CHEF RYAN - European

CHEFRyan

Chef Ryan, is a talented chef hailing from the United Kingdom. Growing up in a culturally diverse environment, he had the privilege of learning various recipes and cooking techniques from an early age. His culinary adventures have taken him far and wide, not only within the borders of England and Scotland but also across the enchanting landscapes of Sardinia and the vibrant realms of Thailand. With his extensive experience and passion for culinary arts, Chef Ryan has crafted a remarkable menu that showcases a delightful fusion of American, European, and International delicacies.

SIGNATURE DISHES

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European MENU

APPETIZERS

Steak and champ bites

Pieces of quality beef steak seasoned with garlic and butter and creamy champ potatoes atop a crispy crostino for easy handling.

Creamed parmesan mushrooms

Thick slice of brioche bread, lightly toasted with and incredibly decadent, creamy, cheesy, herbaceous mushroom sauce

Crepes hollandaise

Traditional French crepes filled with sliced meat and topped with thick, tangy hollandaise sauce.

Cream of mushroom soup

A slight twist on the classic, this soup offers a fuller, heavier flavor than tomato but maintains a delicious creamy texture. Served with lightly toasted sourdough bread and butter.

Potato and leek soup

A heavy, filling soup of potatoes and cream with leeks to give it a nice tangy edge. A hearty start to your meal. Served with lightly toasted sourdough bread and butter.

Bubble and squeak

Old-fashioned made new. Cake of potato, carrots, cabbage, onions, and beef. Cooked in a pan until crispy with a fried egg on top

Cream of tomato soup

Classic cream of tomato soup made fresh. Fresh cream and herbs give this dish a full, gourmet flavor. Lightly toasted sourdough bread and butter for dipping and mopping.

Seared scallop garlic butter

Sea scallops, seared in a hot pan to give them a nice crisp texture swimming in garlicky butter

Mixed vegetable soup

A beautiful broth made with tomatoes, leeks, broccoli, and courgettes. A nice light start to your meal, loaded with vitamins and minerals to help you feel good afterwards. Served with lightly toasted sourdough and butter.

Spiced sweet potato and coconut

Slightly off-kilter, not-too-heavy soup made with sweet potatoes, various spices, and coconut milk, giving it a luxurious, silky texture. And as always, served with lightly toasted sourdough bread and butter.

MAIN COURSE

Fish and chips

People all around the world can appreciate crispy battered fish. Thick hand-cut, skin-on chips and a side of mushy peas to take you to a beach in Devon.

Pigs in blankets sandwich

Sausages wrapped in bacon, drizzled with sweet and spicy honey and whole-grain mustard sauce. Piled into a white bread roll and accompanied by fried potatoes and a fresh side salad

Coronation sandwich

Juicy chicken pieces in a lightly spiced, slightly citrusy mayonnaise and crunchy lettuce. This one is best served inside sliced whole wheat bread. Fried potatoes on the side and a fresh salad.

English breakfast club sandwich

A three-tiered sandwich packed with English breakfast staples such as bacon, sausage, baked beans, mushrooms, and a fried egg on traditional white bread. Served with fried potatoes and salad.

Sourdough croque madam

A crispy, baked sandwich of sliced meat and thick cheese sauce on both layers of sourdough bread, baked until gratinated and crispy and topped with a fried egg to make it a madame.

Salmon filet with crushed new potatoes and green veg

Fresh salmon fillet with crispy seared skin. New potatoes, crushed and mixed with herbs and spring onions. Crunchy, blanched broccolini, green beans, and asparagus tossed in butter. Finally served with a sharp, lemon, caper butter sauce to give it a brilliant zing

Spaghetti carbonara

Spaghetti Carbonara, done the right way, with cheesy sauce and salty pieces of pork to cut through the richness.

Rigatoni bolognes

Full-bodied Italian meat sauce of beef, tomatoes, onions, and garlic. This sauce goes best with a wide rigatoni pasta that traps the meat inside.

Poussin ala francais

Small chicken spatchcocked and seasoned with garlic and butter. Served beside buttery boiled potatoes and petit pois à la française—a mixture of petit pois, soft onions, and bacon lardon bound together with smooth pea puree.

Moules frites mariniere

Sweet and succulent steamed mussels with a simple marinière of white wine or cider. Loaded with fresh herbs and crème fraiche. The sweetness balanced perfectly but crispy salted fries.

Beef Escalope, tomato olive potatoes

A salad of boiled potatoes, cherry tomatoes, and black olives dressed with fresh pesto. With the star of the show, a beef escalope, pan-seared and set on the side.

Orzo rainbow salad

Summery orzo salad with a rainbow of mixed vegetables and pulses topped with savoury-sweet, sweet potato pieces marinated in cinnamon and honey.

Minted lamb burger

Juicy lamb meat burger patty seasoned with mint, cumin, and garlic. Optionally topped with halloumi, emmental, bacon, jalapenos, or whatever the heart desires. Served in a brioche bun with a side of fries and sumac onions

Halloumi zaatar burger

Thick halloumi grilled with zaatar, on a pile of peppery rocket leaf and put inside a brioche bun and topped with a peppernata. Sided by fries and a purple coleslaw.

Mushroom burger

A large, pan-roasted portobello mushroom in lieu of the traditional beef patty. Topped in a brioche bun with garlic creamed spinach and paired with fries and sumac onions. Optionally add cheese such as goat cheese or parmesan.

Pan seared ribeye with Mediterranean vegetables

Pan-seared rib eye cooked to perfection. Lain atop buttery mashed potatoes and adorned with mixed, grilled Mediterranean vegetables such as red and green bell peppers, red onions, and cherry tomatoes.

Cheese and leek crumble

A filling of potatoes, carrots, and leeks seasoned with cheddar cheese. If that wasn't enough, it's then topped with a mixture of oats and parmesan and baked until the top turns into a crispy crumble topping. Served alongside black pepper squash, roasted until soft and delicious.

Bucatini pesto

Beautiful green pesto sauce made with basil, garlic, parmesan, and olive oil. Bucatini is used to capture the thinner parts of the sauce and keep every bite flavorful.

DESSERT

Cinnamon apple French toast

Believe it or not, this dish of roman origins consists of white sliced bread, coated in a sweet egg custard with a hint of vanilla and pan fried until golden. Topped with cinnamon infused apple compote and loosely whipped cream then drizzled with a sweet strawberry sauce

Panna cotta

Traditional Italian dessert but beloved around the world. Set sweetened cream topped with a beautifully red, raspberry coulis

Plum Clafouti

Fresh sweet, red plums baked into a not too sweet flan like batter. This little French tart is best served hot with ice cream on top.

Triple chocolate pots

Indulgent milk chocolate ganache with pieces of white chocolate and drizzled with dark chocolate drizzle. Served with a side of fresh shortbread.

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