The Rythre Arms Menu
by Head Chef – Andy Bennett
|Download and Print Menu|
Starters & Appetizers
|Garlic Bread||Ciabatta with garlic butter and cheese||£3.95||Creamy Garlic Mushrooms||Served with a large Ciabatta crouton||£5.45|
||With a caper and Tobasco dressing on Rye bread||£9.95||Prawn Cocktail||Finest Icelandic prawns, fresh crisp iceberg lettuce and a Marie-rose dressing||£8.45|
|Brie||Breaded and deep-fried served with redcurrant jelly||£7.95||Homemade Paté||Served with toast, salad and chutney on the side||£6.45|
|Battered Mushrooms||Whole mushrooms battered and served with garlic dip||£3.95||Sauteed Calamari
||With garlic, parsley and lemon wedges||£6.45|
|Tiger King Prawns||Extra large prawns pan fried in the shell with garlic||£3.95 per prawn.||Sautéed King Scallops||Fresh King scallops sautéed with onions and garlic butter||£12.95|
||In a cream, garlic and brandy sauce||£8.95||Roast Belly Pork||Served with homemade apple sauce||£6.95|
|Rack of Lamb||Roast saddle of lamb marinated in garlic and rosemary||£21.95||Rythre Mixed Grill||8oz. Extra Matured Ribeye Steak, Rythre Lamb Chops and Crispy Belly Pork. Just the best bits.||£32.95|
|HK Roast Duck||Marinated boneless duck served on spring onions with plum sauce.||£17.95||Beef Stroganoff||Small pieces of beef fillet sautéed with shallots and mushrooms then finished with French mustard, cognac and cream.||£23.95|
|Chicken Neapolitan||Corn fed Chicken fillet topped with smoked bacon and cheese, served on a rich tomato sauce||£17.95||Doom Bar Pie||A large steak and ale pie made with our best steak and Sharps Doom Bar bitter.||£14.95|
|Asian Belly Pork Stir Fry||Tender belly pork stir-fried with seasonal vegetables, rice and chilli with a plum sauce||£17.95||Chateaubriand||Matured fillet steak sealed on the grill and then roasted to your liking with shallots and mushrooms, presented on a platter with a red wine sauce. Perfect for two! Approx. 20oz. (570g) (Not Available Saturdays)||£56.95|
|Herb Crusted Roast Salmon||Salmon fillet, roasted with a herb crust and served with Hollandaise||£17.95||Rythre Hot Ribs||A large plate of meaty rib’s in a spicy Bourbon BBQ sauce.||£17.95|
|Pan Fried Chicken
||Corn Fed Chicken Supreme with sautéed garlic, chilli, onion and sage||£18.95||Carpetbagger||8oz Fillet steak filled with king prawns and topped with a rich garlic and tomato sauce||£30.95|
|Rythre Steak Schnitzel||A whole slice of rump coated in breadcrumbs and Grana Padano, served with Rythre Steak Sauce||£19.95|
Good beef cattle should have three main requirements. First, the cow should be grass fed which allows it to grow normally. Second, it must be under 30 months old (anything older is past its prime). Last and most importantly, it needs to have fat (fat=flavor), if it doesn’t have fat it won’t eat well.
Once we have the right meat we mature it traditionally by hanging. During the hanging period, the meat becomes more tender, gets a darker color and becomes richer in flavour substances. This is the same method that Master Butchers use, although we leave it a bit longer. The time the meat is hung varies from two to three weeks depending upon the cut. Once we think it’s ready we butcher it ourselves on the premises. This means we can cut any size steak you want!
So, what do you want?
If it’s flavour and tenderness you want then choose the fattier cuts – rib eye and sirloin are the best. The rib eye has fat through the middle so if you don’t like a bit of fat, it’s not for you. Rump is much leaner but still has bags of flavour with a firmer texture, great cooked up to medium, but if you like your meat more well done you would be better with the rib eye or the sirloin. Fillet is the tenderest of them all. Beef cattle weighing around 1250 pounds only produce about 12 pounds of this luxurious cut. It may not have the flavour of the other steaks, but it melts in your mouth and it’s the leanest of them all. The T-Bone with sirloin on one side and a small fillet on the other is the perfect choice for steak lovers. The meat is sweetest near the bone and our T-bones are aged longer than all the other steaks.
|Rythre Monster||78oz (2.2kg)||£54.95||20oz Bone-in Sirloin Steak||20oz (600g)||£32.00|
|Jubilee ‘T’ Bone||30oz (900g)||£43.95||Medium ‘T’ Bone||20oz (600g)||£32.95|
|Double Rump||32oz (900g)||£32.95|
|Sirloin||14oz (400g)||£26.95||Rump||14oz (400g)||£22.35|
|8oz (225g)||£21.95||8oz (225g)||£16.95|
|Extra Matured Rib Eye||8oz (225g)||£22.95||Fillet||6oz (170g)||£21.95|
|Surf & Turf Your steak||Served with 2 huge tiger king prawns||£7.90 (plus price of steak)||Add a delicious sauce to your steak||Pepper, Stilton, Diane Sauce or Rythre Steak Sauce (creamy mustard with a kick)||£2.80|
|Fresh king scallops||£11.95 (plus price of steak)||Deep fried brie wedge||£3.00|
Please note that steaks cooked well done can take over 45 minutes to prepare
All meals include 3 vegetables, potatoes and chips included in the price.
Please note we do not charge extra for service. All weights are approximate.