Welcome to society.

this carefully crafted menu was lovingly prepared using only the finest local ingredients handpicked by our award winning chefs. Enjoy!
Starters Starters
Soup of bread 4.50 Homemade soup with crustythe dayand French butter 5 Smoked salmon and crab parcel with buckwheat Cajun blackened wild salmon illetserved with tartare mayonnaise salmon roe and soy dressing 5.50 noodles, shitake mushrooms and mustard seed 6.50 Potted ham with brioche mulled Foie gras parfait hock with parsley butter, winegranary toast and fire5.505.95 and cherry chutney jelly Scallop black tiger ham skewers served with buffalo Pan fried and Parma prawns with chorizo, roasted mozzarella, chilli butter avocado salsa 7.50 peppers, tomato and and toasted ciabatta 6.50 Leek and goats cheese quiche with caramelised walnut and spinach salad 5.95 Homemade pumpkin & goats cheese ravioli with sage brown butter 5.50 Seared classic sustainable tuna nicoise with green beans, cherry tomatoes, black olives, Seared classic sustainable tuna nioise with green beans, new potatoes, anchovies, soft boiled free cherry tomatoes, black herb vinaigrette 8.5/13.50 range egg and olives, new potatoes, anchovies, soft boiled free range egg and herb vinaigrette 8.50/ 13.50

Mains Mains
House House minced organic beef burgersaladsaladtomato served with chips minced organic beef burger with with and and tomato served withand garlic garlic mayonnaise 10.95 chips and mayonnaise 10.95 Optional smoked back bacon/mature cheddar 1 each optional smoked back bacon/mature cheddar 1 each
Grilled fillet of sea bass with olive oil mash Grilled Sea bass with braised lettuce, bacon, peas, new potatoes & mint and courgettes gremolata 10.50 10.95 Miso blackened cod served with sweet potato, green stew, Handmade lamb and mint sausages served with white beanbeans, gruyere seaweed, redcurrant jelly 10.95 cheese andchilli and ginger 10.95 Crispy skin duck breast, rosemary roast potatoes glazed Crispy skin duck breast with creamed English spinach, honeywith parsnips caramelised onion & bacon, creamed spinach and port jus 12.50 and port jus 12.50 Chargrilled sirloin steak with red wine butter, Chargrilled sirloin steak with red wine butter, fat chips and rocket and fat chips, rocket and parmesan salad 15 parmesan salad 15

Desserts Desserts
Chocolate walnut brownie with fudge sauce and Chocolate walnut brownie with fudge sauce and vanilla vanillaice cream 5.00 ice cream 5 Sticky toffee pudding with butterscotch sauce and Sticky toffee pudding with butterscotch sauce and stem stem ginger ice cream 5.50 ginger ice cream 5.50 Vanilla panacotta with drunken berries 5.50 Plum & frangipane tart with kirsch ice cream 5.50 A selection of sorbet and ice cream 5.50

A selection of sorbets 4.50 Whole baked camembert with crusty French bread & warm gooseberry jam 6.50 Cheese board selection: Montgomery cheddar, Ragstone goats cheese, Ardrahanand Colston, Bassett Stilton Hot jelly, celery and served with quinceBeverages oatcakes 8.50

Sides

Sides Ciabatta with balsamic and olive oil 2.50 Ciabatta with balsamic and olive oil 2.50 Green beans with olive oil and toasted pine nuts 3.50 Green beans with olive oil and toasted pine nuts 3.50 Buttered English spinach 3.50 Buttered English garlic mayonnaise 3.50 Shoestring fries withspinach 3.50 Shoestring Rocket and Parmesan salad with fries with garlic mayonnaise 3.50
aged balsamic vinegar 3.50 Rocket and Parmesan salad with aged balsamic vinegar Tomato 3.50 and basil salad 3.50

English breakfast tea 2 Hot green tea 2 Oven roasted chicken breast, pan fried gnocchi, chorizo, Organic beverages Coq au vin (free range chicken) braised meatrich red wine stock in a juices 10.95 wild mushrooms, asparagus and Lemon and ginger tea 2 with bacon, pearl onions & parsley served with very buttery mash English breakfast tea 2 10.50 Earl grey tea 2 Baked goats cheese with maple candied squash, Organic green 2 Peppermint teatea 2 Baked goats cheese with maple candied squash, buttered spinach and roast buttered spinach and roast Mediterranean Lemon and ginger tea 2 Hot chocolate 2.50 Mediterranean vegetables with tomato and balsamic 10.50 vegetables with tomato and balsamic 10.50 Earl grey 2.50 Cappuccino tea 2 Peppermint tea 2 Espresso 1.85 Salmon and spring onion ishcake with wilted spinach and chive beurre Salmon and spring onion fishcake with wilted spinach Hot espresso 2.50 Doublechocolate 2.50 blanc 10.50 and chive beurre blanc 10.50 Cappuccino 2.50 Americano 2.50 Espresso 1.85 Baileys hot chocolate 6.50 Chargrilled asparagus, artichoke, sun blushed tomato and walnut Single macchiato 2.20 Double espresso 2.50 salad with halloumi cheese 9.50 Mocha 2.50 Americano 2.50 Baileys hot chocolate 6.50 stay connected with society 12.5% service charge will be added to your food bill Single macchiato 2.20 Mocha 2.50

www.societycity.co.uk

Tomato and basil salad 3.50

@societybarcity

Society Restaurant & Bar

Canap and hot buffet menu available.