the English Grill

To begin

english asparagus (v) (vgo) 18

New season morels, quail eggs, wild garlic

CHICKEN NOODLE SOUP 15

Chicken pot pie

grilled Spring Lamb belly 22

Charred tomatoes & artichokes, basil, goat’s yoghurt, anchovies

iceberg wedge cobb salad 18

Diced chicken breast, bacon, tomato, Blue cheese, egg, avocado, McCarthy dressing

orkney king scallop 28

Stuffed courgette flower, brown crab, burnt butter

pea, mint & BurRata salad (v) (vgo) 18

Jersey Royals, broad beans, truffle vinaigrette

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

Sliced at your table

Add Exmoor caviar

Signature mains

iberico pork cutlet 48 Spiced apple & rhubarb chutney, Pommery mustard sauce wild garlic gnocchi (v) (vgo) 28

Spring vegetables, smoked tofu, pea velouté

GRILLED DOVER SOLE 60 Chunky tartare sauce Spring Lamb RagÚ 34

Mafalde, wild garlic pesto, Parmesan

RCH SIGNATURE CHOPPED SALAD 25

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

spring pea & asparagus risotto (v) (vgo) 28

New season morels, roasted courgette, truffle, Parmesan

HIMALAYAN SALT-AGED RIB-EYE 400g 58

Roasted portobello mushroom, vine tomatoes

Sauces: Béarnaise | Peppercorn | Blue Cheese

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

Himalayan salt-aged tomahawk 1.5kg 130

Roasted portobello mushroom, vine tomatoes

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