Evening Dining Menu

Allergy Guide
(cel) celery (e) eggs (f) fish (g) gluten (m) milk (mu) mustard (n) nuts (s) soya (ses) sesame (sul) sulphites (w) wheat

(V) Vegetarian | (VE) Vegan | (GF) Gluten Free | (DF) Dairy Free

Please note
All meals at the Royal Court are prepared in an environment where nuts are present, and as such we cannot guarantee any dishes as nut free.

Main Courses

Pan-Seared Seabass (GF/DF)
(f)
With carrot puree, tenderstem broccoli and garlic roasted new potatoes.

Prime Fillet of Battered Cod
(e,f,g,m,mu,sul,w)
With thick cut chips, tartare sauce, mushy peas and a lemon quarter.

Falafel and Spinach Quarter Pounder (VE/DF)
(g,s,ses,w)
A vegan pretzel bun with red pepper hummus, garlic & dill sauce, thick-cut chips and salad.

Pesto Pasta Primavera (VE/GF/DF)
Penne pasta in a fresh basil pesto sauce with plant-based feta and seasonal greens.

Twice-Cooked Korean Pork Belly (DF)
(g,s,ses,sul,w)
With a gochujang glaze and served with Asian slaw, kimchi rice and pak choi.

Katsu Chicken
(g,m,mu,s,ses,w)
Buttermilk marinated breaded chicken breast with katsu curry sauce, jasmine rice, pink pickled onions and fresh coriander.

Royal Court’s Famous Scouse
(cel,g,m,sul,w)
Traditional Liverpudlian beef stew cooked with root vegetables, potatoes and rosemary. Topped with pickled red cabbage and beetroot. Served with a bread roll and butter.

Also available gluten free, dairy free, or vegan.

Steaks

All steaks served with thick cut chips, house salad and peppercorn sauce (g,m,sul,w).

Also available gluten free.

28 Day Aged South American Ribeye 8oz
£6 supplement
Ribeye steak is rich, juicy and full-flavored with a generous marbling of fat throughout.

Best served medium rare.

28 Day Aged South American Sirloin 8oz
£4 supplement
Sirloin steak balances the tenderness of a fillet cut with the rich flavour of a rib cut.

Best served medium rare to medium.