Upstairs at the Grill steakhouse

Download PDF
  • Large Parties Menu

    This is a sample menu


    French Onion Soup & Bone Marrow Soup, topped with Gruyére cheese crust 

    Stilton Soufflé, red onion marmalade

    Pan Roasted Tiger Prawns, herb & garlic butter 

    Rocket & Parmesan, beef carpaccio, olive oil, garlic croutons



    Rump of Welsh Lamb, peas & posh bacon

    Whitchurch Free Range Chicken Breast stuffed with Haggis,mulled wine cabbage & wild mushroom sauce

    Roast Vegetable Wellington, creamed spinach

    8oz Sirloin
    Most of the fat is trimmed away prior to cooking but enough left to infuse
    more flavour and moisture. A good all-round steak.

    8oz Delmonico (Rib Eye)
    Small grains of fat (marbling) give this cut its full flavour and increased moisture.
    Our most recommended cut.

    8oz Rump
    Very popular in the 70’s and we predict a comeback very soon.

    A selection of side orders & sauces will be served to complement your main course



    Rum & Raisin Crème Brûlee, shortbread biscuit

    Buttermilk Panacotta, trio of pineapple

    Sticky Toffee Pudding, vanilla ice cream

    Selection of Ice Cream & Sorbets

    £39.50 per head