Lunch & dinner

STARTERS

Salcombe crab on toast - 12.50
Hawksmoor smoked salmon - 12.00
Bone marrow with onions - 7.50
Potted smoked mackerel - 8.00
Old Spot belly ribs - 11.25
Doddington Caesar salad - 8.25/11.50
Roast scallops with white port & garlic - 15.00
Potted beef & bacon with Yorkshires - 8.75
Jerusalem artichoke salad with celery hearts & Spenwood - 9.50
Dartmouth lobster with garlic butter - 20.00/40.00
Fillet carpaccio with porcini, parmesan & crispy shallots - 12.00
Beetroot & hazelnut salad with horseradish crème fraîche - 8.50/13.00

MAINS

Lemon sole - 18.00
Salt Marsh lamb chops with Isle of Barra cockles for one or two to share - 30.00/60.00
Herb-fed chicken with burnt lemon & béarnaise - 14.00
South coast monkfish grilled over charcoal - 24.00
Ash-baked celeriac with butter-roasted mushrooms & spelt - 13.00

STEAKS

Be warned, our favourite cuts - Bone-in prime rib, Porterhouse & Chateaubriand - are big. Good if you're hungry or for two to share.
Bone-in prime rib - 8.25/100g
T-bone - 8.25/100g
Porterhouse - 9.25/100g
Chateaubriand - 13.00/100g
Fillet (300g) - 35.00
Sirloin (400g) - 28.50
Rib-eye (400g) - 31.00
Rump (300g) - 18.50

EXTRAS

Half a native lobster - 20.00
Grilled bone marrow - 4.50
Maple bacon - 4.25
Two fried eggs - 3.00

SAUCES

Béarnaise, Peppercorn, Bone marrow gravy, Anchovy hollandaise or Stichelton hollandaise 3.00

HAWKSMOOR HAMBURGER

Served with triple cooked chips or English lettuce & herb salad - 16.00

SIDES

Beef dripping fries - 4.50
Triple cooked chips - 4.50
Mash & gravy - 4.50
Baked sweet potato - 4.00
Doddington Caesar salad - 4.50
English lettuce & herb salad - 4.00
Macaroni cheese - 5.50
Cauliflower cheese - 6.00
Creamed spinach - 5.50
Roast field mushrooms - 4.00
Buttered greens - 4.00
LBP sourdough & beef butter - 3.00