Appetisers

Homemade Soup
A hearty bowl of Homemade Soup Served piping hot

Bygones Combo (Supplement £1.50)
Breaded Mushrooms, Vegetable Rolls, Onion Rings, Breaded Chicken Goujon & Garlic Bread
Served with a Garlic Mayonnaise Dip

Mussels
A Large bowl of Mussels, cooked in Garlic, White Wine & Cream Sauce

Tempura Chilli Squid
Chilli Scented Squid fried in a light Tempura Batter, accompanied by a Sweet Chilli Dip

King Prawns Skewers (£1.50 Supplement)
Skewered Whole King Prawns Marinated in Garlic Butter

Asparagus Walnut & Goats Cheese Tart
A Warm Tartlet of Asparagus and Walnuts topped and glazed with Goats Cheese

Chicken Liver & Bacon Salad
Pan fried Chicken Livers & Bacon tossed in a Balsamic dressing
On a bed of Mixed Leaves

Oriental Duck Pancakes
Shredded Crispy Duck, Vegetables & Hoi Sin Pancakes
Drizzled with a Plum Sauce

Garlic Mushrooms
Sautéed Mushrooms in a Garlic Butter, topped with a Two Cheese Glaze

Salmon & Prawn Gateau
Poached Salmon & Prawns bound in a lightly spiced Marie-Rose Sauce topped with a Lemon & Horseradish Cream Cheese

Fresh Figs & Stilton
Baked Figs topped with a Stilton Cheese Glaze, served on a bed of Mixed Leaves

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Main Course

Surf & Turf (£2.00 Supplement)
Sirloin Steak topped with a Garlic Scented King Prawn Skewer

Fillet Steak (£3.50 Supplement)
Pan Fried Fillet Steak served on Horseradish Mash Potato, Drizzled with a Red Wine Sauce

Jack Daniels Rib-Eye Steak
Char Grilled Rib-Eye Steak smothered in a Rich Jack Daniels Sauce

Roast Duckling
Half a Duck Roasted in Chinese Five Spice. Finished with an Oriental Sauce
Topped with Julienned Vegetables

Stuffed Chicken Breast
Roasted Chicken Breast filled with Stilton & Leek Farcie, served with a Creamy Basil & White Wine Sauce

Guinea Fowl
Breast of locally farmed Guinea Fowl, filled with a Pork, Orange & Apricot
Stuffing wrapped in Bacon & Glazed with Red Wine Sauce

Rack of Lamb
Rack of English Lamb Roasted in a Honey, Mustard & Herb Crumb, served on a Redcurrant Gravy

Pork Medallions
Pan Fried Medallions of Pork Loin, topped with a Tomato Basil Concasse, finished with a Two Cheese Glaze

Mahi Mahi Supreme
Blackened Supreme of Mahi Mahi on a refreshing Tomato, Mango & Lime Salsa

Lemon Sole Fillets
Sautéed Fillets of Lemon Sole, served on a Croquette Potato finished with a White Wine, Prawn Cream

Oriental vegetable Noodles (V)
Medley of Vegetables Stir Fried in an Oriental Sauce
On a bed of Egg Fried Noodles

Vegetable Crumble (V)
Diced Vegetables Baked in a Tomato Concasse
Topped with a Cheese & Herb Crumble

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Home Made Desserts

Banana Crème Brulee
Served with Banana Ice- Cream

Toffee Apple Cheesecake
Apple flavoured Cheesecake on a biscuit base topped
With Toffee Sauce

Chocolate Mallow Pie
A Rich Chocolate & Marshmallow Pie, served with Vanilla Ice-Cream

Lemon & Raspberry Posset
A rich tangy lemon Cream served in a Champagne Flute
Topped with Fresh Raspberries

Scotch Coconut Pancakes
Warm Scotch Coconut Pancakes, drizzled with Maple Syrup
Topped with Coconut Ice-Cream

Traditional Bread & Butter Pudding
Served with lashings of hot Custard

Treacle Tart
Served Warm with Vanilla Ice-Cream

Black Forest Trifle
Layers of Chocolate Sponge, Black Cherries, Chocolate Custard, topped with Whipped Cream

Selection of Fine Cheese
Served with Savoury Biscuits

Ice-Creams & Sorbets
Please Ask Your Server for Today’s Selection

Bygones Assiette of Desserts
Banana Crème Brulee, Treacle Tart, Chocolate Mallow Pie, served with Vanilla Ice-cream

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Please note in December the Bistro Menu will only be Served Mon to Sat Lunch 12noon to 2.00pm and Mon to Fri Evening 6.00-7.00pm.

Please Note some items may contain Gluten, Nuts, Soya or Milk. Please ask

Bygones Bistro, 3/5 Queen Street, Whittlesey, Peterborough, Cambs, PE7 1AY

01733 351199

Side Orders