STEAKHOUSE, BAR & GRILL
The menu is exclusively curated by Marco himself. To suit all tastes, it typically includes a mix of childhood favourites and modern-day delicacies. Marco's ethos is all about classic dishes, simply cooked using the best locally sourced ingredients
| MARTINI GREEN OLIVES | ||
| Cerignola (ve) | ||
| WARM BAKED SOURDOUGH | ||
| Salted English butter (v) |
| CRISPY DEVILLED WHITEBAIT | ||
| Sauce tartare, fresh lemon | ||
| THE GOVERNOR’S FRENCH ONION SOUP | ||
| Croutons, Gruyère cheese | ||
| PERINELLI AND MR. WHITE’S ENGLISH CURED MEATS | ||
| Celeriac remoulade, cornichons, pickled baby onions, toasted sourdough | ||
| BEETROOT & GOAT’S CHEESE SALAD (V) | ||
| Candied walnuts, Merlot vinegar | ||
| CLASSIC PRAWN COCKTAIL À LA RUSSE | ||
| Sauce Marie Rose, brown bread and butter | ||
| FINEST QUALITY SMOKED SALMON | ||
| Properly garnished, brown bread and butter |
| CRISPY FRIED CALAMARI | ||
| Sauce tartare, fresh lemon | ||
| POTTED DUCK, GREEN PEPPERCORNS | ||
| Cornichons, toasted sourdough | ||
| MR WHITE’S SCOTCH EGG | ||
| Colonel Mustard’s sauce | ||
| CREAM OF BUTTERNUT SQUASH SOUP (V) | ||
| Italian cheese croutons | ||
| BAKED FRENCH CAMEMBERT | ||
| Roasted vine tomatoes, extra virgin olive oil, vintage balsamico, toasted sourdough |
| STARTER | MAIN | |
| LOFTHOUSE FARM SALAD | ||
| Romaine lettuce, Wiltshire ham, eggs, Gruyère cheese, homemade salad cream | ||
| STARTER | MAIN | |
| BELGIAN ENDIVE AND BLUE MONDAY SALAD (V) | ||
| Fresh poached pear, candied walnuts, Merlot vinaigrette |
All our steaks are 28 day aged from Royal Warrant appointed butcher, Campbell Brothers. All served with roasted vine tomatoes, Béarnaise sauce and triple cooked chips.
STEAKS
| 6OZ FILLET STEAK | ||
| 8OZ GRILLED SIRLOIN STEAK | ||
| 8OZ GRILLED RIBEYE STEAK WITH THE TAIL | ||
| 20OZ GRILLED DELMONICO STEAK FOR TWO | ||
SIGNATURE FILLETS
| FILLET OF BEEF À LA FORESTIÈRE | ||
| Fricassée of woodland mushrooms, extra virgin olive oil, vintage balsamico, buttered leaf spinach | ||
| FILLET OF BEEF A L’ESCARGOT | ||
| Fricassée of woodland mushrooms, garlic butter, roasting juices, buttered leaf spinach | ||
| FILLET OF BEEF AU POIVRE | ||
| Fricassée of woodland mushrooms, cream peppercorn sauce, buttered leaf spinach |
STEAK TOPPINGS
| BREAKFAST GARNISH | ||
| Streaky bacon, portobello mushroom, egg | ||
| FRIED DOUBLE YOLK EGGS HOLSTEIN | ||
| Capers, anchovies, parsley | ||
| GRILLED PRAWNS | ||
| Garlic butter | ||
| CAFÉ DE PARIS BUTTER | ||
| BORDELAISE BUTTER |
All our beef burgers are finished with a barbecue glaze, iceberg lettuce, beef tomato and served in a brioche bun with pommes frites
| THE KEITH FLOYD BRISTOL | ||
| Melted Cheddar, cured bacon, sweet pickled cucumber | ||
| THE ALEX JAMES | ||
| Melted Blue Monday, cured bacon | ||
| THE BANKSY B.L.T | ||
| Cured bacon | ||
| THE JOHN LENNON | ||
| Melted Cheddar, crispy onion rings, Colonel Mustard mayonnaise |
| RAFFLES TIFFIN CLUB CHICKEN CURRY | ||
| Fresh mango and ginger, Madras curry sauce, buttered pilaf rice | ||
| MR LAMB’S SHEPHERD’S PIE | ||
| Creamy egg mashed potatoes, buttered peas | ||
| ROAST CHICKEN Á LA FORESTIÈRE | ||
| Fricassée of woodland mushrooms, fondant potato, madeira roasting juices, buttered leaf spinach | ||
| ROAST RUMP OF MOORLAND LAMB À LA DIJONNAISE | ||
| Chive blanket, rosemary roasting juice, buttered french beans, gratin dauphinoise | ||
| FRIED FILLET OF COD | ||
| Sauce tartare, triple cooked chips, marrowfat peas | ||
| WHEELER'S SALMON FISHCAKE | ||
| Sauce tartare, soft boiled egg, buttered leaf spinach | ||
| GRILLED SWORDFISH STEAK A LA NIÇOISE | ||
| Aubergine caviar, olive tapenade, sauce vierge with fresh basil |
| STARTER | MAIN | ||
| CREAMY POLENTA, AGED ITALIAN CHEESE (V) | |||
| Fricassée of woodland mushrooms, extra virgin olive oil | |||
| GNOCCHI, FRESH TOMATO SAUCE (VE) | |||
| Fricassée of woodland mushrooms, cherry tomatoes, fresh basil |
| STARTER | MAIN | ||
| GRILLED AUBERGINE Á LA NIÇOISE | |||
| Aubergine caviar, fresh tomato fondue, mozzarella cheese, fresh basil, extra virgin olive oil |
| BUTTERED LEAF SPINACH (V) | ||
| CRISPY ONION RINGS (VE) | ||
| BUTTERED GREEN PEAS (V) | ||
| GRILLED WOODLAND MUSHROOMS (V) | ||
| BUTTERED GREEN BEANS (V) |
| CREAMED CABBAGE & BACON | ||
| TRIPLE COOKED CHIPS (VE) | ||
| POMMES FRITES, SEA SALT (VE) | ||
| DAUPHINOISE POTATOES (V) | ||
| GREEN SALAD, TRUFFLE DRESSING (VE) |
A discretionary 10% service charge will be added to your bill. All weights are uncooked. All prices include VAT at the current rate. (v) suitable for vegetarians, (vg) suitable for vegans. Food allergies and intolerances: before you order your food and drinks please speak to our staff if you would like to know about our ingredients.
