March Dinner Menu

We use local suppliers wherever possible, and try to keep down those food miles. Our menu will often change in response giving wonderful variety and seasonal produce a plenty!

Please see an example of our typical dinner menu.




Starters

The George cured ox tongue, gribiche dressing, parsley cress, tomato concasse

£8

Caraway & gin cured salmon, tonic, charred cucumber, sourdough croutes, caviar

£9

Goats cheese custard, savoury granola, data puree & Bramley apple granita (v)

£7

Confit chicken leg terrine, globe artichoke barigoule, Jerusalem artichoke puree

£8

Twice baked cheese soufflé, beer pickled onions, shallot puree, mustard frills (v)

£8




Main Courses

Locally reared 8 oz rib eye steak, thyme roasted field mushroom, vine tomato, house butter, chips

£22

The George Proper Pie, house chips, market greens, red wine gravy

£16

Pan seared Barbary duck breast, duck leg croquette, celeriac puree, pak choi, beetroot terrine, jus

£20

Lightly spiced carrot & Staffordshire organic cheddar cakes, onion fondue, spinach, pickled carrot, coriander (v)

£14

Ballotine of plaice, Jersey Royals, Cornish brown crab meat, pickled samphire, Lichfield asparagus

£17

Crispy pork belly, glazed pig cheek, homemade black pudding, purple sprouting broccoli, wholegrain creamed potato

£18





Puddings and Cheese

Rhubarb Bakewell, parkin ice cream, poached rhubarb, creme Anglaise

£6

Raspberry parfait, burnt white chocolate, raspberry crumb

£7

Sticky toffee pudding, butterscotch sauce, vanilla ice cream

£6

Dark chocolate mousse, cherry sorbet, chocolate crumb, black cherries, sorrel

£7

Trio of Chef’s homemade ice creams

£6

Cheese board: Hartington Blue, Yorkshire Fettle, Staffordshire organic Cheddar, Bosworth Ash, artisan biscuits, house chutney, fruit loaf

£9