Barristers - Evening & Wine List - Propeller Communications · PDF file ·...
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TITBITS House bread, flavoured butter- Selection of white & brown seeded bloomer, flavoured flat bread v gf 4.5 Olives - Gardel v gf 4.0 Padron peppers - Deep fried, coarse sea salt, onion mayonnaise v gf 5.0 Hummus board - Lemon & coriander, red pepper & pine nuts, black sesame, bread sticks, crusty bread v 6.5 Vegetable crisps - Beetroot, carrot, parsnip v gf 3.5 Baba Ganoush Spiced aubergine, cumin, bread sticks, crusty bread v gf 5.0 STARTERS Bruleé - Duck livers, apricot chutney, ciabatta, black truffle gf 7.5 Pressing - Braised hocks, piccalilli vegetables, pork quaver, nasturtiums gf 7.9 Yellow Fin Tuna - Cannellini, fennel & tomato press, salt & pepper squid 13.0 Raviolo - Butternut puree, ricotta & chard, toasted seeds & shoots v 9.0 Panna Cotta - Burt’s blue, textures of Comice pear, port gel, candied walnuts v gf 7.9 Cured Cod - 12 hour cure, red cabbage, squid ink, cucumber, caviar gf 8.9 FROM THE GRILL All of our beef served in the restaurant is grass fed and raised in Yorkshire or Herefordshire. It is hung for at least 21 days and then matured for a further 10 days locally. 8oz Sirloin steak gf 21.9 10oz Ribeye steak gf 21.5 Highbury chicken steak - Lightly spiced with ras el hanout 16.0 7oz Swordfish steak gf 18.5 All served with Parmesan & truffle chips, rocket & balsamic vinegar, grilled Portobello mushroom, dried plum tomato and choice of sauce; Peppercorn (gf), Béarnaise (v gf), Red wine jus (gf), Peperonata (v gf), Café du Paris butter (v) MAIN COURSE Halibut - Cauliflowers, spinach, potato fondants, curried flowers, brown shrimp & caper butter gf 16.0 Pork – Confit, picked & rolled belly, sultana & pancetta black pudding, chilli & cider puree, peas & fèves, crackling 17.0 Best end of lamb - Burnt carrots, fava beans, podded peas, layered potato, rosemary jus gf 19.0 Open lasagne - Wild mushrooms, red peppers, courgettes, tomato ragout, goats’ cheese, kale chips, crisp pasta v 15.0 Herefordshire beef fillet - Parsley mash, salsify, caramelised celeriac, Alsace bacon, shin of beef allumette, horseradish 25.0 Risotto - Beetroot, blue cheese beignet, baby beets, crisps, crème fraîche v 14.5 SIDE ORDERS Jersey Royal potatoes - Chervil butter v gf 3.0 Stem broccoli - Hollandaise sauce, toasted almonds v gf 3.5 Champ mash - Creamed potatoes, spring onions v gf 3.5 Fat cut chips - Course sea salt v gf 3.0 Chantenay carrots - Orange & thyme butter v gf 3.0 Mixed veg - Jersey Royals, carrots, stem broccoli v gf 3.5 House salad - Leaves, tomatoes, cucumber, onion, croutes, house dressing v gf 3.5 Rocket & Parmesan - Balsamic dressing v gf 2.5 DESSERTS Tiramisu - Flavours of coffee, chocolate & sweet vanilla mascarpone v 7.0 Banoffee - salted caramel parfait, torched bananas, crème Chantilly v 7.0 Chocolate Tart - Baked dark chocolate, sticky kumquats, liquid chocolate, chocolate soil v 7.0 Cheesecake - English strawberries, strawberry jelly, sherbet, lavender shortbread gf 6.5 Tatin - Pineapple, caramelised puff pastry, lime cremeux, coconut marshmallow ice cream v 7.5 Cheese board - Cheese board - Chosen from the home counties of our chefs; Cheshire, Lancashire, Yorkshire & North Wales, grapes, chutney, biscuits, celery, candied walnuts v gf 3 piece 10.9 / 5 piece 12.9 V & GF denote that the dish can be adapted for Vegetarian & Gluten-Free dietary requirements. Our kitchen team will be happy to suggest alternative dishes if you ask the front of house team. For parties of 6 or more, a discretionary 10% service charge will be added to the bill. DINNER
Transcript of Barristers - Evening & Wine List - Propeller Communications · PDF file ·...
TITBITS
House bread, flavoured butter- Selection of white & brown seeded bloomer, flavoured flat bread v gf 4.5
Olives - Gardel v gf 4.0
Padron peppers - Deep fried, coarse sea salt, onion mayonnaise v gf 5.0
Hummus board - Lemon & coriander, red pepper & pine nuts, black sesame, bread sticks, crusty bread v 6.5
Vegetable crisps - Beetroot, carrot, parsnip v gf 3.5
Baba Ganoush Spiced aubergine, cumin, bread sticks, crusty bread v gf 5.0
STARTERS
Bruleé - Duck livers, apricot chutney, ciabatta, black truffle gf 7.5
Pressing - Braised hocks, piccalilli vegetables, pork quaver, nasturtiums gf 7.9
Yellow Fin Tuna - Cannellini, fennel & tomato press, salt & pepper squid 13.0
Raviolo - Butternut puree, ricotta & chard, toasted seeds & shoots v 9.0
Panna Cotta - Burt’s blue, textures of Comice pear, port gel, candied walnuts v gf 7.9
Cured Cod - 12 hour cure, red cabbage, squid ink, cucumber, caviar gf 8.9
FROM THE GRILL
All of our beef served in the restaurant is grass fed and raised in Yorkshire or Herefordshire. It is hung for at least 21 days and then
matured for a further 10 days locally.
8oz Sirloin steak gf 21.9
10oz Ribeye steak gf 21.5
Highbury chicken steak - Lightly spiced with ras el hanout 16.0
7oz Swordfish steak gf 18.5
All served with Parmesan & truffle chips, rocket & balsamic vinegar, grilled Portobello mushroom, dried plum tomato and choice of sauce;
Peppercorn (gf), Béarnaise (v gf), Red wine jus (gf), Peperonata (v gf), Café du Paris butter (v)
MAIN COURSE
Halibut - Cauliflowers, spinach, potato fondants, curried flowers, brown shrimp & caper butter gf 16.0
Pork – Confit, picked & rolled belly, sultana & pancetta black pudding, chilli & cider puree, peas & fèves, crackling 17.0
Best end of lamb - Burnt carrots, fava beans, podded peas, layered potato, rosemary jus gf 19.0
Open lasagne - Wild mushrooms, red peppers, courgettes, tomato ragout, goats’ cheese, kale chips, crisp pasta v 15.0
Herefordshire beef fillet - Parsley mash, salsify, caramelised celeriac, Alsace bacon, shin of beef allumette, horseradish 25.0
Risotto - Beetroot, blue cheese beignet, baby beets, crisps, crème fraîche v 14.5
SIDE ORDERS
Jersey Royal potatoes - Chervil butter v gf 3.0
Stem broccoli - Hollandaise sauce, toasted almonds v gf 3.5
Champ mash - Creamed potatoes, spring onions v gf 3.5
Fat cut chips - Course sea salt v gf 3.0
Chantenay carrots - Orange & thyme butter v gf 3.0
Mixed veg - Jersey Royals, carrots, stem broccoli v gf 3.5
House salad - Leaves, tomatoes, cucumber, onion, croutes, house dressing v gf 3.5
Rocket & Parmesan - Balsamic dressing v gf 2.5
DESSERTS
Tiramisu - Flavours of coffee, chocolate & sweet vanilla mascarpone v 7.0
Banoffee - salted caramel parfait, torched bananas, crème Chantilly v 7.0
Chocolate Tart - Baked dark chocolate, sticky kumquats, liquid chocolate, chocolate soil v 7.0
Cheesecake - English strawberries, strawberry jelly, sherbet, lavender shortbread gf 6.5
Tatin - Pineapple, caramelised puff pastry, lime cremeux, coconut marshmallow ice cream v 7.5
Cheese board - Cheese board - Chosen from the home counties of our chefs; Cheshire, Lancashire, Yorkshire & North Wales, grapes, chutney,
biscuits, celery, candied walnuts v gf
3 piece 10.9 / 5 piece 12.9
V & GF denote that the dish can be adapted for Vegetarian & Gluten-Free dietary requirements. Our kitchen team will be happy to suggest alternative dishes if you ask the front of house team.
For parties of 6 or more, a discretionary 10% service charge will be added to the bill.
DINNER
W H I T E W I N E S
very dry, delicate, light wines
Pinot Grigio Pavia, Collezione Marchesini 5.25 7.5 21.5
Picpoul de Pinet, Reserve Mirou 22.0
Chablis Cellier da le Sablière 40.0
dry, herbaceous, aromatic wines
Vidal Sauvignon Blanc, Marlborough 6.75 9.5 28.0
Sancerre, Les Collinettes, Joseph Mellot 40.0
Gavi di Gavi Toledana, Domini Villa Lanata 8.0 12.0 34.0
juicy, fruit-driven, ripe whites
Starve Dog Lane Pinot Gris, Adelaide Hills 30.0
Short Mile Bay Chardonnay, South-Eastern Australia 4.5 6.5 18.95
Kleine Zalze Bush Vines Chenin Blanc, Coastal Region 5.75 8.25 24.0
Mâcon-Villages, Bouchard Aîné & Fils 30.0
Leiras Albariño, Rías Baixaz 32.5
Nederburg The Beautiful Lady Gewurztraminer, Stellenbosch 38.0
full-flavoured, nutty, oaked whites
Baigorri Rioja Blanco, Barrel Fermented 40.0
Tangley Oaks Chardonnay, North Coast 39.0
Manager’s Choice Whites
Puligny-Montrachet, Louis Jadot 90.0
Freemark Abbey Sauvignon Blanc, Napa Valley 50.0
Riesling Alsace Grand Cru Eichberg, Domaine Zinck 85.0
Saint-Romain Blanc, Remoissenet Père & Fils 70.0
R O S É W I N E S
dry, elegant rosés
Parini Pinot Grigio Rosé delle Venezie 4.25 7.5 22.0
Coteaux d’Aix-en-Provence, Château de Beaulieu 6.75 9.5 28.0
Cotes de Provence Rose, M, Minuty 38.75
rich, fruity rosés
Château de Provence Rosé d’Anjou 28.0
S P A R K L I N G W I N E S A N D C H A M P A G N E
Galanti Prosecco Extra Dry 6.0 26.0
Gancia Prosecco Superiore Valdobbiadene 32.0
Bottega Gold 38.0
Le Altane Prosecco Extra Dry 40.0
Mumm Cordon Rouge 55.0
Perrier Jouet Brut 12.0 70.0
Perrier Jouet Belle Epoque 155.0
Veuve Clicquot Yellow Label Brut 75.0
Dom Perignon Vintage 180.0
Dom Perignon P2 2000 400.0
Perriet Jouet Blason Rose 90.0
Perrier Jouet Bella Epoque Rose 195.0
Laurent Perrier Rose Cuvee 90.0
Mumm Rose 55.0
R E D W I N E S
light, simple, delicate reds
Rare Vineyards Pinot Noir, Vin de France 6.75 9.5 28.0
juicy, medium-bodied, fruit-led reds
Altoritas Merlot, Central Valley 4.5 6.5 18.95
The Guv’nor, Spain 25.5
Kleine Zalze Cabernet Saunignon, Coastal Region 5.75 8.25 24.0
Fontefico Montepulciano 38.0
Portillo Malbec, Uco Valley, Mendoza 6.75 9.5 28.0
spicy, peppery, warming reds
Barbera d’Asti, Enrico Serafino 34.0
Short Mile Bay Shiraz, South-Eastern Australia 4.25 7.5 22.0
Don Jacobo Rioja Crianza Tinto, Bodegas Corral 7.0 10.0 29.0
Côtes du Rhône, Les Abeilles Rouge, Jean-Luc Colombo 30.0
Red Know Shiraz, McLaren Vale 30.0
Veramonte Carmenère Reserva, Colchagua Valley 28.0
oaked, intense, concentrated reds
Château Pey La Tour Reserve, Bordeaux Supérieur 38.0
Amarone della Valpolicella, Bottega 55.0
Viña Pomal Rioja Gran Reserva 45.0
Manager’s Choice Reds
Riserva Ducale Chianti Classico Riserva, RUffino 45.0
Blason d’Issan, Margaux 75.0
Nuits-Saint-Georges, Louis Jadot 90.0
The Federalist Honest Red Blend, North Coast California 48.0
Please note; wine by the glass can be served as 125ml measures. See a front of house team for more information.
