Queen Mary Tea Room > Queen Mary Tea Room MenuEuropean | Ravenna Lunch Menu
Broccoli, mushroom, onion, zucchini and three types of white cheese with a dash of red, orange and yellow peppers. Served with fresh fruit and a green salad.
Chèvre cheese, fresh basil, marinated artichoke hearts, scallions, pickled asparagus, spinach and q.m. Smoked salMon. Served with fresh fruit and a green salad.
Bacon, leeks, cremini mushrooms, yukon gold potatoes and swiss cheese. Served with fresh fruit and a green salad.
Phyllo dough crust surrounds layers of ham, spinach, egg, onion, tomato, plus layers of assorted white cheeses. Served with a side of fresh fruit and a green salad.
Beef and lamb kidneys with a red wine sauce in a puff pastry shell. Served with an organic green salad.
Ground lamb, celery, carrots, red peppers, onions and brown gravy, topped with mashed potatoes. Served with an organic green salad.
Chicken breast, peas, carrots, onions and puréed red pepper in a puff pastry shell. Served with an organic green salad.
Puff pastry filled with cubes of beef, potatoes, carrots, celery, peas, leeks and onion. Served with soup and an organic green salad.
Three puff pastry crescents filled with curried beef. Served with homemade soup and fruit.
Grilled with a spread of chèvre cheese, hazelnuts and fuji apples. Served with a cup of soup and fruit.
Caraway bread with a pumpernickel swirl, tomato, onion, mushroom, zucchini, walnut pesto, munster and provolone cheeses. Served with fresh fruit and salad.
Shredded chicken breast tossed with celery, scallions, grapes, raisins and a honey mustard dressing atop mixed organic greens. Garnished with almonds and served with a whole wheat roll.
Shredded chicken breast tossed with celery, scallion, grapes, raisins and a honey mustard dressing atop mixed greens. Garnished with almonds and served with a wheat roll
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