Visit Boutique Events
Main Menu
Served Monday to Thursday 5pm-9pm | Friday 5pm-9:30pm | Saturday 12pm-9:30pm | Sunday 5pm-8pm
Nibbles
Italian Nocellera olives (vg)
8
with micro herbs on smoked ice
Rosemary & garlic flatbread
8.5
with smoked paprika hummus and tzatziki dip
Mexican spiced tortilla chips
8
with manchego cheese dip, avocado puree, tomato chilli and red onion salsa
To Share
Any 3 dishes for 26 – perfect to share between 2
Salt & pepper fried calamari
9.5
with sticky soy, chilli & lime glaze
pan fried king prawns
10
with spicy shrimp crackers and Thai coconut broth
Sweet & sour tempura chicken
9.5
with roasted Piquillo peppers, spring onion & lime
Patatas bravas (vg)
9
with vegan chorizo, smoked tomato, basil & garlic salsa
Gressingham duck spring roll
9.5
with pickled cucumber ribbons, hoi sin & sticky plum sauce
Buffalo mozzarella & oregano arancini (v)
9.5
with sun blushed tomato ragu and micro herb salad
Starters
Roasted vine tomato, garlic & balsamic soup (vgo)
8
with toasted focaccia and basil cream
duck port & thyme parfait
9.5
with toasted sourdough, black cherry gel, watercress and blood orange glaze
pan fried wild mushrooms (vgo)
9
with chardonnay & black truffle cream, wild rocket salad and toasted sourdough
smoked salmon and creme fraiche terrine
9.5
with pea, dill & lime puree, toasted croute, and micro herb salad
teriyaki glazed tofu (vg)
9.5
with radicchio lettuce, crispy fried onions, charred bell peppers, soy, chilli & lime dip
fillet steak crostini
15
with charred ciabatta, radicchio salad, sun blushed tomato salsa and balsamic whipped butter
Mains
Smoked szechuan duck breast
34
with oriental duck spring roll, coriander & kafir lime sticky rice, charred bok choi, lotus crisp, chilli & mango jus
Korean chicken skewer
24
with Asian salad, hot & spicy shrimp crackers, fragrant jasmine rice, sticky soy, coconut, chilli & sesame rice
Pan fried chicken supreme
24
with mozzarella & oregano mash, parma ham crisp, roasted carrot puree, wild garlic green beans, mushroom, white wine & shallot cream
Pan seared fillet steak
34
with slow braised marrow & Malbec blade of beef, garlic layered potatoes, honey roast baby parsnips, chestnut mushroom, black garlic & tarragon cream
King prawn panang curry
24
with jasmine rice, chargrilled bok choi, grilled langoustine, chilli, lime and Thai basil
pistachio & lime crusted hake
27.5
with herb crushed potatoes, roasted heritage tomatoes, French beans, red pepper & basil sauce
haddock fillet in champagne batter
19
with caper & gherkin aioli, hand cut chips, garden peas, garlic, mint & lime butter
Shallot & pea ravioli (vgo)
18.5
with confit tomato, lemon & tarragon butter, caramelised shallots, rosemary & garlic flatbread
Wild garlic & truffle risotto (vgo)
18.5
with heirloom tomatoes, basil pesto cream, roasted courgette and shaved hard cheese
(add pan fried chicken breast - 5 supp)
(add pan fried chicken breast - 5 supp)
chargrilled chicken salad
18.5
with crisp pancetta, garlic croutons, gem lettuce, cherry tomatoes, caesar dressing and shaved parmesan
Argentinian charred steak salad
24
with tortilla chips, piquillo peppers, cherry vine tomatoes, radicchio lettuce, pomegranate pearls, avocado puree and chilli, spring onion & cilantro salsa
Grill
All our steaks are 28-day dry aged Staffordshire sourced Angus beef. Served with hand cut chips, roasted plum tomato and wild garlic & thyme mushroom and shaved parmesan & rocket salad
8oz bistro rump
29
the fantastic flavour of rump, highly trimmed tender prime cut, our chef recommends medium rare
10oz sirloin
33
more delicate in flavour, with a firmer texture, our chef recommends medium rare
10oz ribeye
34
succulent & flavoursome with extremely tender marbling, our chef recommends medium rare
8oz fillet
36
the most tender cut of steak, our chef recommends rare
24oz porterhouse (perfect to share between 2)
85
a combination of tender, succulent filet mignon and rich, flavourful tenderloin on the bone with champagne battered onion rings, seasonal buttered vegetables, garlic mint & lime butter with two sauces of your choice
Upgrade any steak with a bottle of Argentinian Malbec and a side of pan-fried garlic & chilli king prawns
40
12oz Black angus burger
20
on brioche bun with melted Swiss cheese, smoked pancetta, wild rocket, beef tomato, parmesan & truffle fries with black garlic & chive aioli
South American buttermilk chicken burger
19.5
on a charcoal bun with habanero pepper cheese, roasted red pepper, radicchio leaf and avocado, chilli & lime salsa
Steak sauces / butter
3.5
Pink Peppercorn & Cognac Cream | Staffordshire Blue Cheese Sauce | White Wine, Shallot & Wild Mushroom Sauce | Marrow, Malbec & Thyme Jus
Steak Extras
Pan fried garlic & chilli king prawns - 9
Seasonal vegetables with garlic mint & lime butter (vgo) - 7
Seasonal vegetables with garlic mint & lime butter (vgo) - 7
Sides
Pan fried garlic & chilli king prawns
9
Triple cooked hand cut chips (vg)
6
baked buffalo mozzarella and oregano mashed potato
7
Parmesan & truffle fries
8
with wild garlic & chive aioli
Seasonal market vegetables (vgo)
7
with garlic, mint & lime butter
Champagne battered onion rings (vgo)
7
rosemary & wild garlic flatbread (vgo)
6.5
rosemary & wild garlic flatbread with mozzarella cheese
8.5
Skin on French fries (vg)
5.5
