commencing Friday 12th March
Available for collection 11.30am-3pm Fridays, Saturdays & Sundays
Selection of Finger Sandwiches
Homemade Fruit Scone with jam and clotted cream
Gardeners Kitchen Homemade Cake Selection
(Gluten Free option available, supplement £3 per person)
£14 per person
Also available
Childrens Afternoon Tea (pre-school age) £4.95
Childrens Afternoon Tea (school age) £8.95
Bottle of Chilled Prosecco £14.95
- Slow Cooked Dingley Dell Pork Belly & Crackling £9.99
- Roast Topside of Beef £10.99
- Marinated Leg of Lamb £11.99
All served with:
Garden herb roasted potatoes, honey & thyme glazed roast carrot and parsnips, seasonal buttered greens, butternut squash and swede puree and a homemade Yorkshire pudding served with rich gravy.
- Homemade beetroot & spinach nut roast served with roast potatoes, honey glazed parsnips and carrots, seasonal vegetables, Yorkshire pudding and homemade gravy £9.99
- Pear and Apple Crumble with Custard
- Special Cheesecake of the Day (please ask for details)
Heating Instructions for Roast Dinners
Vegetables: These can be microwaved in the plastic container until piping hot (please re-use container rather than disposing wherever possible.)
Roast potatoes, veg and meat: Leave in the foil tray, remove white lid. Add some gravy or water on top of the meat to keep it moist and cover tray with foil. Heat in a conventional oven at 180 degrees until piping hot all the way through. Put Yorkshires in tray (foil covering can be removed at this point) for the last 3-4 minutes of heating, until hot.
Gravy: Empty gravy into a saucepan and reheat on stove until piping hot.
Enjoy!
Re heat instructions for roast dinner
Vegetables: These can be microwaved in the plastic container until piping hot (please re-use container rather than disposing wherever possible.)
Roast potatoes, veg and meat: Leave in the foil tray, remove white lid. Add some gravy or water on top of the meat to keep it moist and cover tray with foil. Heat in a conventional oven at 180 degrees until piping hot all the way through. Put Yorkshires in tray (foil covering can be removed at this point) for the last 3-4 minutes of heating, until hot.
Gravy: Empty gravy into a saucepan and reheat on stove until piping hot.
Enjoy!
Lockdown Takeaway!
Extended Until Further Notice
- “Woodforde’s Wherry” beer battered cod goujons, triple cooked chips, mushy peas and our homemade tartare sauce £9.99 (child’s portion £4.99)
- Homemade BBQ, Bacon & Cheese Burger served with our triple cooked chips and coleslaw £9.99
- Gardeners Kitchen Homemade Fishcakes, served with wholegrain mustard sauce and salad £6.99
- Breaded Scampi served with triple cooked chips, peas and Gardeners Kitchen homemade tartare sauce £8.99 (child’s portion £4.99)
- Battered Mars Bar or Snickers Bar £1.99
Please prebook your order and collection time-slot by calling 01508 480734 or email us at info@greenpasturesnursery.co.uk with your telephone number and we will return your call.
- Slow Cooked Dingley Dell Pork Belly & Crackling £12
- Norfolk Topside of Beef £12
- Marinated Roast Chicken Supreme £12
All served with:
Garden herb roasted potatoes, honey & thyme glazed roast carrot and parsnips, seasonal buttered greens, butternut squash and swede puree and a homemade Yorkshire pudding served with rich gravy.
- Homemade beetroot & spinach nut roast served with roast potatoes, honey glazed parsnips & carrots, seasonal vegetables, Yorkshire pudding and homemade gravy £11
HOMEMADE DESSERTS (£6)
- Please ask for this week’s specials
Heating Instructions for Roast Dinners
Vegetables: These can be microwaved in the plastic container until piping hot (please re-use container rather than disposing wherever possible.)
Roast potatoes, veg and meat: Leave in the foil tray, remove white lid. Add some gravy or water on top of the meat to keep it moist and cover tray with foil. Heat in a conventional oven at 180 degrees until piping hot all the way through. Put Yorkshires in tray (foil covering can be removed at this point) for the last 3-4 minutes of heating, until hot.
Gravy: Empty gravy into a saucepan and reheat on stove until piping hot.
Enjoy!
Re heat instructions for roast dinner
Vegetables: These can be microwaved in the plastic container until piping hot (please re-use container rather than disposing wherever possible.)
Roast potatoes, veg and meat: Leave in the foil tray, remove white lid. Add some gravy or water on top of the meat to keep it moist and cover tray with foil. Heat in a conventional oven at 180 degrees until piping hot all the way through. Put Yorkshires in tray (foil covering can be removed at this point) for the last 3-4 minutes of heating, until hot.
Gravy: Empty gravy into a saucepan and reheat on stove until piping hot.
Enjoy!