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Eating out at MPW Steakhouse Bar & Grill Salisbury is about enjoying fantastic food, but also the overall experience: the buzz, the atmosphere and the company of friends and family in a gorgeous, comfortable surrounding.
With a lively atmosphere, exquisite food, and refreshing cocktails, Marco Pierre White Steakhouse Bar and Grill is the ultimate dining destination in Salisbury.
| 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 (V) | |||
| 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. All our food is prepared in a kitchen where cross contamination may occur and our menu descriptions do not include all ingredients. Full allergen information is available upon request. If you have a question, food allergy or intolerance, please let us know before placing your order. (v) suitable for vegetarians. (ve) suitable for vegans. *Some of our dishes contain alcohol - please ask a team member for further details.
