the English Grill

To begin

heritage beetroot salad (v) (vgo) 18

Stracciatella, plums, hazelnuts

CHICKEN NOODLE SOUP 15

Chicken pot pie

CAESAR SALAD 19

Baby gem lettuce, Cantabrian anchovies, Parmesan, croutons

Truffle & parmesan steak tartare 26

Toasted sourdough

Chicken liver parfait 23

Burnt clementine chutney, toasted brioche

Bluefin tuna sashimi 28

Corno peppers, coriander, capers

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

Sliced at your table

Add Exmoor caviar

17

Signature mains

BEEF WELLINGTON 120 For two to share

Lobster sauce

RCH SIGNATURE CHOPPED SALAD 25

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

Vegetable Paella (v) (vgo) For two to share 58

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

salt baked celeriac (v) (vgo) 28 Pan fried ceps, pine nuts, savoy cabbage, truffle pesto

Free-range black leg turkey 42

Pork & apricot stuffing, pigs in blankets, thyme roast potatoes, honey-glazed carrots & parsnips, Brussels

sprouts with homemade cranberry sauce

Grills

All steaks are served with roasted garlic mushroom, cherry tomatoes, watercress salad

Butterflied GRASS FED FILLET STEAK 200g 65 HIMALAYAN SALT-AGED RIB-EYE 400g 58 CURED IBERICO pork cutlet 225g 52

Apricot & red chilli chutney

GRILLED DOVER SOLE 62 Chunky tartare sauce

Sauces: Béarnaise | Peppercorn | Stilton | Chimichurri

5

Butters: Sundried tomato & horseradish | Bone marrow butter | Spicy mustard & parsley

4

Add seasonal truffle to any dish

15

Add Exmoor caviar to any dish

17

sides

mashed potato 8

Bone marrow gravy

roasted winter vegetables (v) (VGO) 8

Toasted chestnuts

LYONNAISE POTATOES 8

Smoked bacon, onions, parsley

PINK FIR POTATOES (v) (vgo) 8

Chimichurri

tenderstem broccoli (v) (vgo) 8

Toasted almonds, chilli yoghurt

THICK CUT CHIPS (v) (vgo) 8

Béarnaise sauce

heritage tomato salad (v) (vgo) 8

Pickled red onion