• The William Cecil: 01780 750 070

Lunch & Dinner menu

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

12noon – 3pm & 6.30pm - 9pm Sunday

To start

Roast breast of Pheasant, parsnip puree, blackberry, hazelnut crumb, red wine jus  8.50
Pan fried scallops, smoked pancetta, tempura cauliflower, chive oil  8.50
Beef consommé, suet dumpling, rainbow carrot, carrot gel, watercress   8.00
Arancini of butternut squash, squash puree, crispy leeks, shaved parmesan (v)  7.50
Scottish smoked salmon, mustard and dill mousse, ciabatta, pea shoots  8.00
Smoked pumpkin, sweet onion, sprout leaves, braised chicory, walnut salad (v)  7.00

To follow  

Braised Ox Cheek, vanilla creamed potato, confit shallot, mushroom ketchup, red wine jus  15.50
Roast loin of Lamb, potato fondant, apricot puree, charred kale, pomegranate jus  17.00
Baked Cod fillet, black garlic pesto linguini, pistachio, onion & coriander vinegar dressing  16.50
Pan seared Venison, salt baked celeriac puree, braised raddichio, buttered celeriac, chestnut jus  19.00 
Pan fried Monkfish, Jerusalem artichoke, potato puree, sweet potato rosti, saffron sauce  18.50
Roasted red pepper polenta, red pepper puree, sauteed sugar snaps, sprouting broccoli, crispy potato (v)  15.50

To finish 

Sticky toffee pudding, butterscotch sauce, honeycomb, vanilla bean ice cream  7.50
Bitter coffee cremeux feuilletine, milk foam, coffee gel, burnt butter ice cream  7.50 
Salted caramel tart, caramel sauce, stem ginger crackling, stem ginger ice cream  7.50
Traditional Christmas pudding, brandy sauce, redcurrant  7.50
Spiced plums, plum gel, yuzu mousse, ginger crumble, yoghurt sorbet  7.50
Selection of homemade ice creams and sorbets  £1.50 per 
scoop

Salads

Tuna nicoise, fine green beans, vine tomatoes, new potatoes, pitted olives, poached hen egg 15.00
William Cecil Caesar salad, roast chicken, anchovies, pancetta lardons, croutons, aged parmesan  7/14.00
Waldorf salad, baby gem, pickled celery, candied walnut, whipped blue cheese, granny smith apple (v)  7/14.00 

On the side 

Garden peas, mint & pancetta / House salad / Tenderstem broccoli, toasted almonds/ Sweet potato fries / Twice cooked chips / Garlic potatoes All 4.00

William Cecil 'classics' 

Norfolk Black turkey, roast potatoes, pork & apricot stuffing, pigs in blankets, chestnut sprouts, honey roast carrot & parsnip, red wine reduction  15.50 
Lincoln red beef burger, Applewood cheddar, smoked bacon, baby gem, twice cooked chips, brioche bun  15.50 
Nelson's 8oz 28 day dry aged Ribeye steak, twice cooked chips, cherry vine tomatoes, onion rings  22.00
Beer battered Haddock fillet, tartare sauce, charred lemon, twice cooked chips, watercress  14.00 
Spinach and ricotta cannelloni, buttered green vegetables, rocket and parmesan (v)                                                                         15.50 

Sandwiches (12-6.00pm) 

All served on white or granary bread, mixed leaf, root vegetable crisps or swap for skinny fries                                                                                        
Roast turkey and cranberry  7.50
Club sandwich, roast chicken, back bacon, egg mayonnaise, lettuce, tomato  9.00
Mature cheddar, Branston pickle (v)  7.00
Roast ham, wholegrain mustard  7.50
Free range egg mayonnaise, watercress (v)  7.00
Scottish smoked Salmon, crème fraîche, rocket  7.50
Roast Lincolnshire beef, horseradish, rocket  7.50

Nibbles

Pot of mixed olives and feta (v)  4.00
Hambelton bakery bread, Netherend farm butter, balsamic oil (v)  4.00
Crispy brie bites, plum chutney  4.50
Roasted pigs in blankets  4.50
Black pudding bon bons, mustard mayonnaise  4.00 
Red chilli and mango king prawns, red chilli jam  4.50 
Sundried tomato hummus, crispy ciabatta (v)  4.00 

Cheese

9.95 for 3 cheeses, additional cheese 2.00 each 
The best of our favourites served with plum chutney, red seedless grapes, celery, millers cheese biscuits 
Cheshire Cheddar: A crumbly and dense mild cheddar, a pasteurised cows milk cheese which is a tangy in flavour
Kidderton Ash Goats Cheese: Goat's milk cheese ripened in a mould, sprinkled with ashes. It is a proprietary cheese made at the Ravens Oak Diary in Nantwich, Cheshire 
Cashel Blue: A semi soft, handmade and mildly blue veined creamy texture cheese made from cow's milk 
Smoked Applewood: A dense semi hard cheese coated in mild paprika giving it a golden amber appearance 
Somerset Brie: A soft white creamy cheese with a mild flavour and velvety rind. Made from pasteurised cow's milk
Lincolnshire Poacher: This full flavoured hard cheese is typically matured for 14-16 months. It is made from unpasteurised cow's milk and has a plenty of upfront flavour and good bite 

Why not try a glass of Port with your Cheese selection? From 4.50 

Food Allergies and Intolerances: Before you order your food please speak to a member of the team if you want to know about our ingredients.