Another full on feast for steak lovers. With a platter of different cuts of our lovely local dry aged steak and some ridiculously good chateaubriand filet so everyone can try and bit of everything!
As always we’d like to thank Paul Bowyer and to Hurst farm for providing such fantastic sides of beef for this event.
Amuse
Mini Chèvre Blanc and Caramelised Onion Tart with a Confit of lemon thyme and apple
Starter
Aveyronnais salad
Smoked Lardons, Wine Poached Pear, Salad Leaves, Roquefort, Walnuts and our House Salad Dressing
Palate Cleanser
Raspberry and Champagne Sorbet
The Main Love Affair
The Three-Way Steak Platter*
chateaubriand
Thick slices from this centre part of the fillet – it’s that good we make our steak tartare from this cut
&
Tagliata
Square cut, 28 day dry-aged sirloin served seared and very rare – an Italian speciality
&
Paris Café Cut Sirloin
French style thin cut, 34 day dry aged, griddled, pressed and served medium rare – Butt rub seasoning!
C&W triple fried chips
Smoked Garlic Butter Sauce Side
Entrecote Steak Sauce
Homemade Coleslaw
Green Beans with Shallot butter
Dessert
The Black Forest Fruit Sundae
Mulled fruits in red wine and kirsche with our double baked brownie, clotted cream ice cream, Chocolate salted caramel sauce, flaked almonds and vanilla cream
or
Jo’s Plums
Griddled and then slow baked with a reduction of balsamic vinegar served with mascarpone honey cream
£40.00