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STARTERS

CLASSICS & GRILL

FISH, PASTA & SALADS*BROWNS HOUSE SALAD (v) 7/10lots o good things tossed with rapeseed oil,honey & mustard dressed leaves: edamamebeans, pumpkin seeds, cherry tomatoes, greenbeans, beetroot, mange tout, quinoa, bulgarwheat & artichoke hearts

*CLASSIC CAESAR SALAD 8.5with thyme roasted croutons and anchovy

* top either salad with: two poached free range eggs 2

c hargrilled chicken breast 3.5 s ashimi-grade carpaccio of tuna 4

TUNA NIOISE 14seared sashimi-grade tuna rolled in dijonmustard, herbs and soy with anchovies, babypotatoes, semi-dried tom atoes, green beans,black olives and a mustard vinaigrette toppedwith a poached egg

SALMON FISHCAKES 11with smoked haddock, spring onion, lemonand capers served with a rocket, cucumber,edamame, pomegranate, radish & semi-driedtomato salad and dill crme rache

CRAB & KING PRAWN 6/12LINGUINEtossed in a lime, chilli & coriander pesto

RICOTTA, BEETROOT & 7/13TRUFFLETORTELLINI (v)with broad beans and semi-dried cherrytomatoes in a cream, white wine & reshhorseradish sauce

LOBSTER TAGLIATELLE 15.5

aked lobster, parmesan, cream & whitewine topped with grilled hal lobster tail

FILO PARCEL(v) 11sweet potato, squash, mushroom, stilton &cranberry parcel with a warm cumberlandvinaigrette, grilled pear and rocket

ROAST FILLET OF FRESH COD 16with a brown shrimp, caper & parsleybutter served with spinach and sautedpotatoes

FRESH FISH OF THE DAYyour server will inorm you otodays choice

SOUP OF THE DAY 5with resh seeded wholemeal bread

ROASTED GOATS CHEESE (v) 7walnut crust, pico de gallo salsa, goldenbeetroot and a sweet pomegranatemolasses vinaigrette

FEUILLET OF MUSHROOMS (v)6.5cep dusted pu pastry with exoticmushrooms in a rich cream, onion &madeira sauce

PRESSED DUCK & PARSLEY 7

TERRINEwith a rhubarb & tomato chutney andtoasted cinnamon brioche

RANNOCH SMOKED VENISON7.5with an apple & celeriac remoulade,chocolate chilli sauce and pequillo peppervinaigrette

ASPARAGUS & PROSCIUTTO 6.5poached ree range egg and a lemon& chervil hollandaise

KING PRAWN COCKTAIL 6.5with resh seeded wholemeal bread &butter

CRAB & AVOCADO STACK 8with mustard crme rache and a mildlyspiced coriander & chilli salsa with anavocado & potato salad

PAN SEARED SCALLOPS 9.5

with a mild curry dusting, cauliowerpure, tempura orets and a grape,garlic and shallot vinaigrette

CARPACCIO OF SEARED 8.5TUNAsashimi-grade tuna, rolled in dijonmustard, herbs & soy, served with ginger,sesame, mouli and carrot slaw

LAVASH BREADSTICKS (v) 6smoked salt, plain and Italian hardcheese with harissa hummus, auberginecaviar and a lime & chilli mayonnaise

BROWNS BREAD BOARD 5artisan breads with a black olivetapenade, aubergine caviar andarrabiata & anchovy butters

BOX BAKED CAMEMBERT 9topped with a rhubarb & tomato chutney

THE BROWNS SHARING 16PLATTERhoney mustard chicken, crispychilli duck, chorizo sausage roll,salt & pepper squid, prawn cocktail,goats cheese stu edpicante pe ppers, lav ashbreadsticks with harissa hummus,aubergine caviar and a lime & chilli

mayonnaise(vegetarian version also available)

WHILE YOU DECIDE& TO SHARE

BROWNS COD & CHIPS 12herb tempura battered atlantic cod loin steakwith crushed minted peas, tartare sauce andBrowns chunky house ketchup

THE BROWNS STEAK PIE 12our classic steak, mushroom & Guinnessrecipe served with buttered mash and abroad bean and shallot ricasse

FISH PIE 14salmon, smoked haddock & king prawns ina cream & white wine sauce topped withbuttered mashed potato & parmesan

CHICKEN, LEEK & BACON PIE 11.5in a cream, white wine & mint sauceserved with buttered mash and a broadbean & shallot ricasse

CALVES LIVER 14.5with buttered mash, crispy prosciutto,deep ried sage and a red wine jus

SHOULDER OF LAMB 16.5with bubble & squeak, spinach andhoney roast carrots & parsnips,mint jelly and redcurrant jus

BELLY OF PORK 14.5with an orange & cumin glaze, creamedbacon & savoy cabbage and Aspallsbalsamic caramelised apple

ROAST CORN-FED CHICKEN 14gremolata marinated with spinach, honeyroast carrots & parsnips, red wine jus,crisped pancetta and arrabiata rosti potato

FILLET OF BEEF 23chargrilled fllet steak topped with exoticmushrooms served with horseradish inusedcrushed baby potatoes and a black olive,true oil and red wine sauce

BAVETTE STEAK FRITES 14our minute steak topped with anarrabiata butter

28 DAY AGED WEST COUNTRY 19RIB EYE STEAKserved with anchovy butter, watercress,roasted plum tomato, baked at mushroomsand chunky chips

Add Barnaise, Peppercorn or Mushroom Sauce 2

THE BROWNS BURGER 12two thin bee burgers with cheddar, crispybacon, pico de gallo salsa and apple &celeriac slaw

LAMB, FETA & MINT BURGER 13one thick hand-made burger with tzatziki

WILD BOAR & CHORIZO 14BURGERone thick burger with manchego, pico degallo salsa and apple & celeriac slaw

all served with crisp seasoned chips, iceberglettuce, sliced beef tomato and topped withcrispy onion rings, served with Brownschunky house ketchup, mayonnaise andsliced dill pickle on the side

Plats du Jour

SALADS tomato & basil oil3

classic caesar with anchovy5

rocket, edamame, radish,pomegranate, cucumber& balsamic4

spinach, eta, olive, onion,green bean & honeymustard4

POTATOES chips/chunky chips3/3.5

buttered mash/baby3

tortilla de patata withItalian hard cheese &true oil*3.5

arrabiata crustedrosti3.5

*please note, contains egg

VEGETABLES green beans2.5

honey roast carrots& parsnips2.5

creamed savoycabbage & bacon3

broad bean &shallot ricasse2.5

All our food is prepared in a kitchen where nuts, gluten & other allergens

are present & our menu descriptions do not include all ingredients - if

you have a food allergy, please let us know before ordering. Full allergen

information is available.

An optional service charge of 10% will be added to parties of 5 or more,

which goes directly to the team who serve you.

All prices include VAT at the current rate.

OUR DISH OF THE DAY, SERVED FROM 6PM

BREAKFAST & BRUNCHserved until 12noon

TRADITIONAL OR VEGETARIAN EGGS BENEDICT & ROYALEBUBBLE & SQUEAK SMOKED SALMON SCRAMBLED EGGS

CINNAMON FRENCH TOAST PORRIDGE PASTRIES

TRADITIONAL AFTERNOON TEAserved 2:30 to 6pm

A SELE CTION OF FIN GER SA NDWICHE S, MINI CAKES ANDFRUIT SCONE WITH CLOTTED CREAM & STRAWBERRY JAM

SERVED WITH LARGE LEAF LOOSE TEA

SUNDAYS AT BROWNSRIB OF BEEF SHOULDER OF LAMB CORN-FED CHICKEN BREAST OF DUCK SWEE T CURED GAMMON NUT ROAST

PLEASE SEE OUR SMALL PASTAS & SALADS & SIDE SALADS FORALTERNATIVE OPTIONS

Monday SLOW COOKED RIBS 14served with potato salad, coleslaw and corn

Tuesday IBERICO BLACK PIG & APPLE BURGER 15with chunky chips and our burger accompaniments

Wednesday DUCK CONFIT 16with a classic pork & bean cassoulet

Thursday LOBSTER NIGHT from 17resh lobster dishes

Friday POSH SURF & TURF 29/49resh lobster & fllet steak

Saturday CTE DE BOEUF 49or two to share with all the trimmings

Sunday OUR SELECTION OF ROASTSserved rom 12noon

Classic dishes close to peoples hearts since 1973

BROWNS LUNCH & EARLY MENUserved 12 to 6pm Monday to Saturday a selection of smaller mains, sandwiches & great lunch dishes from 6 to 12

add a starter or pudding for 3

THIN & CRISP FLATBREADS FRESH SALADS SMALL PASTASBUBBLE & SQUEAK POT ROAST SWEET CURED GAMMON

CHICKEN SANDWICH FILLET STEAK SANDWICH BROWNS HOT DOG

sandwiches served with our house coleslaw and a choice o salad or chips

BROWNS LUNCH TIME FISH & CHIPS 9

STEAK FRITES BREAST OF CHICKEN FRESH FILLETS OF SEA BASS

please see our lunchtime menu or ull descriptions and pricingand we look orward to seeing you or lunch soon

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WHITE WINE 175ml 750ml

Rereshing, CRISP & DRYSAUVIGNON BLANC 6.15 23.5Mamaku, New Zealand(12.5%)PINOT GRIGIO 5.5 20Antonio Rubini, Italy(12%)

SAUVIGNON BLANC 5.15 18.5Montgras La Paz, Chile (12%)

CHENIN BLANC 4.75 17George Kinross, South Africa(12.5%)

AIREN/CHARDONNAY 4.55 16Coopers Select, Spain (11%)

Full,RICH & ROUND VIOGNIER, ROTHSCHILD 5.65 20.5Vin de Pays dOc, France (13%)

CHARDONNAY 5.15 18.5Seppelt Moyston, Victoria, Australia(12.5%)

GAVI DI GAVI 22.5La Minaia, Piemonte, Italy(12%)

Aromatic& ADVENTUROUSPICPOUL DE PINET 5.35 19.5Domaine Roquemolire, Languedoc, France(12.5%)

PEDRO XIMENEZ 5.5 20Vina Falernia, Chile (13%)

GRNER VELTLINER 23.5Yealands Estate, Marlborough, New Zealand (13.5%)

ALBARIO 24.5Leiras, Rias Baixas, Spain (12.5%)

PGR - Our Aromatic Blend 26.5Yealands Estate, Marlborough, New Zealand (13%)

ROS WINETEMPRANILLO ROS 4.55 16Coopers Select, Spain (11%)

PRETTY GORGEOUS ROS 4.85 17.5Languedoc, France (12.5%)

PINOT GRIGIO ROS 5.5 20Antonio Rubini, Italy(12%)

SANCERRE ROS 26.5Loire, France(13%)

SPARKLING a selection rom our range 125ml 750mlPROSECCO Della Venezia,Italy(12%) 5.5 27

ROSA DELICATASparkling Ros, Italy(11%) 5 23

MERCIER NV BRUT House Champagne 7.75 40

FOR OUR FULL WINE RANGE PLEASE SEE OUR DRINKS MENU. VINTAGE & ABVS MAY VARY- IF THIS IS KEY TO YOUR DECISION PLEASE ASK THE TEAM TO VIEW THE CURRENT BOTTLE.

RED WINE 175ml 750ml

Rich& FULL BODIEDSYRAH 5.65 20.5Rothschild, Vin de Pays dOc, France (13.5%)

MALBEC 5.2 19Finca Andinos, Argentina(13.5%)

CABERNET/CARMENRE 4.7 16.5La Fonda, Chile (13.5%)

SHIRAZ 5.80 21.5The Opportunist, Barossa Valley, Australia(13.5%)

TEMPRANILLO/SYRAH/CABERNET 22.5Finca Venta de Don Quijote,Spain (14%)CABERNET SAUVIGNON 23.5Los Vascos, Chile (13.5%)

Smooth,& MEDIUM BODIEDMERLOT 5.35 19.5La Paz by MontGras, Chile (12%)

CABERNET/SHIRAZ 4.75 17George Kinross, South Africa(13.5%)

MONTEPULCIANO DABRUZZO 5.80 21.5Umani Ronchi, Italy(13%)

NERO DAVOLA 18.5Tola, Sicily, Italy(13%)

PINOT NOIR 24

Nostros Reserva, Casablanca Valley, Chile (13.5%)

Light TO MEDIUM BODIED & FRUITYTEMPRANILLO/CABERNET 4.55 16Coopers Select, Spain (11%)

PINOT NOIR 4.85 17.5Marchesini, Italy(12%)

RIOJA 6 22.5Via Collada Riscal, Spain (13%)

SANGIOVESE 15Luigi & Leonardo, Italy(12%)

RESERVE WINE this is a selection - please see drinks list or ull rangeCHABLIS Cuvee Prestige, Jean-Marc Brocard (12.5%) 30

SANCERRE Les Collinettes, Joseph Mellot (12.5%) 35

POUILLY-FUM Domain Jean-Claude Chatelain (12.5%) 31

CLOUDY BAYSauvignon Blanc, New Zealand (13.5%) 44

ST EMILION Baron Phillippe de Rothschild (14%) 30

PAUILLAC Domaines Rothschild Late (13%) 60

PINOT NOIRYealands Estate Black Label, Marlborough, New Zealand (13.5%) 28

FLEURIEChateau de Fleurie, Heritiers Loron (12.5%) 29

CHATEAUNEUF DU PAPE Closerie de Vaudieu (14.5%) 39

ALL STILL WINES BY THE GLASS ARE AVAILABLE IN 125ML, 175ML & 250ML PRICES SHOWN ARE FOR 175ML (SPARKLING PRICE FOR 125ML)

your all day brasserie

Aperitif

CLASSIC MARTINI 8Choose your avourite Gin or Vodka,

dry, perect or wet, with a lemon twistor olive garnish

VESPER MARTINI 8.5Sipsmith Gin and Vodka shaken with

Lillet Blanc Vermouth

PEAR & LYCHEE FIZZ8Grey Goose Le Poire, lychee liqueur, pear

puree, and black grapes toppedwith Champagne

RIVOTING RASPBERRI 8.5Champagne, Absolut Raspberri, Chambord

PRETTY IN PINK7.5Grey Goose LOrange, Prosecco, and

pomegranate with a sug ar cube

COINTREAU FIZZ 6Cointreau, lime and soda

CLASSIC BELLINI6.5Prosecco and white peach

MARZIPAN BELLINI7Disaronno Amaretto, peach and Prosecco

KIR ROYALE 8.5Mercier Brut NV with crme de cassis

APEROL SPRITZ6

Aperol, Prosecco and soda

LAVASH BREADSTICKS 6with dips

MARINATED OLIVES 3

MIXED NUTS 2.5