The Amsterdam Inn Shoreham By Sea - Menu completo

Topped with cream and a dusting of cocoa

Small, dark, intense shot of black coffee

Espresso, topped equally with hot milk and froth

For those who prefer a lighter bodied red shows cherries and blueberries with a fresh, savoury finish

Silky and smooth with aromas of sumptuous cherries and creamy vanilla notes from the oak barrels

Classic California Cabernet, just bursting with typical blackcurrant juiciness and a note of toasty spice

A powerful and concentrated Malbec with a full body and herbal fl avours. Pairs wonderfully with steak!

A classic Chablis style lean, dry and steely with hints of peaches and great length

Unoaked and refreshing with citrussy character

One of our favourites! Rich and perfectly balanced with just a touch of sweetness

Choose English breakfast or from a range of flavoured teas

Espresso, with steamed milk

A fresh and easy drinking style, aromatic with a floral finish

Deliciously light and crisp with notes of pears, banana and honey

All of the flavour with none of the alcohol and less than half the calories of conventional wine!

Flaunts a powerful bouquet of fresh herbs and tropical fruit with stunning intensity

A baby spinach, pea, soya bean, quinoa, chickpea kale mixed salad, with slow-roasted tomatoes, almond pesto tomatoes, broccoli, avocado and red pepper sesame houmous, with an omega sesame seed sprinkle. Add a grilled salmon fillet, sea bass fillets or chi

A double-decker toasted white farmhouse sandwich, layered with chicken, crispy streaky bacon, avocado, tomato, mixed leaves and mayo

With grated mozzarella and Cheddar, tomato, mixed leaves and mayo

Beef chuck brisket burger topped with slow-cooked beef in a smoky sweet BBQ sauce, a melted cheese slice and crispy streaky bacon, burger sauce, ketchup, lettuce and chopped pickle and onion

Grilled chicken breast topped with streaky bacon, melted mozzarella, Cheddar and a deliciously sticky BBQ sauce, set on marinara sauce – served with triple-cooked chunky chips, beer-battered onion rings, peas and a grilled tomato. Goes great with Jacob's

With a deliciously sticky BBQ sauce

Crispy coated prawns and panko-breadcrumbed calamari sticks, with lemon mayo

Smothered with melting mozzarella, Cheddar, jalapeños, salsa, guacamole and sour cream

Choux pastry with a creamy Baileys filling and Belgian chocolate sauce

Drizzled with caramel sauce and served with custard and vanilla ice cream

A chocoholic's delight, served with your choice of custard, cream or vanilla ice cream

Fresh strawberries, vanilla ice cream and broken meringue, bound with raspberry coulis and topped with cream

Served with your choice of custard, cream or vanilla ice cream. When served with vanilla non-dairy iced dessert (Suitable for vegans)

Served with vanilla ice cream and two sauces – caramel and Belgian chocolate

An 8oz rump steak served with two lobster seafood fritters, with a lobster seafood Béarnaise sauce on the side

With bubble and squeak, a fried free-range egg and maple-flavour mustard apple glaze, finished with a crackling crumb

Breaded fishcake with a melt-in-the-middle spinach Cheddar centre, served on an avocado, soya bean slow-roasted tomato mixed salad and finished with a lemon olive oil dressing, with an omega sesame seed sprinkle

Smothered with maple-flavour mustard apple glaze and topped with a fried free-range egg

A richly marbled cut, matured for a minimum of 21 days

Expressive and elegant with aromatic minerally notes and a smooth, delicate finish

Carolina-style glazed pork riblets, with sticky BBQ chicken wings, garlic tiger bread, beer-battered onion rings, fries, sweet chilli nachos and dips

Beef pork mince with smoked bacon in a rich red wine ragù, served with garlic tiger bread and a dressed house side salad

Half a roast duck, glazed with an orange liqueur sauce, with a roasted onion, roast baby potato, quinoa, chickpea, butternut squash kale mix

With a wonderfully rich minted rosemary red wine sauce, served with buttery mashed potato and glazed seasonal vegetables

With fluffy basmati rice, sour cream and naan bread

Served with buttery mashed potato, glazed seasonal vegetables and rich red wine gravy. Choose beef or chicken. Ask a team member for today's filling options

Rosemary- -buttermilk-coated chicken fillet, topped with a melted cheese slice, crispy streaky bacon and BBQ sauce, mayo, lettuce and chopped pickle and onion

Ask a team member for today's option – served with rustic bread

Ask a team member for today's filling option, served with custard, cream or vanilla ice cream

A classic, flavoursome cut, matured for a minimum of 21 days. Pairs wonderfully with our Callia Selected Malbec

Pork- -ale-flavoured sausages resting on buttery mashed potato, with a red wine gravy and beer-battered onion rings

Topped with a melted cheese slice and crispy streaky bacon, burger sauce, ketchup, lettuce and chopped pickle and onion. Add another beef burger and make it a double for additional charge

Lobster seafood, salmon, smoked haddock and king prawns in a creamy leek sauce, topped with a puff pastry lid and served with buttery mashed potato and your choice of garden or mushy peas

Lively and zesty with classic gooseberry and pineapple flavours

Served with all of the trimmings

With spring onion shards and toasted sesame seeds

With toasted bread and caramelised onion chutney

Breaded fishcake with a melt-in-the-middle spinach Cheddar centre, served with sweet chilli sauce, an avocado, slow-roasted tomato cucumber salad and tartare sauce

Pea potato bites in a salt- -vinegar-flavoured batter, served with vegan mayo

Sautéed then tossed with double cream, mozzarella, Taw Valley Cheddar and Stilton

With sautéed peppers and onion, drizzled with sweet chilli sauce

In a Prosecco Marie Rose sauce, with rustic bread and butter

With a smoky soya topping, Violife grated mature, jalapeños, salsa, guacamole and vegan mayo

Topped with slow-cooked beef in a smoky sweet BBQ sauce, melting mozzarella, Cheddar, jalapeños, salsa, guacamole and sour cream

Cooked until golden and crispy, our hand-battered cod is served with triple-cooked chunky chips, tartare sauce and your choice of garden or mushy peas. Add bread and butter for additional charge. Try it paired with our Petite Ronde Picpoul de Pinet

With mixed leaves and tartare sauce

Toasted farmhouse bread topped with lobster seafood in a zingy Prosecco Marie Rose sauce, finished with crispy coated king prawns, mixed leaves and cucumber ribbons

Sliced and smothered in Cheddar cheese sauce, topped with sautéed red onion and a deliciously sticky BBQ sauce

Toasted farmhouse bread topped with red pepper sesame houmous, quinoa, chickpea, butternut squash kale salad, avocado, slow-roasted tomatoes and spring onion

With wilted spinach, slow-roasted tomatoes and sautéed mushrooms. Add a grilled salmon fillet, sea bass fillets or chicken breast for additional charge

Served on a bed of avocado and soya bean slow-roasted tomato mixed salad and finished with lemon olive oil dressing, with an omega sesame seed sprinkle. Our Vinuva Pinot Grigio Rosato is great with salads

Served with vanilla ice cream and a raspberry coulis. When served with vanilla non-dairy iced dessert; Made with vegan ingredients; however, produced in a factory which handles non-vegan ingredients, with a 'may contain ' warning. Contains Almond Milk

Citrus and melon notes mingle with toasty oak creaminess

Fruit-led with a medium body and subtle spicy notes

Fruity and easy drinking with delicate hints of ripe cherry and firm tannins

Made from 100% Syrah but with the alcohol removed, juicy and lively with subtle oak tones

A rich and robust Shiraz from a well known producer. Fruity and jammy with a touch of spice

Vegan friendly and packed with red fruit flavours

Made with vegetarian ingredients; however, produced in a factory which handles non-vegetarian ingredients, with a 'may contain ' warning

Mixed leaves with a lemon olive oil dressing, cucumber, onion, avocado, peppers, soya beans and tomatoes, finished with an omega sesame seed sprinkle

with melted cheese

Tender pieces of potato gnocchi in a rich cheese sauce, topped with Taw Valley Cheddar, spring onion and slow-roasted tomatoes, with sweet chilli nachos, beer-battered onion rings and bread rocks for dipping and red pepper sesame houmous on the side; Made

Rump steak, horseshoe gammon, chicken breast, Carolina-style glazed pork riblets, Cumberland sausage, chicken wings, black pudding, fried free-range egg and peas

Beef burger topped with tender pieces of pork belly, coated in a sweet chilli sauce, with a melted cheese slice and crispy streaky bacon, burger sauce, ketchup, lettuce and chopped pickle and onion

A vegan cheeze, butternut squash onion chutney filling, encased in a beetroot pastry tart, with a quinoa, chickpea, butternut squash, soya bean, sesame seed roast baby potato dressed house salad