Sandwiches

Croque-Monsieur Ham & Cheese – Grilled ham, Gruyere cheese, fried egg, herb aioli English chips, fresh slaw. 8

The Big Ben – Warm salami, soprosetta, mozzarella, roma tomatoes with olive spread, sundried tomatoes. 9

Bangers on a Bun – Two English sausages, grilled and sliced on ciabatta - carmelized onions, Coleman’s mustard, fresh chips. 10

Grilled Portabella Sandwich – Gruyere cheese, herb aioli, romain, fresh French roll. 13

The Crown Turkey Bacon Avocado – Gruyere cheese, herb aioli, romain, fresh French roll. 13

The Crown Burger – Fresh ground USDA prime Black Angus on an artisan roll, spicy potato planks. 15
Toppings of your choice for 50¢.

Cured Scottish Salmon Sandwich – Scotch marinated Atlantic salmon, capers, dill, red onion, tomato, horseradish cream. 9

Entrees

Dublin Steak Sandwich – Irish whiskey marinated Angus ribeye, red pepper remoulade, baby greens on ciabatta roll. 15

Gobble the Gobbler – Slow roasted and hand carved turkey breast, mashed potatoes, English gravy and baguette. 12

The Crown & Goose Fish ‘n’ Chips – Fresh Atlantic Cod, panko crusted, house-made tartar, fresh slaw, English chips and malt vinegar on the side. 12

Wasabi Pea Crusted Ahi Tuna “Niscoise” – Haricot verts, kalamata olives, capers, walnuts, mixed greens and miso honey vinaigrette. 11

Shepherd’s Pie – Beef and lamb, roast carrot and onion, topped with potatoes and baked. 12

Mussels & Fettuccini Pasta – Prince Edward Island mussels sautéed with bacon, tomatoes, capers and parmesan. 10

Painted Hills Farm Ribeye Steak Frites – Grilled USDA Prime Oregon beef, fresh cut fries, red wine balsamic reduction. 18

Cheese Plates

Served with selection of roasted nuts, artisan honey, house made preserves.   lunch for two 18 – lunch for one 12

Ploughman’s Lunch (an English Cheese Board) – Classic Stilton, white stilton with blueberries, cheddar and red veined claret wine cheese, Double Glouchester a medium sharp English cheddar with strip of aged Stilton, and Red Dragon made with Welsh brown ale and mustard seeds. Boards served with roasted walnuts, Chef’s choice of English fruit preserves, artisan honey, and French baguette.

Frenchman's Lunch (an European Cheese Board) – Spanish sheep’s milk – Aged Manchego, nutty, buttery, semi hard. French Roqueford – from the South of France an organic blue cheese. French cow’s milk – St. Andre Triple Crème, brie like, very buttery, sweet and smooth. Switzerland cow’s milk – Gruyere, firm, slightly fruity and nutty. Holland cow’s milk – Rembrandt Aged Gouda, semi-hard, light crunch with caramel and butterscotch after tones.

Soups and Salads

Tomato Soup & Grilled Cheese – San Marzano tomato basil soup with Stilton cheese, St. Andre brie grilled cheese wedge. 10

The Tower Salad – Arugula, pears, walnuts, blue cheese Champagne vinaigrette. 7

Classic Caesar – Parmesan, herbed croutons. 7
- Add Spanish white anchovies for 2

Kensington Garden Salad – Couscous with roasted eggplant, portabellas, artichokes, tomatoes, olives and feta on a bed of fresh spinach with a balsamic vinaigrette. 9

The Goose Tossed Salad – Mixed greens, Swiss chard, grape tomatoes, English cucumber, red onion, carrot ribbons, mint sweet tea vinaigrette. 7

Wedge Salad – Tennessee bacon, Stilton blue cheese vinaigrette. 8

Create Your Own Lunch

Select two
Turkey Bacon Avocado Sandwich, Grilled Brie Cheese Sandwich, Ham & Cheese Sandwich, Big Ben Sandwich, San Marzano Tomato Soup, Caesar Salad, Wedge Salad, Goose Tossed Salad. 10