CLUCK & DUCK WINGS
Sticky chilli glazed chicken & duck wings served with buttermilk ranch dressing and dressed slaw.
Miller & Carter Chigwell
Manor Road, Abridge, Romford, Greater London, RM4 1NH
Gluten Free Menu
We pride ourselves in being able to offer an extra special dining experience to our Coeliac guests.
Enjoy our extensive chef’s selection of Gluten Free starters, steaks and tempting desserts dishes all accredited by Coeliac UK. Choose from our delicious 30 day aged 8oz Fillet Steak, Pesto Crusted Seabass or Buttermilk Roasted Chicken.
AT A GLANCE
Our Coeliac guests can enjoy our steak experience as well as indulging in a range of tempting gluten free starters, mains and desserts
Our Gluten Free menu is accredited by Coeliac UK
Gluten free menu is available all day
Gluten Free Menu
Starters
PULLED BEEF & CARAMELISED ONION RILLETTES
Made from slow cooked pulled beef, caramelised onion marmalade and beef dripping sauce. Served with Biltong toasted gluten free bread and dressed leaves.
GARLIC KING PRAWNS
Cooked in garlic butter and served with toasted gluten free bread.
BAKED CHEDDAR MUSHROOMS
Button mushrooms in a creamy Cheddar & spinach sauce, served with toasted gluten free bread.
The Steak Experience
Perfectly aged, expertly grilled
All our prime steaks are aged for at least 30 days then cooked exactly to your liking. Served with parsley butter, jacket potato or crushed baby potatoes, beef tomato, your choice of steak sauce and a slice of our gluten free onion loaf. Fully savour the taste of your steak with our complimentary lettuce wedge and your choice of dressing.
Prime Steak Cuts
30 day aged
SIRLOIN 8OZ
A delicate flavour balanced with a firmer texture, recommended medium rare.
SIRLOIN 12OZ
A delicate flavour balanced with a firmer texture, recommended medium rare.
FILLET 8OZ
The most tender steak regarded by many as the premium cut, recommended rare.
RIBEYE 12OZ
Bursting with flavour and almost as tender as fillet, recommended medium.
RIBEYE 16OZ
A thick cut, bursting with flavour and almost as tender as fillet, recommended medium.
T-BONE 20oz
On one side a tender fillet, on the other a flavoursome sirloin, recommended at least medium rare.
BISTRO RUMP 8OZ
Taken from the centre of the rump to combine great tenderness with full flavour, recommended medium.
RUMP 8OZ
A firm texture and rich flavour, recommended medium.
ULTIMATE SHARING EXPERIENCE
Indulge together
CHATEAUBRIAND 16OZ
Cut from the beef tenderloin, this most tender of cuts is recommended medium rare.
LONG BONE TOMAHAWK 30OZ
The ultimate ribeye sharing experience and a firm favourite of our master butcher, recommended medium. Limited Availability.
Steaks to explore
BLACK ANGUS SIRLOIN 10oz
A deliciously flavoursome and tender cut, grass fed for a richer flavour, recommended medium rare.
GRAIN FED RIBEYE 8OZ
Fine marbling results in an intensely packed flavour, recommended medium.
Your steak, your way
TELL US HOW YOU'D LIKE IT COOKED
BLUE Seared on the outside but completely red throughout
RARE Seared outside and still 75% red through the centre
MEDIUM RARE Mostly pink to red centre. Soft and juicy on the inside
MEDIUM A more pronounced band of pink in the centre
MEDIUM WELL Thoroughly cooked with a slight hint of pink inside
WELL DONE Completely cooked until brown throughout
Choose a wedge dressing
Bacon & honey mustard
Stilton & blue cheese
Garlic mayonnaise & Grand Padano
Choose a steak sauce
British Beef dripping sauce
Porcini mushroom & black garlic
Rich Bordelaise
Cracked Peppercorn
Classic béarnaise
Something on the side?
Baked Cheddar Mushrooms (V)
Grana Padano & Garlic Stem Broccoli
Crispy Pancetta, Avocado & Mozzarella Salad
Garlic Button Mushrooms (V)
Half Rack Barbecue Ribs
Garlic Sautéed Greens (V)
Mixed Salad
Dressed Slaw
Roasted Root Vegetables
Gluten Free Onion Loaf
From our chargrill
TANDOORI STYLE MARINATED LAMB RUMP
Served with dauphinoise potatoes, parsnip puree, glazed roasted roots, tenderstem broccoli and rich Bordelaise sauce.
SLOW COOKED BONELESS BEEF RIB
Tender beef rib served with creamy mashed potato, crispy onions, beef dripping Bordelaise sauce and buttered greens.
BUTTERMILK CHICKEN EXPERIENCE
The Ultimate Chicken Experience - Boneless tender half chicken with a rich chicken dripping gravy and crispy chicken skin. Served with poached egg, grilled asparagus and jacket potato or crushed baby potatoes.
BARBECUE GLAZED CHICKEN
Topped with smoked Cheddar cheese, smoky barbecue sauce and crispy pancetta crumb. Served with our crispy onion loaf, jacket potato or crushed baby potatoes.
SMOKEY BARBECUE RIBS - Half Rack
Succulent pork ribs with a smokey barbecue glaze, served with jacket potato or crushed baby potatoes and dressed slaw.
SMOKEY BARBECUE RIBS - Full Rack
Succulent pork ribs with a smokey barbecue glaze, served with jacket potato or crushed baby potatoes and dressed slaw.
FISH, SALAD & VEGETARIAN
PESTO CRUSTED SEA BASS
Served with crushed baby potatoes, roasted vegetable tartare, sugar snap peas, samphire and a tarragon-infused hollandaise.
SALMON SUPREME
Served with parsley buttered baby potatoes, braised red cabbage puree, wilted pak choi, sautéed greens and a white wine veloute.
With grilled chicken breast
with 30 day aged rump 8oz
With Grilled Salmon
with grilled goats cheese (V)
Desserts
FRESH BERRIES & SORBET MERINGUE
A refreshing strawberry & prosecco sorbet served with raspberry & white chocolate meringue, rhubarb & rose curd and fresh berries.
CLASSIC CRÈME BRÛLÉE (V)
Madagascan vanilla glazed brulee, served with fresh berries.
MINI DESSERT & COFFEE (V)
Chocolate Pot (V)
A mini rich chocolate pot with a choice of freshly brewed coffee or tea.
Crème Brûlée (V)
A mini crème brûlée with a choice of freshly brewed coffee or tea.
SILVERPAIL ICE CREAM AND COOKIE (V)
A choice of three ice creams, served with a rich Belgian chocolate sauce. Choice of vanilla bean, double chocolate, praline or strawberry.
