Restaurant 1914

Halloumi Fries (v)
panko breaded halloumi fries served on a bed of mixed leaf salad accompanied by a rich marinara sauce

Calamari 
lightly coated salt and pepper squid served with a harissa mayonnaise and a wedge of lemon finished with spring onions 

Wild Boar & Plum Terrine
accompanied by a lamb’s leaf salad, caramelised red onion crackers and a plum and apple chutney

Shicken Tikka Skewers (v, vgn, gf)          
plant-based chicken style pieces in a tikka marinade served with rocket leaves, flatbread and mint yoghurt

Duck Salad
shredded duck served on julienne cut vegetables, finished with spring onions and a hoisin dressing

Chef’s Homemade Soup of the Day (v)        
served with a bread roll and butter

Mexican Beef Truffle
filled with Mexican cheese and red onion served with Mexican rice, a roasted Mexicana corn finished with a chipotle cheese sauce

Oven Baked Haddock Loin (gf)
topped with spring onions, ginger and garlic and wrapped in sushi nori on a bed of lemon scented rice finished with a Thai green curry sauce

Homemade Spinach & Ricotta Cannelloni (v)       
served on a rich tomato sauce topped with a creamy parmesan sauce, accompanied by ciabatta garlic bread 

8oz Turkey Burger
served in a toasted brioche bun with beef tomato and rocket leaves, alongside chips and homemade coleslaw 

Pan Fried Venison Haunch (gf)
accompanied by sautéed red cabbage and straw potatoes finished with a red wine jus and fresh blackberries

1914 Cous Cous Salad (v, vgn)
Mediterranean style cous cous with tenderstem broccoli, butternut squash, spring onions, red peppers, sultanas and apricots finished with a red pepper dressing
£3.50 supplement add: shredded duck, salt and pepper squid or halloumi fries

Strawberry & Prosecco Cheesecake (v)
a silky cheesecake infused with sparkling prosecco and layered with strawberry compôte, served with fresh whipped cream

Raspberry Panna Cotta (v, gf)
a smooth and creamy Italian-style panna cotta delicately flavoured with raspberry, served with fresh raspberries and drizzled with a rich raspberry coulis

Chocolate & Salted Caramel Profiteroles (v)             
filled with salted caramel and cream, dipped in a rich chocolate, finished with a salted caramel drizzle

Ice Cream (v)
selection of ice creams served with a Rossini curl biscuit and a chocolate leaf

Sorbet of the day (v, vgn, gf)
three scoops of refreshing sorbet topped with a physalis berry

Sautéed Red Cabbage (v, gf) | £3.00

Tenderstem Broccoli (v, vgn, gf) | £3.00

Ciabatta Garlic Bread (v) | £3.25

Mexican Rice (v) | £3.25

Chips (v, vgn, gf) | £3.50

Bread Roll & Butter (v) | £1.75

Kale, Butternut Squash and Goat’s Cheese Frittata (v, gf)
served on a bed of rocket, drizzled with balsamic glaze

Battered King Prawns (gf)
butterflied king prawns in a golden batter accompanied by shredded lettuce, sriracha mayo and a lemon wedge 

Shredded Chicken Teriyaki
chicken tossed in a teriyaki sauce, served with sticky rice, topped with crispy garlic chips and sesame seeds

Chicken Liver and Brandy Parfait (gf)         
with a radicchio salad, wholegrain oat crackers and an apple and fig chutney

Greek White Feta, Carrot and Orange Salad (v, vgn, gf)
accompanied by watercress leaf and a maple syrup and mustard dressing

Sausage Skewers
honey mustard glazed pork and apple sausage skewers on a bed of rocket finished with a balsamic honey drizzle

Chef’s Homemade Soup of the Day (v)        
served with a bread roll and butter

Katsu Chicken
shredded crispy chicken smothered with a katsu curry sauce, served on a bed of ginger rice, finished with prawn crackers

Salmon Wellington
salmon in a buttery sauce wrapped in pastry and finished with dill served with new potatoes, sugar snap peas and a creamy dill sauce

Chestnut Roast (v)       
rice and mushrooms topped with cranberries, pumpkin seeds and chestnuts accompanied by potato rosti and sautéed red cabbage finished with a fig, pear and balsamic dressing

Corned Beef Hash Pie
served in a toasted brioche bun with beef tomato and rocket leaves, alongside chips and homemade coleslaw 

Trio of Beef Truffle
mini beef truffles filled with horseradish, garlic mushrooms and caramelised onion served with buttery mashed potatoes and a red wine jus

Stuffed Butternut Squash (v, vgn, gf)
half a butternut squash filled with quinoa, chick peas, spinach, red onion and dried cranberries, finished with a harissa and red pepper dressing, accompanied by a tomato and rocket salad

Eaton Mess Cheesecake (v)
served with fresh raspberries, a mint sprig and a raspberry coulis drizzle

Chocolate Chip Orange Pudding (v)
warm zesty orange pudding studded with rich chocolate chips, served with a smooth vanilla custard, garnished with a fresh physalis berry

Banoffee Pie (v)             
layers of banana, rich toffee and whipped cream on a buttery biscuit base, served with luxurious clotted cream

Ice Cream (v)
selection of ice creams served with a Rossini curl biscuit and a chocolate leaf

Sorbet of the day (v, vgn, gf)
three scoops of refreshing sorbet topped with a physalis berry

Red Cabbage (v, vgn, gf) | £3.00

Sugar Snap Peas (v, vgn, gf) | £3.25

Mashed Potatoes (v, gf) | £2.75

Tomato & Rocket salad (v,gf) | £3.00

Homemade Chips (v, vgn, gf) | £3.50

Bread Roll & Butter (v) | £1.75

Sliced Garlic Bread (v)

Chef’s Soup of the Day (v)
served with a bread roll

Battered Chicken Nuggets
served with chips and beans

Sausages & Mash
served with creamy mashed potatoes, fresh garden peas and gravy

Goujons of Fish
strips of lightly battered fish served with chips and garden peas

Cheese & Tomato Pizza (v)
served with chips and beans

Chocolate Brownie
served with vanilla ice cream

Ice Cream of the Day
served with a wafer curl