CLUCK & DUCK WINGS
Sticky chilli glazed chicken & duck wings served with buttermilk ranch dressing and dressed slaw
Miller & Carter Bagshot
39 London Road, Bagshot, Surrey, GU19 5EG
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.
Our Gluten Free Menus are credited by the Coeliac Society and offer a fabulous range of specially created steak, fish and vegetarian dishes.
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 & ONION RILLETTES
Slow cooked pulled beef, caramelised onion marmalade and beef dripping sauce. Served with Biltong oil toasted bread and dressed leaves
Severn & Wye Smoked Salmon
Served with smashed avocado, and a fresh tomato and spring onion salsa.
WILD ATLANTIC SCALLOPS
Served on potato puree, with lobster prosecco sauce, garden peas, crispy pancetta.
BAKED CHEDDAR MUSHROOMS (V)
Button mushrooms in a creamy Cheddar & spinach sauce, served with toasted bread.
THE STEAK EXPERIENCE
Perfectly aged, expertly grilled.
All our prime steaks are aged for at least 50 days then cooked exactly to your liking. Served with parsley butter, your choice of jacket potato or crushed baby potatoes, beef tomato, your choice of steak sauce and a slice of our famous onion loaf. Fully savour the taste of your steak with our complimentary lettuce wedge and your choice of dressing.
50 Day Aged Ribeye 8oz
Fine marbling results in an intensely packed flavour, recommended medium.
50 Day Aged Grass Fed Ribeye 16oz
Fine marbling results in an intensely packed flavour, recommended medium.
Bistro Cut Rump 8oz
Taken from the centre of the rump to combine great tenderness with full flavour, recommended medium.
Black Angus Sirloin 10oz
A deliciously flavoursome and tender cut, grass fed for a richer flavour, recommended medium rare.
Chateaubriand
Cut from the beef tenderloin, this most tender of cuts is 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.
Rump 8oz
A firm texture and rich flavour, recommended medium.
Sirloin 12oz
A delicate flavour balanced with a firmer texture, recommended medium rare.
Sirloin 8oz
A delicate flavour balanced with a firmer texture, recommended medium rare.
T Bone 20oz
On one side a tender fillet, on the other a flavoursome sirloin, recommended at least medium rare.
Long Bone Tomahawk
The ultimate ribeye sharing experience and a firm favourite of our master butcher, recommended medium. Limited availability.
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
Buttermilk Ranch & Croutons
Choose a steak sauce
British Beef dripping sauce
Porcini mushroom & black garlic
Rich Bordelaise
Cracked Peppercorn
Classic béarnaise
Grill, Fish & Salad
SLOW COOKED BONELESS BEEF RIB
Tender beef rib served with creamy mashed potato, crispy onions, beef dripping Bordelaise sauce and buttered greens
BARBECUE GLAZED CHICKEN
Topped with smoked Cheddar cheese, barbecue sauce and crispy pancetta crumb. Served with our crispy onion loaf, dressed slaw and jacket potato or crushed baby potatoes.
ROASTED VEGETABLE, AVOCADO AND BEEF TOMATO SALAD (v)
Served with chargrilled broccoli, grapes and baby leaves with a pineapple and ginger dressing.
Buttermilk roasted chicken
The ultimate chickenmexperience - Boneless tender half chicken with rich chicken dripping gravy. Served with a poached egg, grilled asparagus and jacket potato or crushed baby potatoes.
Grilled Seabass
Served with samphire mash potato, roasted Mediterranean-style vegetables, green beans and pesto veloute.
Half rack of ribs
Succulent pork ribs with a smoky barbecue glaze, served with dressed slaw and jacket potato or crushed baby potatoes.
Full Rack of ribs
Succulent pork ribs with a smoky barbecue glaze, served with dressed slaw and jacket potato or crushed baby potatoes.
Salmon Supreme
Served with parsley buttered baby potatoes, braised red cabbage puree, wilted pak choi, sauteed greens and a lobster prosecco sauce.
Sides
Garlic Tenderstem Broccoli
Garlic Button Mushrooms
Half Rack Of Ribs
Sauteed Greens
Cheddar Mushrooms
Mixed Salad
Roasted Mediterranean-style Vegetables
Firecracker crushed peas
Desserts
Classic Crème Brulee (V)
Madagascan vanilla glazed brulee, served with fresh berries.
Strawberry & Prosecco Sorbet
A refreshing strawberry & prosecoo sorbet served with rhubarb & rose curd and fresh berries.
Silverpail Ice Cream (V)
A choice of three ice creams, served with rich Belgian chocolate sauce. Choice of vanilla bean, double chocolate or strawberry.
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 brulee with a choice of freshly brewed coffee or tea.
