Rose and Crown, Tilton on the Hill
A menu card set on ivory linen with brass cutlery and rosemary

Our Menus

Changing with the seasons.

Seasonal dishes guided by our growers, farmers and fishermen — what you read here is the kitchen today.

To the Menus

Choose Your Menu

Three menus, each with its own rhythm. Tap any menu below to see the dishes within.

À la Carte

Wednesday to Saturday Evening

5 Starters · 6 Mains · 7 Desserts — with dietary filters

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Served Wednesday to Saturday for dinner. All dishes are cooked to order — please allow a little time.

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To Begin

  • White Onion & Ale VeloutéV

    £10

    Welsh rarebit

  • Chicken Liver Parfait

    £10

    Beetroot, nasturtium, toasted sourdough

  • Cornish Crab CroquetteFISH

    £10

    Shellfish bisque, soused fennel

  • Fillet of Beef Tartare

    £13

    Anchovy emulsion, pickled shallots, beef fat toast

  • Lincolnshire Poacher Twice-Baked SouffléV

    £12

    Crispy onions and chives

To Follow

  • Loin of Venison

    £27

    Parsnip, blackberry, pear, venison ragu, cacao jus

  • Roasted Guinea Fowl Supreme

    £25

    Hispi cabbage, smoked bacon, confit of garlic whipped potato, madeira jus

  • Gressingham Duck

    £25

    Puy lentils, watermelon, pak choi

  • Wild SeabassFISH

    £23

    Caramelised cauliflower, roasted grapes, brown butter, capers

  • 10 oz Sirloin Steak

    £34

    Triple-cooked Koffman chips, dressed salad · Peppercorn or blue cheese sauce £4

  • Butternut Squash RisottoV

    £19

    Crispy sage, walnuts, aged parmesan

Extras

  • Dauphinoise Potatoes£6
  • Confit of Garlic Whipped Potato£6
  • Parmesan & Truffle Koffman Chips£8
  • Mixed Seasonal Vegetables£6

To Finish

  • Autumn Berry MessV

    £9

  • TiramisuV

    £9

  • Biscoff CheesecakeV

    £9

    Salted caramel ice cream

  • Triple Chocolate TruffleV

    £9

  • AffogatoV

    £6

  • CheeseboardV

    £13

  • Selection of Ice Cream & SorbetsVGF

    £6

Please let us know of any allergies or dietary requirements. A discretionary service charge of 10% is added to tables of six or more.

Sunday Lunch

A ceremony of Sundays.

3 Starters · 6 Roasts · 5 Desserts — served 12 – 4pm

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Served every Sunday from midday. All mains are served with garlic rosemary duck-fat roasted potatoes, carrots, Savoy cabbage with bacon, cauliflower cheese, sausage meat stuffing ball and a Yorkshire pudding, all in a rich veal jus.

To Begin

  • Salt Cod CroquetteFISH

    £10

    Warm tartare sauce, pickled cucumber

  • Caesar SaladV

    £7

    Add chicken +£4

  • Lincolnshire Poacher Twice-Baked SouffléV

    £11

    Crispy onions and chives

To Follow

  • Chicken Supreme

    £23

  • 8 hr Cooked Pork Belly

    £23

  • Leg of Lamb

    £25

  • 42 Day Aged Sirloin of Beef

    £26

  • Chestnut RoastV

    £16

  • Kids

    £15

Fish option: Please ask

To Finish

  • Eton Mixed Berry MessVGF

    £9

  • TiramasuV

    £9

  • Biscoff CheesecakeV

    £9

    Salted caramel ice cream

  • Lemon Meringue RouladeV

    £9

  • Selection of Ice Cream & SorbetsVGF

    £6

From the KitchenServed 12 – 4pm
Sunday roast platter with beef, pork belly, Yorkshires and trimmings
Close-up of the Sunday roast, beef and pork belly with rosemary
Sunday roast trimmings — cauliflower cheese, roast potatoes and cabbage with bacon

Please note that a 10% service charge will automatically be added to a table of 6 or more.

Fish & Fizz

Special occasions.

4 courses of native shellfish & English sparkling — selected Fridays

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On selected Friday evenings, we set the tables for a night of the sea. Native shellfish, whole lobsters and oysters, paired with English sparkling wines. Please check our reservations page for the next date.

  • Native OystersFISHGF

    Shallot vinegar, lemon

  • Half Lobster ThermidorFISH

    Brandy, mustard, gruyère, chips

  • Whole Grilled LobsterFISH

    Herb butter, tarragon fries

  • Seafood PlatterFISHGF

    Prawns, crab, langoustine, mussels

Lobster thermidor with fries
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