Lunch & Dinner menu

12noon - 2.30pm & 6.30pm - 9.30pm Monday to Saturday

12noon – 3pm & 6.30pm - 9pm Sunday

Nibbles 

Pot of mixed herbes de Provence olives (v) 3.50
Whole loaf of Hambleton Bakery bread, Lincolnshire butter, olive oil (v) 3.50
Warm chorizo sausage, red chilli jam 4.50
Red chilli & mango king prawns, dill aioli 5.50

To start

Garden pea veloute, vanilla poached smoked haddock, crispy duck egg 7.50
Arctic tuna carpaccio, pickled radish, caper berries, red chilli and lime 8.50
Roasted & chilled vine tomato consommé, Rosary goat's cheese en croute, aged balsamic, red basil (v)                            7.00
Gloucester old spot and pistachio terrine, black pudding & maple bon bon, Bramley apple puree, olive oil crostini 8.50
Pan-seared breast of wood pigeon, mini fondant, parsnip and thyme puree, pomegranate, red wine sauce 8.50
Beetroot cured Scottish salmon gravadlax, candied cashew nuts, goats curd, crisp pea shoots 8.00
Sundried tomato and smoked paprika panna cotta, bocconcini, pesto sorbet, basil oil (v) 7.50

Salads 

Tuna Nicoise - fine green beans, vine tomatoes, Lincolnshire potatoes, pitted olives, hens egg   14.95
William Cecil Caesar salad, corn-fed chicken, anchovies, pancetta lardons, croutons, aged parmesan 7.50/14.00 
Prosciutto, English fig, blackberry and walnut salad, aged parmesan, juniper berry dressing 15.00
Honey glazed English peach, barrel aged feta & red chilli salad (v) 7.50/14.00

To follow 

Scorched rump of Lavington lamb, smoked potato, garden pea puree, candied baby onions, sugar snaps, port wine reduction 21.00
Baked heritage tomato & tofu tarte tatin, radish, basil pesto, pine nut crumb (v) 15.50
Roasted breast of guinea fowl, confit leg hash, heritage baby carrots, corn puree, madeira reduction 20.00
Pan-seared fillet of wild turbot, samphire, white bean & vanilla puree, black rice, chestnut croquette 22.00
Crisp cod fillet, chickpea & chorizo cassoulet, mussels, clams 18.50
Roasted sweet potato, nutmeg, ricotta & baby leaf spinach lasagne, sautéed greens, rocket, aged parmesan (v) 15.50
24 hour braised Gressingham duck leg, crispy potato rosti, buttered kale, spring onion and port reduction 17.50
Chateaubriand to share, vine roasted tomatoes, sautéed Lincolnshire potatoes, slow confit garlic 56.00 to share

William Cecil ‘classics’ 

8oz Lincoln Red beef burger, baked camembert, red onion, sweet potato fries, house chutney, mixed leaf salad, croissant bun 13.95
Nelson's 8oz 28 day aged fillet steak, twice cooked chips, balsamic vine tomatoes, onion rings 21.95
Rutland Bitter battered Atlantic haddock, twice cooked chips, watercress, lemon, tartare sauce 13.95

On the side

Sautéed sugar snap, garden peas and pancetta / Buffalo mozzarella, plum tomato and basil, toasted pine nuts / Tenderstem broccoli, toasted almonds/ Sweet potato fries / Twice cooked chips All 4.00

Sandwiches (12-6pm) 

All served on a choice of white or granary bread with a salad garnish and ‘Real’ crisps (swap for skinny fries 1.50) 
William Cecil toasted club - Grasmere Butcher's bacon, free range chicken, fried free-range egg, salad 9.50
Organic Godminster cheddar, Branston pickle 7.00
Grasmere Butcher's honey roast ham, wholegrain mustard 7.00
Free range egg mayonnaise, crisp watercress                                                                                    7.00
Scottish smoked salmon, crème fraiche, wild rocket 7.50
Roast Lincolnshire beef, wild rocket, horseradish 7.50

To finish 

Belgian white chocolate creme brûlée, dried raspberries, sea salt & pistachio brittle 7.50
Coconut panna cotta, passion fruit & fennel salsa, cracked black pepper & strawberry ice cream 7.50
Dark chocolate fondant, Turkish delight, chocolate shard, peanut butter ice cream 7.50
Iced caramel parfait, salt crumb, raspberry compote, fresh blueberries 7.50
Sticky toffee sponge pudding, toffee apple ice cream, vanilla bean custard 7.50
Can’t manage a full dessert? Try a classic Affogato - ice cream with espresso poured over the top  4.50
We also have a variety of homemade ice creams & sorbets, please ask your server for today’s selection 
Why not try a glass of Sauternes Sweet Wine with your dessert? 

Cheese 9.95 for 3 cheeses

The best of our favourites. Served with Godminster apple & beetroot chutney, water biscuits, red seeded grapes & celery 
Godminster organic cheddar: A firm pressed medium to strong cheese. This cheese is creamy, rich & full of flavour. Made with pasteurised cow's milk straight from the farms own dairy cows (v)
Ticklemore goat: A subtle, mild & fresh tasting goat's cheese with the often associated strong aroma. It has a moist, yet crumbly texture, allowing a full, floral & herby palette with a subtle lemony taste.
Cropwell Bishop's blue: A rich, tangy flavour & velvety texture, matured for a minimum of 12 weeks (v)
Godminster organic smoked cheddar: Matured for 14 months, offering the same creamy, smooth taste of the original vintage Cheddar, but with an added tangy, medium smokiness that penetrates through to the centre of the cheese. 
Sharpham brie: An unpasteurised Coulommiers type cheese, handmade in the Sharpham Creamery - a very creamy award-winning English brie.
Lincolnshire Poacher: This full flavoured hard cheese is typically matured for 14-16 months. It is made from unpasteurised cow's milk, and has plenty of upfront flavour and a good bite.
Why not try a glass of Port with your Cheese selection?