Autumn À La Carte

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

Soft shell crab with papaya salad, Asian herbs, spiced coconut crumb & peanuts (gf, n)

15

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

Dingley Dell pork chop, roast artichokes, black garlic, feta, honey and Aleppo pepper (gf)

28

Brooke burger and fries, lettuce, salted onion, tomato relish, American cheese, house gherkins, burnt onion mayo (gf*)

21

Blistered aubergine, mustard greens, radish, sesame and miso sauce (vg, gf)

21

Roast stonebass, burnt corn, pearl onions, samphire and clam sauce (gf)

34

Loch Duart salmon with celeriac, preserved lemon, green beans and roe

28

Spiced lamb casarecce with garlic and tahini yoghurt

22

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.