DUKE ON THE GREEN
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OUR MENUS

Our kitchen team passionately deliver a seasonal British menu full of all the traditional pub classics but with our very own contemporary touches. At The Duke On The Green, we source all of our food ethically and from sustainable sources to ensure we offer the best produce the UK has to offer.

Book a table and enjoy our accommodating hospitality. To guarantee your first choice, we kindly request that groups of 10 and over submit a food pre-order a recommended 3 working days prior to the event

LUNCH
Wine List 2018
Dessert Wine List 2018
DINNER
SIDES
SUNDAY MENU
DESSERT MENU
Bar Snacks

LUNCH

Available 12noon – 5.30pm
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BRUNCH & SANDWICHES
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Young’s beer-battered cod fingers, tartare sauce and shredded lettuce sandwich
  • 9.
Roasted squash, hot rocket, sweet potato and goat's curd open sandwich
  • 8.
Smashed avocado, poached hens egg on sourdough toast
  • 8.5
Bloated Duke

Wild boar sausages, streaky bacon, field mushroom, baked beans, black pudding, hens egg, toasted sourdough

  • 17.
Seared Aberdeen Angus beef, horseradish mayo, gherkin and rocket
  • 9.
Cured Sipsmith salmon, scrambled eggs
  • 9.
Classic double decker club sandwich loaded with chicken, bacon, egg, tomato, skinny fries
  • 9.
Quinoa, avocado, Brussel top, kale beetroot & pumpkin seed salad
  • 8.
Duck leg croquettes, pickled rhubarb
  • 8.
Roasted sweet potato, Romanesque, broccoli, Oggleshield dip
  • 8.5
Omlette Arnold Bennett
  • 10.
Today's soup, warm crusty bread
  • 6.
SHARERS
  • --
Ploughman’s - Hand raised pork pie, black pudding & chorizo scotch egg, smoked ham, Blue Shropshire, Lincolnshire poacher, celery, pickle & warm sourdough
  • 17.
Potted Cornish crab, Sipsmiths gin cured salmon, salt & pepper squid, caper berries, toasted sourdough & seaweed butter
  • 19.5
Baked Somerset camembert, toasted soldiers and chicory
  • 12.5
SKIPPER'S CATCH
  • --

Our day-boat fish was landed at the world-famous Brixham Market

Roasted sea bass, mussel, clam, wild mushroom broth, sea pursulane
  • 17.
Pan roasted hake, braised ham hock, mustard sauce, pickled cucumber, warm potato salad
  • 17.
MAINS
  • --
The Duke burger, loaded with cheese, ale onions and pickles, fries
  • 15.
Soup of the day
  • 6
28 day aged Angus sirloin steak, triple cooked chips, crab butter, watercress
  • 25.
Wild boar & sage sausages with mash and caramelised ale onions
  • 14
Fisherman’s pie with garden peas and crusty bread
  • 17.
Dorset lamb shoulder hotpot, warm crusty sourdough bread
  • 17.
Wild rice, pistachio, apricot, Romanesque, pumpkin seed & heritage squash salad (v) (V)
  • 12.
Young's beer battered cod served with crushed peas, triple-cooked chips & tartare sauce

Also available gluten free batter

  • 16.
Lord London tart, roasted red pepper, wilted baby spinach, Nutbourne heritage tomato chutney, watercress (v)
  • 14.
Monkfish scampi, seaweed tartare, skinny fries
  • 14.5
SIDES
  • --
Buttered Cornish mids mash
  • 4.5
Roasted king cabbage, smoked bacon & samphire
  • 4.5
Leek, fennel gratin, sea pursulane
  • 4.5
Borlotti, cannellini, broad bean salad, rapeseed oil
  • 4.5
Pink fir potatoes, seaweed butter, Maldon flakes
  • 4.5
Skinny fries/Triple cooked chips
  • 4.5
PUDDINGS
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Sticky toffee pudding with ice cream
  • 6.5
  • --
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Bramley apple & Yorkshire rhubarb crumble served with custard
  • 6.5
  • --
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Custard tart with blood orange
  • 6.5
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Warm chocolate brownie, vanilla ice cream (GF)
  • 6.5
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British cheese board, seeded crackers and rhubarb: chutney

Shropshire Blue, Lincolnshire Poacher, Lord London soft or Rutland Red

  • 4. (one person)
  • 6. (two people)
  • 8. (three people)
Selection of Jude's dairy ice cream
  • 6.5
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(v) Suitable for vegetarians. (n) Contains nuts (gf) gluten free (vg) vegan. Fish dishes may contain small bones. If you require further information on ingredients which may cause allergy or intolerance, please speak to your server before you order your meal. If you do have a food allergy, it will be helpful to us if you could inform staff so we can ensure that the dish you select is not at risk of cross contamination by other foods during its preparation and service.

Wine List 2018

WHITE WINES
  • M
  • L
  • B
CRISP & FRUITY
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Poggio Alto Delle Venezia Pinot Grigio DOC

Italy / Elegant-Clean-Floral

  • 6.90
  • 9.35
  • 27.50
Colección Privada Reserva Sauvignon Blanc

Chile / Crisp-Grapefruit-Tropical

  • 6.65
  • 9.05
  • 26.50
Esprit Marin Picpoul de Pinet

France / Pear-Mineral-Crisp

  • 7.50
  • 10.25
  • 30.50
Sancerre AOP

France / Elegant-Slate-Gooseberry

  • --
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  • 38.50
Viña Torcida Rioja Blanco

Spain / Apple-Pear-Blossom

  • 6.65
  • 9.05
  • 26.50
MINERAL & COMPLEX
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Chablis Domaines Brocard

France / Flinty-White Peach-Grassy

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  • 37.00
Les Templiers Chardonnay

France / Bright-Rounded-Melon

  • 7.25
  • 9.90
  • 29.00
Mâcon Villages Georges Duboeuf

France / Citrus-Honey-Mineral

  • --
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  • 34.50
Gavi Cá di Mezzo

Italy / Green Almond-Citrus-Crisp

  • 7.85
  • 10.75
  • 32.00
AROMATIC & SPICY
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Quercus Pinot Bianco

Slovenia / Lemon-Ginger-Supple

  • 7.50
  • 10.25
  • 30.50
Chronus Dão Branco

Portugal / Juicy-Peach-Fresh Herbs

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  • 31.50
Les Amis Grenache Blanc Viognier

France / Gentle-Floral-Spicy

  • 6.45
  • 8.50
  • 24.50
RIPE & ROUNDED
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Angelo Cataratto

Sicily / Tropical-Citrus-Crisp

  • 6.15
  • 8.15
  • 23.50
Valdemoreda Viura

Spain / Soft Stone Fruit-Floral

  • 5.90
  • 7.90
  • 22.50
Deakin Estate Viognier

Australia / Honeysuckle-Apricot-Opulent

  • 7.60
  • 10.40
  • 31.00
Featherdrop Bay Sauvignon Blanc

New Zealand
Green Pepper-Gooseberry-Passion Fruit

  • 7.85
  • 10.75
  • 32.00
RED WINES
  • M
  • L
  • B
RICH & SPICY
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Bodega Norton Porteño Malbec

Argentina / Bold-Pepper-Damson

  • 7.00
  • 9.55
  • 28.00
Deakin Estate Artisan’s Blend Shiraz Viognier

Australia / Blackberry-Pepper-Floral

  • 7.40
  • 10.05
  • 29.50
Cloof Very Sexy Shiraz

South Africa / Rustic-Weighty-Blackberry

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  • 32.50
SOFT & FRUITY
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Colección Privada Reserva Merlot

Chile / Soft-Vanilla-Blackberry

  • 6.65
  • 9.05
  • 26.50
La La Land Pinot Noir

Australia / Silky-Strawberry-Cranberry

  • 8.10
  • 11.10
  • 33.00
Le Pinada Carignan

France / Smooth-Plum-Pepper

  • 6.45
  • 8.50
  • 24.50
RIPE & JUICY
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Jealousy Pinot Noir

France / Light-Strawberry-Delicate

  • 7.40
  • 10.05
  • 29.50
Roccalanna Montepulciano d’Abruzzo

Italy / Earthy-Cherry-Juicy

  • 6.70
  • 8.80
  • 25.50
Viña Torcida Rioja

Spain / Cranberry-Violet-Vanilla

  • 7.15
  • 9.70
  • 28.50
Valdemoreda Tempranillo

Spain / Blackberries-Clove-Juicy

  • 5.90
  • 7.90
  • 22.50
SAVOURY & COMPLEX
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Finca La Colonia Colección Malbec

Argentina / Jammy-Complex-Spicy

  • 8.25
  • 11.25
  • 33.50
Côtes du Rhône Château d’Aigueville

France / Elegant-Black Pepper-Violet

  • 7.60
  • 10.40
  • 31.00
Château St. Pierre Lussac Saint-Emilion

France / Smokey-Earthy-Blackcurrant

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  • 33.50
ROSÉ WINES
  • M
  • L
  • B
PALE & DELICATE
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Urban Provence Côtes de Provence Rosé

France / Crisp-Delicate-Summer Fruits

  • 8.25
  • 11.25
  • 33.50
Whispering Angel Côtes de Provence Rosé

France / Stone Fruit-Herbal-Delicate

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  • 37.50
Cuvée Florette Côtes de Provence Rosé

France / Light-Strawberry-Opulent

  • 7.40
  • 10.05
  • 29.50
BOLD & FRUITY
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Viña Torcida Rioja Rosé

Spain / Crisp-Summer Berries-Refreshing

  • 7.15
  • 9.70
  • 28.50
Sessola Pinot Grigio Rosé

Italy / Acacia-Zesty-Clementine

  • 6.65
  • 9.05
  • 26.50
CHAMPAGNE & SPARKLING WINES
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  • S
  • B
HIGHLY RECOMMENDED
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Mezza di Mezzacorona Glacial Bubbly

Italy

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  • 7.30
  • 35.50
Col Vittorio Superiore Prosecco DOCG

Italy

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  • 7.50
  • 36.50
Perrier Jouët Grand Brut NV

France

  • --
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  • 60.50
Perrier Jouët Blason Rosé NV

France

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  • 74.50
Pierre de Bry Champagne Brut

France

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  • 46.50
Corte Delle Calli Prosecco

Italy

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  • 6.70
  • 32.50
Corte Delle Calli Raboso Rosato

Italy

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  • 6.70
  • 32.50
Bolney Estate Eighteen Acre Rose Brut NV

England

  • --
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  • 39.50

Glass Sizes: S 125ml M 175ml L 250ml Bottle: B 750ml

Dessert Wine List 2018

PUDDING WINES
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Chorus Muscat Moelleux

Complex, citrus and honey notes, with flavours of rose and orange bark.

  • 125ml 4.55
  • 75cl Bottle 26.50
Norton Cosecha Tardia Late Harvest Chardonnay

Harvested late in the season, the Cosecha Tardia (or Late Harvest) is bright golden yellow in colour. Aromas of flowers and peaches on the nose follow through onto a rich, ripe palate with balanced, fresh acidity and a pleasant finish.

  • 125ml 5.65
  • 37.5cl Bottle 16.50
Château Pleytegeat Sauternes

An immediately inviting nose,
combining apricot fruit, creamy patisserie notes and a certain citrus brightness, leads to a sweet yet beautifully balanced palate. Luscious but never cloying.

  • 125ml 6.70
  • 37.5cl Bottle 19.50
PORTS
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Ruby Port Ferreira

A fresh and delicate aroma, reminiscent of spices and dry fruit, acquired during oak ageing. In the mouth this is an elegant wine that shows a fine balance between structure and sweetness, providing it with an attractive, long finish.

  • 100ml 4.75
  • 75cl Bottle 34.50
LBV Port Ferreira

The intense aroma is dominated by very ripe black fruit (blackcurrant, blackberry and prune), along with chocolate, cocoa, floral aromas and a slight hint of spices (pepper). In the mouth it is a full-bodied wine with great balance between sweetness and richness of structure.

  • 100ml 5.30
  • 75cl Bottle 38.50
Tawny Port 10 Years Old Quinta do Porto Ferreira

The nose is characterised by an excellent balance between the floral and ripe fruit aromas of the grapes themselves and the spicy, dry fruit aromas of long ageing in barrel. The palate shows the classic, fresh Ferreira style, achieving fine balance and a long finish.

  • 100ml 5.95
  • 75cl Bottle 43.50

Vintages are subject to availability. All prices are inclusive of V.A.T.

DINNER

STARTERS
  • --
Sourdough bread, Nether end Farm butter
  • 4.
Cornish potted crab, sourdough soldiers
  • 8.5
Crispy confit Gressingham duck croquettes, blood orange salad
  • 8.
Today’s soup, warm crusty bread
  • 6.
Charred Romanesque, sweet potato, broccoli tart (GF)
  • 8.5
Ham hock terrine, piccalilli, cornichons
  • 8.5
Smoked apple Waldorf, Kentish blue, celery hearts, walnuts, honey and mustard dressing
  • 7.5
Seared scallops, cauliflower puree, black pudding, wild garlic crumb
  • 9.5
SHARERS
  • --
Ploughman’s - Hand raised pork pie, black pudding & chorizo scotch egg, smoked ham, Blue Shropshire, Lincolnshire poacher, celery, pickle & warm sourdough
  • 17.
Potted Cornish crab, Sipsmiths gin cured salmon, salt & pepper squid, caper berries, toasted sourdough & seaweed butter
  • 19.5
Baked Somerset camembert, toasted soldiers and chicory
  • 12.5
SKIPPER'S CATCH
  • --

Our day-boat fish was landed at the world-famous Brixham Market

Roasted sea bass, mussel, clam, wild mushroom broth, sea pursulane
  • 17.
Pan roasted hake, braised ham hock, mustard sauce, pickled cucumber, warm potato salad
  • 17.
MAINS
  • --
The Duke Burger, cheese, ale onions, shredded lettuce, ketchup, mayo, pickles, fries
  • 15.
28 day aged Angus sirloin steak served with triple cooked chips, crab butter, watercress
  • 25.
Wild boar & sage sausages and mash with caramelised ale onions
  • 14.
Fisherman’s pie with garden peas and crusty bread
  • 17.
Dorset lamb shoulder hotpot, warm crusty sourdough bread
  • 17.
Wild rice, pistachio, apricot, Romanesque, pumpkin seeds & heritage squash salad (v) (V)
  • 12.
Young's beer battered cod served with triple cooked chips, crushed peas, tartare sauce

(Also available with gluten free batter(

  • 16.
Lord London tart, roasted red pepper, wilted baby spinach, Nutbourne heritage tomato chutney, watercress (v)
  • 14.
Monkfish scampi, seaweed butter, skinny fries
  • 14.5
SIDES
  • --
Buttered Cornish mids mash
  • 4.5
Roasted king cabbage, smoked bacon & samphire
  • 4.5
Leek, fennel gratin, sea pursulane
  • 4.5
Borlotti, cannellini, broad bean salad, rapeseed oil
  • 4.5
Pink fir potatoes, seaweed butter, Maldon flakes
  • 4.5
Skinny fries/Triple cooked chips
  • 4.5
PUDDING
  • --
  • --
  • --
Sticky toffee pudding with ice cream
  • 6.5
  • --
  • --
Bramley apple & Yorkshire rhubarb crumble served with custard
  • 6.5
  • --
  • --
Custard tart with blood orange
  • 6.5
  • --
  • --
Warm chocolate brownie, vanilla ice cream (GF)
  • 6.5
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  • --
British Cheese Board. Selection of cheeses served with rhubarb chutney and seeded crackers

Shropshire Blue, Lincolnshire Poacher, Lord London soft or Rutland Red

  • 4. (one person)
  • 6. (two people)
  • 8. (three people)
A selection of Jude’s dairy ice cream
  • 6.5
  • --
  • --

(v) Suitable for vegetarians. (n) contains nuts. Fish dishes may contain small bones. If you require further information on ingredients which may cause allergy or intolerance, please speak to your server before you order your meal. If you do have a food allergy, it will be helpful to us if you could inform staff so we can ensure that the dish you select is not at risk of cross contamination by other foods during its preparation and service.

SIDES

  • --
Buttered Cornish mids mash
  • 4.5
Roasted king cabbage, smoked bacon & samphire
  • 4.5
Leek, fennel gratin, sea pursulane
  • 4.5
Borlotti, cannellini, broad bean salad, rapeseed oil
  • 4.5
Pink fir potatoes, seaweed butter, Maldon flakes
  • 4.5
Skinny Fries/Tripple cooked chips
  • 4.5

(v) Suitable for vegetarians. (n) contains nuts. Fish dishes may contain small bones. If you require further information on ingredients which may cause allergy or intolerance, please speak to your server before you order your meal. If you do have a food allergy, it will be helpful to us if you could inform staff so we can ensure that the dish you select is not at risk of cross contamination by other foods during its preparation and service.

SUNDAY MENU

STARTERS
  • --
Sourdough bread, Nether end Farm butter
  • 4.
Cornish potted crab, sourdough soldiers
  • 8.5
Crispy confit Gressingham duck croquettes, blood orange salad
  • 8.
Today’s soup, warm crusty bread
  • 6.
Charred Romanesque, sweet potato, broccoli tart (GF)
  • 8.5
Ham hock terrine, piccalilli, cornichons
  • 8.5
Smoked apple Waldorf, Kentish blue, celery hearts, walnuts, honey and mustard dressing
  • 7.5
Seared scallops, cauliflower puree, black pudding, wild garlic crumb
  • 9.5
SHARERS
  • --
Ploughman’s - Hand raised pork pie, black pudding & chorizo scotch egg, smoked ham, Blue Shropshire, Lincolnshire poacher, celery, pickle & warm sourdough
  • 17.
Potted Cornish crab, Sipsmiths gin cured salmon, salt & pepper squid, caper berries, toasted sourdough & seaweed butte
  • 19.5
Baked Somerset camembert, toasted soldiers and chicory
  • 12.5
ROASTS
  • --
28 Day aged Aberdeen Angus roast rump of beef, horseradish cream
  • 18.
Lemon, garlic & thyme half roast chicken, bread sauce
  • 17.
Rare breed pork belly & crackling
  • 17.5
Duke Trio – 28 day aged Aberdeen Angus roast rump of beef, lemon & thyme half roast chicken, rare breed pork belly
  • 20.
Braised lentil and allotment vegetable cottage pie
  • 13.
All roasts come with the following sides:

goose fat roasties, honey glazed parsnips, carrots & swede mash, buttered kale, braised red cabbage, double egg Yorkies and gravy

  • --
MAINS
  • --
The Duke Burger, cheese, ale onions, shredded lettuce, ketchup, mayo, pickled fries
  • 15.
28-day-aged Angus sirloin steak, triple cooked chips,
  • 25.
Wild Boar & sage sausage and mash with caramelised ale onions
  • 14.
Fisherman’s pie with garden peas and crusty bread
  • 17.
Dorset lamb shoulder hotpot, warm crusty sourdough bread
  • 17.
Wild rice, pistachio, apricot, Romanesque, pumpkin seeds & heritage squash salad (v) (V)
  • 12.
Young’s beer battered cod triple- cooked chips, crushed peas, tartare sauce

(Also available with gluten free batter)

  • 16.
Lord London tart, roasted red pepper, wilted baby spinach, Nutborne heritage tomato chutney, watercress
  • 14.
Monkfish scampi, seaweed tartare, skinny fries
  • 14.5
SIDES
  • 4.5
Buttered Cornish mids mash
  • 4.5
Roasted king cabbage, smoked bacon & samphire
  • 4.5
Leek, fennel gratin, sea pursulane
  • 4.5
Borlotti, cannellini, broad bean salad, rapeseed oil
  • 4.5
Pink fir potatoes, seaweed butter, Maldon flakes
  • 4.5
Skinny fries/Triple cooked chips
  • 4.5

(v) Suitable for vegetarians. Fish dishes may contain small bones. If you require further information on ingredients which may cause allergy or intolerance, please speak to your server before you order your meal. If you do have a food allergy, it will be helpful to us if you could inform staff so we can ensure that the dish you select is not at risk of cross contamination by other foods during its preparation and service.

DESSERT MENU

  • --
  • --
  • --
Sticky toffee pudding with ice cream
  • 6.5
  • --
  • --
Bramley apple & Yorkshire rhubarb crumble served with custard
  • 6.5
  • --
  • --
Custard tart with blood orange
  • 6.5
  • --
  • --
Warm chocolate brownie, vanilla ice cream (GF)
  • 6.5
  • --
  • --
British cheese board served with rhubarb chutney and seeded crackers

Shropshire Blue, Lincolnshire Poacher, Lord London soft or Rutland Red

  • 4. (one person)
  • 6. (two people)
  • 8. (three people)
A selection of Jude’s dairy ice cream
  • 6.5
  • --
  • --

(v) Suitable for vegetarians. (n) contains nuts. Fish dishes may contain small bones. If you require further information on ingredients which may cause allergy or intolerance, please speak to your server before you order your meal. If you do have a food allergy, it will be helpful to us if you could inform staff so we can ensure that the dish you select is not at risk of cross contamination by other foods during its preparation and service.

Bar Snacks

Bar Snacks
  • --
  • --
  • --
Chorizo and black pudding Scotch Egg
  • 4.5
  • --
  • --
Sausage roll
  • 4.5
  • --
  • --
Dingley Dell pork crackling
  • 4.5
  • --
  • --
Salt and pepper squid
  • 7
  • --
  • --
Spicy chicken wings
  • 6.5
  • --
  • --
Honey and mustard sausages
  • 4.5
  • --
  • --
Bar Boards
  • --
  • --
  • --
British charcuterie board

Dingley Dell gammon ham, Suffolk beer and fennel salami, Suffolk chorizo, Wiltshire cured ham, British cheeses,
pickles, and Youg’s ale sourdough bread

  • 19
  • --
  • --

(v) Suitable for vegetarians. (n) Contains Nuts. Fish dishes may contain small bones. If you require further information on ingredients which may cause allergy or intolerance, please speak to your server before you order your meal. If you do have a food allergy, it will be helpful to us if you could inform staff so we can ensure that the dish you select is not at risk of cross contamination by other foods during its preparation and service.

OPENING TIMES

  • Monday - Friday: 11am - 12am
  • Saturday: 10.30am - 12am
  • Sunday: 11am - 11.30pm

FOOD SERVICE TIMES

  • Monday - Friday: 12pm - 10.30pm
  • Saturday: 10.30am - 10.30pm
  • Sunday: 11.30am - 9pm
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Promoter Young & Co.'s Brewery, P.L.C. Riverside House, 26 Osiers Road, Wandsworth, London, SW18 1 NH. Registered Company No 32762