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Table d'Hote menu

Dining menu

Served Monday through Friday 12 noon - 8.00pm

Starters

Pressed chicken & mustard terrine, celeriac remoulade, toasted brioche   9

Spiced poached pear, Stilton quince jelly, tomato chutney, watercress & rocket salad (V) 11

Pan-fried scallops, butternut squash, oyster mushrooms and butter sauce 12

Caesar salad with chargrilled chicken garlic croutons, fresh anchovies, & soft-boiled free-range egg 8 50

Homemade soup of the day (V) 6.5

Beetroot gravadlax, horseradish mousse, pickled cucumber, and apple 12

Marinated aubergine, pepper & courgette salad with charred halloumi, basil oil & balsamic glaze (V) 8 .75

Main courses

Roasted salmon fillet with mustard, herb & brioche crust white bean cassoulet, roasted salsify 22

Confit duck leg, spiced red cabbage, fondant potato, blackberry jus 23

Smoked haddock fillet, lemon & herb potato cake, poached free range egg, creamed leeks   23

Corn fed chicken supreme with beetroot puree, curly kale, Hasselback potato, cider & sage cream sauce.  19.5

Oyster mushroom & roasted butternut squash risotto topped with vegetarian hard cheese (V) 15.5

21 day aged English sirloin steak, fries, herb crusted tomato, grilled portobello mushroom & bearnaise sauce 28.5

Cheeseburger, vine tomato, baby gem, bacon jam, gherkin chargrilled sourdough bap, skinny fries 15

Desserts

Warm apple tart served with vanilla ice cream 8.5

Vanilla & lemon cheesecake, mixed berry compote 8.5

Banana, dark chocolate & coconut delice with caramelized banana & butterscotch sauce 8.5 

Passion fruit & yoghurt mousse served with a mango & kiwi compote   8.5

Stilton with plum chutney, grapes, crackers   9

Fresh fruit salad, served with a lemon sorbet 7

Three scoops of ice cream or sorbet from our daily selection 7

*If you have any food allergies or intolerances, please speak to one of the service team.

 

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