DUCK PARFAIT*
blackcurrant curd on toasted ciabatta
GROUP SET MENU at The Prince of Wales in Sheffield
GROUP DINING SET MENU
CANAPÉS +£7 per person
SMOKED SALMON ON CIABATTA
with sour cream
DEEP-FRIED BRIE British apple & rosemary chutney (V) or ROASTED FALAFEL with coconut tzatziki (VE)
TO START
DUCK PARFAIT*
pomegranate, apple & sultana chutney, blackcurrant curd, with toast
PAN-FRIED KING PRAWNS WITH CHILLI & FETA*
tomato & sweet chilli sauce, lemon gremolata, artisan bread
KING OYSTER MUSHROOMS (VE)
miso & chilli glaze, black onion seeds
GRILLED LAMB KOFTA
Greek-style salad, hummus, chilli jam, roasted chickpeas & pomegranate
PAN-FRIED WILD SCALLOPS
with rotisserie pork belly, red cabbage & beetroot purée, fresh apple & radish +£3 per person
THE MAIN EVENT
MAPLE-GLAZED ROTISSERIE PORK BELLY
pulled pork & cider bonbon, roasted celeriac & fresh apple purée, Dauphinoise potatoes & Bordelaise sauce Add scallops +£3 per person
KING PRAWN, CRAB & CHORIZO LINGUINE
cooked in white wine, tomatoes, garlic & chilli
DIRTY CHEESEBURGER
in a seeded bun, with crispy bacon, lashings of cheese & burger sauce, lettuce & tomato. Served with skinny fries, pickles & beef dripping dip. Vegan alternative available
PANKO-BREADED CHICKEN MILANESE
crispy prosciutto, sun-blushed tomato tapenade and rocket, with tomato & basil linguine and a rich parmesan sauce
ASIAN-STYLE CRIPSY DUCK SALAD
cucumber & mooli ribbons, shredded carrot & cabbage, watercress, spring onion in a plum, sesame & hoisin sauce
SPICED COCONUT CURRY (VE)
aubergine, Tenderstem® broccoli, sticky jasmine rice and a scorched red chilli
PREMIUM STEAK CUTS
from selected British & Irish farms, expertly aged for a minimum of 21 days to deliver superb tenderness and flavour. Served with rustic thick-cut chips, our signature caramelised onion, stilton & puff pastry tart, confit tomato, flat mushroom & parsley butter
7oz FILLET STEAK +£5 per person
10oz RIBEYE STEAK +£3 per person
Add a sauce: Peppercorn* / Béarnaise / Beef dripping / Bordelaise* • 1.95
Add a side: Crispy onion rings • 3.50 | King prawns in garlic & chilli butter • 4.00
ON THE SIDE - Choose one between two people
Samphire & baby spinach (VE) / Rocket salad with capers, pine nuts & lemon olive oil (VE) / Mac & Cheese (V)
TO FINISH
CHOCOLATE ORANGE MELTING BOMB (V)
dark chocolate shell, filled with chocolate brownie, orange curd & chocolate mousse, melted with hot toffee sauce and served with cinder toffee sprinkles and honeycomb ice cream. It’s not ours, it’s yours! (V) +£3 per person
WARM HOME-BAKED CHOCOLATE BROWNIE (V)
Belgian chocolate sauce and Bourbon vanilla ice cream
PASSION FRUIT MARTINI ETON MESS (V)
crunchy meringue, whipped cream, passionfruit, peach & mango compote, with a dash of Cîroc vanilla vodka – a nod to our favourite cocktail! Over 18s only
TIRAMISU* (V)
light sponge soaked in coffee liqueur, mascarpone cream and cocoa
APPLE & BLACKBERRY CRUMBLE (v) or (ve)
with stem ginger ice cream (V), vanilla custard (V) or soya vanilla custard (VE)
BRITISH CHEESE BOARD (V)
Isle of Man Mature Cheddar, Highland Brie, Long Clawston Stilton & Norfolk Mardler goat's cheese with savoury biscuits, grapes, celery & chutney +£2 per person
HOT DRINKS
AMERICANO / TWININGS TEA
English Breakfast, Invigorating Peppermint, Earl Grey, Lemon & Ginger, Pure Green Tea, Camomile and Cranberry, Elderflower & Raspberry
All our food is prepared in a kitchen where nuts, cereals containing gluten and other allergens are present, and our menu descriptions do not include all ingredients. If you have a food allergy or intolerance, please let us know before ordering. Full allergen information for food and drink is available upon request. Dishes containing fish and hand-pulled chicken may contain small bones. Some of our dishes contain alcohol, please ask a member of staff for further information. (v) = made with vegetarian ingredients; however, some of our preparation and cooking methods could affect this. If you require more information, please ask your server. Please note an optional 10% service charge will be added to the bill for tables of 8 or more.