Restaurant 1914

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
corned beef with potatoes, onions and mixed herbs encased in pastry, served with homemade chips, mushy peas and a red wine gravy 

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, chickpeas, 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

Steamed Duck Gyoza
served on spring onion, bean sprouts and bamboo shoots topped with a rich plum sauce

Traditional Prawn Cocktail
with a rich Marie Rose sauce, accompanied by brown bread & butter 

Chicken Liver Orange & Cranberry Pâté (gf)
with a caramelised onion chutney and wholegrain oat crackers

Fanned Cantaloupe Melon  (v, vgn, gf)          
accompanied by mixed fruit compôte and champagne sorbet

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

Asian Savouries (v, vgn)       
a selection of Asian savouries on a bed of rocket leaf salad finished with a refreshing mint yoghurt

Traditional Turkey Dinner
served with Yorkshire pudding, roast potatoes, homemade sausage meat and cranberry seasoning, seasonal veg and a rich red wine gravy

Vegetable Penang Curry (v, vgn, gf)
a mild creamy coconut sauce with a selection of vegetables served with spring onion and ginger rice

Slow Cooked Braised Beef      
on a bed of horseradish mashed potatoes accompanied by Yorkshire pudding and a rich beef gravy

Smoked Haddock Mornay (gf)
poached smoked haddock on a bed of spinach and creamy mashed potatoes topped with a parmesan cheese sauce accompanied by sugar snap peas 

Oven Roasted Chicken Breast (gf)
in a rich creamy pesto sauce served with dauphinoise potatoes and steamed broccoli

Roasted Root Vegetable Wellington (v, vgn)
with roast potatoes, broccoli and a red wine gravy

Lemon & Raspberry Semifreddo (v)
accompanied by a passion fruit sorbet

Individual Sticky Toffee Pudding (v)
topped with lashings of piping hot custard finished with physalis berry

Peanut Butter Cheesecake (v)             
served with fresh pouring 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

Seasonal Vegetables (v, vgn, gf) | £3.00

Broccoli (v, vgn, gf) | £3.00

Dauphinoise Potatoes (v, gf) | £3.25

Steamed Carrots (v, vgn, gf) | £3.00

Sugar Snap Peas (v, vgn, gf)  | £3.25

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

Sliced Garlic Bread (v)

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

Fanned Honeydew Melon (v, vgn, gf)
with sorbet                                                                                                                                                                                            

Battered Chicken Nuggets
served with chips and beans

Traditional Roast Turkey
served with traditional accompaniments & seasonal vegetables

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