Executive Set Lunch

TWO | THREE COURSES 55. | 62.

First Course

CHICKEN & BARLEY SOUP 'Cock-a-Leekie' Pickled Prune, Leek, Carrot, Thyme

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

CONFIT IRISH DUCK LEG +$5 supplement Fennel & Herb Slaw, Red Currant Glaze

SMOKED MACKEREL Beetroot Tartare, Pickled Cucumber, Horseradish, Dil

CRISPY PRAWN SALAD Argentinian Prawns, Sucrine Hearts, Creamy Dill Pickle Vinaigrette

Second Course

ARTICHOKE & OGLESHIELD CHEESE PIE Neal’s Yard Cheese, Hazelnut, Jerusalem Artichoke & Parsley Velouté

RAINBOW TROUT Wilted Baby Spinach, Trout Roe Beurre Blanc

ROASTED CHICKEN BREAST Pomme Puree, Sweet Peas, Asparagus, Mushroom Veloute

STAGS WAGYU CHEESEBURGER Potato Bun, Tomato Chutney, Pickles, Red Leicester Cheese - served with Steak Fries or Romaine Hearts

'FILET MIGNON' +$8 supplement 150g Beef Tenderloin, Yorkshire Pudding, Carrot & Swede Mash, Beef Dripping Jus

Third Course

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

BAKEWELL TART Cherry Jam, Almond Frangipane, Vanilla Ice Cream

GELATOS & SORBETS Vanilla, Chocolate, Butterscotch; Pink Grapefruit, Rock Melon, Coconut

Beginnings

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

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

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

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

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.

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

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

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

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

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

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

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

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, Pomme Purée, Sourdough Crumbs 38.