SEA SONA L WARM BAKED SOURDOUGH (V)

Salted English butter

MARTINI OLIVES (VE)
Fresh lemon, extra virgin olive oil
S E AS O NAL
Cocktails 4.75 (481 kcal) 5.00 (222 kcal) Specials

STA RT E R S START E R S
PINK 75 WHEELER’S CRISPY CALAMARI CLASSIC PRAWN COCKTAIL COLONEL MUSTARD’S SCOTCH EGG CLASSIC ENGLISH ASPARAGUS (V)
Beefeater Pink Strawberry Gin, St Germain Elderflower Liqueur, Sauce tartare, fresh lemon Marie Rose sauce, brown bread and butter English mustard sauce Hollandaise sauce
Laurent-Perrier Brut, Raspberry 10.95 (379 kcal) 11.95 (454 kcal) 8.95 (732 kcal) 10.50 (336 kcal)
15.50
BEETROOT & GOAT’S CHEESE SALAD (V) FINEST QUALITY SMOKED SALMON THE GOVERNOR’S FRENCH ONION SOUP CREAM OF CAULIFLOWER VELOUTÉ (V)
PINK GIN SPRITZ Candied walnuts, Merlot vinegar (VE available) Properly garnished, brown bread and butter Croutons, Gruyère cheese Croutons, truffle oil
Beefeater Pink Strawberry Gin, Franklin and Sons Mallorcan Tonic, 9.50 (373 kcal) 11.95 (323 kcal) 9.50 (305 kcal) 8.95 (438 kcal)
Prosecco, Elderflower Cordial, Strawberry
12.50 TARTLETTE OF MUSHROOMS MAINTENON (V)
Soft boiled hen’s egg, hollandaise
THE PINK FLORADORA THE GRILL M A I N COU R SE S 9.50 (433 kcal)
Beefeater Pink Strawberry Gin, Funkin Rhubarb Syrup, Franklin and FINEST QUALITY AGED GRASS FED CAMPBELL BROTHERS’ BEEF
Sons Ginger Beer, Lime Juice, Fresh Raspberries, Mint Spring
ROAST CHICKEN À LA FORESTIÈRE
13.00 Woodland mushrooms, confit potato, Madeira roasting juices, buttered leaf spinach
S I G N AT U R E S T E A K S
22.50 (934 kcal) M A I N C O U R SE S
LONDON ORANGE COFFEE
Beefeater Blood Orange, Musetti Double Espresso Shot, Double
FILLET STEAK AU POIVRE SUPREME SALMON
Fricassée of woodland mushrooms, confit potato, buttered leaf spinach,
ROAST LAMB À LA DIJONNAISE
Cream, Sugar Syrup, Orange Zest Buttered green beans, confit potato, rosemary roasting juices English spring asparagus, hen’s egg, béarnaise sauce
peppercorn sauce
11.00 26.95 (772 kcal) 24.50 (813 kcal)
36.00 (823 kcal)
BLOOD ORANGE METROPOLITAN THE AMERICAN BURGER SPRING VEGETABLE SPAETZLE (V)
FILLET STEAK WITH GARLIC KING PRAWNS Peas, English spring asparagus, spinach, garlic butter
Beefeater Blood Orange, Cointreau, Lime Juice, Cranberry Juice, Béarnaise sauce, confit potato Monterey Jack, cured bacon, sweet pickled cucumber, BBQ glaze, iceberg lettuce, beef
Orange Twist tomato, served in a brioche bun with Heinz ketchup & Koffmann fries 15.50 (1020 kcal)
38.00 (1023 kcal)
12.00 20.95 (1359 kcal)
FILLET STEAK WITH GARLIC BUTTER THE GREAT BRITISH CHEESE & ONION PIG BURGER
Fricassée of woodland mushrooms, confit potato, buttered leaf spinach, garlic butter CLASSIC MACARONI CHEESE (V) Brioche bun, BBQ glaze, onion rings, Monterey Jack, beef tomato, iceberg
Aged Italian hard cheese, mozzarella lettuce, honey mustard sauce, Koffmann fries
36.00 (1016 kcal)
15.95 (804 kcal) 16.50 (1619 kcal)
Add cured bacon 3.00 (162 kcal)
CLASSIC STEAKS CHIMICHURRI GLAZED BAKED CAULIFLOWER (VE)
Roasted Piccolo tomatoes, extra virgin olive oil
All served with roasted Piccolo tomatoes & Koffmann chips AVOCADO CAESAR SALAD
Anchovies, Parmesan, hen’s egg, croutons 14.95 (173 kcal)
FILLET STEAK 16.95 (615 kcal)
6oz 32.50 (697 kcal) | 12oz 48.00 (930 kcal) Add grilled chicken 4.75 (441 kcal)
Add grilled prawns 5.50 (387 kcal)
RIBEYE STEAK
10oz 32.00 (914 kcal) POMODORO LINGUINE (VE) “To know how to eat well,
Tomato sauce, Piccolo tomatoes, fresh basil
SIRLOIN STEAK

C L A SSI C 8oz 29.50 (850 kcal) | 16oz 41.00 (1240 kcal)

15.95 (419 kcal) one must first know how to wait”
WHEELER’S FISH & CHIPS Jean Anthelme Brillat-Savarin
Cocktails LARGER STEAKS
Sauce tartare, Koffmann chips, marrowfat peas, fresh lemon

All served with roasted Piccolo tomatoes & Koffmann chips

22.95 (1156 kcal)
Ideal for sharing
CONFIT BELLY OF PORK “MARCO POLO”
TOMAHAWK Crackling, butter beans, honey spiced roasting juices
PORN STAR MARTINI 32oz 75.00 (1679 kcal) 20.95 (1110 kcal)
Absolut Vanilla Vodka, Passoã, passion fruit purée, SCAN T H E Q R C O DE
vanilla syrup, Prosecco CHATEAUBRIAND ESCALOPE OF SALMON “HELL’S KITCHEN”
16oz 75.00 (1554 kcal) Tomato vinaigrette, buttered leaf spinach, fresh herbs To v i e w o ur r e s t a ur a n t d e a l s
13.95
22.95 (855 kcal) &
FROZEN STRAWBERRY DAIQUIRI PORTERHOUSE T-BONE exp lo re our g i f t i n g op t i on s
Havana Club 3YO Rum, strawberry purée, lime juice, 25oz 72.50 (1775 kcal) SIDE S
sugar cane syrup, strawberry
13.50
SAU C E S & T O P P I N G S Koffmann Chips (VE) 4.75 (364 kcal)
CLASSIC MOJITO Koffmann Fries (VE) 4.75 (444 kcal)
Havana Club 3YO Rum, brown sugar, lime juice, Béarnaise Sauce 3.95 (231 kcal) / Peppercorn Sauce 3.95 (97 kcal) Crispy Onion Rings (VE) 4.75 (356 kcal)
soda water,sugar cane syrup, mint
Garlic Parsley Butter 3.95 (290 kcal) Garlic & Red Chilli Buttered Spinach (V) 4.95 (195 kcal)
13.50
Clawson Blue Cheese Butter 3.95 (285 kcal) / Chimichurri 3.95 (83 kcal) Gratin Dauphinoise 4.95 (439 kcal)
ESPRESSO MARTINI Green Salad, Truffle Dressing (VE) 4.95 (52 kcal)
Absolut Vanilla Vodka, Kahlúa Coffee Liqueur, Garlic King Prawns 5.50 (387 kcal)
Creamed Cabbage & Bacon 4.95 (497 kcal)
espresso, cocoa Garlic Grilled Woodland Mushrooms 4.75 (305 kcal) Box Tree Red Cabbage (V) 4.50 (69 kcal)
13.50
Buttered Garden Peas (V) 4.50 (283 kcal)
• Add a shot of The Lakes Salted Caramel Vodka 25ml 3.95 Guests with food allergies and intolerances, please make a member of the team aware before placing an Macaroni Cheese (V) 4.95 (303 kcal)
• Add a shot of Lustre Caffe Latte Cream with Vodka 25ml 3.50
order for food or drink. Please note all of our dishes are prepared in a kitchen where cross contamination FO L L OW U S :
may occur, and we cannot guarantee an allergen free environment. Our menu descriptions do not list all Buttered Green Beans, Toasted Almonds (V) 4.95 (276 kcal)
ingredients. All weights are uncooked. A discretionary service charge of 10% will be added. All prices
include VAT at the current rate. Adults need around 2000kcal a day. (V) Vegetarian. (VE) Vegan. Minted New Potatoes (V) 4.50 (300 kcal) | m a r c o p i e r r e w h i t e r e s t a u r ant s | Ma rc o Pierre W h it e Rest a u ra nt s