the English Grill

To begin

VENISON CROQUETTE                                                                              21

Beetroot & blackberry salad, dark chocolate sauce

CHICKEN SOUP 15

Noodles, chicken pot pie on the side

autumn wedge salad (vo) (VGO) 18

Baby Gem, butternut squash, pumpkin seed dukkah, cranberries, bacon & feta crumble

blowtorched cured mackerel 19

Compressed cucumber, pickled apples, dill mayonnaise, horseradish

LEMON PASTA 17

Spaghetti, Parmesan, basil

celeriac carpaccio (v) (vgo) 18

Kohlrabi, candied hazelnuts, cider vinegar, truffle & Parmesan

Prawn cocktail 20

Brown bread & butter, traditional garnish

Signature mains

pumpkin gnocchi (v) (vgo) 29

Sour pears, walnuts, Gorgonzola

slow cooked braised brisket 48

Heritage carrots, caramelised balsamic onions, bone marrow gravy

pan fried halibut 42

Savoy cabbage, swede fondant, parsnip purée, brown shrimp butter

RCH SIGNATURE CHOPPED SALAD 26

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

Grills

iberico pork cutlet 52 Apricot & chilli chutney, Pommery mustard sauce

Dry-AGED Fillet Steak 226g                                                                     64

Roasted Portobello mushroom, vine tomatoes

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 125

Lobster sauce

sides

mashed potato 8

Bone marrow gravy

CREAMED SPINACH (v) (vgo) 8

Nutmeg

THICK CUT CHIPS (v) (vgo) 8

Béarnaise sauce

tomato & feta salad (v) (vgo) 8

Pickled red onion, basil, kalamata olives

heritage carrots (vo) (vgo)                                                    8

Bacon lardons, almonds, maple syrup