Sunday Clubroom Menu
Nibbles |
|
|
Gordal olives (vg) |
6 |
|
Nuts (vg) |
6 |
|
White anchovies |
6 |
|
Stuffed peppers with cheese (v) |
6 |
Small plates |
|
|
Scotch Burford Brown Egg, Macsween haggis & piccalilli |
14 |
|
Bang Bang burrata (v) |
17 |
|
67 Italian beef tomato & goat ricotta, aged balsamic (v) |
20 |
|
Bluefin tuna, red plum, shiso & sake, pickled jalapeño |
24 |
|
Chopped beef, smoke coal, pickled walnuts, crouton, Corra Linn |
20 |
Large plates |
|
|
Bitter leaves, blue cheese, walnut, pear (v) |
25 |
|
Vegan Wellington |
25 |
|
Roast Middle White porchetta, rolled with salsa verde |
31 |
|
Roast sirloin of Herefordshire beef & horseradish |
34 |
|
Dry-aged hake, gnocchi, heritage cauliflower, brassicas, Chardonnay sauce |
46 |
|
All roasts served with a Yorkshire pudding, roast potatoes, roasted seasonal vegetables & gravy |
Sides |
|
|
Triple-cooked chips (v) |
10 |
|
Garden salad (v) |
10 |
|
Green beans, shallot, hazelnut (v) |
12 |
|
Extra roasted seasonal vegetables |
7 |
|
Extra Yorkshire pudding |
2 |
Desserts |
|
|
67 snickers, caramel, nougat, dark chocolate sorbet |
17 |
|
Mirabelle plum, almond cake, créme diplomat |
15 |
|
Poached fig, rice brittle, blackberry & verjus sorbet |
15 |
|
Cheese selection, chutney & crackers 3/6 A selection of fine cheeses from Paxton & Whitfield |
18/32 |
|
Home-made sorbets Dark chocolate, lemon, blackberry, dark cherry, mandarin |
3.50 per scoop |
|
Gelatorino Gelato's Vanilla, salted caramel, almond |
3.50 per scoop |
|
v Vegetarian |
|
|
vg Vegan |
|
|
voa Vegetarian option available |
|
|
vgoa Vegan option available |