The Market Brasserie

To Share

• Cured Meat SelectionGBP 12.00

  Cumbrian Ham, Smoked cured Duck breast, Iberian Chorizo, Finocchiona Salami

• Smoked Seafood PlatterGBP 15.00

  Gin smoked salmon, Smoked mackerel, Tiger prawns, Hot smoked salmon and Smoked trout

• British Cheese SelectionGBP 15.00

  Blue Stilton, Sussex Crumble, Vintage red Leicester, Tain Truckle Cheddar, Isle of Wight soft

• Mezze PlatterGBP 12.00

  Vine Leaves, Marinated Artichokes, Duo of Hummus, Spanish Olives, Grilled Vegetables in Balsamic, Marinated Feta Cheese, Pita Bread

• "Gran Reserva" Iberico Bellota HamGBP 15.00

  Olive Oil, Grated Tomato and Crispy Grilled Bread

• Golden Cenarth Hot CheeseGBP 15.00

  Pear and Cider chutney, Sourdough bread

Soups

• Creamy Spinach, Broccoli and StiltonGBP 7.50

• Oven Roasted Italian Plum Tomato with BasilGBP 7.50

Salads and Classics

• Caesar Salad with Spicy Grilled ChickenGBP 12.00

• Caesar Salad with Sautéed Garlic PrawnsGBP 14.00

• Sword Fish Nicoise Salad with Sherry Vinegar DressingGBP 13.00

• Buffalo Mozzarella and 3 Tomatoes SaladGBP 15.00

  with Basil and pine seeds

• Delux Lobster and Prawn CocktailGBP 21.00

  Crisp Lettuce, Avocado, Tomato Concasse

From the Grill

• Hereford Fillet Steak 220gGBP 29.00

• Hereford Chateaubriand 750gGBP 80.00

• Galician Rib eye "Dry Aged" 250gGBP 45.00

• Angus T-bone Steak 800gGBP 60.00

• Angus Sirloin Steak "Dry Aged" 250gGBP 28.00

• Peri Peri Baby ChickenGBP 17.00

• Welsh Rack of LambGBP 34.00

• Dingley Dell Pork Chop 350gGBP 24.00

• Beef BurgerGBP 16.00

  with Provolone cheese, red onions Chutney on a Brioche bun

From the Griddle

• Atlantic Sea Bass FilletsGBP 18.00

• Scottish Salmon SupremeGBP 20.00

• Greenland Cod FilletGBP 19.00

• King Tiger Prawns 5 Pieces (Skin & Tail on)GBP 20.00

• Canadian Grilled Whole Lobster 650gGBP 45.00

Sides

• Chive Mashed PotatoesGBP 4.00

• French FriesGBP 4.00

• Thick Cut Truffle ChipsGBP 5.00

• Cherry Tomato and Red Onion Salad with Balsamic GlazeGBP 4.00

• Rocket and Parmesan SaladGBP 4.50

• Seasonal Buttered Mixed VegetablesGBP 4.50

• Sautéed English Spinach with ButterGBP 4.50

Sauces

• Hollandaise

• Peppercorn

• Blue Cheese

• Red Wine Jus

• Garlic & Parsley Butter

• Béarnaise

• Beurre Blanc

• Chimichurri Spiced Salsa

Flat Bread Selection from Our Pizza Oven

• Baby MozzarellaGBP 12.00

  with Cherry Plum Tomatoes and Micro Basil

• Provolone CheeseGBP 14.00

  with Black Olives and Fresh Rocket Salad

• Finocchiona SalamiGBP 15.00

  with Zucchini and Parmesan Cheese

• Goat CheeseGBP 16.00

  with Red Onion, Sweet Mix pepper and Spinach

• Tiger PrawnsGBP 17.00

  Chilli, Chives and Fresh Sliced Fennel

Pasta & Risotto

• Fresh Egg Pappardelle Pasta with Pancetta, Green PeasGBP 12.00

• Summer Truffle TaglioliniGBP 14.00

• Ravioloni with Wild Boar and Spring VegetablesGBP 16.00

• Watercress and Asparagus RisottoGBP 13.00

  with a hint of Smoked Cheddar Cheese

• Saffron and Squid Ink RisottoGBP 16.00

  with Red mullet and Calamari

Chefs Monthly Recommendations

Two courses £28. Three courses £32. Optional wine pairing £23 for three 125ml glasses

Course One

• Cream of Asparagus Soup

  With green pea tempura crème fraiche and pecorino cheese shavings. Wine Pairing: Albarinho "Bagoas Ledas", Bodegas Aquitanas, Rias Baixas, Galicia, Spain 2014

• Salmon and Crab Cakes

  With cucumber relish, wasabi tobiko caviar. Wine Pairing: Palliser Estate Pinot Gris, Martinborough, New Zealand 2013

• Salad of Smoked Chicken and Avocado

  With tarragon, green apple, diced tomato. Wine Pairing: Cambria Viognier "Tepusquet" Vineyard, Santa Barbara, California, USA 2014

Course Two

• Moroccan Spiced Duck Breast

  With roasted vegetables, cous cous, pomegranate sauce. Wine Pairing: Barbera d'Alba "Sucule", Domini Villa Lanata, Piedmont, Italy 2012

• Pan Fried Tilapia Filet

  With sautéed samphire, creamy lemon scented seafood sauce. Wine Pairing: La Colline aux Lavandes Rosé Les Vins Méditerranèe, Jean-Luc Colombo 2015

• Goat Cheese and Red Pepper Tortelloni Tossed in Light Plum Tomato Sauce

  Toasted pine seeds, rocket leaves. Wine Pairing: Palliser Estate Riesling, Martinborough, New Zealand 2014

Course Three

• Morello Cherry and Chocolate Opera Cherry Sorbet

  Wine Pairing: Madeira Henriques & Henriques Malvasia 10 year old

• Sweet Mandarin Tart Yuzu Curd, Peach Compote

  Wine Pairing: Sauternes Les Garonnelles, Lucien Lurton et Fils 2013

• Buttermilk Panna Cotta Poached Rhubarb, Oats Crumble

  Wine Pairing: Coteaux du Layon Chaume, Domaine Forges, France 2014