The Spread Eagle (Est 1650)
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  • Special Offer – £22.50

    From Sunday – Thursday Dinner
    Saturday Lunch


    Starter

    Mosaic of Duck & Pigeon with Sauce Gibriche
    Tomato Consommé (v)
    Aubergine & Courgette Tart with Tapenade (v)
    Lobster Raviolo, Fennel Puree & Seafood Bisque

    Main Course

    Roasted Pollack with Creamed Leeks & Girolles
    Pot Au Feu of Rabbit with Young Vegetables
    Rump of Beef with Flageolet Bean Cassoule
    Asparagus & Rocket Risotto (v)

    Dessert

    Rhubarb Cheesecake
    Passion Fruit Tatin with Vanilla Ice Cream
    Cheese Plate

     

    Lunch Offer

    2 courses – £13.95
    3 courses – £16.95

    Starter

    Sweet Corn & Chervil Soup (v)
    Pork Riette with Melba Toast
    Chicken & Wild Mushroom Ravioli

    Main Course

    Pan Fried Sea Bream & Courgettes
    Pork Belly with Bacon & Spinach Tortellini
    Asparagus & Broad Bean Risotto (v)

    Dessert

    Strawberry Cheesecake
    Passion Fruit Tatin with Vanilla Ice Cream
    Cheese Plate

    Dinner Offer – £22.50

    Monday – Thursday

    Starter

    Oxtail Raviolo, with Foi Gras
    Sardine Tart with Tapenade
    Chicken Terrine with Baby Leeks
    Parsley Soup with Poached Hens Egg

    Main Course

    Roast Sea Bream with Mussels and Sorrel
    Braised Pork Belly served with Blue Cheese Gnochi
    Pithiver of Guinea Fowl and Creamed Kale
    Celerac Lasagne, served with Baby Leeks

    Dessert

    Chocolate Tart served with Pistachio Ice Cream
    Rhubarb cheesecake
    Selection of Refined Cheeses

    Dinner Menu

    Starter

    Foi Gras Terrine with Toasted Brioche – £12.50
    Mosaic of Chicken, served with Baby Leeks
    and Wild Mushrooms – £8.95
    Mackerel Tart served with Tapenade Dressing – £7.75
    Parsley Soup served with a Poached Hens Egg (v) – £6.50
    Lobster Ravioli, with Fennel Puree and Seafood Bisque –  £12.75
    Smoked Venison Carpaccio – £7.95
    Goat’s Cheese and Pickled Radish (v) – £6.95
    Roasted Scallops with Artichoke – £8.50

    Main Course

    Roast Salmon served with Kale and Cauliflower – £17.50
    Pave of Sea Bass with Cockles, Sorrel and Red Wine Sauce – £19.50
    Pork Cutlet with Truffled Gnocchi
    and Caramelised Pig's Cheek – £18.95
    Seared Fillet of Wild Boar with Mushroom Raviolo – £19.50
    Baby Aubergine Gratin with Mushroom Beignets (v) – £16.50
    Pan Roasted Breast of Guinea Fowl with Poached Morels – £18.50
    Pan Fried Cannon of Lamb and Confit Shoulder
    served with Wild Garlic Risotto – £19.75
    Pithivier of Celerac and Truffle with Young Spinach (v) – £13.95

    Side Orders – £3.50

    Mash Potato, Green Beans, Roasted Carrots, Mixed Leaf Salad

    Dessert

    Selection of Refined Cheeses – £8.00
    Chocolate Fondant, Burnt Orange Ice Cream – £6.00
    Glazed Vanilla Pannacotta – £6.00
    Pear and Honey Soufflé – £6.00
    Rhubarb Cheesecake – £6.00    

    Digestif

    Cognac (50ml)
    Courvoisier VSOP – £6.50
    Remy Martin VSOP – £7.00
    Hennessy XO – £14.00

    Calvados (50ml)
    Boulard Tradition VSOP – £6.50

    Armagnac (50ml)
    Janneau Tradition VSOP – £6.50

    Whisky (50ml)
    Glenmorangie 10 yrs old – £7.00
    Glenfiddich 12 yrs old – £8.00           
    Glenlivet 12 yrs old – £8.00
    Lagavulin 16 yrs old – £10.00

    Port (75ml)
    Graham’s LBV 2003 – £6.00
    Taylor’s Tawny 10 yrs old – £9.00
    Warre’s Vintage 1985 – £12.00                  

    Menu Dégustation 
    seven course menu – £49.95

    Foie Gras Terrine with Toasted Brioche
    Smoked Venison Carpaccio
    Roasted Scallops with Artichoke
    Pave of Sea Bass with Cockles, Sorrel and Red Wine Sauce
    Pan Fried Cannon of Lamb and Confit Shoulder
    with Wild Garlic Risotto
    Selection of Refined Cheeses
    Chocolate Fondant with Passion Fruit Sorbet

    Please note: This menu is not available after 9pm
    and is designed to be enjoyed by the whole table

    Vegetarian Menu Dégustation
    seven course menu – £44.95

    English Asparagus with Hazelnut Dressing
    Tomato and Olive Tartar with Herb Salad
    Wild Mushroom Croquettes
    Baked Baby Aubergine with Young Spinach
    Pithivier of Celeriac and Truffle
    Selection of Refined Cheeses
    Chocolate Fondant with Passion Fruit Sorbet

    Please note: This menu is not available after 9pm
    and is designed to be enjoyed by the whole table

     

    Party Menu – £29.95

    Starter

    Terrine of Foie Gras with Toasted Brioche
    Parsley Soup with Poached Hen’s Egg (v)
    Smoked Venison Carpaccio
    Mackerel Tatin with Tapenade Dressing

    Main Course

    Pave of Sea Bass with Cockles and Sorrel
    Pork Cutlet with Truffled Potatoes
    Pot Roasted Guinea Fowl with Wild Mushrooms
    Pithivier of Celeriac & Young Spinach (v)

    Dessert

    Chocolate Fondant with Orange Ice Cream
    Rhubarb Cheesecake
    Selection of Refined Cheeses


    Please inform a member of staff concerning allergies

    A discretional 12.5% service charge will be added to the bill