The Clubroom Menu
Snacks |
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Nocellara olives (vg) |
6 |
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Homemade focaccia bread, Arbequina olive oil (v) |
6 |
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Padron peppers (vg) |
9 |
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English Wye Valley asparagus with smoked duck hollandaise & gremolata (vgoa) |
16 |
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Iberico croquette with aioli & chorizo |
15 |
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White bean dip, confit garlic, preserved lemon, flatbread (vg) |
16 |
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Cobble Lane artisan charcuterie, cornichons |
19 |
67 Classics |
|
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67 Tarte Flambée Bacon & gruyere or 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 |
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Truffle croque-monsieur |
25 |
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Classic Burger, relish, lettuce, tomato, gherkin, crispy onion, cheese & bacon (voa) served with fries or garden salad |
24 |
Large plates |
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Butterleaf salad with Champagne dressing (v) (vgoa) |
17.50 | |
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Risotto with pecorino & asparagus (v) (vgoa) |
32 | |
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Angus sirloin steak frites (150g), Café de Paris butter |
28 | |
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Spatchcock chicken served with tzatziki and wafu dressing |
32 | |
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Iberico pork chargrilled, hispi cabbage with shallot purée, ‘Nduja crumbs & jus |
42 | |
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Ribeye Steak (300g) chimichurri or peppercorn sauce |
48 | |
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Grilled Dover sole served with beurre noisette (2 to share) |
85 | |
|
Tomahawk steak (900g-1kg) (2 to share) with parsley, bone marrow, peppercorn & chimichurri |
125 |
Sides |
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Fries (vg) |
8 |
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Garden salad (vgoa) |
8 |
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Roasted new potatoes (vgoa) |
8 |
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Minted peas (vg) |
8 |
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Truffle mac & cheese (v) |
9.50 |
Desserts |
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Boozy truffles |
7.50 |
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Mixed berry Eton mess |
8 |
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Black Forest gâteau |
10 |
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Cheese selection, chutney & crackers 3/6 A selection of fine cheeses from Paxton & Whitfield |
18/32 |
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Gelatorino Gelato's Dark chocolate, vanilla, salt caramel, pistachio |
3.50 per scoop |
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Home-made sorbets Lemon, strawberry, mango & passionfruit |
3.50 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 |