Taste OurA LA CARTE MENU

6 – 9pm* Tuesday to Thursday and 6 – 10pm* Friday & Saturday
*Last orders







Starters

Scallop ceviche £12.95
heritage tomatoes, smoked avocado, birds eye chilli
Heritage tomatoes £7.95
olives, goats curd, focaccia, basil infused rape seed oil
Chicken liver parfait £6.95
bread tuilles, red onion jam
Mackerel £7.50
cucumber, dill, fennel, crème fraiche, horseradish
Soft shell crab £11.95
dill emulsion, fennel remoulade
Smoked bacon & mussel risotto £8.95
Aspall cider, pickled apple

The Main Event

Fillet of grass fed beef £28.95
mushroon ketchup, Chophouse chips, bourginon sauce
Pork belly £18.95
Champ, hispi cabbage, apple
(v) Risotto Provencale £13.95
Rocket, parmesan
Roast hake £17.95
cockle butter, salt & vinegar mash, crispy potato, hot tartar
Calves liver (served pink) £20.95
house treacle smoked bacon, pomme puree, wholegrain mustard, shallot
Essex saddle of lamb £20.95
stuffed with sunblushed tomatoes, rosemary & garlic, ratatouille, lamb fat potatoes

We work directly with family farmers and butchers to source the very best dry-aged, rare breed meat. This, by definition is only available in short supply.
Every Friday and Saturday we offer a limited amount of Specials in addition to our menu. Our Specials are the result of daily deliveries and only taking the best of what’s available. These do sell out, often very quickly. We recognise this can cause disappointment for which we apologise.



All of our desserts are made in house.

Desserts

Chocolate brownie tart £6.95
raspberry sorbet
Banana tarte tatin £6.95
chocolate caramel sauce, rum & raisin ice-cream
Creme caramel £6.95
apple caramel, frangelico raisins, hazelnut crumble
Cherry bakewell £6.95
vanilla ice cream
Cheese selection £10.95
Lord of London, Tornegus, Wookey Hole, Organic Pel Las & accompaniments


AboutOUR MENU



The Chophouse Braintree

Our a la carte menu lets our chefs truly demonstrate their creativity and prowess in the kitchen. Filled with exceptional, unique dishes that utilise all that Essex has to offer, both Richard (Head Chef) and Stef (Sous Chef) take seasonal ingredients and local produce and give them The Chophouse treatment.

6 – 9pm* Tuesday to Thursday and 6 – 10pm* Friday & Saturday
*Last orders





We use fresh, local ingredients to
produce our stunning dishes.