4.6/5
Restaurant The Lost \u0026 Found - Bristol
Brandon, 85 Queens Road Clifton Pavillion BS81QS
Menu
Home delivery of Burgers in Brandon
Drinks
Franklin & Sons Cloudy Apple & Yorkshire Rhubarb with Cinnamon
275ml bottle
Franklin & Sons Wild Strawberry & Scottish Raspberry & Cracked Black Pepper
275ml bottle
San Pellegrino Limonata
330ml can
+ 7
Something Sweet
White Chocolate and Citrus Cheesecake
With a lime curd, dark chocolate shavings and roasted hazelnuts (V).
Warm Sticky Toffee Pudding
In a spiced toffee sauce (V).
Dark Chocolate & Peanut Butter Parfait (V)
With caramelised banana and caramel sauce
Sides
Seasonal Vegetables (V)
Seasoned Skinny Fries (VE)*
Triple Cooked Chips (VE)*
+ 5
Pizzas
Margherita (V)
Marinated mozzarella, semi-dried tomatoes and basil.
Pollo Peperoncino
Spicy chilli chicken, peppadew® peppers, marinated mozzarella, goats’ cheese and red onion.
Caprino (V)
Goats’ cheese, peppadew® peppers, red onion marmalade, marinated mozzarella, basil pesto and rocket.
+ 4
Salads
Chicken Caesar
With cos and little gem lettuce, crispy prosciutto ham, Gran Moravia cheese shavings and Caesar dressing.
Roasted Beetroot & Butternut Squash (VE)
With radicchio, maple pecans and balsamic dressing
Modifiers
Chargrilled Garlic Focaccia with Gran Movaria Cheese
Seasonal Vegetables (V)
Swap Half of Pizza for House Salad with a Balsamic Dressing
+ 17
Mains
Chipotle and Quinoa Chilli (VE)
With smashed avocado and toasted pitta
Glazed Pulled Beef Burger
Beef patty topped with pulled beef, Monterey jack cheese, tomato and onion chutney on a toasted cream bun with seasoned skinny fries.
Coconut, Sweet Potato and Butternut Squash Curry (VE)
With sticky jasmine rice and coriander
Starters
Beef Ragu Arancini
With Madeira and truffle mayonnaise.
Grilled Chicken Skewers
In a peanut satay sauce with cucumber, carrot, spring onion and coriander.
Bang Bang Cauliflower (VE)*
With roasted red onions, chilli and ginger
+ 1
Pasta and Risotto
Chicken Rigatoni Pesto Rosso
Spring onion, red onion, crème fraîche and basil.
Gnocchi with Roasted Butternut Squash (V)
Garden peas, garlic, crème fraîche topped with crispy sage, kale pesto and gran Moravia cheese.
Ricotta and Spinach Ravioli (V)
With semi-dried tomatoes, crème fraîche and confit garlic finished with torn buffalo mozzarella and lemon zest
+ 2