Steak Night - 9th March

Forest Mushrooms (GF, NF) | £7.50

Sage Cream, Mushroom Ketchup, Aged Parmesan with Confit Garlic Sourdough

Hand Dived Scallops (NF) | £13

Chorizo & Apple Jam, Variation of Butternut Squash, Black Garlic Glazed & Smoked Belly Pork

Duck Liver (GF, NF) | £9

Whipped Duck Liver Parfait, Forced Rhubarb, Caramalised Orange & Madeira Chutney, Welbeck Carraway Rye Toast

10oz Fillet | £40

35-Day Dry Aged Beef, Triple Cooked Chips, Vine Tomato, Field Mushroom, Onion Ring & Choice of Sauce

12oz Sirloin | £33

35-Day Dry Aged Beef, Triple Cooked Chips, Vine Tomato, Field Mushroom, Onion Ring & Choice of Sauce

Bistro Rump | £28

Miso Glazed Bistro Rump, Cep Mushroom, Caramalised Roscoff Onion, Braised Beef Cheek, Walnut Ketchup & Pickled Celeriac

Tomohawk to Share | £100

32oz Beef Tomohawk to Share
Carved Table Side, Triple Cooked Chips, Vine Tomato, Field Mushroom, Onion Ring & Choice of Sauce, House Bottle or Merlot Included.

Hand Cut Triple Cooked Chips (GF, NF) | £4

2 Garlic Buttered Carabineros Red Prawns (GF, NF) | £15

French Beans with Shallot Vinaigrette (GF, NF) | £4

House Caesar Salad | £6

Olive Oil & Parsley Infused New Potatoes (GF, DF, NF) | £4

Red Wine & Mushroom Jus

Green Peppercorn

Bernaise

Stilton

Dianne

Coup Colonel (GF, DF, NF) | £7

Our Lemon Sorbet, Generous Vodka Serving, Fresh Mint & Lime

Strawberry Eton Mess (GF, NF) | £7

Meringue, Fresh Strawberries, Chantilly Cream, Coulis

Assiette of Desserts to Share | £12

Chef’s Selection