Perkins Bar & Bistro Menu & Prices — Nottingham

Prosecco, raspberry liqueur, raspberry purée

Prosecco, fresh orange juice, lemon, orange liqueur

Prosecco, aperol, soda

Gin, apple juice, raspberry purée, elderflower, soda

Winter pimms, ginger beer, orange peel, cinnamon

Berry purée, lemon, honey, apple juice (non-alcoholic)

Apple juice, elderflower, soda, fresh mint & cucumber (non-alcoholic)

Spain - strawberry gin, garnished with strawberries & basil

England - garnished with juniper berries & fresh lime wheels

Scotland - garnished with fresh cucumber & mint leaves

England - garnished with orange peel & cinnamon

Two courses 17.50 / three courses 20.95 / kids two course 8.50 (any roast followed by homemade ice cream)

(V)

Grain mustard dressing (v)

All served with yorkshire pudding, roast potatoes, mash, cauliflower cheese, greens and red wine jus, with horseradish hollandaise (cooked pink) (£3 supp)

All served with yorkshire pudding, roast potatoes, mash, cauliflower cheese, greens and red wine jus, with sage & onion stuffing and 'pigs in blankets'

All served with yorkshire pudding, roast potatoes, mash, cauliflower cheese, greens and red wine jus, with sage & onion stuffing, apple sauce and crackling

All served with yorkshire pudding, roast potatoes, mash, cauliflower cheese, greens and red wine jus, creamed onion sauce

Grain mustard creamed potato, fine beans & tomato beurre blanc

With pea & mint purée and tartare sauce - with triple cooked chips or new potatoes

Truffle oil (v)

(V)

(V)

(V)

Parmesan crusted mashed potato top, chilli & garlic green vegetables (gf)

Potato galette, ratatouille, aubergine caviar and basil oil

(Chopped 30 day aged steak, cooked pink) topped with perkins smokehouse pulled brisket, bbq sauce, red onion and tomato, homemade chips and truffle mayonnaise

Sweet potato purée, spiced white cabbage, pak choi, five spice & ginger jus

(Fillet, slow roast belly & black pudding fritter) creamed potato, koffmann cabbage, red wine jus

Celeriac mash, piccolo parsnips, sautéed brussels, bourguignon sauce

Cardamom toasted cous cous, vegetable tagine, yoghurt, toasted almonds and coriander

Roast chestnuts, buttered winter greens, hazelnut and parsley pesto (v)

(Gf)

(Gf)

(V, gf)

(Gf)

Vodka, elderflower, sugar syrup, soda, prosecco

Amaretto, lemon juice, brandy, cherry purée, soda

Gin, rosemary, pear purée, lemon juice, simple syrup

Pineapple, malibu, lime juice, sugar syrup, mint

Bombay samphire, lemon juice, cucumber syrup, elderflower liqueur, soda

Raspberry purée, gin, lemon juice, sugar syrup, elderflower liqueur

Tequila, triple sec, lemon juice, white peach purée

Tanqueray seville orange gin 0%, ginger beer, apple juice, lemon juice, lemonade

Garlic croutons (v)

On garlic toast, parmesan* (v)

Parmesan*

Chorizo jam, pickled shallots, lime mayonnaise

Mustard mayonnaise, sun dried tomato pesto

Marie rose

Pomegranate, hazelnut granola, apple & five spice glaze (v)

Creamed potatoes, confit carrot, fine beans, rosemary jus

Fondant potato, tenderstem broccoli, mustard cream sauce

Crushed new potatoes, mange tout, creamed leeks, gremolata crumb

Parmentier potatoes, braised red cabbage, calvados sauce

Crispy sage, parmesan, balsamic glaze (v)

Chips, pea purée, chunky tartare sauce

King oyster mushroom chips, tomato, peppercorn sauce.

(Pressed shoulder & roast rump), pea, bacon & mustard fricassee, rosti' potato, red wine jus.

Shortbread biscuit

Raspberry sorbet

Cream cheese, chives, toasted walnuts

Cornichon pickles, watercress salad

Vanilla ice cream

Thursday 20th

Tuesday 25th, accompanied by scottish piper cameron brownlie

Thursday 24th

Thursday 17th

Thursday 7th

Thursday 21st

Thursday 12th (spring edition)

Thursday 26th (spring edition)

Thursday 2nd

Thursday 23rd (spring/summer edition)

Thursday 8th

Thursday 29th

Friday 14th

Saturday 15th