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EVENING MAIN MENU
Monday - Saturday 5.30pm - 10pm


snacks

Heritage tomato, garlic, toast 5

Cured meat & cheese platter (2-3 people to share) 22

Isle of Wight padron peppers, Maldon sea salt 5


DINNER

Galloway aged steak, garlic & parsley crust, red wine sauce, fries (Recommended glass: Pulenta La Flor Malbec, Mendoza, Argentina, 2016. 175ml 10, 250ml 13)

35 day-aged Bavette steak (230g) 18.5

40 day-aged fillet tail (260g) 23.5

Pork & pistachio terrine, plum chutney, sourdough toast 7

Roast corn-fed chicken breast, pork & herb stuffed cabbage leaf, crisp bacon, Hazey Daze beer cream sauce 8.5/15.5

Sauté lamb neck, deep fried sweetbreads, roast celeriac, mint gravy 8.5/17

Cornish halibut steak, tenderstem broccoli, sea herb butter sauce 9/18

Fried Cornish brie, black truffle, pickled red cabbage, toasted hazelnuts (v) 10

Cornish venison stew, horseradish dumplings, green beans 16

Sicilian caponata, roast heritage tomato, baby spinach, thyme croutons (ve) 7/13

Roast Scottish girolle mushrooms & kale, pickled egg, sourdough, shallot vinaigrette (veo) 8/14.5

Pan fried Cornish bream fillet, dill sauce, wild mushrooms 7.5/15

Roast squash & celeriac, beetroot, couscous, harissa sauce (Ve) 7.5/13
Recommended glass: Gavi di Gavi, Bric sassi Roberto Sarotto, Pledmont, Italy 2017.
175ml 10.5 | 250ml 14

Galloway beef burger, pickles, spiced tomato chutney, smoked cheddar, fries 14
(add bacon 1.5 add truffle cheese fries 1)


Sides

Fries (Ve) 3.5

Fries, cheese sauce, truffle oil (v) 5

Potato, cheese, onion cake (v) 5.5

Mac and cheese, basil crumb (v) 6

Grilled leeks, grated egg, tarragon, mustard mayo (v) 4.5

Buttered seasonal greens (veo) 4.5


An optional service charge of 12.5% will be added to your bill.
Please ask us about allergen information.