TOCOMMENCE
WARM BAKED MINI SHERSTON WHITE LOAF
With English Salted Butter Or Extra Virgin Olive Oil & Aged Balsamic Vinegar
Three pounds & ninety-five pence
LEEK & POTATO VELOUTE
Morels, Straw Potato & Rapeseed Smoke Oil
Seven pounds & fifty pence LICHFIELD NEW FARM ASPARAGUS
Golden Cross Royale Parfait & Wild Garlic Pesto
Nine pounds
BEEF SALAD
Rare Roasted Flat Iron Steak
Baby Watercress, Pickled Walnut & Blue Cheese Dressing
Ten pounds
TOMATO CARNAROLI RISOTTO
Smoked Mozzarella & Baby Basil
Seven pounds & fifty pence
POACHED POTTED SALMON
Dill Creme Fraîche, Green Pea Bavois, Pea Shoots
Confit Lemon
Eight pounds & fifty pence
SLOW COOKED OUTDOOR REARED PORK CHEEKS
Violet Mustard Mash
Pork Popcorn & Pork Reduction
Nine pounds & fifty pence
All dishes may contain nuts or nut additives. Game dishes may contain shot.
Please do let your server know if you have any special dietary requirements or allergies and we will do our very best assist you with your requirements
Please note that our dishes may contain one or more of the following allergens:
Cereal, peanuts, nuts, fish, shellfish, sesame seeds, eggs, milk, soya, celery, and celeriac, mustard, sulphuric dioxide and sulphites.
If in doubt please ask a member of staff.
Allreasonablestepsandenquirieshavebeentakentoensurethatthefoodproductssuppliedtothisestablishmentdonotcontaingeneticallymodifiedproducts.
TOFOLLOW
CONFIT BELLY OF SUCKLING PIG
Iberico Morcilla, Purple Sprouting Broccoli & Pear Purée
Twenty-four pounds & fifty pence
ASSIETTE OF CORNISH COASTAL LAMB Crispy Shoulder Bon Bon, Breast Noisette & Sweetbread
Wild Garlic Mash & Spring Greens
Lamb Jus
Twenty-five pounds and fifty pence
STEAMED SKREI COD FILLET
Green Pea Risotto, Buttered Monks Beard
Potato String Gallette
Twenty-two pounds
TWICE-BAKED SMOKED APPLEWOOD SOUFFLE (V)
Beetroot Carpaccio, Watercress, Pinenut & Basil Pesto Salad
Fifteen pounds
“SPRING” CORN FED CHICKEN
TWO WAYS
Roasted Breast & Confit Leg Samosa
Potato Baton, Creamed Leeks & Wild Mushrooms
Twenty-two pounds
Our Main courses are served with appropriate accompaniments to complete each dish.
SIDEORDERS
ClassicPotato&GarlicGratin
LichfieldNewFarmAsparagus
MixedSeasonalVegetables
ButteredSpringGreens&Spinach
TripleCookedHandCutChips
HeritageTomato,MicroHerb&AgedBalsamicVinegarSalad
Allsideorders:Threepounds&fiftypenceeach
CHEF’SSELECTIONOFGRILLS AUBREY’S DRY AGED “KNIGHTED BARON OF COOMBE STEAK”
IDEAL FOR TWO TO SHARE
Stuffed Flat Mushroom, Roasted Plum Tomato & Watercress
Triple Cooked Hand Cut Chips
Tempura Onion Rings
Peppercorn Sauce
For optimum enjoyment, Chef recommends that this Steak is cooked MediumRare
Sixty-five pounds
AUBREY’S DRY AGED FILLET STEAK ON THE BONE
Cut To An 8oz Approximate Weight
“Cooked On The Bone To Give Maximum Flavour To Match The Unrivalled Tenderness”
For optimum enjoyment, Chef recommends that this Steak is cooked Medium Rare
Twenty-nine pounds AUBREY’S DRY AGED SINGLE MUSCLE BEEF RUMP MEDALLION
Hand Cut To A 6oz Approximate Weight
“Centre Cut Muscle For Tenderness With An Intense Rump Flavour"
For optimum enjoyment, Chef recommends that this Steak is cooked Medium Rare
Twenty-five pounds
OurSteaksAreFinishedWithABeefDripping&ThymeGlaze
StuffedFlatMushroom,RoastedPlumTomato&Watercress
TripleCookedHandCutChips
ChoiceOfTheFollowing:
Peppercorn,Chimichurri,BlackGarlicAioliOrBoneMarrowGravy
Two pounds & fifty pence
Our Steaks Are Cut From Carefully Sourced Grass Fed Cattle, That Has Been Dry Aged On The Bone For A
Minimum Of 28 Days
Please Note: A discretionary 10% service charge will be added to tables of eight or more diners.