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 (v) | ||
| WARM BAKED SOURDOUGH | ||
| Salted English butter (v) |
| SEARED SEA SCALLOPS, WITH BLACK PUDDING | ||
| Crisp pancetta, cauliflower purée | ||
| SALTED ROASTED BEETROOT AND GOATS CHEESE SALAD | ||
| Walnut dressing (v) | ||
| CLASSIC EGGS BENEDICT | ||
| Woodall's ham | ||
| BAKED CAMEMBERT FONDUE, ROASTED VINE TOMATOES | ||
| Warm baked sourdough, vintage balsamico, quality olive oil (v) | ||
| FINEST QUALITY SMOKED SALMON | ||
| Properly garnished, brown bread and butter | ||
| MR. WHITE'S SCOTCH EGG | ||
| Colonel Mustard sauce | ||
| POTTED DUCK WITH GREEN PEPPERCORNS | ||
| Toasted sourdough, cornichons | ||
| CLASSIC 1970's PRAWN COCKTAIL | ||
| Sauce Marie Rose, brown bread and butter | ||
| WHEELER'S CRISPY CALAMARI | ||
| Sauce tartare, fresh lemon |
| CLASSIC FRENCH ONION | ||
| Croutons, Gruyère cheese | ||
| MR. WHITE'S PEA AND HAM SOUP | ||
| Fresh parsley | ||
| ROASTED TOMATO SOUP | ||
| Fresh basil (v) | ||
| MEDITERRANEAN FISH SOUP | ||
| Croutons, rouille, Gruyère cheese | ||
All served with roasted vine tomatoes, English watercress and a choice of triple cooked chips, pommes frites, or green salad with truffle dressing.
| GRILLED 35 DAY AGED RIBEYE 10oz | ||
| GRILLED 35 DAY AGED SIRLOIN 10oz | ||
| GRILLED CENTRE CUT FILLET 8oz | ||
| ROAST CHATEAUBRIAND FOR TWO 16oz | ||
| GRILLED 35 DAY AGED T-BONE 16oz |
| SAUCES | ||
| Classic peppercorn and brandy sauce | ||
| Béarnaise sauce with fresh tarragon | ||
| Grilled wild mushrooms in garlic butter | ||
| Snails in garlic butter |
All our beef burgers are finished in a barbecue glaze, with iceberg lettuce, beef tomato and served in a brioche bun with pommes frites.
| THE FRENCH: | ||
| MELTED CHEESE, CRISPY ONION RINGS, DIJON MAYONNAISE | ||
| THE AMERICAN: | ||
| MELTED CHEESE, CRISPY BACON, PICKLED CUCUMBER | ||
| THE ALEX JAMES: | ||
| MELTED BLUE CHEESE, CRISPY STREAKY BACON |
| WHEELER’S HADDOCK FISH CAKE | ||
| Poached hen’s egg, sauce tartare, buttered spinach | ||
| CONNAUGHT’S SHRIMP CURRY | ||
| Mango, fresh ginger, buttered rice |
| THE GOVERNOR’S FRIED HADDOCK AND TRIPLE COOKED CHIPS | ||
| Mushy peas, sauce tartare |
| THE GOVERNOR’S STEAK AND ALE PIE | ||
| Buttered garden peas | ||
| MR LAMB’S SHEPHERD'S PIE | ||
| Buttered garden peas | ||
| ROAST RUMP OF LAMB À LA DIJONNAISE | ||
| Gratin dauphinoise, haricots verts, rosemary roasting juices | ||
| HONEY ROASTED BACON CHOP | ||
| Marco polo glaze, spiced honey, roasting juices, box tree red cabbage, apple sauce, fondant potato | ||
| CLASSIC CHICKEN KIEV | ||
| Roast vine tomatoes, pommes frites, watercress, buttered peas | ||
| CROUSTADE OF EGGS MAINTENON MAXIM’S | ||
| Mushroom duxelle, sauce hollandaise (v) | ||
| MARCO’S BAKED MACARONI CHEESE WITH POACHED HEN'S EGG | ||
| Fricassee of wild mushrooms (v) | ||
| CREAMY POLENTA WITH WILD MUSHROOMS | ||
| Leaf spinach, extra virgin olive oil (v) |
Creamed leaf spinach with horseradish (v) • Salad of heritage tomatoes with fresh basil and olive oil (v) • Creamed cabbage and pancetta • Baked macaroni cheese (v) • Triple cooked chips (v) • Pommes frites with sea salt (v) • Crispy onion rings (v) • French beans with toasted almonds (v) • Buttered garden peas with fresh mint (v) • Green salad with truffle dressing (v)
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.