Beginnings

FRESHLY SHUCKED OYSTERS Irish Natives, Tabasco & Champagne Mignonette half dozen 48. / full dozen 92.

CHICKEN & BARLEY SOUP ‘COCK-A-LEEKIE' Aromatic Broth, Sweet Leeks, Pickled Prunes, Carrots, Thyme 20.

BLT 'WEDGE' SALAD Treacle-Cured Dingley Dell Bacon, Momotaro Tomatoes, Creamy Lemon Vinaigrette 28.

CONFIT IRISH DUCK LEG Fennel & Herb Slaw, Red Currant Glaze 30.

CRAB ‘THERMIDOR' Gratin-style, Tarragon, Cognac, Hollandaise 36.

PRAWN COCKTAIL Argentinian Red Prawns, Avocado, Confit Cherry Tomatoes, Horseradish, Dill 30.

WILLIAMS PEAR & BLUE CHEESE SALAD Colston Basset Stilton, Endives, Candied Walnuts, Port Vinaigrette 22.

SMOKED MACKEREL Beetroot Tartare, Pickled Cucumber, Horseradish, Dill 28.

ROASTED SCALLOPS Sweet Pea Puree, Mint, Malt Vinegar 38.

STAGS BEEF TARTARE Beef Tallow, Cornichon, Capers, Quail Egg, Pomme Gaufrette 32.

BAKED BONE MARROW Oxtail Jam, Herb Leaf Salad, Grilled Sourdough 30.

ASH BAKED COURGETTE Globe Zucchini, Green Goddess Dressing, Lilliput Caper, Wensleydale Cheese 26.

Woodfired Steaks

Stags Head Signature Sharing Cuts

800g PORTERHOUSE 192.

1kg PORTERHOUSE 240.

1.2kg PORTERHOUSE 288.

500g DRY-AGED BONE-IN SIRLOIN 160.

700g DRY-AGED BONE-IN SIRLOIN 216.

900g DRY-AGED BONE-IN SIRLOIN 272.

TOMAHAWK FI WAGYU Sizes from 1.1-1.2kg and up 22. per 100g

Individual Cuts

200g FILET MIGNON 78.

300g SIRLOIN 98.

400g RIB EYE 115.

The Roast

CHATEAUBRIAND Roasted Brussels Sprouts, Beef Fat Roast Potatoes, Carrot & Swede Mash, Yorkshire Pudding, Horseradish Sauce, Beef Dripping Jus 400g 188. / 800g 358.

Mains

RAINBOW TROUT Wilted Baby Spinach, Trout Roe Beurre Blanc 42.

ROASTED SEABASS Hispi Cabbage, Cauliflower Purée, Curry Velouté 52.

GRILLED CHICKEN BREAST Pomme Purée, Sweet Pea, Asparagus, MushroomVelouté 42.

DINGLEY DELL PORK TOMAHAWK Apple Purée, Cider & Pork Jus 55.

BARNSLEY LAMB CHOP 400g Yorkshire Double-Cut Bone In Lamb Saddle, Stuffing, Mint Salsa, Pickled Mustard Seed Lamb Jus 56.

CHARCOAL ROASTED SQUASH Steak Rub, Endives, Pumpkin Seed Vinaigrette 26.

SPINACH & CHEDDAR CHEESE PIE Puff Pastry, Romaine Hearts, Lemon Vinaigrette 32.

Accompaniments

STEAK FRIES Garlic Aioli 12.

YORKSHIRE PUDDINGS Beef Dripping Jus 12.

GREEN ASPARAGUS Dill, Hollandaise 18.

BEEF FAT ROAST РОTАTOES Malt Vinegar 16.

ROMAINE LETTUCE HEARTS Breakfast Radish, House Vinaigrette 9.

CREAMED SPINACH Baby Spinach, Béchamel 18.

TOMATO & BASIL SALAD Anchovy Vinaigrette 12.

POTATO PURÉE Chicken Jus 16.

MAC & CHEESE Tunworth, Montgomery Cheddar, Sourdough Crumbs 24.

CURRIED ROASTED CARROTS Madras, Honey, Thyme 20.

ROASTED BRUSSELS SPROUTS Smoked Bacon, Mustard Vinaigrette 18.

ROASTED MUSHROOMS Hen-of-the-Woods, 'Maitake' Egg Yolk 24.

COTTAGE PIE Slow-Braised Wagyu, Bone Marrow, Pommes Purée, Sourdough Crumb 38.

Sweet Finishes

CHOCOLATE SUNDAE Vanilla Gelato, Chocolate Brownie, Dulce de Leche Pearls, Chocolate Sauce 14.

APPLE & BLACKBERRY CRUMBLE Cinnamon & Oat Crumb, Vanilla Ice Cream (shareable for two) - Please allow 15-20 minutes to prepare 28.

STICKY TOFFEE PUDDING Muscovado Toffee Sauce, Candied Pecan, Clotted Cream 16.

BANANA CREAM PIE ‘Banoffee’, Graham Cracker, Salted Toffee, Dark Chocolate 16.

STRAWBERRY PAVLOVA ‘ETON MESS’ Chantilly Cream, Meringue, Almond Tuille, Strawberry Sorbet 18.

HOT CHOCOLATE FONDANT Honeycomb, Warm Chocolate Sauce, Salted Caramel Gelato - Please allow 10-15 minutes to prepare 18.

FRUIT SUNDAE ‘KNICKERBOCKER GLORY’ Strawberry, Raspberry, Rhubarb, Red Berry Compote, Pistachio 14.

GELATOS & SORBETS Tahitian Vanilla Gelato, Dark Chocolate Gelato, Butterscotch Gelato, Rock Melon Sorbet, Strawberry Sorbet, Coconut Sorbet 8. per scoop

Artisanal Cheeses

Well-aged & well-chosen - Served with Cranberry Chutney & Buttermilk Biscuits Small 28 / Large 42

COLSTON BASSETT STILTON Blue, Cow’s Milk, Nottinghamshire

HAFOD CHEDDAR Hard, Cow’s Milk, West Wales

OGLESHIELD Semi-soft, Unpasteurised Cow’s Milk, Somerset

CORNISH YARG Semi-soft, Cow’s Milk, Cornwall