THE ROYAL OAK INN Winter 2015 à la carte STARTERS Homemade soup See the board or ask our staff 6.50 Pork and apricot Ballotine, spiced apricot compote & toasted sourdough 8.45 Smoked duck, blood orange and endive salad, port reduction 8.95 Winter vegetable bhaji, lemon parsley mayo & a rose harissa crème fraiche 7.95 Seared scallops, parsnip puree, bacon jam, confit chicken wings and parsnip crisps 12.95 Tian of salmon, salmon caviar, crème fraiche, poppy seed bread Tuille 9.95 Whitebait tartare sauce & lemon 7.25 Beetroot orange & sorrel risotto, shaved pecorino (V) Special starter starter 8.45 (V) as a main 15.90 See the board or ask our staff m/p The Royal Oak is committed to producing firm favourites with a modern twist We also have a specials board where you can try our new dishes All our food is delivered daily from as local a supplier as possible We buy in small batches so bear with us if we (occasionally) run out! Royal Oak basket of breads, butter & olives small basket (V) = Vegetarian If you have allergies or adhere to a special diet, please let us know Vat is included at the current rate A discretionary 10% service charge will be added to all tables and shared out amongst all the staff 3.95 THE ROYAL OAK INN Winter 2015 à la carte MAINS Pan roast Brill braised leeks, Anya potatoes, chive butter sauce and shallot rings 19.90 Trio of pork - belly and tenderloin, black pudding bon-bons, roasted root vegetables, 16.90 Jerusalem artichoke puree Breast of guinea fowl Rősti potatoes, wilted greens w/pancetta, wild mushroom jus 16.40 Seared hake white bean, chorizo & fennel cassoulet 16.90 Slow cooked shoulder of local venison, braised red cabbage, celeriac gratin, 18.40 redcurrant jus Wild mushroom gnocchi baby spinach, truffle oil, truffle croutons & a mushroom 15.90 consommé, (V) “Panaché” - mixed fillets of different fish with potatoes, local vegetables & 17.90 crayfish in a white wine cream ……please ask what’s in from the fish market Best English 28 day aged rib-eye steak thick hand-cut chips baked cherry vine 22.90 tomatoes, roast field mushroom & either peppercorn sauce or garlic & herb butter We also have best English 28 day aged fillet steak available served as above Special fish or meat of the day 27.90 See the board or ask our staff m/p (V) = Vegetarian VEGETABLES (V) All at Spinach: wilted or creamed Potatoes: new, skinny or thick chips, or celeriac gratin A dish of seasonal vegetables.......please ask what’s in the kitchen Salads: green, mixed or tomato & spring onion If you have allergies or adhere to a special diet, please let us know Vat is included at the current rate A discretionary 10% service charge will be added to all tables and shared out amongst all the staff 3.65 THE ROYAL OAK INN Winter 2015 à la carte DESSERTS Madagascan vanilla seed crème brulée Special sweet of the day 6.95 Please ask our staff 6.95 Mascarpone and blueberry cheesecake with hedgerow compote 6.95 Spice poached pear, nut crumble and citrus drizzle 6.95 Chocolate fondant - salt caramel ice-cream 7.95 Selection of Jude’s award winning ice-creams 2 scoops 4.50 3 scoops 5.95 A selection of British cheeses with biscuits, apple & chutney 8.95 Please ask our staff what’s come from the dairy To share 11.95 Why not have a glass of dessert wine with your pudding? Or a glass of port or Madeira with your cheese? Domaine La Pastourelle – 2012 Muscat de Beaumes de Venise Delas – Rhone Pineau des Charentes – NV Chateau de Beaulon 5 yr old Muscato di Dindarello - 2012 Meculan – Breganze – Veneto Ferreira LBV Port – 2009 Oporto Ferreira Quinta do Porto 10 yr old Tawny port Henriques Madeira – NV Sito de Belèm 100 ml glass 5.95 100 ml glass 6.95 100 ml glass 7.95 50 ml glass 5.95 50 ml glass 6.95 50 ml glass 5.95 ….....and to finish a selection of fair-trade teas or coffees from 2.95 If you have allergies or adhere to a special diet, please let us know Vat is included at the current rate A discretionary 10% service charge will be added to all tables and shared out amongst all the staff