A la carte Menu

at the bronze pig

(Add fresh black summer truffle to any Starters or Mains dish £6)

Nocellara olives £4 (V)

Focaccia, balsamic & olive oil £5 (V)

Burrata, asparagus, olive oil £10 (V)

Burrata, anchovy dressing with tomato, capers and olive oil £10

Whipped mozzarella, crostini, lightly pickled plum, truffle honey £10 (V) (add prosciutto £3)

Carpaccio, olive oil, rocket and pecorino salad £14

Dover sole, caper, courgette, olive oil, basil, jersey royals & seaweed butter £35

Lamb rump, wye valley asparagus, hen of the wood, roscoff onion, wild garlic emulsion, pomme puree, lamb & bone marrow jus £34

Lobster tonnarelli pasta, lobster bisque, £30

Cacio e pepe, pecorino, black pepper, tonnarelli £19

Carbonara, guanciale, pecorino, egg yolk, black pepper, tonnarelli pasta £19

Pork & Ndjua ragu, handmade tagliatelle £19

Duck ragu, cinnamon, bay leaf, handmade tagliatelle £19

Panzerotti pasta, porcini, ricotta, marsala cream sauce £22 (V)

Aglio olio e peperoncino, garlic, olive oil, parsley, peperoncino Calabrese, tonnarelli £16 (V)

Served with triple cooked chips, portobello mushroom, roasted tomato, cafe de Paris butter

8oz ribeye steak £35.95

8oz fillet steak £39.95

20oz Chateaubriand – serves 2 (pre-order required) £100

Sauces

Peppercorn £4 / Bone marrow jus £4 / Stilton £4

Side

Honey glazed carrots £4 (V)

Dark chocolate mousse, caramel, hazelnut & cocoa nib dentelle, malt ice cream £13 (V)

Yorkshire rhubarb, white chocolate & vanilla cremeux, ginger & almond snap, honey & ginger sauce, earl grey ice cream £12

Sticky toffee pudding, butterscotch sauce, chocolate & caramel tuile, vanilla ice cream £10 (V)

Cheese – a selection of 3 cheeses with with accompaniments £15.50 With a flight of 3 paired wines or 3 paired whiskies: extra £8.50 pp.

PLEASE MAKE YOUR SERVER AWARE OF ANY ALLERGIES/DIETARY REQUIREMENTS