Our Sunday Set Menu is not currently available in any of our restaurants.

SUNDAY SET MENU

There’s nothing better than getting together with the family for a delicious, cosy meal on a Sunday… but how about joining us at Miller & Carter Rothley and making steak your new Sunday tradition?

Indulge in our perfect steak cuts, like our 30-day aged 8oz Sirloin steak, or try something different from our outstanding 3-course Sunday menu, like our tender Lamb Rump.

Bring your family together for some quality time at Miller & Carter and we’ll ensure you have a truly memorable experience.

AT A GLANCE

Unfortunately at this time, our indulgent 3 course Sunday menu is unavailable. We hope to bring it back soon, so keep coming back for more information.

Thanks

The Miller and Carter Team – July 2020

SUNDAY SET MENU

Starters

SALT & PEPPER CALAMARI

Served with black garlic aioli

STICKY CHIPOTLE CHICKEN

Sweet chipotle chilli-glazed chicken bites with toasted sesame seeds

Wild Caught Atlantic Scallops (£2.50 supplement)

Served with lobster prosecco sauce, peas, crispy pancetta and straw fries

BAKED CHEDDAR MUSHROOMS v

Button mushrooms in a creamy Cheddar cheese & spinach sauce, served with toasted breads

Mains

50 DAY AGED BLACK ANGUS BISTRO RUMP 8oz

Taken from the centre of the rump to combine great tenderness with full flavour. Recommended medium.

30 DAY AGED SIRLOIN 8OZ

A delicate flavour balanced with a firmer texture, recommended medium rare.

50 DAY AGED BLACK ANGUS RIBEYE 8oz (£3 SUPPLEMENT)

Fine marbling results in an intensely packed flavour, recommended medium.

50 DAY AGED GRAIN FED RIBEYE 10oz (£7 supplement)

Fine marbling results in an intensely packed flavour, recommended medium.

30 DAY AGED FILLET 8OZ (£7 supplement)

The most tender steak regarded by many as the premium cut, recommended rare.

BUTCHER'S BURGER

Topped with sliced fillet tails cooked to your liking, barbacoa bearnaise, smoked streaky bacon, Monterey Jack cheese, free range fried egg and crispy onion loaf

BUTTERMILK CHICKEN

Grilled boneless tender half chicken, served with sweetcorn puree, dauphinoise potato, grilled tender stem broccoli and rich chicken dripping gravy

MINT & GARLIC LAMB RUMP

Served with dauphinoise potato, chorizo, cauliflower, peas and a rich bordelaise sauce

GRILLED SEA BASS

Served on crushed baby potatoes ,grilled tenderstem broccoli with a lobster & prosecco sauce

ROASTED CAULIFLOWER WEDGE

Served with sweetcorn puree, pomegranate, savoury granola and baby potatoes

Desserts

BELGIAN CHOCOLATE BROWNIE v

Served warm with pecan praline ice cream, rich Belgian chocolate sauce and a dark chocolate & pistachio shard

CLASSIC CRÈME BRULEE v

Madagascan vanilla glazed Brule, served with a home baked vanilla biscuit and fresh berries.

STICKY TOFFEE PUDDING v

A classic dessert served with a rich salted butterscotch sauce and vanilla bean ice cream

PEACH,MANGO & PASSION FRUIT ETON MESS v

Crunchy meringue blended with whipped cream