Lunch & Dinner menu

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

12noon – 3pm & 6.30pm - 9pm Sunday

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Nibbles 

Pot of mixed herbes de Provence olives (v) 3.50
Whole loaf of Hambleton Bakery bread, Lincolnshire butter, olive oil 3.50
Warm chorizo sausage, red chilli jam 4.50
Red chilli & mango king prawns, dill aioli 5.95

To start

Burghley Estate Venison quail scotch egg, honey roast parsnip puree, crisp pea shoots, juniper berry vinaigrette 9.50
Wild mushroom veloute, black truffle, charred sourdough (v) 8.50
Roasted & chilled vine tomato consommé, Rosary goat's cheese en croute, aged balsamic, red basil (v)                            7.00
Garden pea panna cotta, smoked ham hock fritter, Iberico ham 8.00
Whole tempura battered soft shell crab, red chilli & mango compote, baby leaf 8.50
Salt baked beetroot, whipped goat's cheese, candied pecan nuts, ginger bread crumb (v) 7.95

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 
Roasted aubergine, charred red peppers, butternut squash, courgette, aged feta & pearl barley, chervil dressing (v) 7.50/14.00

To follow 

Pan roasted partridge, fondant potatoes, carrot & maple syrup puree, trompette mushrooms, purple sprouting broccoli, red wine jus 18.95
Wild mushroom & white truffle arancini, Heritage tomato fondue, girolles, sugar snaps, pea shoots (v) 14.95
Charred loin of Burghley Estate venison, sautéed Lincolnshire potatoes, golden raisin puree, crisp cress & blackberry salad, Madeira reduction 21.00
Seared breast of Gressingham duck, duck leg hash brown, roasted cauliflower puree, orange segments, sautéed baby beets, red wine reduction 19.95
Seared fillet of stone bass, shellfish chowder, sautéed samphire, confit potato 21.00
Roasted sweet potato, nutmeg, ricotta & baby leaf spinach lasagne, sautéed spring greens, rocket (v)  14.95
Chateaubriand to share, vine roasted tomatoes, Lincolnshire potatoes, confit garlic 56.00 to share

William Cecil ‘classics’ 

8oz Lincoln Red beef burger, baked camembert, red onion, sweet potato fries, plum chutney, mixed leaf salad, sesame seed 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
24 hour braised Lavington Farm lamb shank, garlic mash, sautéed sugar snaps, lamb reduction 16.00

On the side

Garlic butter sautéed Lincolnshire potatoes / Tenderstem broccoli with poppy seeds / Honey roasted roots / Twice cooked chips / Sweet potato fries All 3.50

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?