B OX I N G DAY M E N U

Three course set menu

S TA R T E RS
TOM ATO & BASIL SO U P * (V) CROX TO N M A N O R BAK ED CH EESE SO U FFLÉ (V)
Finished with balsamic glaze and sour cream, served with foccacia Topped with Camembert, cream and herb oil, served with focaccia
Vegan option available (VE)
G IA NT K I N G PR AWNS
CH ICK EN LIVER & BR A N DY PARFA IT* Sautéed in garlic butter
Served with cherry & sloe gin chutney, toasted breads
BAK ED CH ED DAR MUSH RO OMS (V)
Creamy Cheddar cheese & spinach sauce, toasted breads

MAINS
T H E S T E A K E X P E R I E N C E by the Masters of Steak
Our steaks are served with parsley butter, balsamic-glazed tomato*, onion loaf, your choice of steak sauce and lettuce wedge dressing.

1 Choose how you’d like it cooked 2 Choose a steak sauce 3 Choose a wedge dressing 4 Choose your side
YO U R
BLUE Red throughout • Beef dripping sauce • Bacon & honey mustard • Seasoned fries
STEAK, RARE Mostly red with a hint of pink • P orcini Mushroom & • Caesar & garlic croutons • Thick cut chunky chips +£1
MEDIUM RARE Mostly pink with a hint of red Black Garlic • L ong Clawson Stilton & • Baby new potatoes
YO U R • Tomato & garlic chimichurri blue cheese
MEDIUM A central pink band • Sautéed greens
• Rich red wine sauce* •G
 arlic mayonnaise
MEDIUM WELL A hint of pink
• Three peppercorn* & Grana Padano
WAY WELL DONE Brown throughout • Classic béarnaise* • Classic vinaigrette

30 DAY AGED RUMP 9oz 30 DAY AGED RIBEYE 12oz

Full-flavoured, lean and firm in texture. Recommended medium Bursting with flavour. Recommended medium £3 supplement
BL ACK A N G US SIRLO I N 8 oz 30 DAY AGED FILLE T 8 oz
A delicate flavour balanced with a firmer texture. The most tender steak. Recommended rare £7 supplement
Recommended medium rare

LOADED FESTIVE BURGER HAND-CARVED TURKEY*

30 day aged prime beef burger, topped with pulled turkey, onion loaf, Hand-carved turkey breast with lemon & thyme stuffing wrapped in
Monterey Jack cheese, lingonberry, pomegranate & ginger glaze and bacon, crispy roast potatoes, carrots, Brussels sprouts, roasted parsnips
special recipe burger sauce. In a brioche style bun topped with a pig in and cauliflower cheese. Served with a roast chicken dripping gravy
blanket and served with beef dripping sauce for dipping
BUTTERNUT SQUASH, CHESTNUT & APRICOT ROAST* (VE)
PAN-ROASTED LAMB RUMP* Maple-glazed butternut squash, chestnut & apricot roast. Served with
Served medium. With dauphinoise potatoes, Tenderstem® broccoli, pea crispy roast potatoes, carrots, Brussels sprouts, roasted parsnips, spiced
& broad bean purée and a rich red wine jus red cabbage and a rich gravy, finished with pesto and a sprinkle of
pomegranate seeds
GRILLED SALMON FILLET*
Served with a seafood bisque & Prosecco sauce, crushed potatoes and
Tenderstem® broccoli
Festive Sides
E N J OY A N Y 3 S I D E S F O R £ 10
Roast potatoes Truffled cauliflower cheese (V) Glazed roast parsnips (VE)
with beef dripping gravy 3.75 cheddar & garlic sauce, truffle-infused oil 3.95 served with pomegranate seeds and crispy
Pigs in blankets Winter spiced braised red cabbage* (VE) sage leaves 3.75
with sticky lingonberry, pomegranate & ginger redcurrant jelly, elderberry jus, dried
glaze 3.95 cranberries and cinnamon 3.75

DESSERTS
CH RIS TM AS CH O CO L ATE BROWN IE (V) M IXED FRU IT & KUMQ UAT CH RIS TM AS PU D D I N G* (V)
Served warm with a rich Belgian chocolate sauce and vanilla bean ice Served with a warm brandy sauce
cream. Topped with a festive chocolate and dusted with gold powder
C AR A MEL BISCU IT TO RTE (VE)
LUXU RY CH EESE BOARD (V) Cinnamon biscuit, creamy coconut-based topping, caramel sauce,
Double Gloucester, Cenarth Brie, Coastal Cheddar and Shropshire strawberries
Blue. Served with artisan biscuits, red onion chutney, celery and grapes
TRI O O F CH EESEC AK ES
PASSI O N FRU IT, PE ACH & M A N G O E TO N MESS (V) A trio of salted caramel, raspberry and lemon cheesecake spheres.
Zesty fruit compote mixed with fresh whipped cream and white chocolate Served on a bed of biscuit crumble and drizzled in zesty blackcurrant
& raspberry meringue clouds. Topped with a raspberry sugar crunch curd and sweet toffee sauce
This is a promotional menu, therefore no discounts (including staff discount) or offers can be redeemed alongside it, except for Shareholder Vouchers which may be used.
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Our easy to use allergen guide is available for you to use on the food section of our website or on our Glass Onion app. We keep it online
so that it’s always as up to date as possible and you can filter out dishes containing any of the 14 major allergens. If you can’t access the
internet, we will be happy to provide you with the information. Our food and drinks are prepared in food areas where cross contamination
may occur and our menu descriptors do not include all ingredients. If you have any questions, allergies or intolerances, or you require allergen
information, please let us know before ordering. Our dish range is subject to change based on availability of products.
(V) = made with vegetarian ingredients, (VE) = made with vegan ingredients, however some of our preparation, cooking and serving
methods could affect this. If you require more information, please ask your server. Our fish has been carefully filleted however some small
bones may remain. Weights stated are approximate uncooked weights. * = this dish contains alcohol.
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