Lunch Menu

Our Executive Chef has created a variety of menus that we hope will tempt you.

Gray’s Inn Hall

Lunch Menu

Monday 21st – Friday 25th October

UK Sausage Week

Monday

Onion Soup – £3.00

Sausages with Onion Gravy – £8.00

Turkey Escalope with Salsa – £8.00

Salmon Mac & Cheese – £9.50

Gnocchi with Tomato & Pepper Sauce – £8.00

Cheese & Bacon Quiche with a variety of Salads – Small £4.50 & Large £6.50

Apple & Golden Raisin Crumble with Custard – £4.20

Tuesday

Tomato Soup – £3.00

Thyme Roasted Chicken Legs with Pigs in Blankets – £8.00

Lamb Burger with Tzatziki Yogurt & Pickled Red Cabbage – £8.00

Fish Fingers with Tartare Sauce – £9.50

Mushroom Wellington & Mushroom Sauce – £8.00

Egg & Stilton Boat with a variety of Salads – Small £4.50 & Large £6.50

Chocolate & Hazelnut Tart – £4.20

Wednesday

Potato Soup – £3.00

Roast Leg of Lamb with Mint Sauce & Redcurrant Jelly – £11.50

Braised Beef Featherblade – £8.00

Salmon Pesto Fishcake with Tomato Sauce – £9.50

Artichoke, Lemon & Parsley Pasta Bake – £8.00

Stilton & Spinach Quiche with a variety of Salads – Small £4.50 & Large £6.50

Gateau Opera with Mascarpone Cream – £4.20

Thursday

Carrot Soup – £3.00

Roasted Sirloin of Beef with Yorkshire Pudding – £11.50

Toad in the Hole – £8.00

Whitening Cod – £9.50

Spinach & Ricotta Ravioli – £8.00

Mozzarella with a variety of Salads – Small £4.50 & Large £6.50

Dessert TBC – £4.20

Friday

Mixed Vegetable Soup – £3.00

Battered Fish with Tartare Sauce – £11.50

Confit Duck Leg – £8.00

Vegetable Samosas with Raita & Curry Sauce – £8.00

Chicken Thighs with a variety of Salads – Small £4.50 & Large £6.50

Dessert TBC – £4.20

All dishes are available to Eat In or Take Away
Please note that the menu may change on the day due to availability – We will aim to have the website updated & confirmed by 11am each day
Open to Members, Residents & Tenants of all four Inns of Court along with All Staff who work within the grounds and their Guests
If you have a food allergy or intolerance and require information about ingredients, please ask a member of our team.

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