Brown's Hotel

Brown's Hotel's Executive Chef, Lee Streeton, greatly believes in using only the finest seasonal ingredients and with this in mind this menu is continuously updated.  Please find the following sample menu:

OYSTERS
6 West Mersea natives £19.75
6 Maldon rocks £14.25

SOUPS
Leek & Charlotte potato soup £6.75
Shetland Isles mussel & fennel soup £7.50

STARTERS
Pan-fried fillets of Cornish red mullet with greengages £10.75
Potted Morecambe Bay shrimps £12.75
Treacle-cured salmon with pickled fennel and cucumber £12.75
Dorset dressed crab with landcress £16.50
Chicken livers on toasted sourdough with girolles £8.75
Steamed cockles with octopus and sea purslane £9.50
Game salad with Kentish cobnuts and elderberries £12.75
Romney Marsh beetroot withTymsboro’ goat’s cheese and wild herbs £8.75
Mixed or green salad £8.75

EGGS
Pan-fried Burford Brown egg with baby squid and black pudding £8.75
Puffball mushroom with Gladys May duck’s egg and wild boar bacon £8.50
Smoked salmon and scrambled eggs £13.50

FISH
Pan-fried fillet of halibut with girolles and sea aster £24.75
Roasted scallops with coastal vegetables £24.75
Haddock in beer batter with chips and mushy peas £14.50
Baked spider crab with toasted country bread £21.50
Pan-fried skate wing with capers and nut brown butter £17.75
Kedgeree £11.50
Dover sole, 350g, grilled or pan-fried £29.50
Fillet of John Dory with seashore vegetables £17.50
Opening times: Lunch 12 noon till 3pm
Pre-theatre from 5.30pm Last orders 11pm
Prices are inclusive of VAT. Service charge is at your discretion.

GAME
NorthYorkshire grouse £36.50
Roast grey-legged partridge £34.50
Wild rabbit braised in cider with capers £15.75
Roast mallard with mashed neeps and woodland mushrooms £17.75

FROM THE GRILL
Olde English sausage with mashed potato and onion gravy £14.75
Blythburgh pork cutlet with apple mash and Cumbrian black pudding £18.75
Calf ’s liver with smoked Anglian bacon £18.75
Aberdeenshire fillet on the bone 300g £32.75
Aberdeenshire sirloin on the bone 400g £24.75
Glen Fyne rib steak £28.50

HOT- POTS AND BRAISES
Slow-baked lamb shoulder with red turnips £17.50
Lancashire hot-pot with pickled red cabbage £17.50
Braised oxtail with colcannon £14.75

VEGETABLES
Steamed or creamed spinach £4.75
Steamed or buttered sprouting broccoli £4.75
Fried onions in Scrumpy batter £3.75
Roast potatoes £4.25
Chips £4.00
Buttered carrots with chervil £4.00
Lettuce heart salad £3.75

LUNCH TROLLEY
Monday RoastedWoolley Grange chicken with sage & onion stuffing £19.75
Tuesday Roast Brymore veal £18.50
Wednesday Fillet of beefWellington with Madeira sauce £25.75
Thursday Roast middlewhite £18.50
Friday Hay-baked salt marsh leg of lamb £17.50
Saturday Loomswood Farm roast duck £17.75
Sunday Roast rib of Hereford beef withYorkshire pudding £24.50
Executive Chef Lee Streeton

SAVOURIES
Welsh rabbit £6.50
Devils on horseback £6.50
Angels on horseback £6.50
Scotch woodcock £6.50
DES SERTS
Sloe gin jelly with elderberries £6.25
Lemon meringue pie £6.50
Bramble & apple crumble with custard (for two) £13.50
Brown’s ginger parkin with vanilla ice cream £6.50
Rice pudding with stewed greengages £6.25
Roasted plums with cobnuts and clotted cream £5.75
Bakewell pudding £6.25
Amedei chocolate mousse £6.75

CHEESE
Ragstone Goat’s cheese with chicory and red onion chutney £9.75
Midshires farmhouse cheese board: Finn, Berkswell, Barkham Blue £10.50

DESSERT WINE
by the glass (75ml)
Rhone Valley, Muscat Beaume de Venise 2006, Domaine des Girardins £5.50
Château Broustet 2001 £8.50
Muscadel ‘1908 Reserve Old Vines’, Rietvallei Estate 2003 £10.00

PORT
by the glass (75 ml)
Taylor’s late bottled vintage 2001 £6.50
Taylor’sTawny 10 years £8.50
Taylor’sTawny 20 years £10.50
Ramos PintoTawny 20 years £10.50
Croft 1977 £15.00
Coffee and tea £4.90