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S T a R T E R S T H E C H U R C H I L L R O O M Portraits in the Churchill Room At the far end of the dining room Sir Winston Churchill is flanked on the left by his father, Lord Randolph Churchill, and on the right by George Canning. Lord Randolph, who was adored by his son, had a brilliant but brief political career in the 1880s. Canning, one of our greatest Foreign Secretaries, served a shorter term as Prime Minister than anyone else, dying in August 1827 after only fourth months in office. At the opposite end of the dining room, Her Majesty The Queen is flanked by copies of two portraits by the famous painter, Sir Thomas Lawrence. Lord Castlereagh, on the left, preceded Canning as Foreign Secretary and was equally famous, though utterly different in his policies; the two men loathed each other. The portrait on the right of The Queen is of Sir Robert Peel, founder of the Metropolitan Police, who became leader of the Conservative Party in 1834 and served as Prime Minister from 1841 to 1846. The two other paintings in the room are of Joseph Chamberlain (wearing his trademark orchid) and Field Marshal Lord Roberts. Chamberlain, a powerful Colonial Secretary, was leader of his own Liberal Unionist Party for many years; it merged with the Conservatives in 1912. The Boer War broke out during his period in office; Roberts, one of the greatest Victorian military commanders, brought Britain victory in it. S T A R T E R S Potted Shrimps with Wholemeal Toast Chalk Farm Smoked Salmon With Crème Fraîche and Caviar Club Pâté with Fruit Chutney and Granary Toast Duck Breast Bresaola Blood Orange, Celery Cress, Leg Rissole, Red Vein Sorrel, Orange Dressing Dorset Crab Buttermilk, Broad Beans, Peas, Edible Flowers, Pea Shoots Seared Foie Gras Chicory, Gingerbread, Cashew Nuts, Port Gel, Frisée 6 Native Whitstable Oysters Ballotine of Rabbit Plum Gel, Hazelnut and Oatmeal Granola, Hazelnut Milk, Red Vein Sorrel Beetroot Crapaudine Golden Beetroot, Goats Curd, Horseradish, Beetroot Ketchup, Linseed Crisps Grilled Mackerel Heritage Tomatoes, Basil, Black Olive, Sesame Cracker, Red pesto Dressing If you have a food allergy, intolerance or sensitivity, please speak to the team about ingredients in our dishes before you order your meal M A I N D I S H E S Loin of Salt Marsh Lamb Ribbon Vegetables, Confit Potato, Sheep’s Milk, Baby Cress Pan Fried Calves Kidneys Caramelised Cauliflower, Sherry Vinegar, Crispy Shallots, Curly Kale Grilled Lemon Sole Fillets Peas, Pea Emulsion, Brown Shrimps, Fondant Potato, Pea Shoots, Beer Batter Scratchings Smoked Loin of Everleigh Farm Venison Parsnips, Apple Purée, Venison Faggot, Huntsman Sauce Corn Fed Breast of Chicken Sage and Onion Stuffing, Grilled Baby Leeks, Chicken Liver Cream, Bread Crisp Dover Sole Grilled or Meuniere Steamed Wild Mushroom Pudding Red Cabbage, Spiced Cranberry, Kale, Broccoli and Hazelnut Confetti, Red Cabbage Purée Stuffed Baby Squid Black Pudding, Cabbage, Pak Choi, Chilli, Red Onion, Mange Tout, Red Pepper Crème Fraîche Roasted Pigeon Heritage Carrots, Confit Legs, Gaufrette Potatoes, Chervil F R O M T H E G R I L L Rose County Beef Rose County Fillet Steak Calves’ Liver and Bacon Chateaubriand – to share Sage Butter Rose County Rib Eye Steak Salt Marsh Lamb Cutlets Club Mixed Grill Rose County Côte De Boeuf To Share, with Béarnaise Sauce S I D E D I S H E S Potatoes Vegetables Salads Sauté Mange Tout Mixed Salad Hand cut chips French Beans Green Salad New Potatoes Leaf Spinach Tomato & Onion Creamed Potatoes Flat Mushrooms Broccoli Cauliflower Mornay .
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