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The Rupert Brooke
Ciabattas
All Served with fries
Served 12-5, Monday to Saturday.
Steak, dolcelatte and rocket
17
Crab, corn & pickled cucumber
20
Roasted peppers, aubergine, garlic yoghurt and hummus (vg)
14
the rupert brooke
Main Menu
Selection of bread marmite butter, olive oil and balsamic (v,vg*)
7
Pyefleet Oysters with grapefruit, cucumber and chilli or classic mignonette
3.75
Olives - preserved lemon and chilli dressing (vg, gf)
6
Roast langoustines, crispy pork belly and bisque (gf)
18
Game terrine, damson jam, bitter leaves & game chips (gf)
12
Burnt leeks vinaigrette with wholegrain mustard and toasted hazelnuts (vg, gf, n)
10
Seared Cornish mackerel, warm potato salad, pickled cucumber and wasabi cream (gf*)
14
Heritage beetroot salad, goat's curd, celery & candied walnuts (v, vg, gf, n)
12
Moules vadouvan in a light French-style curry sauce and focaccia (gf*)
12
Moules vadouvan in a light French-style curry sauce and focaccia (gf*) Small 12 or Large 22
Moules vadouvan in a light French-style curry sauce and focaccia (gf*)
22
Roast chicken supreme, fried leg, roasted cauliflower, charred gem and pickled onions
22
Braised ox cheek, broccoli, charred onion and spiced coconut crumb (gf*)
32
Brooke burger and fries, lettuce, salted onion, tomato relish, American cheese, house gherkins, burnt onion mayo (gf*)
21
Crispy oyster mushroom, soy-braised napa cabbage, cucumber and sesame (vg*,gf*)
22
Cornish skate wing, leeks, kale, cured fennel sausage and cockles
28
Loch Duart salmon with celeriac, preserved lemon, green beans and roe
28
Slow-cooked beef and wild mushroom ragu, pappardelle, rocket pesto and parmesan
21
Cavalo nero and dolcelatte pappardelle, candied walnuts (n)
20
Grilled artichoke and padron pepper salad with hummus, olives, pine nuts and frisee (vg, gf)
20
Cucumber and radish salad with feta, capers, red onion, dill and mint (v, vg*, gf)
20
10oz Ribeye Served with buttered cavolo nero, chips and peppercorn or béarnaise sauce
40
8oz Fillet Served with buttered cavolo nero, chips and peppercorn or béarnaise sauce
45
Add a slice of seared foie gras
10
Steak frites - 8oz bavette served medium rare with fries and béarnaise sauce
24
Chips or Fries (gf*, vg)
5
Buttered greens (v, vg*, gf)
5
Leek & Dolcelatte gratin (v, gf)
6
Glazed carrots, Greek yoghurt & sesame(vg*,gf)
6
Affogato, Vanilla Ice Cream with a shot of Espresso.
served with a Homemade Biscotti (v, n)
Add Amaretto or Baileys liqueur +4
7.5
Poached and roasted pears, caramelised puff pastry, berries (v)
10
Honey-roast figs, sugared pistachios, rose and crisp filo (v, n)
13
Lemon polenta cake, blackberries, candied lemon and strained yoghurt (v, gf)
10
Candied carrot, walnut crumble and whipped cream cheese (v, gf)
10
Dark chocolate cremeux, poached cherries, dehydrated chocolate sponge, cherry liquer and salted almonds (n)
11
Dessert Cocktail
Chef’s Flip
Brandy, Cinnamon Liqueur, Fresh Nutmeg & a Whole Egg
11
Dessert Cocktail
Grantchester Mudslide
Vanilla Ice Cream, Baileys, Coffee Liqueur & Vodka
9.5
Cheese, Pesto (n) or Tomato (v) Pasta
9.5
Small cheeseburger with tomato relish, lettuce and fries
11
Sausage, chips and peas
10
Prawn cocktail and fries
10
Pascky’s Negroni
Gin, Campari & Cocchi Rosa Vermouth
8.5
Micky’s Sidecar
Cognac, Cointreau & lemon
8.5
Will’s Fernandito
Fernet Branca, Coca-Cola & lime
7.5
12
the rupert brooke
Main Menu
Grilled Halloumi, Quinoa, Pickled Orange, Pomegranate, Croutons, Tomato & Basil Dressing (v, gf*)
Smoked Salmon, Endive, Red Onion & New Potatoes with a Lemon Cassis Dressing (gf)
the rupert brooke
Drinks Menus
VAT inc. at the standard rate. Please inform your server of any allergies before you order.
Gluten Free (gf) Vegetarian (v) Vegan (vg) Contains Nuts (n) Can be adjusted to dietary requirements (*)
A discretionary service charge of 12.5% is added to the bill of tables of 6 or more.