The Scutchers Restaurant Menu
Our menu offers a complete range of dishes for you to enjoy. Note that whenever possible, we try to source ingredients locally to support local producers.
Please note that the dishes listed below are a sample menu only and may not be available when you visit.
Appetisers |
£ |
|---|---|
| A bowl of mixed olives | 4.00 |
| Dingley Dell belly pork scratchings | 4.00 |
| Half a dozen pickled quails eggs, homemade crisp and celery salt | 5.00 |
| Scutchers Garlic Bread | 5.00 |
| Scutchers Garlic Bread topped with Keens Cheddar | 6.00 |
Starters/Light Meals |
£ |
|---|---|
| Chicken consomme with a hint of coriander, chilli, spring onion and brown rice noodles | 7.00 |
| Lobster omelette with a thermidor topping | 14.00 |
| Salt & pepper tempura tiger prawns with a sweet chilli dip | 8.00 |
| Sauteed veal kidneys and foie gras with basmati rice and rich gravy | 12.00 |
| Seared Isle of Skye scallops on a rocket, parmesan, bacon and tomato salad with a white balsamic dressing | 13.00 |
| Twice baked keens cheddar soufflé on a tomato & red onion salad with a red pepper dressing | 8.00 |
Mains |
£ |
|---|---|
| Calves liver and bacon with creamy mash and real gravy | 19.00 |
| Fillet of beef with a little cottage pie topped with a suet cobbler and a shallot gravy | 22.00 |
| Fillet of Halibut on a minestrone of vegetables with tomatoes, basil and spaetzle pasta | 20.00 |
| Fillet of turbot with a prawn & chive risotto and a langoustine sauce | 24.00 |
| Posh fish and chips - fillets of dover sole with chips, peas and tartar sauce | 19.00 |
| Roast loin fillet of English lamb with creamed leeks, rosti and minty gravy | 19.00 |
All main courses are served with a melange of vegetables.
Any extras will be charged as used.
If you have any allergies or special diet requirements please let us know, some dishes may contain traces of nuts.
Puddings |
£ |
|---|---|
| Banana fritter with a lightly salted caramel sauce and clotted cream ice cream | 7.50 |
| Iced berries with hot white chocolate sauce | 7.50 |
| Milk chocolate mousse, dark chocolate sorbet and a compote of cherries | 7.50 |
| Peach melba mess; white peach, meringue, cream and raspberry sauce | 7.50 |
| Stilton, cheddar and tunworth with homemade crumpets and quince jelly | 7.50 |
| Vanilla crème brulee with a passion fruit jelly and shortbread | 7.50 |
Dessert wine |
£ |
|---|---|
| 1999 Chateau Haut Bernasse Monbazillac | 6.90 |
| Chilled 10 year old Grahams Tawny port 50ml | 3.00 |
| Muscat de Beaumes de Venise, Paul Jaboulet Aine | 6.50 |