the English Grill

To begin

roasted heritage carrots (v) (vgo) 18

Parsnip hummus, chervil & tarragon emulsion

CHICKEN NOODLE SOUP 15

Chicken pot pie

Creedy Carver Duck RagÚ 23

Strozzapreti, 30-month aged Parmesan

Bluefin tuna sashimi 28

Corno peppers, coriander, capers

CELERIAC CARPACCIO (v) (vgo) 18

Pickled trompette, chestnut purée, stem ginger, pine nuts

H. FORMAN & SON ‘LONDON CURE’ SMOKED SALMON 30

Sliced at your table

Add Exmoor caviar

17

Signature mains

coq au vin 35

Pomme purée, baby onions, mushrooms, red wine jus spinach & ricotta risotto (v) (vgo) 28

Pine nuts, tarragon, Parmesan

cured iberico pork cutlet 48 Spiced apple chutney, Pommery mustard sauce pan seared fillet of halibut 38 Potato foam, January king cabbage, smoked bacon, caviar & butter sauce RCH SIGNATURE CHOPPED SALAD 25

Diced chicken breast, bacon, tomato, beetroot, Cheddar cheese, egg, avocado

HIMALAYAN SALT-AGED RIB-EYE 400g 58 Roasted portobello mushroom, vine tomatoes

Sauces: Béarnaise | Peppercorn |

5

Butters: Sundried tomato & horseradish | Bone marrow butter |

4

Add Wiltshire truffle to any dish

15

Add Exmoor caviar to any dish

17

for two to SHARE

BEEF WELLINGTON 120

Lobster sauce

Vegetable Paella (v) (vgo) 58

Baby squash, wild mushroom, aubergine, piquillo peppers, garlic aioli

sides

mashed potato 8

Bone marrow gravy

tenderstem broccoli (v) (vgo) 8

Toasted almonds, chilli sauce

THICK CUT CHIPS (v) (vgo) 8

Béarnaise sauce

heritage tomato salad (v) (vgo) 8

Pickled red onion

PINK FIR POTATOES (v) (vgo) 8

Chimichurri