The Only Running Footman Dining Room Menu

Starters

Mediterranean fish soup, rouille, gruyere & croutons 6.95

Tempura Prawns, Bloody Mary Ice Cubes, Tomato, Celery Leaf, & Horseradish 9.00

Swordfish Cappacio, Radishes & Olive Oil 8.00

Confit Wild Rabbit Terrine, Maderia & Summer Truffle Jelly, Toast 8.50

Home Smoked Wood Pigeon, Beetroot & Apple 7.95

Steamed English Asparagus, Soft Boiled Duck Egg, Vintage Lincolnshire Poacher 7.95

 

Risotto Prima Vera 6.95/13.95

Cromer Crab Spaghettini, Chilli, Garlic & Parsley 8.95/15.95

Mains

Chateaubriand, Roast Tomatoes, Grilled Mushrooms, Land Cress, Skinny Chips & Bearnaise (2 sharing) 60.00

Roast Rump Of Veal, Char Grilled Cauliflower, Baby Spinach Salad, Capers & Mint 19.95

Confit Black Faced Lamb Breast, Apricots & Rosemary, Aubergine Caviar, Fried Beef Tomatoes 14.50

Wild Sea Trout, Jersey Royals, Braised Wild Fennel, Watercress Veloute 16.50

Whole Lemon Sole, Fine Herb Risotto, Steamed Cockles & Samphire 18.95

Ashmore Goats Cheese Ravioli, Piedmontese Peppers & Infused Balsamic Reduction 12.50

Sides

Heritage Tomato Salad 4.95
Mixed Salad 3.50
Tender stem broccoli 3.00
Minted Peas & Beans 3.00
Hand Cut Chips3.00
Minted Jersey Royals 4.00

Desserts

Strawberry & Champagne Jelly, Chantilly Cream 6.50

Iced Nougat Parfait 5.50

Yorkshire Rhubarb ‘3 Ways’ 5.50

Banoffee Sundae 5.50

White Chocolate & Raspberry Cheesecake, Raspberry Ice Cream 5.50

Selection Of Ice Creams & Sorbets 5.50

Plate of  Artisanal British Cheeses 7.95/11.95

 

Executive Head Chef: Andy Evans

Head Chef: Patrick George