Sunday at The Pig & Butcher

Our menu celebrates the best of the season’s offering. To do this you need a kitchen of highly trained chefs & close relationships with your suppliers.
We only use the best farms & suppliers in the UK & talk to them daily to find out what produce is good to use.

Sunday 7th of August

Filtered Sparkling & Still water    1.5
P&B Bloody Mary   8
Bloody Caesar   8.5
Smoked Paloma   11

Beer-battered oyster & citrus smoked dulse emulsion   5
Black pudding scotch egg, butcher’s sauce   6.5

Pickled mushroom, braised baby onions, radish & tarragon   8
Label Anglais chicken liver parfait, pickled cherries, sorrel & spiced brioche   8.5
Cured Cornish mackerel, English peas, buttermilk, horseradish, cucumber & rye bread   10
Pigs head, runner beans, gooseberry, summer truffle, black pudding & hazelnuts   12
Courgette flower, Portland Scallop & crab mousse, basil & lemon   14

Roasted Portland Sea trout, Isle of Wight tomatoes & tenderstem broccoli   26

Celeriac nut roast, caramelised shallot & mushroom gravy   20
Cumbrian Herwick Hogget leg   22
Tamworth pork loin & Bramley apple sauce   23
Salt aged Yorkshire Sirloin   24

Norfolk chicken crown & truffled brioche stuffing
for 2 to share   22   per person

Daphne’s Welsh lamb shoulder, puffed spelt & balsamic glaze
for 2 to share   26   per person 

All of our roasts are served with Yorkshire pudding, roast potatoes, greens,
carrots & cauliflower cheese. Please be aware that we serve our roast beef & lamb pink.

Kentish strawberries, caramelised vanilla, green almonds, ricotta & sparkling rosé   8
Ginger Jamaica cake, whisky toffee sauce, orange & cardamom ice cream   8
Coconut parfait, Alfonso mango & lime leaf   8
Chocolate delice, salted caramel & roasted barley ice cream  
British cheeseboard, sourdough crisps, Bramley apple & ale chutney   14
Montgomery’s Cheddar, Brunswick Blue, St. Jude, Karst