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Alford Arms

Alford Arms

Pub ristorante, Birreria all'aperto, e Pub££££
Hemel Hempstead
Salva
Condividi
Alford Arms
9.0/10
53
recensioni
Foto55 Foto
MenuMenu
Menu 5Sunday Lunch 5Specials 2Our Drinks 7
Small Plates‏
Rustic Breads with Slow-Roast Garlic, Olive Oil and Balsamico
4.25
Crispy ‘Ashley Green’ Duck Egg with Confit Duck Leg, Soused Fennel and Toasted Sesame Seed Salad
7.25
Antipasti Plate with Chilli Bocconcini, Courgette and Mint Fritter, Tortilla, Cannellini and Pepper Hummous, Dried Tomatoes and Char-Grilled Flatbread
6.75
Free Range Chicken Liver Pate with Trencher Toast and Baby Onion Jam
6.50
Today's Soup with Crusty Bread
4.75
Pan-Fried Mullet Fillet with Tempura Aubergine and Lime Pickle
6.75
Warm Cured Scottish Salmon with Panzanella Salad
7.50 - 14.50
Bubble and Squeak with Oak Smoked Bacon, Free Range Poached Egg and Hollandaise Sauce
6.75 - 11.75
Big Plates
‘Stockings Farm’ Pork Belly with BBQ Glaze, Roast Fennel, Crackling and Apple and Radish Salad
14.75
Thyme Roast Free Range Chicken Breast with Pearl Barley, ‘Sarratt’ Watercress and Lemon Risotto
13.75
Courgette, Pea and Tarragon Rosti with Soft Poached Hen's Egg, Puy Lentils and Chermoul
12.25
Today's ‘Stockings Farm’ Sausages From Amersham
11.75
See specials board
Char-Grilled 21-Day Aged 10Oz Rib-Eye Steak with Fat Chips, Watercress and Red Onion Jam
21.50
Pan-Roast Coley Fillet with Shrimp Bisque, Saffron Dauphinoise Potatoes and Crispy Cabbage
15.25
Grilled Plaice Fillet with Warm Lemon Potatoes, Smoked Bacon, Capers, Broad Beans and Samphire
14.75
Pan-Roast Duck Breast with Soft Polenta, Buttered Fine Beans and Gooseberry Jus
16.75
Pan-Roast Trout Fillet with Spring Onion and Horseradish Potato Scone and Pea, ‘Sarratt’ Watercress and Mint Salad
15.75
Side Orders‏
Buttered Seasonal Vegetables
3.00
Courgette Fries with Honeyed Yoghurt
3.75
Panzanella Salad
3.25
Roasted Fennel, Pearl Barley and Red Chard Salad with Mint and Chervil Dressing
3.50
House Salad
3.00
Skinny Chips, Fat Chips or Mashed Potatoes
3.00
Potato, Samphire, Smoked Bacon Gratin
3.75
Sautéed Green Beans with Capers and Lemon
3.50
Puddings
Banana Eton Mess with Banana Ice Cream and Toffee Sauce
5.25
Lemon Meringue Pie with Raspberries
5.75
Summer Pudding with Local Elderflower Cream
6.25
Homemade Ice Creams
5.25
Banana and pecan, sour cherry, chocolate caramel
Warm Gooseberry and Apple Crumble
5.25
Hazelnut Chocolate Torte with Coffee Ice Cream and Chocolate Sauce
6.75
Homemade Sorbets
4.75
Strawberry, apple and salted peanut, orange rum ’n raisin
British Cheese Plate with ‘Alford’ Oatcakes, Toasted Seed Crackers and Fig Jam
7.75
Colston bassett stilton, wobbly bottom farm cheddar, surrey saval
Small Plates‏
Rustic Breads with Slow-Roast Garlic, Olive Oil and Balsamico
4.25
‘Stockings Farm’ Ham Hock and Leek Croquette with ‘Alford’ Grain Mustard and Apple Jelly
6.50
Slow-Dried Tomato, Spinach and Local Wild Garlic Tart with Herb Tabbouleh
5.75
Grilled Grey Mullet Fillet with Tempura Aubergines and Basil Pesto
7.00
Sweet Potato, Butternut Squash and Coconut Soup with Crusty Bread
4.75
Smoked Mackerel and Brown Shrimp Pate with Melba Toast and Pickled Cucumber
6.75
Home-Smoked Duck and Beetroot Salad with Red Chard, Rhubarb Jam and Crispy Shallots
7.75
Big Plates
Roast English Sirloin of Beef with Yorkshire Pudding and All the Trimmings
14.75
Pan-Roast Coley Fillet on Saffron Dauphinoise Potatoes with Shrimp Bisque and Crispy Seaweed
14.75
Courgette and Fennel Boxty Potato Cake with Bloody Mary Sauce and Soft Poached ‘Ashley Green’ Duck Egg
12.25
Feta and Sweet Pepper Stuffed ‘Potash Farm’ Chicken Breast with Green Bean, Slow-Dried Tomato, Olive and Piquillo Pepper Salad
14.25
Baked Salmon Fillet on Caesar Salad with Crispy Tempura Anchovies and Herb Croutons
13.75
Roast ‘Chiltern Hills’ Leg of Lamb with Onion Sauce and All the Trimmings
13.75
Char-Grilled ‘Paddock Farm’ Pork Loin Steak with Black Pudding Crumble, Chickpea Purée and Apple Jus
14.25
Smoked Haddock on Chive and Gruyère Polenta Cake with Cream Mustard Sauce
15.25
‘Stockings Farm’ Wild Boar and Apple Sausages with Creamy Mash and Red Wine Gravy
11.75
Side Orders‏
Warm Pearl Barley, Pea and Broad Bean Salad with Chorizo Dressing
3.50
Buttered Seasonal Vegetables
3.00
Courgette Fries with Honey Yoghurt
3.75
Skinny Chips, Mash or Roasties
3.00
Green Beans with Toasted Almonds and Lemon Butter
3.25
Sticky Braised Red Cabbage
3.50
Puddings
Banana Parfait with Toffee Sauce and Honeycomb
6.25
Caramelised Apple, Custard and Crumble Tart with Clotted Cream
5.75
Homemade Sorbets
4.75
Lime and vanilla, local blackberry, orange and clove
British Cheese Plate with Oatcakes and Fig Jam
7.50
Colston bassett stilton, wobbly bottom farm cheddar and saval from surrey
White Chocolate Pot with Shortbread and Blueberry Jam
6.50
Warm Prune and Marsala Steamed Sponge Pudding with Rum ’N Raisin Ice Cream
5.50
Homemade Ice Creams
5.25
Passion fruit ripple, peanut butter, orange caramel
Specials Sample‏
Wasabi Nuts
1.20
Serious Pig Salamis
2.00
Crispy Paprika Squid with Watercress and Spring Onion Salad and Rocket Pesto Aioli
6.75
Pigeon, Venison and Wild Boar Terrine with Apple Chutney and Toasted Granary
7.50
Indian Spiced Caramelised Onion and Spinach Risotto with Bocconcini
11.75
White Chocolate and Marsala Tart with Local Elderberry Sorbet
5.75
Marinated Olives
3.50
Sweetcorn, Chilli and Celeriac Soup with Crusty Bread
4.75
‘Wobbly Bottom’ Goat's Cheese Spring Roll with Preserved Rhubarb
6.00
Local Lamb Shoulder Suet Pudding with Moroccan Spiced Butternut Squash and Tender Stem Broccoli
14.75
‘Stockings Farm’ Pork and Leek Sausages with Creamy Mash and Wholegrain Mustard Gravy
11.75
White Wine‏
Cortese ’11/12, Volpi Piemonte, Italy
4.00 - 16.00
Lasserre Chardonnay ’12, I.P.G. Pays D’Oc, Vilrlanguedoc, France
4.55 - 18.00
Chateau Laulerie Sauvignon Blanc ’11/12, Vignobles Dubard Bergerac, France
5.00 - 20.00
Pecorino, Golden Fleece ’12, Umani Ronchi Abruzzo, Italy
5.40 - 21.50
Chateau Ollieux Romanis ’11/12 Corbières, France
5.50 - 22.00
Riesling Qba Dry ’11, Reichsrat Von Buhl Pfalz, Germany
5.90 - 23.50
Gavi Di Gavi ’12, Giacomo Ascheri Piemonte, Italy
31.00
Vermentino Vieille Vignes ’12 I.P.G. Pays D’Oc Languedoc, France
4.50 - 17.50
Garganega ’11/12, Villa Almadi Veneto, Italy
4.70 - 18.50
Rioja Blanco Viura ’11/12, Bodegas La Emperatriz Manchuela, Spain
5.20 - 20.75
Blanco Joven Chardonnay ’12, Bestué Somontano, Spain
5.45 - 21.75
Lois Grüner Veltliner ’12, Loimer Kamptal, Austria
5.50 - 22.00
Macon Fuissé ’12, Domaine Paquet Burgundy, France
28.50
Chablis ’11, Domaine Bernard Defaix Burgundy, France
33.00
Rose & Fizz
Tours Des Pins Cinsault Rose ’11/12 Languedoc, France
4.10 - 16.50
Le Pas De Moine Rose ’12
5.90 - 23.50
Cotes de provence, France
Domaine D'Astros Rosé ’11/12, Vin De Pays De Maures Var, Côtes De Provence, France
5.00 - 20.00
Rose & Fizz
Crémant De Bourgogne “Perle D’Aurore” N.V. Louis Bouillot
5.75 - 33.00
Burgundy, France (pink)
Taittinger Champagne, Brut Reserve N.V. Champagne, France
27.50 - 49.50
Red Wine‏
Pemonte Barbera ’11/12, Araldica Piemonte, Italy
4.00 - 16.00
Cbernet Sauvignon ’11/12, Domaine Lasserre, Pays D’Oc Languedoc, Fance
4.75 - 19.00
Douro Feitoria ’10/11, Dirk Niepoort Douro, Portugal
5.15 - 20.50
Fnca Rableros Tempranillo/Cabernet Sauvignon ’09, Bestué Somontano, Sain
5.45 - 21.75
Cen Y Pico Garnacha Tintorera, “Doble Pasta” ’09 Manchuela, Sain
27.50
Jven Tempranillo ’11, Pago De Los Capellanes Ribera Del Duero, Sain
31.00
Gevrey Chambertin en Jouise ’08/09, Domaine Harmand Geoffroy Burgundy, France
54.00
Pimitivo Del Salento ’11/12, Boheme Puglia, Ialy
4.55 - 18.00
Cateau Laulerie Merlot ’11, Vignoble Dubard Bergerac, Fance
5.00 - 20.00
Mlbec ‘Original’ Anne De Joyeuse ’11, Pays D’Oc Languedoc, Fance
5.25 - 21.00
Cateau Sainte-Marie ’11, Bordeaux Superieur Bordeaux, Fance
24.25
Feurie ’11, Dominique Morel, Domaine De Gry-Sablon Beaujolais, France
29.50
Amarone Della Valpolicella ’09, Villa Almadi Veneto, Italy
50.50
Halves
Bottle
Chablis St. Martin ’10/11, Domaine Laroche Burgundy, France
17.75
Chateau Des Gravières ’08/09, Collection Prestige Graves, Bordeaux, France
18.75
Gavi Di Gavi “Vigneti Lugarara” ’11, La Giustiniana Piemonte, Italy
15.75
Izadi Rioja Reserva ’07 Rioja Alavesa, Spain
15.75
Stickies‏
Domaine Capmartin Doux ’10/11 - France (75Cl)
2.00 - 25.00
Bursting with intense ripe fruit flavours
Eiswein Traminer, Triebaumer ’09 - Austria (37.5Cl)
3.75 - 28.00
Soft, slightly savoury nose with apricot and citrus aromas
Astley Late Harvest Siegerrebe ’11 - England (37.5Cl)
3.75 - 28.00
Light and fresh; perfect with fruit and cream desserts
Château Laville Sauternes ’09 - France (37.5Cl)
4.50 - 34.00
Classic sauternes;‏ golden and honeyed with real depth and class
Vin Santo Di Capezzana Riserva ’05 - Italy (37.5Cl)
7.00 - 52.00
“The wine of the saints”. Very slow fermentation (years! ) Produces flavours of nuts and raisins
Muscat De Rivesaltes ’10 - France (50Cl)
2.75 - 25.00
Classic southern roussillon sweetie made with a drop of grape brandy
Aleatico Di Puglia, Candido ’03/04 - Italy (50Cl)
3.00 - 27.50
Medium sweet with raisin characteristics reminiscent of muscat
Banyuls Rimage “Clos Du Paulilles” ’09 - France (50Cl)
2.75 - 25.00
A fascinating sweet red wine, not often seen over here
Tokaji Aszú, 5 Puttonyos, Patricius’02 - Hungary (50Cl)
5.75 - 50.00
For many this is the world’s greatest dessert wine. Treat yourself!

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Icona di bussola
Alford Arms
Frithsden
Hemel Hempstead
Hertfordshire
HP1 3DD
Regno Unito
Come arrivare
Icona Informazioni
A hidden gem of a pub that does great food, friendly staff, dogs, muddy boots and children welcome
Icona di orologio
Chiuso fino alle 11.00 (Mostra altri)
  • lun–sab
    • 11.00–23.00
  • dom
    • Mezzogiorno–22.30
Icona di telefono
+44 1442 864480
Icona World Wide Web
Icona di Facebook
The Alford Arms
Caratteristiche
Prenotazioni
Sì
Carte di Credito
Sì (incl. American Express)
Wi-Fi
Sì
Posti a sedere all'aperto
Sì
Alimentari e bevande
Menù
Brunch, Pranzo, Cena
Bevande
Birra, Vino, Bar completo disponibile
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Regno Unito » Inghilterra » Hertfordshire » Hemel Hempstead »

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