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The Rupert Brooke
Lunch
Served 12-4:30, Monday to Saturday.
Steak Strips, Red Onion & Wholegrain Mustard Mayo
13
Olive Tapenade, Sundried Tomato & Feta (v)
12
Chicken, Bacon & Avocado
13
Lobster & Crab with Sweet Chilli Hollandaise & Watercress
17.5
Warm Burrata on a bed of Pesto Orzo Pasta, Sundried Tomato & Toasted Pinenuts (v)
14
Hot Smoked Salmon, Casper & Fennel Potato Salad, Kale, Watercress & Chive Dressing (gf)
16
Chicken Caeser Salad, Croutons, Crispy Bacon, Anchovies (gf*)
17
the rupert brooke
Main Menu
Sourdough & Foccacia with Salted Butter & Tapenade (v)
6.5
Chorizo & Pork Scotch Egg with Tomato Relish
7.5
Moroccan Spiced Hummus, Pickled Broccoli & Croutons (vg, gf*)
6
Marinated Gordal Olives (gf, vg)
5.5
Oysters; Red Wine & Shallot or Lemon Granita
x3 £12, x6 £21, x12 £36
Harissa & Parmesan Cheese Straws (v)
5
Scallops, Black Pudding Mousse, Pea Puree & Crisp Pancetta
16.5
Pastrami Cured Salmon, Dill Cream Cheese, Croutons & Apple Celery Gel
11
Whipped Chicken Liver Parfait with Clarified Butter, Onion Chutney & Toast (gf*)
9
Warm Goats Cheese Tart with Roquette, Walnut, Pear & Tomato Salad (v)
8.5
Lobster & Crab Cocktail with Marie Rose Sauce, Cherry Tomato & Cucumber (gf*)
17
Baby Beetroot , Balsamic Glazed Figs with Crispy Kale, Sundried Tomato & Chili Beetroot Gel (gf, vg)
9
Braised Short Rib of Beef, Truffle Mash, Roasted Root Vegetables, Jus & Fresh Horseradish (gf)
28
Corn Fed Chicken Breast, Chorizo & Chicken Stuffing, Dauphinoise Potato, Heritage Carrots& Parmesan Sauce
23
Roasted Lamb Rump with Braised Salsify, Wild Mushroom, Sweetbreads, Crispy Kale & Mint Jus
30
Beer Battered Fish and Chips with Crushed Peas, Homemade Tartare Sauce
18
Herb Crusted Poached Halibut, Salmon, Caper & Dill Fishcake, Creamed Spinach & Chive Beurre Blanc (gf)
30
Smoked Haddock Chowder with Cheese Straws
22
Baby Beetroot & Smoked Almond Pie with New Potatoes, Carrots & Gravy (vg)
18
Handmade Wild Mushroom & Truffle Tortellini with Creamy Pesto Sauce & Wilted Spinach (v,n)
18.5
Steak Frites - served pink with Fries & Béarnaise Sauce (gf*)
18.5
Our steaks are smoked in-house with maple, rosemary & pink himalayan salt, served with chips & roasted vine tomatoes. (gf*)
8oz Fillet 38
10oz Ribeye 34
35oz Tomahawk Steak to Share, Smoked & Served with a choice of 2 sauces 85
Sauces: Diane, Pink Peppercorn or Béarnaise +3
Chips or Fries (gf*, vg)
5
Roasted Broccoli with Sesame (vg)
5.5
Buttered New Potatoes (gf*, vg)
5
Sauteed Green Beans (gf)
5.5
Caesar Salad
5.5
Affogato, Vanilla Ice Cream with Kimbo ® Espresso (vg*/gf)
7
Sticky Toffee Pudding with Butterscotch Sauce & Salted Caramel Ice Cream
8.5
Chocolate & Pistachio Cheesecake with Chantilly Cream & Shaved Tonka Bean (n)
9.5
Citrus Creme Brulee with a Shot of Limoncello (gf)
9
Carrot Cake with Vanilla Icing
9.5
Apple & Gooseberry Strudel with Blackcurrant Sorbet (vg)
9
Selection of 3 Cheeses, with Grapes, Celery, Glazed Quince Jelly & Crackers (gf*)
14
Cheese, Pesto (n) or Tomato Pasta served with Grated Pecorino
9
Chicken Goujons with Fries
9
Steak Strips with Chips & Garden Peas
9
Fish & Chips with Garden Peas
9
Pascky’s Negroni
Gin, Campari & Cocchi Rosa Vermouth
6.5
Will’s Sazerac
Lot 40 Rye Whiskey, Cognac, Absinthe Rinse, Peychaud’s Bitters
7.5
Max’s French Martini
Vodka, Raspberry & Pineapple
6.5
the rupert brooke
Drinks Menus
Please inform your server of any allergies before you order. Gluten Free (gf), Vegetarian (v) Vegan (vg), Can be Altered (*), Contains Nuts (n)
VAT is included at the standard rate. A discretionary service charge of 12.5% is added to the bill of tables of 6 or more.