A LA CARTE

(subject to change)

APPETISER

Fried and salted almonds. 3.5 (ve)

Hummus, grilled bread crisps. 4 (ve)

Mixed olives marinated in lemon zest, garlic. 4 (ve)

Beer battered frickles. 4.5 (ve)

STARTER

Soup of the day, crusty bread and butter. 6 (veo)

Encore’s prawns toast, sesame seeds and soy garlic dip. 7.5

Smoked chicken liver & brandy pate, red onion marmalade and bread crisps. 8

Heritage tomato and goats cheese salad, tomato crisps and basil oil. 8 (veo)

Korean chicken, chilli, spring onion, sesame and Korean BBQ sauce. 7.5

MAIN

Overnight braised daube of beef, sticky red cabbage, buttery mash potato, seasonal greens, and red wine jus. 21

Lamb rump, parsnip puree, garlic butter pomme anna, tender spring vegetables, anise carrots and jus. 24

Butter chicken, (a creamy curry made using tomatoes and butter). Served with basmati rice and onion bhaji. 18

Beer battered cod, triple cooked chips, tartare sauce and mushy peas.(veo) 17

Pan fried lemon sole fillet, baby potatoes with fresh herbs, tender spring vegetables and tarragon butter 28

Crispy gnocchi, smashed garden peas, leek, toasted almonds, garlic and lemon (ve) 16

Za’atar charred cauliflower, pearl cous cous, mint, pomegranate, torched lemon and sweet tahini (veo) 17

Cumberland sausage, creamy mashed potato, parsley, rich onion gravy and garden peas 18

Encore burger, skin-on fries and mayonnaise (veo) 17

FROM THE GRILL

7oz fillet steak, served with roasted tomatoes, garlic butter mushrooms and triple cooked chips. 36

7oz dry-aged Shorthorn rump steak, served with roasted tomatoes, garlic butter mushrooms and triple cooked chips. 25

Chicken breast fillet, served with roasted tomatoes, garlic butter mushrooms and triple cooked chips. 18

BBQ Corn ribs, served with roasted tomatoes, garlic butter mushrooms and triple cooked chips. 17 (ve)

Add Sauce - Blue Cheese/Pink Peppercorn/Red wine Jus 3

SIDE

Balsamic roasted tomatoes 4 (ve)

BBQ corn spare-ribs with torched lime 6 (ve)

House dressed salad 4 (ve)

Skin-on fries 4 (ve)

Tender spring vegetables. 5 (veo)

Triple cooked chips with umami seasoning 5 (veo)

Truffle & parmesan skin-on fries 5

Buttered creamy mash 4

Extra bread 2 (ve)

DESSERTS

Dark chocolate and cherry creme brulee. 8

Strawberry, passion fruit and black pepper meringue pavlova. 7

Sticky toffee pudding, toffee sauce and vanilla bean ice cream. 7.5

Mrs Dowson’s ice cream/sorbet selection. 6 (veo)

ve = vegan, veo = vegan option