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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
Cod Goujons with Tartare Sauce & Rocket
13.5
Roasted Spring Root Vegetables with Pistachio Vinaigrette & Hard Cheese (vg, n)
15
Cold Poached Salmon on a bed of Orzo Pasta with Wild Garlic, Pea, Fennel & Radish
16
Cobb Salad, Chicken, Bacon, Cheddar Cheese, Boiled Egg, Avocado & Lettuce (gf)
17
the rupert brooke
Main Menu
Sourdough & Focaccia with Marmite Butter & Tapenade (v)
6.5
Sausage & Red Onion Roll with Tomato Relish
6
Moroccan Spiced Hummus, with Toasted Sourdough (vg)
6.5
Marinated Gordal Olives (gf, vg)
5.5
Oysters with Red Wine Reduction & Shallots (gf)
x3 £12, x6 £21, x12 £36
Sea Salt & Truffle Popcorn (vg)
4
Pan Fried Scallops, Chorizo & Potato Dauphinoise & Truffle Cream
17
Torched Mackerel, Fennel & Rhubarb Salad with Smoked Paprika Hollandaise (gf)
10
Pig’s Cheek Terrine with Crème Fraîche & Cabbage Slaw & Crispy Quail’s Egg (gf)
9
Chilled Gazpacho Soup with Heritage Tricolor Tomatoes (v)
8.5
Tempura Vegetables & Peanut Sauce with Pak Choi Salad (vg, gf, n)
9
Charred Baby Leeks, Cheese Sauce, Croutons, Poached Egg & Leek Ash (v, gf*)
9
Duck Breast, Confit Duck Bon Bon, Carrot & Ginger Purée, Fondant Potato, Pak Choi & Cherry Jus
28
Corn Fed Chicken Breast, Balsamic Roscoff Onion, Leek & Bacon Sauce, Pickled Girolles & Baby Leeks (gf)
23
Minted Lamb Rump, Beef Fat Potato Terrine, Mint & Cucumber Yoghurt, Sautéed Cabbage & Jus (gf)
30
Beer Battered Fish and Chips with Crushed Peas, Homemade Tartare Sauce
18
Calf’s Liver, Served Pink, with Crispy Pancetta, Cavalo Nero & Crushed New Potatoes (gf)
24
Poached Cod Fillet, Pea Velouté, Crispy Oyster, Lemon Sautéed Potatoes, Cockles & Samphire (gf)
25
John Dory Fillet, Fennel, Potato & Apple Salad with Chili Citrus Dressing (gf)
32
Salt Baked Celeriac with Spinach Mousse, Mushroom Pithivier, New Potatoes, Kale & Red Wine Sauce (vg)
20
Melanzane Cannelloni, Pesto, Rocket, & Couscous Salad with Pomegranate Dressing (vg)
18
Steak Frites - served pink with Fries & Béarnaise Sauce (gf*)
18.5
Our steaks are served with chips, rocket salad & roasted vine tomatoes. (gf*)
8oz Fillet 40
9oz Sirloin 28
10oz Ribeye 34
32oz Tomahawk Steak to Share, Served with a choice of 2 sauces 85
Sauces: Blue Cheese, Peppercorn or Béarnaise +3
Chips or Fries (gf*, vg)
5
Roasted Broccoli with Sesame (vg)
5.5
Buttered New Potatoes (gf*, vg)
5
Sautéed Green Beans (gf)
5.5
Rocket Salad with Balsamic Dressing & Parmesan (gf, v)
5.5
Affogato, Vanilla Ice Cream with a Shot of Espresso
Add Amaretto liqueur +4
7
Pineapple Tarte Tatin with Mango Salsa & Prosecco Sorbet (vg)
8.5
Lemon Tart with Citrus Chantilly & Candied Lemon
9
Café Gourmand, a Trio of Mini Desserts served with an Espresso
13
Rhubarb Panna Cotta, Chilled Crème Anglaise, Italian Meringue & Pickled Berries (gf)
9.5
Cherry & Chocolate Baked Alaska
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 Rusty Nail
Scotch Whiskey, Drambuie & Bitters
8
Will’s Rusty Nail
Scotch Whiskey, Drambuie & Bitters
8
Chef’s Daquiri
Rum, Strawberry & Lime
7
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.