The Forge

Snacks

• Wild Venison Scotch Egg8,00 £

  house made brown sauce

• Fried Squid7,50 £

  confit garlic and lemon aioli

• BBQ Padron Peppers6,50 £

  Maple and sea salt

• Olives5,00 £

  House Pickled Chillis

Starters

• 8 hour braised pig cheek12,00 £

  cauliflower, miso, sorrel.

• North sea scallop13,50 £

  sunflower satay, furikake, chard

• BBQ heirloom pumpkin 10,00 £

  seed pesto, goats cheese, dashi

• Cornish crab13,00 £

  radish, apple, langoustine, quail egg

Mains

• Scottish monkfish26,00 £

  ndjua, fennel jam, English pea

• BBQ miatake mushroom20,00 £

  barley, pickled shallot, artichoke

• Scottish highland venison28,00 £

  girolle, bacon, cavolo nero

• Roast Cumbrain chicken26,00 £

  masala thigh, sweetcorn, lime pickle

Dry Aged Beef

To Share

40– 60 day dry-aged steaks, choose from our selection of Fillet, Rump Cap, Sirloin or Ribeye. Served on the bone, grilled over charcoal. Steak sizes are subject to availability, typically ranging from 650g – 1.2kg

• Angus, Hereford and Devon

  accompanied with chimichurri, watercress (These big boys can take some time, anything over 1.2kg may take over 1 hour!)

  • per 100g11,50 £

Sauces

£3

• Red Wine Jus

• Blue Cheese Sauce

• Peppercorn Sauce

• Mushroom Sauce

Side Dishes

£6

• Dirty Mash

  Bacon jam, pickled shallot.

• Creamed Leeks

  Sprouts, spinach, pommery mustard.

• Triple Cooked Chips

  Roasted garlic aioli.

• Maple Glazed Roots 6,00 £

  Herb Panko.

• BBQ Beetroot6,00 £

  Cranberry, hazelnut cream.

Desserts

• Spiced Creme Brulee8,00 £

  Pear, salted oats, sorel

• Sticky Ginger Pudding8,00 £

  Apple caramel, clotted cream ice cream, crispy ginger.

• White Chocolate Mousse8,00 £

  Cranberry, Meringue.

• Selection of Aubrey Allen Cheeses19,00 £

  Traditional accompaniments.