Eating at Rare tonight. What would you do for grub? Having duck to start, I love ducks. I

love them when they quack down in Thorpe and I love them when I eat them up.

SOUP OF THE DAY
Please ask your server for today's selection ?5.50

CONFIT OF DUCK
Marinated and served with a wild berry compote ?7.95

PRAWN AND LANGOUSTINE COCKTAIL
A revival of this retro classic ?7.50

FRESHLY PICKED WILD MUSHROOMS (V)
Saut?ed in thyme, garlic and lemon juice served in a roasted globe courgette ?6.95

TENDER BEEF SKEWERS
Grilled strips of tender beef marinated in oriental spices and garnished with a light chilli dressed Asian salad ?6.95

PAN-FRIED SCALLOPS
Large succulent North-west Atlantic scallops lightly spiced served with a red pepper salsa ?8.95

FISHCAKES
Homemade fishcakes served with dressed rocket and an aioli dip ?6.75

TENDER FILET OF TUNA
Marinated in garlic and ginger and coated in sesame seeds, pan seared until pink ?7.95

ASPARAGUS (V)
Fresh seasonal white and green asparagus saut?ed with baby chicory, thyme and shallots ?7.50

Mains:
All our beef is the finest dry aged beef hung on the bone for a minimum of 28 days all served with grilled flat mushroom, watercress and rocket salad and roasted tomato

All our main course dishes are accompanied by a choice of either Home cooked chunky chips, Green Salad or a Panache of Vegetables, a selection of additional side dishes are also available

SIRLOIN 250g ?15.95

RUMP STEAK 250g ?11.95

RUMP STEAK 500g ?21.95

T-BONE STEAK 450g ?21.95

SEARED CALVES LIVER ?15.95

DOUBLE RIB EYE ON THE BONE ?29.95

FILLET STEAK 200g ?21.95

RIB EYE STEAK 250g ?15.95

KOBE BEEF (WAGYU) ?29.95

This prized breed of cattle is renowned for its marbling, which gives it unique flavour (served rare). Our Chef would recommend one of the following rubs, sauces or butters to accompany your steak

Rubs, sauces and butters all priced at ?0.95

Rubs ? Rosemary, Sage and Pepper ? Moroccan
? Mustard, Garlic and Horseradish
Butters ? Binham Blue and Grain Mustard ? Hot Red Chilli and Coriander ? Lemon, Parsley & Garlic
Sauces ? Red Wine and Mushroom ? Green Peppercorn Caf? ? Fennel and Wild Mushroom

Additional side dishes all priced at ?1.95
? Creamed or buttered spinach
? Caesar salad
? Green beans with parmesan
? Tomato, red onion and basil
? Roasted baby potatoes with garlic, rosemary and thyme
? Little gem, olive, tomato
? Creamy mash and basil
? Griddled courgettes with minted yogurt
? Savoy cabbage with pancetta

BRAISED RIB OF BEEF
Slow braised rib of beef served on caramelised onions, finished with rustic baby vegetables and a rich red wine
sauce rub ?14.95

QUAIL
Two whole quails oven roasted and finished with a kumquat and silver skin onion sauce ?14.95

PRESSED PORK BELLY
Pressed belly of pork filled with black pudding, apple and blyburgh pork stuffing and crackling, pan seared then finished in the oven with a rich Madeira sauce ?14.95

CHICKEN BREAST
Succulent roasted breast of chicken accompanied by a rich wild mushroom and crisp fresh ginger sauce ?13.95

LAMBS LIVER AND KIDNEYS
Pan fried lambs liver and lambs kidneys with red onion, portobello mushroom and thick red wine sauce accompanied by fragrant wild basmati rice ?13.95

SEA BASS
Seared fillet of sea bass served on a bed of mixed saut?ed chicory with lemon, garlic and a mixed herb butter ?15.95

LEMON SOLE
Whole steamed lemon sole finished with herb spiked butter and a ni?oise salad ?14.95

SUPREME OF SALMON
Oven baked salmon fillet sat on wilted spinach with a lemon and dill sauce ?12.95

MUSHROOM STROGANOFF (V)
Wild mushroom stroganoff served with fragrant wild and basmati rice accompanied with rocket watercress and cherry vine tomato ?13.95

Vegetarian: We love our vegetarian customers as much as we love our meat eaters, please ask your server for today?s vegetarian choices.

Sides: all priced at ? 2.50 Salads: all priced at ? 2.50
Hand cut chunky chips Baby leaf and herb
Creamy mash ? finished with truffle oil Rocket, spinach and Parmesan
Minted new potatoes Ice berg wedge with tomato and blue cheese dressing
Baked potato with chives and sour cream Tomato, red onion and basil
Caponata Classic Caesar salad
Parmesan glazed French beans Little gem, olive, tomato and basil
Creamed or buttered spinach
Roasted courgettes with lemon and garlic

Posted By: malkybarkid on June 16th 2009 at 15:43:39

Message Thread

Eating at Rare tonight. What would you do for grub? Having duck to start, I love ducks. I (General Chat) - malkybarkid, Jun 16, 15:43:39
- That looks alright. (n/m) (General Chat) - shoddy, Jun 16, 16:22:13
- No Genk or Chittlings? (n/m) (General Chat) - tudders, Jun 16, 16:18:11
  - It's a fucking disgrace! (n/m) (General Chat) - malkybarkid, Jun 16, 16:28:43
- starter: Scallops Entree: Calves liver or Quail. No pud. Coffee (General Chat) - Tombs, Jun 16, 16:17:52
- Is this one right? (General Chat) - duke of york, Jun 16, 15:56:48
  - I don't think it is. (n/m) (General Chat) - malkybarkid, Jun 16, 15:58:11
- the beef, followed by more beef (n/m) (General Chat) - Ralf Scrampton, Jun 16, 15:50:51
  - followed by the meat sweats. (n/m) (General Chat) - Ken Dodds Dads Dog, Jun 16, 15:54:09
- I'd do duck. Then double rib-eye on the bone, very rare. (n/m) (General Chat) - jafski, Jun 16, 15:49:20
- Menu seems too sensible for you. (n/m) (General Chat) - Ken Dodds Dads Dog, Jun 16, 15:48:25
  - It is, they do do a Moroccan Rub, but even that doesn't fire me up. (n/m) (General Chat) - malkybarkid, Jun 16, 15:50:05
    - Just ask for the meat. (n/m) (General Chat) - Ken Dodds Dads Dog, Jun 16, 15:51:31
      - Or ask them to rub it on your old chap (n/m) (General Chat) - Old Git, Jun 16, 15:54:13
- SEVEN POUNDS FIFTY FOR SOME ASPARAGUSES! (General Chat) - Small, Jun 16, 15:48:18
  - Plus tips. (n/m) (General Chat) - malkybarkid, Jun 16, 15:48:56
    - Half a Ha (n/m) (General Chat) - yarmyyarmy, Jun 16, 15:50:00
- How hungry are you? Are you planning on vigorous physical exercise afterwards? (General Chat) - Old Git, Jun 16, 15:46:44
  - Starter and a main, no pudding. Two or three pints prior. Exercise - walking to The King's (n/m) (General Chat) - malkybarkid, Jun 16, 15:48:04
    - Ok, then (General Chat) - Old Git, Jun 16, 15:50:33
      - It does doesn't it? I hint been afore, will report back tomorrow. I hope it's not too (General Chat) - malkybarkid, Jun 16, 15:53:22
        
        where is it? (n/m) (General Chat) - camcan, Jun 16, 15:55:31
        
        Top of The Unthank Road on the roundybout almost, in the Georgian House Hotel. (n/m) (General Chat) - malkybarkid, Jun 16, 15:57:47
        
        I've never noticed it,. How odd. (n/m) (General Chat) - Tricky Hawes, Jun 16, 15:59:39
        
        It's in the hotel so you wouldn't necessarily, although they do have a big banner-sign (General Chat) - malkybarkid, Jun 16, 16:02:01
        
        A "big banner-sign"? Isn't that a bit tacky? (n/m) (General Chat) - BerlinCanary, Jun 16, 16:20:22
        
        I'll have a word. (n/m) (General Chat) - malkybarkid, Jun 16, 16:29:08
        
        ah. Has it been reviewed in the EDP? (General Chat) - camcan, Jun 16, 15:59:33
        
        yes it has (General Chat) - Small, Jun 16, 16:04:03
        
        and they did 'leave room for dessert' (General Chat) - camcan, Jun 16, 16:10:49
        
        Bound to have been. They're awful aren't they - "while the other half had the prawn (General Chat) - malkybarkid, Jun 16, 16:01:02
        
        "I wish I'd left room for dessert (General Chat) - camcan, Jun 16, 16:03:03
- Asparagus and Quail pour moi (n/m) (General Chat) - yarmyyarmy, Jun 16, 15:46:40
  - I'm tempted by the quail I must admit, but I do love a good steak. (n/m) (General Chat) - malkybarkid, Jun 16, 15:54:29
- I think I'd do scallops or tuna (General Chat) - camcan, Jun 16, 15:45:50
  - Scallops or Scollops? (n/m) (General Chat) - yarmyyarmy, Jun 16, 15:47:53
    - SCOLLOPS!!! (General Chat) - Old Git, Jun 16, 15:48:48
      - just repeating menu version (General Chat) - camcan, Jun 16, 15:50:12
        
        Oh no, sorry (General Chat) - Old Git, Jun 16, 15:53:29
        
        OED lists both (General Chat) - Tricky Hawes, Jun 16, 15:56:24
        
        Yes, but how you pronounce 'scallops' (like how you pronounce 'envelope') (General Chat) - Old Git, Jun 16, 16:03:54
        
        I once used shibboleth in a press release (n/m) (General Chat) - camcan, Jun 16, 16:12:07
        
        Triple word score! (n/m) (General Chat) - Old Git, Jun 16, 16:13:28
        
        I like that Scrabble puzzle in the Guardian mag on a Saturday (n/m) (General Chat) - camcan, Jun 16, 16:15:02
        
        archaic and Old Git (General Chat) - camcan, Jun 16, 15:57:22
        
        he prefers the modern version though. He's a young hipster at heart. (n/m) (General Chat) - Tricky Hawes, Jun 16, 16:01:16
        
        you see that's what I always thought (General Chat) - camcan, Jun 16, 15:55:05

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