Oak Panelled Restaurant

Oak Panelled Restaurant

The Oak Panelled Restaurant at the George Hotel is justly famous for the quality of it's cuisine, service and superb setting.

The Oak Panelled Restaurant is open every day from 12.30 to 14.30 for lunch and from 19.00 with last orders at 21.30 for dinner.

In the summer months tables can be reserved outside under a canopy for this Restaurant.

Dress code

Smart casual for lunch

A jacket is respectfully requested for gentlemen for dinner, jeans and sportswear are not permitted 

We do not offer the 'Walk-in-Lunch' menu on Sundays or in the month of December 

(Please note for the month of December the online reservations system is unavailable, please do call The Hotel on 01780 750750 to check availability or to make your booking. Thank you) 

 

Oak Panelled Restaurant Reservations

Click the box below to choose a date:

 

Party Size:

Select a time for:

Lunch:

Dinner:

 

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Dinner and Sunday Lunch Menu
(à la carte menu)

Pan fried scallops, pork belly fritters, Bramely apple purée and crackling crumb  £14.95

Gruyère cheese fritters and Thai jelly  £10.85

Lamb's leaf salad with beetroot and goat's curd   £10.25

Smooth chicken liver parfait, orange and redcurrant sauce  £12.90

Oakford Oysters  with a sweet chilli vinegar    Half Dozen  £12.90  -   Dozen  £25.75

Fully traceable, sourced and certified

Galia melon with fresh figs and fruit   £10.25 or with Tuscan ham   £15.40

Finest Scotch smoked salmon  Starter  £13.90   Main  £25.25

Half lobster served cold with 'George' mayonnaise on the side £20.50

Lincolnshire smoked fillet of eel, warm sweetcorn purée, polenta, mushroom fritters  £14.75

Terrine of local game beetroot chutney and toasted sour dough  £13.75

Minestrone soup with a garlic and parmesan crouton  £8.20

        Tempura of King prawns Thai asparagus with lime and coriander salsa  £16.45

 

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Grand Brittany Platter    Half lobster, crab, langoustine, oyster, mussels, King prawn, clams,

shell-on prawns and whelks  £46.50


Steamed fillets of lemon sole, peas in the pod, asparagus and smoked bacon  £25.20

Whole lobster grilled with garlic butter or cold with 'George'mayonnaise  £36.00

Large Dover sole grilled or deep fried  £35.25

Pan fried monkfish tail , slow roasted pork belly, carrot and star anise  £27.50

Pan fried potato gnocchi, roasted butternut squash, toasted pinenuts

and deep fried blue cheese    £17.00

Braised baby gem lettuce, crispy eggs, prune balsamic and parmesan crisps  £17.95

 English sirloin of beef, roasted on the bone, rare to medium, Yorkshire pudding and

hot horseradish sauce, carved at your table  £24.25

Trio of chicken, pan fried escalope'Holstein', sage and onion suet pudding and sautéed livers with bacon jam  £23.45

Half a Woodbridge duck with sage and onion stuffing and apple sauce  £25.50

Rack of lamb, pink, in a garlic and herb crust, with redcurrant and rosemary   £25.70

Breast of Woodbridge duck with vanilla rhubarb purée and spied tangerine jus  £24.20

Loin of venison, braised chicory, pear purée and whole grain mustard    £24.95

Horseradish crusted fillet of beef, braised cheek in Burgundy wine and shallot sauce  £26.50

Roast partridge, salsify, parsnip purée, blackberries and winter kale  £26.45

Seared calves liver, pommes mousseline, Savoy cabbage and bacon  £24.50

 

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Fresh vegetables  £4.65

Potatoes  £2.60

Mixed leaf salad with French or Italian dressing  £4.95

Tomato, basil and red onion salad  £4.95

Salad of little gem lettuce with avocado  £5.90

 

Dessert from the trolley  £7.95

or a selection of ice creams & sorbets

 

The cheese trolley  £9.25

served with celery, grapes and Welbournes Bakery plum loaf

Lincolnshire Poacher - mature cheddar made by Simon and Tim Jones  at Ulceby Grange Farm

Colston Bassett Stilton made by Richard Rowlett & Billy Kevan at Colston Bassett

Brie de Meaux, Donge made by the Donge family near Triconville, France

Swaledale – a firm yet slightly crumbly goat’s cheese made by Mandy Reed in Richmond, Yorkshire

Espresso coffee with chocolate truffles  £2.85

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VAT is included. Gratuities are at the discretion of the guest
Please advise our team of any special dietary requirements

Head Chef Paul Reseigh
Sous Chef Paul Nicholls, Edward Lunn
Service Manager Paul Bennett, Tom Bloomer
Restaurant Managers Kate,Tushar

 

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Walk In Lunch Menu


Monday to Saturday lunchtime (excluding December)

Why not add a starter to enjoy three courses

or choose two starters as a light lunch, priced accordingly


Minestrone soup with garlic crouton £8.20

Oakford Oysters Half Dozen £12.90

Fully traceable, sourced and certified

Lamb's leaf salad with beetroot and goat's curd  £10.25

Prawn and crab cocktail fairly big and as good as you'll get £11.25

Pan fried scallops, pork belly fritters, Bramley apple purée and crackling crumb  £14.95

Terrine of local game beetroot chutney and toasted sour dough  £13.75

Galia melon with fresh figs and fruits £10.25 or with Tuscan ham   £15.40

Crab and brown shrimp fish cake with baby leaves and tartare sauce  £11.85

Chicken liver pâté with an orange and redcurrant sauce  £12.90

Tempura of King prawns and baby asparagus with lime and coriander salsa £16.45

Potato gnocchi tossed in rocket, pesto and parmesan  £10.55

Finest Scotch smoked salmon with with caper berries £13.90

Gruyère cheese fritters with a Thai jelly £10.85


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For £26.75 choose any of the following dishes with cheese or dessert

Half lobster spaghetti tossed in lobster oil with tomato and mild chilli

A large Dover sole grilled or deep fried with a chive mash  - £12.50 extra

Breast of chicken served on a bed of tagliatelle with smoked bacon and mushroom cream

Half lobster salad served with a dressed salad, thick mayonnaise and new potatoes

Loch Duart salmon, white wine butter and prawn sauce

Fish and chips fresh haddock from Billingsgate market

served in a crispy batter with mushy peas

English sirloin of beef roasted on the bone, rare to medium, carved at your table
with Yorkshire pudding, a panaché of vegetables and roasted potatoes

Half a Woodbridge duck with a sage and onion stuffing,
apple sauce, a panaché of vegetables and roast potatoes

Omelette Arnold Bennett - three egg omelette
with natural smoked haddock in a cream sauce

Seared calves liver, pommes mousseline, savoy cabbage and bacon

Steamed fillets of lemon sole, peas in the pod, asparagus and smoked bacon

Traditional Steak and Kidney pudding carrot, swede and parsley mash

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Dessert from the trolley or a selection of ice cream and sorbets


The cheese trolley served with celery, grapes and Welbournes Bakery plum loaf
Lincolnshire Poacher - mature cheddar made by Simon and Tim Jones
Colston Bassett Stilton made by Richard Rowlett & Billy Kevan at Colston Bassett
Brie de Meaux , Donge made by the Donge family near Triconville, France
Swaledale - firm yet slightly crumbly goat's cheese made by Mandy Reed in Richmond, Yorkshire
Cote Hill Blue - blue veined cheese from the Davenport's Cote Hill Dairy in Lincolnshire

Filter, cappuccino or decaffeinated coffee or a selection of teas with chocolate truffles  £4.90
Espresso coffee with chocolate truffles   £2.85

 

 

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Head Chef: Paul Reseigh
Sous Chef: Paul Nicholls, Edward Lunn

Please advise our team of any special dietary requirements

 

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The George Hotel of Stamford, 71 St Martins, Stamford, Lincolnshire PE9 2LB UK  

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