Our steak club nights are extremely popular and we’re very proud of the quality of the steak we serve. We buy in whole sides from Hurst Farm and these are dry aged for us by our butcher, Paul Bowyer, next door. Tonight we’re doing 28 day aged T-Bone with sirloin on one side and fillet on the other and 32 day dry-aged wonderfully flavoursome Ribeye.
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Amuse
Mini Paris café tartlet.
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Salad Starters
Aveyron Salad
smoked lardons, Armagnac flamed walnuts, crumbled Roquefort, Gaillac red wine poached pear, leaves, house dressing
Or
Goats cheese salad
chèvre blanc topped with a marmalade and honey glaze and toasted. Lambs lettuce, pine nuts and orange
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Palette cleanser
Trou Normande
zesty sorbet with a hit of iced Calvados
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The Steaks
T-bone steak (28 day aged)
The connoisseurs’ choice of this spectacular cut of dry aged steak, fillet on one side, sirloin on the other to give the best of both worlds. Served Basque style (Chuleta) with olive oil fried chips, a crisp green salad, marinated peppers and our delicious smoked rouille sauce
Or
Ribeye (32 day aged)
The marbled fat takes on a fabulous texture with lots of added flavour to our house favourite steak. Served with roasted and stuffed tomatoes, dauphinoise potatoes and some of our intense brandy and peppercorn sauce
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Dessert or Cheese
Mulled fruit meringue
Light but with a chewy centre with Black Forest fruits, kirsch, vanilla cream and toasted almonds
Or
Affogato
Local clotted cream ice cream, shot of strong Dark Woods espresso, salted chocolate caramel and a nip of digestif spirit
Or
House Cheeseboard
A selection our favourite cheeses served with seeded crackers and our local fruit relish
£42.50