Dates & Steaks Menu & Prices at Miller & Carter Haywards Heath

Date Night Menu

Sometimes we’re so caught up in the stresses of life we forget what’s important: spending time together. So we have created Irresistible Date Night, when you can have some time to yourselves and be spoilt with a wonderfully cooked three-course steak meal.

And it’s not just for couples either, because catching up with that old friend, bestie or relative is just as important. It’s nearly the weekend and you deserve a Thursday night treat so look forward to spending some great time together.

AT A GLANCE

Our date night menu is available Thursdays from 5pm

Enjoy Date night with a wonderfully prepared 3 course menu from £24.95

During the festive period our Date Night menu will not be available after 14th December until 20th February. However, we will be offering our a la carte menu throughout December and our festive menu until 24th December.

Irresistible Date Night Menu

STARTERS

SALT & PEPPER CALAMARI

Served with black garlic aioli.

CLUCK & DUCK WINGS

Scotch Bonnet BBQ glazed chicken & duck wings served with blue cheese dressing and dressed slaw.

WILD ATLANTIC SCALLOPS

Served with lobster prosecco sauce, peas, crispy pancetta and straw fries (£2 supplement)

BAKED CHEDDAR MUSHROOMS (V)

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

MAINS

All our prime steaks are served with parsley butter, seasoned fries, a slice of our onion loaf and balsamic glazed beef tomato, along with your choice of lettuce wedge and steak sauce.

If you are looking for a lighter version of our experience replace your fries/potatoes and onion loaf with a delicious salad.

30 DAY AGED 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, GRASS FED RIBEYE 8OZ

Fine marbling results in an intensely packed flavour, recommended medium (£2 supplement)

30 DAY AGED FILLET 8OZ

The most tender steak regarded by many as the premium cut and recommended rare (£6 supplement)

SHARING 30 DAY AGED CHATEAUBRIAND 16OZ

Cut from the beef tenderloin, this most tender of cuts is recommended medium rare (supplement £6 per person)

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

SOMETHING ON THE SIDE?

FULL RACK OF SMOKY BARBECUE RIBS

Succulent pork ribs with a smoky barbecue glaze, served with seasoned fries and dressed slaw.

STEAK HOUSE BURGER

Topped with slow cooked beef, smoked beef bacon, smoked Cheddar cheese and beef dripping sauce. Served with seasoned fries and dressed slaw.

GRILLED SEA BASS

Served with samphire mash potato, roasted Mediterranean-style vegetables, green beans and pesto velouté.

OVEN ROASTED STUFFED AUBERGINE (VE)

Stuffed with rich tomato sauce, black olives, peppers and orzo pasta. Topped with savoury granola and a dressed salad.

DESsERTS

BELGIAN CHOCOLATE BROWNIE (V)

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

CARAMEL BISCUIT VANILLA CHEESECAKE (V)

With rich toffee sauce & fresh berries.

STICKY TOFFEE PUDDING (V)

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

CLASSIC CRÈME BRÛLÉE (V)

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

Irresistible Date Night Menu

Starters

CLUCK & DUCK WINGS

Sticky chilli-hoisin glazed chicken & duck wings served with buttermilk ranch dressing and dressed slaw

SALT & PEPPER CALAMARI

Served with chipotle chilli mayonnaise.

BLACK PEARL SCALLOPS

Served with parmentier potatoes, champagne thermidor sauce, tempura samphire and fresh tomato salsa.
(£2 supplement)

BAKED CHEDDAR MUSHROOMS

Button mushrooms in a creamy garlic & cheddar sauce, served with toasted artisan breads.

Mains

All our prime steaks are served with parsley butter, seasoned fries, a slice of our onion loaf and balsamic glazed beef tomato, along with your choice of lettuce wedge and steak sauce.

30 DAY AGED 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.

30 DAY AGED RIBEYE 8OZ

Bursting with flavour and almost as tender as fillet, recommended medium.

(£2.00 supplement)

30 DAY AGED FILLET 8OZ

The most tender steak regarded by many as the premium cut, recommended rare.
(£5.00 supplement)

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

Something on the side?

STEAK HOUSE BURGER

Topped with slow cooked beef, smoked beef bacon, smoked Cheddar cheese and beef dripping sauce.

SMOKEY BARBECUE RIBS

Succulent pork ribs with a smokey barbecue glaze, served with seasoned fries and dressed slaw.

PESTO CRUSTED SEA BASS

Served with crushed baby potatoes, roasted vegetable tartare, sugar snap peas, samphire and a tarragon infused hollandaise.

BUTTERNUT SQUASH & EMMENTAL ROULADE (V)

Served with braised red cabbage puree, glazed roasted roots, grilled tender stem broccoli, sugar snap peas and a pesto veloute.

Desserts

RICH CHOCOLATE BROWNIE (V)

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

LEMON & CLOTTED CREAM POSSET TART (V)

On a buttery biscuit base, served with strawberry & prosecco sorbet, fresh berries and a rhubarb & rose curd.