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

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

Also available gluten-free, dairy-free, or vegan.

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

Flame-Grilled Aberdeen Angus Cheeseburger
(e,g,m,mu,ses,sul,w)
In a brioche bun with caramelised onions, burger sauce and tomato, served with thick cut chips and salad.

Lamb and Halloumi Kofta Platter
(g,m,ses,w)
Moroccan spiced hand-rolled kofta with flatbread, couscous, hummus, grilled olives and mint yoghurt.

Portobello Mushroom and Caramelised Onion Shepherd’s Pie (VE/GF/DF)
With sweet and smoky maple roasted carrots, seasonal greens, and gravy.

Chickpea and Red Pepper Curry (VE/GF/DF)
Mildly spiced plant-based curry with coconut yoghurt, fresh coriander and basmati rice.

Pan-Seared Seabass (GF/DF)
(f,n,sul)
With romesco potatoes, seasonal greens, and a cauliflower puree and sundried tomato dressing.

Steaks

Served with thick cut chips, house salad and peppercorn sauce (g,m,sul,w).
Gluten-free steaks served with sweet and smoky maple roasted carrots, seasonal greens, and peppercorn sauce. (m,mu,sul)
Dairy-free steaks served with sweet and smoky maple roasted carrots, seasonal greens, and gravy (g,mu,sul,w)

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 provides the tenderness of a fillet cut with a generous section of fat along the edge to give the steak a rich flavour.

Best served medium rare to medium.