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, sweetcorn and chilli chowder with a hint of coriander | 7.00 |
| Salt & pepper tempura tiger prawns with a sweet chilli dip | 8.00 |
| Seared foie gras on black pudding, apple puree with a puy lentil gravy | 16.00 |
| Seared Isle of Skye scallops on a rocket, parmesan, bacon and tomato salad with a white balsamic dressing | 13.00 |
| Smoked haddock and prawn cake on a tomato and cucumber salad with a chilli dressing | 8.00 |
| Twice baked keens cheddar soufflé on an onion jam with a butter sauce | 8.00 |
Mains |
£ |
|---|---|
| Breast of Gressingham duck "pot au feu"- sausage, flagoelets, garlic and herby dumpling | 19.00 |
| Calves liver and bacon with creamy mash and real gravy | 19.00 |
| Chunky fish stew in a bouillabaisse sauce (monkfish, halibut, mussels & shrimps) new potatoes, parmesan and aioli | 20.00 |
| Fillet of beef with buttered spinach, roast onion mash and a shallot gravy | 26.00 |
| Fillet of turbot with a crab rosti, lime, tomato and chive butter sauce | 24.00 |
| Roast loin fillet of English lamb with lardons, mushrooms, baby onions, parisienne potatoes and a Madeira jus | 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 |