The Clubroom Menu
Grazing |
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Sourdough & Butter (v) |
8 |
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Nocellara Olives (vg) |
6 |
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Radishes & Tonnato |
9 |
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Chevre & Saucisson |
14 |
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Cecina & Potato Crisps |
15 |
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Crispy squid, Lemon Aioli, Espelette |
15 |
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67 Tarte Flambée Bacon & Gruyere, Mushroom & Thyme (v) |
12 |
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Scotch Burford Brown Egg, Macsween Haggis & Piccalilli |
14 |
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Sausage roll & 67 sauce |
14 |
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Bang Bang Burrata (v) |
17 |
Small plates |
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Grilled Broccoli, Anchovy, Pangratto, Pecorino |
14 | |
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White Bean Dip, Confit Garlic, Preserved Lemon, Flatbread (v) |
16 | |
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Roasted beetroot, cashew, kale, salsa verde (vg) |
16 | |
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Sea Trout Gravlax, Fennel, Citrus, Yoghurt, Rye |
18 |
Large plates |
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Brassica Caesar Salad Halloumi 6 or Roast Chicken 8 |
18 | |
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Pea Risotto, Lemon & Mascarpone (v) |
26 | |
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"Piri Piri" Poussin, Piperade, rocket |
28 | |
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Stone Bass, Acqua Pazza, Tomato & Olive |
30 | |
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Steak Frites 200g, Café de Paris Butter/ Upgrade to a (300g) Ribeye |
28/48 | |
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Cote de Boeuf (1kg for 2 to share) chimichurri or peppercorn sauce |
120 |
Burgers & Sandwiches |
served with fries or garden salad | |
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Classic Burger, relish, lettuce, tomato, gherkin. cheese & bacon |
24 | |
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Roast chicken, focaccia, tomato, baby gem, red pepper tapenade |
24 | |
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Grilled Portobello, focaccia, Ogleshield, white bean, rocket (v) |
22 |
Sides |
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Fries (vg) |
6 |
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Garden salad (v) |
7 |
Desserts |
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Boozy truffles |
7.50 |
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Crème brulee, peach compote, sable Breton |
12 |
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Cheese Selection, chutney & crackers 3/6 |
18/32 |
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Home-made ice creams Dark chocolate, vanilla, salt caramel or pistachio |
3 per scoop |
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Home-made sorbets Lemon, strawberry or apricot |
3 per scoop |
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v Vegetarian |
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vg Vegan |
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voa Vegetarian option available |
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vgoa Vegan option available |